Most of the people in this world are crazy about wine and dine culture. That is why all the bars, hotels and restaurants are always packed when you enter there. If one does not get the space required in such places, then the best way to keep our moods of enjoying wine is to use wine in cooking at home. There are so many different flavors and colors of wine combining your delicious food. Many families and friends try such combination at their homes which is enjoyable indeed.
Wine should not overtake dish :
For me, wine in cooking has two meanings. you use wine in your dishes or you just go and sip a little bit whenever enjoying the food. While cooking, wine does have three main uses which includes marinade ingredients, cooking liquid, and flavor in finished dish. Sometimes the proportion of wine is suggested but not all the time. It is easy to find out for drinking, not for cooking. This is because wine should not overtake deliciousness of your dish.
Never use that which is not used :
There are white as well as red wines to be used in while cooking. But remember, one should not use what is not used before. Don’t try wines in cooking dishes, which you have not used before Otherwise it will certainly, dilute the taste of your favorite dish. The extent of use of wine should also be perfectly followed. It is simple logic that, if you do not have a good wine, let it be. Similarly don’t use the wine which is cheaper.
Counterbalance dish :
In USA, there is a practice to use wines like Gewurztraminer, Riesling, Viognier like wines which basically have flavor of fruit & exotic aroma also. These easily counterbalance dishes which are heavily spiced. Amontillado or oloroso like sherry or part which has great sweetness, Madeira, Bual or Marsda are having good quality as far as cooking wine is concerned.
I would like to suggest that, if your dish is having a spicy flavors, then you must try for white wine which has aroma. It is well accepted in USA that, Sauvignon is supposed to be the best choice for cooking. Once again, I press here that never use those wines which you have not tried. Similarly, it is not needed to have wine in each & every dish. Secondly, wine should not be served at dish. Instead it must improve the flavor of that delicious food. One must also care for the extent of alcohol in dish. Many think that it gets evaporated with air, but this is not true always.