Wine is not only good with food; it’s good in food. It can add another dimension, additional layers of flavor, and can help tenderize less expensive cuts of meat. Wine is also excellent for de-glazing a pan, dissolving the fond. That’s the brown bits stuck to the bottom from browning or searing meat.
When shopping for wines to cook with, there are two important things to remember. Keep it medium-light, but not wimpy, and avoid oaked wines. For most uses you’ll also want the wine to be dry. As an addition to a recipe or when used in a sauce or reduction, oakey vino turns somewhat bitter and harsh. Oak is a treatment to be avoided in both red and white wines used in cooking. Among whites, the lighter wines such as Pinot Grigio and Sauvignon Blanc are reliable choices, but steer away from highly acidic wines. Box wines are a wise choice because the collapsing bladder keeps oxygen away allowing the remaining wine a longer life. One brilliant alternative is inexpensive dry Vermouth. It keeps well and serves all but the most demanding uses.
In the realm of reds, medium-bodied, un-oaked, dry wines are the safest choice. Blends tend to work very well, the different
grapes working together to provide a rich, well-rounded flavor. One wants a decent, drinkable wine, but it need not be at all expensive. Wines from France’s Rhône Valley or the Languedoc, the United States and Australia are all suitable, especially
when made from blends of Grenache, Syrah/Shiraz, Mouverdre, Merlot and similar varieties with good fruit flavors.
While you can safely de-glaze that hot skillet with a dry white wine, reds seem to prefer a more delicate treatment. Lower
temperatures and slower simmering allows the flavors of red wine to concentrate and integrate without breaking down and becoming sour and muddy. Slow and low is the way to go, just like Bar-B-Q.
Need help with your selection? Come in to the Winetree and let us offer you some excellent options.
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Photo Credit - Daniel Knight, Studio B
