How to use wine in the kitchen correctly?

Within the Spanish gastronomic tradition there are countless recipes that include wine as an ingredient, in addition to the classic accompaniment as a drink, of course. Of course, the use of the Wine in the kitchen It varies from marinades to sauces, including the classic dose to blend.

The fact is that the Wine in the kitchen It will always be a valid ally in the preparation of dishes, however, it can hide pitfalls. Its acidity, for example, can compromise the success of a dish. That's why it's important to choose the right wine.

If you really want to know how to use the Wine in the kitchen In this post, we will reveal the culinary secrets surrounding this famous drink.

How to use wine for cooking?

In the kitchen Wine provides aromas and flavors, gives acidity and body to food, even, depending on the wine used, it provides color to the dish in which it is used. It is usually used to blend, that is, to sprinkle a preparation with wine that is allowed to partially evaporate. We are talking about an operation that helps to create, together with the other ingredients of the recipe, a cream that Brings softness to the dish.

Wine is also widely used in the preparation of sauces to accompany meat dishes and marinate. In the latter, it is used to completely immerse the different ingredients (especially red meat and game, but also cheese and vegetables).

First of all, let's dispel a false myth: wine, even if used for cooking, must be of a Absolutely high quality. Quality is, in fact, fundamental to the success of a dish, so much so that a poor wine could ruin the success of your recipe. Let's see how to use the Wine in the kitchen The right way:

Use wine instead of water or broth

Use wine as a substitute for water or broth. It won't increase the amount of liquid in the dish, but it will give it a particular aroma... an extremely tasty aroma!

White, red and rosé wine

In the preparation of recipes, they can be used Different Types of Wine which must be chosen according to the dish to be prepared. White wine is best suited for soups, fish and vegetable-based dishes, while red goes well with red meats, especially stews and stews.

If, for example, you want to use Red wine for marinating a meat dish, remember to cut it into small cubes, so that the marinade penetrates well. Rosés, on the other hand, are more transversal wines, perfect for both meat and fish dishes.

In the preparation of pasta and risotto, both red and white wines are used. White, rosé and sparkling.

Generally, Sweet Wines, especially straw wines, are preferable for the production of desserts, fruit salads and creams.

Liqueur wines, such as Port, Sherry, Madeira, and Marsala are excellent for Cooking flambés.

Acidity of the wine

In case you want to cook, using wine, you should always pay special attention to one detail: the Wine always remains quite acidic And its acidity does not evaporate during cooking, but is accentuated by the flavors of the food.

Keep in mind, therefore, to balance with starches or fats or Adding ingredients with a high protein content.

If, for example, you want to prepare a wine sauce to accompany a roast meat and prevent it from becoming too acidic, in a saucepan, reduce about half of the wine with the onion and then add the broth.

Think of wine as a species and use it as such

The amount of wine used largely determines the final flavor of your dish. When you're not following an actual recipe, think of wine as just another spice.

In general, the following applies:

• Too little: The wine won't be noticeable.
• Too much: The wine will dominate the flavor of the dish.
• Correctly dosed: It will give the food a special flavor.

It's always easier to add a strong flavor later than to "cut it down." A general guideline for not exceeding the quantities for a 4-person recipe is:

• Dishes with a lot of sauce: 200 to 250 ml of wine.
• To blend a dish: 100 ml is enough.

Evaporates alcohol when cooking with wine

If you're cooking a dish for children, opt for a Long Cooking Stew. It takes a long time for the alcohol in wine to evaporate:

• After 30 minutes cooking time, the wine still contains about a 35% Alcohol.

• After 60 minutes cooking time The wine still contains about a 25% alcohol.

• After 120 minutes cooking time The wine still contains about a 10% alcohol.

Be sure to reduce the wine to a simmer

When you use Wine in the kitchen, you have to reduce it to a simmer, on the contrary, it will lose much of the aroma of the wine. Proceed slowly and at the end of the reduction try adding a whisk and a piece of cold butter. This will make the sauce is creamy and flavorful, with both red wine and white wine.

Conclusions

The Wine in the kitchen In addition to being an excellent accompaniment to dishes, it can also be the protagonist of many recipes. Red or white, Pink or sparkling, all varieties can be used to enrich dishes and give them a special flavor.

Cooking with wine, on the other hand, is fun and stimulating and allows us to express our creativity.

As you will see, you don't have to be a star chef to give dishes a special touch with a good wine, however, you have to Respect certain basic rules to use this ingredient successfully.