Cooking with wine is the real deal. With wine, you get to experiment with what you want to do and how to go about it. There is a whole tone of wines out there, so you will need to know what works for what end and what does not. If you are caught between a wine choice and hard place, then the tips below are for you;
Know your wines
Again, not all wine is suitable for just about anything you want to whip up. Young, full-bodied red wine will work for red meat, for example. Soups and beef stews, on the other hand, will require earthier choices of red wine. Here are some good cooking wines.
Make sure you cook with wines you can drink
Listen, if you can chew on it, then you should be able to chug it down. If you cook with wine that you really don’t like and won’t drink, then you are setting yourself up for a less than savory experience. Always go for wines you know, love and can load up on any day.
Timing is everything
Generally, white wines are poured just when food is about to simmer and are only allowed to be in there for a little time. Red wines, on the other hand, need to be given some time because most people really want to see that deep red hue in their serving. If you are looking for the perfect result, make sure you do not pour wine into your food just before you serve. That is a bad idea and will leave your food a little tangy.