We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Now you'll be the first to hear about: Exclusive discount offers on wine accessories and storage Food and cocktail recipes Wine event invitations...and more! Adding wine to your favorite recipe can impart wonderful flavor—but too much or the wrong style wine can put the kibosh on a potentially delicious dinner. Here’s how to make it work: Wine contains sugars, acids and tannins, and each of these will show up on the plate. Subtle characteristics, by contrast, normally disappear with cooking. To maintain balance, check your recipe for acidic ingredients like lemon juice or vinegar and cut back to make room for the acid in the wine. This is especially crucial when cooking with white wine. For delicate fish or vegetables, a dry non-oaked wine works best. If your recipe is packed with onions, carrots and tomatoes, there will be plenty of sugars in the pot, so cooking with a fuller-bodied, less dry red or white wine can integrate perfectly.

Use the type of wine you’d serve with dinner to make the dish. Even better, unless you’re pouring something rare or expensive, buy an extra bottle and cook with it. When you’re cooking with red wine, watch out for tannins. When concentrated in reduction sauces, they can become harsh. Fortunately, proteins found in meat and dairy declaw tannins like milk does tea.dry red wine suggestions Josh Adler, wine buyer for San Francisco’s famous Bi-Rite market, offers blissfully simple wisdom for cooking with wine: “I like to stick with wine that comes from the same place as the ingredients or recipe I’m using. best red wine amazonFood and wine have always evolved in harmony with one another, so they’re naturally matched.”best port wine recipe

The Quality Consideration: You may be hesitant to cook with your most prized red wine but be careful not to use absolute plonk in your dishes. If you wouldn’t drink it on its own, do not cook with it! Cook with a basic bottle that you might enjoy in a casual setting. For deeper flavors, experiment with fortified wines like Port, Sherry, Madeira and Marsala. beer and wine cocktailsMichael Schachner offers some helpful tips and recipes on cooking with fortified wine in this piece.best wine novels Chef Tips, Cooking, Food and Winebest wine bars in dc areaDon't Miss an Episode of Our TV Show!best wine that goes with cheese 15 Tips for Fast Weeknight Mealsdry red wine español

10 Ways to Eat Less Meat add to recipe box Steamed Mussels with Wine, Garlic & Parsley Serves six to eight. Make the menu:Friday-Night Pasta Party This dish is part of a laid-back dinner party, with particular emphasis in the laid-back part. (There’s even a suggestion built into the timeline that reads, “Open a bottle of white wine to use in the mussels and the pasta. where to buy cheap wine in bulkPour yourself a small glass.” The sweet and briny mussels are a big part of what makes the dinner both company-worthy and stress free. Learn more about how to choose mussels from the market, and how to cook mussels, including how to discard the “beard” if you find one (don’t worry; it’s easy). More quick and easy shellfish recipes. crushed red pepper flakes Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.

In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, and red pepper flakes and cook until fragrant and soft but not colored, 3 to 5 minutes. Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside. nutrition information (per serving): based on eight servings, Calories More Recipes Like This Cookbooks, DVDs & More Check out all cooking Books & DVDsCooking with wine, like drinking wine can add another dimension to a recipe. Cultivating and enhancing flavors while accentuating textures are the main incentives for adding wine to recipes.When deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink.

Remember, it is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines designated as “cooking wines” tend to be cheap, salty and often incorporate additional spices or herbs. Bottom line - they will do little to enhance your recipe. You do not need to spend big bucks on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. However, if you shoot for ultra cheap (less than $5) you will likely be disappointed in both the flavor and the overall contribution to your recipe, consider forgoing the wine addition altogether.Think of flavoring a recipe with wine in the same light as you would adding a spice. The flavors tend to mellow the longer you cook the wine in the dish and it is recommended that a young, strong red wine is allowed to cook for at least 45 minutes. The next question, is typically should I use a red or a white wine? Reds tend to bring color, clarity and a distinctly dry characteristic to the foods they flavor.

White wines are known to bring an acidic quality with a bit of pucker power. Use reds for flavoring red sauces with red meat. For example, a bold red wine would be perfect for a meatball marina or stout stews with lots of heavy vegetables. Steer towards white wines if you are making cream sauces or emphasizing white meats or seafood. Keep in mind that not all of the alcohol will evaporate from the cooking process. The concentration of residual alcohol that remains in your dish depends on the length of time and way in which it was cooked. For example, boiling a sauce for 25 minutes will remove considerably more alcohol than merely baking a dish for 15 minutes.Cooking with wine should be fun. If you are just starting out, keep it simple - try a young bold red (Zinfandel, Merlot, Cabernet Sauvignon ) in Aunt Betty's family spaghetti sauce recipe or a dash of Chardonnay in your Creamy Alfredo Chicken recipe. Experiment with using wines in recipes, it is not rocket science and shaking recipes up with a splash or two of wine will likely make your favorite recipe that much better!