The Best Cooking Wines (and 3 Tricks to Test Them)

The Best Cooking Wines (and 3 Tricks to Test Them)

Cooking with a glass of wine is fun. But even more so to add it to the stew. When we say “it’s a cooking wine,” we don’t mean that it’s so bad that it’s only good for mixing in a pan. It is quite obvious that the better wine we use in our recipes, the better results we will achievebecause the key is to treat it like just another ingredient.

However, there is no need to open that bottle we keep for a special moment and unceremoniously pour it into the pot. It’s about knowing what type of wine will help us further enrich our recipe. As not all wines are good for cooking depending on what, and this should be taken into account if we do not want to spoil the dish. Here’s a little guide.

Fruity whites and light reds

Table wines, the ones we usually drink every day with meals, can be good allies when it comes to giving a mastery touch to a simple recipe. Whether it’s a fruity white (albariño, verdejo, Riesling), light red with sourness (Pinot Noirgarnacha, unaged tempranillo) or even rosé, young wine is perfect give joy to stew, cream or soup.

Clams with white wine

In general, the best wine for the kitchen is usually the wine we choose to blend in with the dish, so don’t be afraid to add some ribeyro to the mussels to use some Pinot Noir to thicken the sauce or add some sherry to the broth.

Oxidative and generous

Oxidizing wines such as sherry, best for enriching sauces and soupschicken or pork dishes, fish such as halibut, and all types of shellfish, especially shrimp.

The acidification of these wines adds complexity to the recipes with hints of nuts, salted caramel and roasted fruit. Many of them are often fortified, which adds plus concentration to contractions. At Cocinillas we suggest you use sherry as well as wines from Madeira, Marsala or even orange wines with all Mediterranean recipes, as well as Indian and Asian cuisine.

Wine can also be an ingredient

Wine can also be an ingredient

Sweet wines for cooking

Sweet wines such as Sauternes, Port, Muscat or Pedro Ximénez can also be used in the kitchen. They work very well in syrups. for desserts with nuts, caramel and vanilla ice cream.

Red or white, they help make tasty cuts. To choose the most suitable one, the main thing is to consider the spiciness of the dish. For example, if we want to make a syrup for a powerful chocolate dessert, we need a dense and structured sweet wine that can withstand and accompany such intensity, such as PX or Port.

Wine Cooking Tips

There are three ways to use wine for cooking: reduced, marinated or glaze. Wine discounts are a good way to get the most out of a wine’s taste, acidity, and fruitiness. To keep all the nuances the trick is to boil the wine so that the alcohol is consumed slowly, and the restoration retains all the aromatic tenderness of the liquid. By doing this, a glass of wine should make ¼ of the sauce.

cooking with red wine

The secret to a good marinade is to find a balance between acidity, oil and spices. This is a well thought out cooking technique for softening and flavoring proteins. Thus, the wine itself has tannin and acidity, which makes it the best ingredient for making marinades. The time will depend on the type of protein, always making sure it is not too soft. Fish need only 15 to 45 minutes, while bird breasts usually need to be soaked overnight.

Finally, for glaze or demi-glace, or, equivalently, gelatin obtained by dissolving a cold liquid in a hot pan wins points if this liquid is wine, since it will absorb all its acidity and taste. With a gelatin sauce that will stick to the bottom of the pan, you can make a succulent sauce or make a base for an enriched soup. You can also pour the wine directly into the simmering stew, but before doing so, make sure it’s early enough for all the alcohol to cook.