wine cooking

Wine bottles are a part of our daily lives. No occasion is complete without having a glass of wine. However, the wine has more to it apart from just drinking. If you have wine bottles in your house and do not know how to utilize them then this can article can be really helpful.

Wine across the globe comes with various price tags, therefore, keep the expensive ones for your special guests and nights and use the others for cooking and baking purposes. Wine acts as a great fat substitute while preparing something in the kitchen. The dishes lose their moisture and what better than wine can be used to get it back.

Below are some ways in which wine adds taste to the dishes:

While Cooking Fish: when you deep-fry a fish and dip in tartar sauce actually kills the nutritional value of the fish. Therefore, if you want to add flavor and moisture back to your fish without adding fat to it, prepare it in wine. Add the wine in the pan in which fish is boiling.

Wine Has Acidic Ingredients: wine itself is acidic in nature and that is why it adds a lot of flavours to the dish. The seafood, meat, and poultry dishes lose its moisture, therefore, wine adds the moisture back to these dishes.

The Dishes that Need Time: cooking dishes at low flame or simmer preparation can benefit from the wine a lot. Whether preparing the dishes in an oven or over a gas, adding wine to these dishes will add a unique and tempting flavor to it.

Bake with Wine: instead of using some fat, try preparing some cakes with wine. It will add amazing flavors to your cake and help it keep it light. If you have a little knowledge about wine then visit the site to know what wine will work for your dish and special dinner time with someone special.

Before you try to cook dishes with wine, here is what you need to keep in mind:

The Taste Decides The Wine:

Some people like the dry wine and some like the sweet wine. The dry wine does not have a lot of natural sugar in it but has a high alcohol content. On the other hand, the sweet wine has a lot of natural sugar in it because of the grapes. Therefore, pick the wine that adds the flavour to your dish according to your taste.

Acidic Wines:

Acid is present in both red and white wine which adds a mild flavor to food. However, tannins is a component of red wine usually and has a bitter taste. If you want to add strong flavours to your food then go with a wine that has tannins.

The Preparation Process:

Which wine will work and what amount of it will blend with the dish well depends upon the way a dish is being prepared. For instance, if a dish has a lot of spices to it then you need a full bottle of wine with it. However, dishes prepared with light – creamy sauce needs dry and light wine.

Experiment:

No dish will become worth the effort until you do not experiment with it. Be comfortable using wine while cooking or baking. Unleash the creative side of you and add various flavours to your dishes and life.

Common Myths Related to Wine

There are a lot of myths in the world when it comes to wine and sadly, these are being carried forward from centuries. These myths do affect the way we buy wines and the experience related to it. Therefore, it is high time now to break these misconceptions:

Wine Having Sulfites Lead to Headaches:

The red wine – sulfites a cause headache. Well, there may be exceptional drinkers to whom sulfites may cause a headache but otherwise, it works well for others. In fact, sulfites have been directly linked with increasing symptoms of asthma and allergy. All natural wines have sulfites, therefore, until you do not drink in excess of it, no headache will be caused.

Natural Wine Does not have Sulfite in It:

Organic wines are usually claimed to be sulfite-free. This can be true as many add sulfites to the wine. However, the skin of the grapes usually has a lot of sulfites. Therefore, natural processed wines may have fewer sulfites but they are not totally sulfite free.

Dry Wine – Fewer Calories:

Intake of more sugar means more calories. However, alcohol has a lot of calories, even if the sugar has been fermented into alcohol, there is no way the level of calories will go down. Any dry wine that has low alcohol will have low calories.   

The Older The Wine, The Better It Tastes:

This is a total myth – white wines should not be aged as they are made to enjoy fresh. Even the red wines can be stored till a limit. More than 85% of red wines need to be consumed within five years of packaging. In fact, only a true wine will taste great when preserved for ages.

Higher The Price, Better it Tastes:

Another myth related to wine is that cheap wines do not taste good. This is true that expensive wines have better quality but this does not mean low priced wines will have poor quality. It is the type of grapes that a winemaker uses.

Chilled Red Wines are Not Good:

This is true that red wines should be served at room temperature. However, there is an exception – Beaujolais Nouveau. This is prepared with the first grapes that are harvested every year. This adds a delicate flavour to your wine which is missing from the white wines.

Aged Wine Means Higher Price Tag:

As mentioned above, aged wine does not mean better quality, similarly, aged wine does not mean increased value. The vintage wines are tagged at a higher price because they were not produced in large quantities.

All in all, wine makes food preparation better. Also, it adds taste to life when served with food.  

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