If you are new to cooking with wine, there are probably a lot of questions in your mind, such as: Is the quality of wine important to the flavoring of the meal? Can you use an already open wine? Or is the cooking wine you can see in the stores an excellent alternative to real wine?
Because of these questions, you can say that cooking with wine is a lot more complicated than drinking wine. To start with, red wine and white wine have different effects on the flavors of foods.
For example, white wine is less tannic than its red counterparts.
Also, white wines have this effect that can suck out the moistures out of the food without the bitterness. Red wine, on the other hand, will enhance the acidity of the food due to its tannins.
Cabernet Sauvignon
Cabernet Sauvignon is one of the most popular full-bodied wines there is. Its braising feature will soften the meat sticking around the ribs, all the while enhancing the flavor of the additional ingredients.
After all of that, there will be sauce left in the pan, it’s the wine’s leftover that you can use to glaze the ribs. Also, deglazing the pan will be a piece of cake since wine doesn’t have any sugar and will not caramelize.
If you are looking for a wine that can braise proteins like everybody’s all-time favorite ribs, then Cabernet Sauvignon varieties like Caymus wines are a go-to choice. You can purchase it at your favorite wine stores, or buy it online. Take note that Caymus wine price varies, depending on where you purchase it.
Dry red and white wines
Dry red wines and white wines are included in the regular drinking wine category. Also, they are flexible enough to be paired with any meal. This is important as it is best to choose a wine that pairs well with the meal you are cooking.
Also, dry red and white wines are best to mix with wine reduction sauces, Beurre Sauce, and Bourguignonne Sauce. These wines are also great if you want to deglaze your pan, along with soups and cream sauces.
Sweet Nutty and Oxidized Wines
Sweet Nutty and Oxidized Wines are at least aged for ten years and are perfect for syrups on deserts, as well as mixed in caramel, and vanilla ice cream treats.
If you are looking to complement your desserts with a little flavoring, these kinds of wine can be reduced to make a creamy sauce. Or you could also dump it over on the dessert for a more robust flavor.
If, however, you are looking for red wines that can help you flavor your meals, here are some of them.
Merlot
If you love Risotto, then you’ll love Merlot. However, if you are one of those people who like their Risotto with wild mushrooms, the flavors of strawberry, or with wild herbs, and is always complaining of the hint of earthy flavor in their plate, you can add Merlot to get rid of those. After sauteeing your chicken breasts and wild mushrooms, you can add a little bit of Merlot to get rid of the earthy aroma along with enhancing the fruity flavor of the strawberry in the meal.
Pinot Noir
If you like meaty stew, you can add Pinot Noir with it. The lightness of the Pinot Noir is just enough to tenderize the meat and cook the meaty flavors. Be careful, though, as you need to watch how much wine you should incorporate the meal with as it can easily overpower the characteristics of the meal itself.
Shiraz
If you like steak, then you’ll like Shiraz. Steak is best when you pair it with good wine and a tasty sauce made from the same wine. First, you have to sear the steak on both sides, cook it in your preferred way of cooking, and try to take it away from the pan using the oil and saute garlic. After that, you can add the wine to glaze the steak. That said, it will also soften all the meat residue that remains in the pan.
Then, remove a little bit of the alcohol from the pan and add a little bit of water, pepper, butter, garlic, soy sauce, and a tiny pinch of cornstarch. Depending on your preference, you can add mint leaves or parsley for added flavor.
The flavor and aroma of the Shiraz are perfect for a steak in any doneness. It is bold and has a strong feeling that complements the steak rich taste and seasoning.
Takeaway
Any wine can be a significant complement for any kind of meal, as long as you choose the wine carefully while considering its flavor.
Always follow the recipe and research beforehand to make any meals perfect for your likeness. Also, take note that the ideal wine will always be the wine that pairs perfectly with that specific meal. The better the wine compliments the meal, the better it will be when incorporated when cooking it.
Author’s bio:
Scarlett Wells is a full-time writer and wine expert. She is an active critique examining all levels of wine types so she can produce reviews and articles that will help guide every consumer in selecting the right kind of wine to drink. Aside from that, she wrote a lot of blogs maximizing the real usage of wines.