|
Cooking with wine is easy; the basic rule is if you wouldn’t drink it, don’t cook with it. Most recipes will direct you as to what kind of wine to use, but here are a few pointers:
Dry white wine – Sauvignon Blanc
Aromatic white wine – Gewurztraminer, Riesling or Viognier
Dry red wine:
o Hearty dishes - Petite Syrah or Zinfandel
o Light dishes - Pinot Noir or Chianti
Port, Sherry, Madeira and Marsala all have intense flavors and are good cooking wines to have on hand. They also have a bit more alcohol than table wine, which gives them a longer shelf life.
Avoid using “cooking wines”. These are made with cheap _base_ wines, with salt and food coloring added. A poor quality wine will spoil a dish; the investment of a few dollars more is certainly worth the price and flavor of your meal.
|
Forum 
Favoured: 0
