Your Wine Cabinet

Have you ever tried using wine for cooking? If not, then you are missing a whole lot of magic in your meals.

Using wine in cooking is not a simple task but the heart could be a matter of learning the basics. There is always that old adage that says the best wines to use are the ones that you truly enjoy drinking. In other words, the best choice in making your culinary concoction, that ultimate culinary creation, is that same savory wine which has become a mainstay in your pantry. That familiar drink in your wine cellar could work wonders for you and the dishes that you intend to share with your friends and family.

Red or White?

As a basic rule, red wine always goes best with red meat while white wine goes with white meat, seafood and fish based dishes. In the same way, dishes with red meats are preferably cooked with red wine and those that call for fish and seafood as ingredients should benefit from the refined taste of white wine.

There are various wines available in the market but for someone who has just started using them as an exploratory ingredient that could give character to recipes, it is best to go for the basic types of wine.

Cooking With Wine Excites the Senses

Wine imparts a unique blend of aroma and improves the texture of food. The longer wine cooks with the food, the more the flavors interact and produce a symphony of taste that stimulates the taste buds with explosive flavors. Yet, more than knowing which type of wine to use is to learn how to cook with it in general.

Soon, cooking with wine becomes an instinct. There are certain rules to follow when cooking with alcohol based liquids like wine. For example, it is a huge faux pas (if cooking were social act) to add wine during the last minute or when a dish is almost coked. This does not allow wine to blend in with the rest of the ingredients and renders the meal with a strong and possibly offensive strong taste. Like in any marriage, the longer it cooks makes it all together a harmonious relationship between wine and the choicest condiments to combine.

lamb shank braised in red wine

Types of Dry Red Wine

Red wine has many variants. Sweet red wine is an all time favorite. It is used specially for pan searing or sear roasting succulent meat. It is almost synonymous to the sugary taste of plums and berries and is a favorite among steak fanatics. But the best wines to cook with are mostly dry red wine or the unsweetened variety. For example, dry red wine for cooking steaks makes it tender and the process of reduction during cooking time leaves a and flavorful aftertaste.

Among the most coveted types of dry red wine are Cabernet Sauvignon, Pinot Noir, Zinfandel and Merlot. These wine selections differ based on the vineyard’s location and the age of the wine.

Origin of Wines Speak of their Quality

Dry red wine brands in Napa Valley, California include the Beringer Vineyard Brand which established their winery in 1876 and carries variants such as the 1989 Beringer Private Reserve Cabernet Sauvignon sold from $150 to $300 depending upon the age of the bottled wine. They are also famous for their 2000 Beringer Private Reserve Merlott Napa Valley, 2007 Beringer Pinot Noir Napa Valley.

Meanwhile, Burgess Cellars carry great brands such as their 2004 Merlot which won the accolade of Wine News in 2007 for having captured the ‘black cherry’ quality which is characteristic of a classic Merlot. Prices range from $25 which is very affordable as compared to other high end brands.

Other comparative brands include Chateau St. Jean, Murphy- Goode Winery (Alexander Valley Merlot), Rodney Strong Vineyards’ Rodney Strong Wine (Sonoma Country Merlott), St. Supéry Vineyards Dollarhide Cabernet Sauvinion among others. Semi dry red wine like the brand Montmorency Cherry 2009 boasts of a distinctive cherry aroma and taste. These are widely used in baked ham and makes special varieties of cakes. They say that it is better to use a local wine on local dishes. This is very true as most Italian dry red wines such as the Cabernet Sauvignon are compatible in making heavy stews and roasted meats.

In the end it is not just about brand or age or if it is red or white; all that matters is that when one cooks with wine, he also enjoys the rest of it to finish the hearty meals prepared. Bon appétit!