Cooking With Wine

Often we are asked what is the difference between regular wine and cooking wine? The answer to that is — if a wine is not fit to drink - it’s not fit to cook with either.

Most use of wine in a recipe requires baking, broiling or boiling. The result is that there is no alcohol left in the dish prepared, what does remain is the flavor of the wine. To compliment your masterpiece, enjoy a glass of wine you used in the recipe.

Wine is a seasoning in liquid form - it imparts flavor and aroma to food, but more than that it accents the natural food flavors and create new ones. It adds a flair to cooking and is the easiest of all seasonings to use.

Instead of adding water to food - replace some of it with wine - you’ll be delighted with the outcome. Remember - wine is a seasoning used in cooking - treat it as such - don’t overdo it anymore than you would add too much of any seasoning. What you’re looking for is a subtle, elusive aroma and flavor.

Basting a roast? Baste it with wine - it helps retain the original juices. Try basting the turkey with Red Wine! - - - on to the cooking.