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Wine Wisdoms #2: How to Cook with Wine

Wednesday, November 12th, 2008 at 12:22:13 PM
by Erika S., Wine Enthusiast Companies

Cooking with WineCook with quality wine. It seems logical that one would use a cheap wine for a recipe- what a waste, right? Not so. Of course you don’t want to use a first growth Bordeaux to make a reduction, but it is never a good idea to use a cheap wine when you cook either. If you don’t want to drink it, why would you want your food to be slowly simmered in it? Go with a decent, mid-range wine. Typically dryer, less aromatic wines are better for cooking. Chardonnay is always a safe bet for white wine because it’s the least aromatic grape and is typically dry. If your recipe calls for red wine, Cabernet is a good choice. When your meal is ready, serve it with a similar wine to what you used in the dish otherwise you risk a clash of flavors. Keep it simple.

For more information on Wine and Food pairing, consult our newly released Wine Enthusiast Wine & Food Pairings Cookbook.

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One Response to “Wine Wisdoms #2: How to Cook with Wine”

  1. I never cook with a wine I would not drink. If it doesn’t taste good on the palate it’s going to taste bad in your food. When cooking with wine the alcohol is evaporated and you are left with the essence of the wine. This is good new for those of you that abstain from alcohol. You can enjoy foods prepared with wine and not have to worry about consuming any alcohol. I use Chardonnay, Pinot Grigio and Cabernets in my recipes. These wines tend to be dry and work well in many recipes. One of my other favorite cooking with wine tips is to soak a cedar plank in wine and use it for cooking salmon. This recipe can be found on along with a few other wine recipes. Enjoy!

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