A lot of people don’t know the first thing about buying wine, let alone cooking with wine.
Whenever we go to stores, we just buy anything and everything that is on sale or we just grab any name that sounds familiar to us. After all you don’t have to be a wine expert though to cook with wine. There are a lot of benefits when adding a good red wine to the mix when you begin cooking your food. I feel you can really enhance the flavors of your food much more and make it delicious by just following a few helpful tips.
The most important thing to take note of is, “Never cook with a wine that you wouldn’t drink “. If you don’t enjoy the taste while you drink it, you are certainly not going to like it while eating in your food. Next important tip is – “Don’t use labeled cooking wines, because they taste very poor, usually when loaded with SALT and other additions. When you cook with wine, the heat will reduce it down to these flavors.
So always remember to stick with traditional red wines.
Once you are in a store, do not feel that you must buy extremely expensive bottle. Even I would not encourage you to go for those cheap $ 5 bottles. Obviously a cheap bottle will taste cheap and your meal will taste even cheaper. So try settling for a medium. Good wine is best used on red meat and other game meats although they could also be used on a long list of other dishes as well.
Always think of wine as if it’s a spice. Whether you use it as marinade, added flavor or as a cooking liquid, the wine should intensify and enhance both the taste and aroma. If you use too much wine, the flavor will be too much too handle. If you use too little, it won’t make any effect. When cooked, alcohol will burn off and you will be left with either sweetness of the wine or acidity. So always be cautious while using your wine. Never add wine before you intend to serve it. The wine always needs to be simmered with the food and other ingredients, so that the flavors of the food can be brought out.
The most important question comes; everyone wants to know why we use red wine. Well, they bring out the bold flavors with them and therefore are used for richer foods. We can always use them while cooking tomato based sauces and red meats. They taste best in soups with beef stock and root vegetables.
By choosing the right bottle of wine you can turn any meal into something really delicious. Not every meal needs wine, so just don’t add it to everything. If you can’t cook with it, you can obviously drink it instead.
Red wine always smells so good. When choosing wine, always be aware that you’ll want to step up a level from your daily cooking because you really want the flavor of the wine to come through in the meal, so make sure that you choose a wine that you’d be able to drink. The best red wine choices for traditional dishes will hail from the same country as the dish itself is from.
Some of the famous red wine recipes are- Risotto, Red Wine Pot Roast, Lambs’ Kidneys in Red Wine, Red Wine Cocktails and many more! Barbara red wine is perfect with pizza, pasta, lasagna and lemon chicken. Pinot Noir is not well matched with spicy foods such as Indian, instead it is ideal with Salmon, tuna, lamb and duck. Shiraz is great with a meal of barbecue, peppered red meats and sausage but should be avoided with fish. Over the last few decades red wine has also increasingly become one of the main ingredients for some fruity flirty cocktails as well and some sophisticated long drinks as it adds a depth of flavor that many spirits fail to do.
One of the famous red wines is fizz-ante, fantastic in taste, which is made up of Lambrusco grape and produced mostly in Italy. It tastes like that of bright, juicy red wine, served chilled; it is a great alternative to a regular bottle of wine because it can stand up to bolder flavored foods and much more refreshing.
Whichever recipe you decide to try, it is also important to experiment with the cocktails to ensure you get some that are right for you and your evening. Also remember that, not to get discouraged by the ideal. Using good red wine on your dishes will turn those into special cuisines and not necessarily luxurious should be used, but a bit cheaper ones will do the magic!