Wine can be a delicious addition to many recipes, but you must choose the right wine for your dish. Although you may be tempted to use up the bottle in the back of the fridge, the one you don't remember opening, a fresh and appropriate wine will do much more to enhance your food. Use as much care in selecting your wine for cooking as you do in choosing your wine for drinking. Wine is made when yeast digest the sugar found in grapes or other fruit. For a wine to turn out sweet, the producers must choose an especially sweet fruit, stop the yeast from doing their job too well or add sweetener to the wine after the fermentation process is complete. A dry wine has a low sugar content, a sweet wine has a high sugar content and an off-dry wine falls somewhere in the middle. The sweetness of a wine will affect the flavor of your recipe, just as any sweetener would. Cook with wines you would enjoy drinking. Remember the purpose of cooking with wine is to enhance the flavor of good food, not hide the flavor of bad wine.

Cooking wine sold in the grocery store is a poor choice because it contains salt and other ingredients used to disguise the poor quality wine. Sherry cooking wine is in the same category. It is not necessary to use top quality wine in cooking because cooking will affect the flavor, but it is important to use a wine you find drinkable. The wine aisle can be overwhelming if you don't know what you are looking for. Your recipe will give you some hint about whether your wine should be sweet or dry, red or white. "Cooking Light" magazine recommends sauvignon blanc if you need dry white wine, while "Food Republic" recommends chardonnay. These will be suitable for many savory dishes, including those with chicken or fish. If your recipe calls for dry red wine, or if it includes beef or tomato ingredients, try merlot or cabernet wauvignon. If you are still unsure, ask a wine store employee for a recommendation in your price range. Some recipes are centered around the flavor of a particular wine, like chicken marsala.

You will find a more detailed description of the desired wine and its use in recipes for these dishes. In other cases, use a small amount of wine to deglaze a pan or add flavor to a sauce. For these dishes, use a small amount of the wine you will serve with dinner, or a wine that would be suitable for that purpose. new wine 2015 europeThe longer you cook the dish after adding the wine, the lower the alcohol content will be. best wine tours on long islandCooking with a moderate amount of wine will result in a dish with a very small amount of alcohol.good wine for wife Gain 2 pounds per weekbest wines of paris Gain 1.5 pounds per weekbuy wine glasses near me

Gain 1 pound per week Gain 0.5 pound per week Maintain my current weight Lose 0.5 pound per week Lose 1 pound per week Lose 1.5 pounds per week Lose 2 pounds per week A Cooking Alternative for Dry White Winebest value wine brands The Nutrition Information of Franzia Chillable Red Winepictures of wine on pinterest Cooking With Wine and Breastfeedingbest wine shops central london Does Drinking One Glass of Wine While Breast Feeding Harm a Baby?best wine restaurants nyc 2015 Tips to Cook Pasta With White Wine Carbohydrates & Calories in a Bottle of Wine Can Kids Eat Foods Made With Cooking Wine?

How to Replace Sherry in Recipes The Calories in Half a Bottle of Wine How Many Calories Are in a Bottle of Merlot? Red Wine vs. White Wine 14 Wine Questions You Might Be Afraid to Ask How to Replace Vermouth in Cooking White Wine Nutrition Information Can Drinking Wine Help You Lose Weight? Can You Use Red Wine Vinegar Instead of Red Wine in Cooking a Roast? How to Counteract Bitter Vinegar Flavor How Much Red Wine Do You Need to Get Enough Resveratrol? Is White Zinfandel a Healthy Wine to Drink? Can You Get Food Poisoning From a Bad Bottle of White Wine?Dry red wines and dry white wines are a common request in restaurants and retailers alike. Many wine enthusiasts are quite willing to skip the sweet treats of the wine world, namely sweet red wines and sweet white wines, for the full-on palate texture of a lip-smacking dry wine. While the vast majority of both red and white wines are made in a dry style, there are different factors that will influence how well a dry wine will display itself on the palate.

The word "dry" when it comes to wine can seem a touch confusing at first after all wine is a wet, liquid made of mostly water, so how does the description of "dry" fit in the total wine picture? When someone refers to a dry wine, they are really communicating "not sweet," In the world of wine dry is truly the opposite of sweet. However, sweet is an actual taste that.your taste buds can discern, dry is more of a tactile and texture phenomenon that you perceive on the palate.So how does a winemaker determine how sweet or dry a wine will be in the bottle? It's during the process of fermentation, where the grape's innate sugar is converted to alcohol. If a vintner is going for a wine that is dry in style, then he will allow the fermentation process to run to completion, fully converting the sugar to alcohol. If the winemaker is shooting for a sweet or off-dry (semi-sweet) style of wine, then he will stop the wine's fermentation process short. There are two ways for a winemaker to halt a fermentation.

The first method for putting the brakes on fermentation is to turn down the heat. Fermentation demands a warm, consistent environment when the temp's drop so does the conversion of sugar to alcohol. The second way that fermentation can be stopped short, is by the addition of alcohol, also known as fortification. When a wine's fermentation is cut short, the remaining, unconverted sugar, known and loved as "residual sugar" stays with the wine and will be bottled in a sweeter style.Two factors play a key role in our palate's perception of "dry" in a wine.They are acidity and tannins. Acidity while present in both red and white wines, tends to be easier to showcase in a white wine. It is first detected by salivation. When you take that first sip of a white wine with decent acidity (try a New World Sauvignon Blanc for starters), your mouth will immediately begin to water. In a red wine with decent tannin levels, your mouth will dry out a bit with that first taste sensation. Both the acidity and tannin structure of a wine will speak "dry" to your palate.

When referring to a wine's innate fruit character, you're really referring to the aromatic and secondary flavor profile of a wine. The distinct fruit-like qualities of a wine, from the light to lush, the citrus to mango in white wines and the cherry to fig-like qualities in red wines, is what drives the "fruity" factor in a wine. However, a wine's tannins and acidity can kill the fruit in a wine if they are out of proportion and the wine is unbalanced. Some will associate "fruit" with "sweet," this is a slippery slope because all wines should have some fruit character present, but most wines are not classified as sweet in style. If the tannins in a red wine are light, the fruit may seem more "forward," more obvious on the palate, the same goes for light-weight acidity. So red wines with less tannin structure, made from grapes with thinner skins like a Gamay grape or Pinot Noir, will often seem more fruit-filled because the fruit character does not have to compete as readily with the tannins.

Likewise, white wines with less acidity may shove the fruit to the forefront and seem "sweeter" because of the lack of acidity, but when you look at the numbers, the residual sugar will likely still be quite low.When it comes to cooking with wine, remember the vast majority of wines are dry in style. If in doubt, check the wine's alcohol content, sweeter styled wines from Germany and Canada are often significantly lower in alcohol (6-11%) than your standard dry wine that usually weighs in at 13.5-15% alcohol. Have a favorite dry wine that you enjoy in the glass? Consider using a few splashes in the pot or pan as well - an easy way to draw the flavors of a dish out and complement it with a wine pairing when it's served.When it comes to finding a dry wine, remember that most wines are in fact dry. If you are comparing a few wines on a wine list at a restaurant, going between a Cab, Merlot or Syrah and are curious which one is the driest of them all, they will all be in the same "dry" ballpark, but you may perceive one as drier than the next due to the levels of tannin or alcohol.