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Cooking with Wine

With our wine sale earlier this month, you probably have a bunch of bottles stocked up.  Inevitably, there’s half a bottle lying around after dinner that you cork back up and then forget about, and before you realize it, it’s turned to vinegar.  Such a waste!

The great news is that there’s a simple way to use up leftover wine—cooking! You can up the Wow Factor of any dish by adding a little bit of wine to the recipe, which saves you money and cuts down on waste.


Cooking with Wine


Here are some ideas on how to add wine to your cooking:
  • Add wine to your marinade.  The acid in the marinade will help the meat absorb the flavor of the wine.
  • Replace some of the water, vinegar, broth, or fruit juice in a recipe with wine for a richer, fuller flavor.
  • Use a little bit to add flavor to soups, stews, gravy, and hearty dishes.
  • Make sangria!  Add chopped fruit and a little sugar and you have the perfect summer beverage.
  • Mix with oil and spices to baste turkey, roasts, or braise vegetables.
  • Make a pan sauce using the juices from the meat, some wine, and some spices.  Perfect for sautéed or browned meats.
  • Create a classic French dish like Coq au Vin.  Julia Child’s classic recipe is worth a try: Coq au Vin Recipe

The rule of thumb is to pair red wine with heartier fare, and white wine with lighter dishes.  But we say experiment!  Your palate is what’s most important.  Try a bunch of things and find out what works best for you.  Always consult the recipe if you’re cooking with wine—the author may have had a specific flavor profile in mind and has done the legwork ahead of time.

What do you like to drink with different foods?  


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