Cooking With Wine

I have become quite fond of cooking.  I really enjoy finding new recipes and bringing them to life!  I also, as most of you know, love wine.  What could be better than bringing the two together!?  Yes, I love to have a glass (or two) of wine while cooking, but today I am talking about cooking with wine as one of the ingredients!

First, decide on your recipe.  Obviously, it needs to call for wine if you are a novice at making up your own recipes.  You don't want to simply add wine if you aren't familiar with the types of recipes that call for it.  At that point, does the dish call for red or white wine?  The rule of thumb I have found over time, is to use the wine that you plan to enjoy with your meal in your recipe.  If you are working with a darker meat, such as steak, go with red wine.  If you are preparing a lighter meat, such as fish, go with a white wine.  Pork stands in the middle and can be prepared with either.  Further, consider using a wine from the region of the dish you are preparing.  For example, is dinner going to consist of a Spanish dish that calls for wine?  Consider using a Rioja!

If your dish calls for white wine, make sure to watch for other acidic ingredients that may need to be reduced to make room for the acid in the wine.  The more delicate the fish or vegetables, you may want to consider a dry non-oaked wine.  Cooking Light Magazine suggests a dry American Sauvignon Blanc if the recipe calls for white wine.  Making a tomato sauce packed with tomatoes, onions and carrots?  Consider a fuller-bodied, less dry red or white wine.  For heartier dishes, try a Zinfandel or Petite Syrah.  A lighter dish might call for a Pinot Noir or a Chianti.

Deciding on the brand of wine to use for your recipe calls for a simple analysis - if you wouldn't drink it, don't cook with it!  This is why "cooking wines" are not recommended.  However, you also don't want to use the best bottle you have, either.  An everyday bottle will work just fine.  In making your decision as to type of wine, consider what flavors you would like to elicit from your dish.  WebMD.com suggests you cook with white wine if you are looking for melon, apple, pineapple, pear, citrus, vanilla, caramel, olives and mushrooms.  If you are looking to elicit berries, peaches, currants, plums, cherries, oranges, chocolate or coffee - use red wine.

Wonder when to use fortified wines such as Sherry?  Cooking Light Magazine offers this information:

-Port has a rich sweetness and depth that's especially good in meat-based casseroles.
-Sherry's complex roasted nutty flavors can enhance just about any soup, stew, or sautéed dish. Two styles of Sherry that work best are Amontillado or Oloroso.
-Madeira can be mesmerizingly lush with toffee-caramel notes. Use the medium-rich style known as Bual, a touch of which will transform ordinary sautèed mushrooms. 
-Marsala's light caramel-like fruitiness is an integral part of Mediterranean sautès, many of which bear the wine's name in their titles.

Cooking Light Magazine also makes some suggestions for substituting wine for oil.  For example, if you are sautéing vegetables, consider utilizing a little wine in place of oil or butter.  It is healthier and will provide the flavor and moisture you will need.  Also, with a marinade, reduce your typical 1/2 cup of oil to 1/4 cup and add 1/4 cup of wine.  Finally, substituting a dessert wine for oil in a cake would be a delicious and healthy touch.

There is one myth I must dispel:  some people believe all the alcohol is cooked off during food preparation.  This is not true. However, depending on the method of preparation, a substantial amount reduction in the wine can be attained.  The following table was found at http://www.ochef.com/165.htm

Preparation Method Percent of Alcohol Retained 

alcohol added to boiling liquid & removed from heat - 85% alcohol flamed - 75% no heat, stored overnight - 70% baked, 25 minutes, alcohol not stirred into mixture - 45% baked/simmered, alcohol stirred into mixture: 15 minutes - 40% 30 minutes - 35% 1 hour - 25% 1.5 hours - 20% 2 hours - 10% 2.5 hours - 5% 

As with any type of cooking, have fun and experiment!

Here is a simple recipe from WebMD.com to get your started!

Merlot & Onion Roast

2 pounds beef top round roast, or similar (this roast is usually already trimmed of all visible fat)
Salt and pepper
8-10 garlic cloves
1 1/2 teaspoons canola or olive oil
3/4 cup French onion soup, condensed, from a can (such as Campbell's)
3/4 cup merlot (or other mellow red wine)

If your roast is the rolled-up type, remove mesh or ties from surface and unroll the roast. Arrange garlic cloves evenly on top, and then sprinkle freshly ground salt and pepper over the top. Roll the roast up (but don't put any mesh or ties back on).

Start heating the canola or olive oil in a medium nonstick frying pan over medium-high heat. When hot, add the rolled-up roast to the pan and let the bottom brown for a couple of minutes. Flip and brown the other side (a couple minutes more). Carefully place browned roast in slow cooker so that it remains rolled up.

Pour onion soup concentrate and wine over the top. Cover and cook on LOW for about four hours.

Feel free to comment on our blog with your own recipes that include wine!

Cheers!

Mary Jo