Cooking with Wines... Which Ones to use & When

In a previous post, we discussed the benefits of using wines/acids to help in the deglazing process as the food is cooking. The basic summary being that, the acids in the wine, help release proteins and sugars from sticking to the bottom of the pan, and reintroduce them back into the cooking process, for added flavor.

So now that you know a bit more about the “what” and the “why” of cooking with wine, lets look briefly into the “when” and “how” of the process. To be fair, the timing can vary from one dish to another, in terms of “when” to use wines for the deglazing process, however the reasoning is mostly the same. And because wines can at times be expensive, understanding its application during different cooking stages, will help you maximize the benefits and uses of it around the kitchen.

We already know that wines are of great use for deglazing, but when would you need to deglaze, and when you do, which wines would you use??

That, is a great question! And the short answer is...

• You’ll want to add a little wine/acid to your cooking process, when you’re sautéing and foods begin to stick to the pan...

• For the braising process when foods are going to simmer...

• For making pan sauces that require a browning process prior to simmering your sauce to concentrate flavors...

• After the roasting process when items have stuck to the pan, and you want to use the “drippings” from said roast, to make a glaze, a gravy, or a jus. the roasting process when items have stuck to the pan, and you want to use the “drippings” from said roast, to make a glaze, a gravy, or a jus.

And further still you can use wines when you are using the acidity and flavor notes form the wine to compliment the undertones of your dish; for example when making the ever classic Chicken Fricassee, or Beef Bourguignon.

These are just basic applications for when to use wines in cooking, but in addition to understanding when to use them, its important to know how they can help the overall flavor of your dish. As mentioned earlier, the use of wines in food cannot be overstated in terms of the deglazing process. But wines can also be used as an ingredient that lends essential flavor profiles, that may be unattainable, any other way. As a simple rule of thumb, wines in general will work best as an ingredient, when being cook into foods that would pair well with them if they being served. So if you would pair a white or blush wine with a chicken or fish dish, then cooking with said wine, would generally play well in accenting the flavors of said dish, during the cooking process, and the same goes for the red wines.

In terms of which wines to choose when cooking, it helps to understand not just the color but the flavors and undertones that a wine has, which will ultimately be the deciding factor of which wines to use for purposes, other than deglazing. The idea is to cook with the flavor of the wine so that it compliments the flavor your dish, and that’s where the art form really comes into focus. In order to do this effectively, though, it also helps to know a few things about the basic flavors that a wine has. This in turn will translate into which wine to select as you plan your recipe. To give just a few points of reference, consider the following...

White wines will usually carry the underlying flavors of citrus fruit, pears, apples, lemons, celery, peaches, green vegetables, and the like.

Red wines on the other hand will carry the underlying flavors of dark berries, currants, plums, cherries, prunes, oranges, smoke and char, dark chocolates, and so forth.

Use lighter wines with lighter more delicately flavored foods, and use heavier wines with heavier foods.

Additionally, you can debut the wine’s guest appearance in you food preparations, when you make use of marinades, salad dressing, sauces for drizzling, and even when baking. Using wines in baking can aid in having a moist finish to the bite of you bread/dessert. A couple of great examples of this application would be Red Velvet Cake and Double Chocolate Cake. Granted this is a secret that not everyone knows to use in their baking, but its definitely a noteworthy ingredient that can do a lot of good with a little effort.

As for the use of wines in marinades, salad dressings and the like, we’ve taken the liberty of listing few examples to get you ready to explore all new applications for the wines you enjoy!

Mesquite Honey & Zinfandel Glaze for Grilled Peaches

3 Fresh Peaches (cut in half)

2 Tbsp Mesquite Honey

2 oz White Zinfandel Wine

1 tsp Fresh Thyme (chopped)

1/4 tsp Black Pepper

1/2 tsp Lemon Zest

1/2 tsp Salt

1. Set the sliced peaches aside and mix the salt, pepper, lemon zest and the together.

2. Mix the Honey and Zinfandel together and place the peaches into it with the flat side facing down, and let them sit there for at least 10 minutes.

3. After removing the peaches form the marinade, pour the marinade into a sauce pot and reduce it over medium heat until it reaches a syrup consistency... remove it from the heat and allow it cool.

4. As the marinade syrup cools, place your marinated peaches onto the hot grill, flat side down, to get a good sear on them.

5. After about 45-60 seconds, remove the peaches from the grill and season them with the salt mixture.

6. Drizzle them with the Zinfandel reduction and enjoy... These peaches also pair well with Mascarpone/Burrata cheese, fresh Basil, Prosciutto .
   

Port Wine Vinaigrette

3 oz Port Wine

2 Tbsp Dijon Mustard

2 Tbsp Brown Sugar

1 tsp Rosemary (chopped)

2 Tbsp Shallots (chopped)

1/2 tsp Smoked Paprika

6 oz Olive Oil

1. Set the oil aside and mix all the other ingredients together.

2. Slowly drizzle the oil into the mixture, while stirring everything together to help it to emulsify/blend. (Alternatively, a blender, or a food processor works best for emulsifying the dressing however, if you dont have either of these, a whisk will also work.)

Roasted Tomato and Merlot Marinade

1 lb Cherry Tomatoes (Drizzled with oil and Roasted at 400/F for 15minutes)

1c Merlot Wine

1/4c Fresh Garlic (chopped)

2 Tbsp Fresh Thyme

1 tsp Black Pepper

1/4c Olive Oil

1. Roast the tomatoes and allow them to cool slightly.

2. Add them to a mixing brown with the rest of the ingredients and fold everything together slowly. (This will allow the tomatoes to break down slowly and while absorbing the flavors from the other ingredients.)

Use the mixture over pastas, salads, steaks, grilled vegetables and so much more!

So once you’ve had a chance to try you hand at creating your own combinations, drop us a line and let us know how you did! We cant wait to hear from you!