Cooking with Wine

Crystal prepping for New Year's Eve guests.

As another New Year begins, I resolve to get healthier once again.  Don't worry, I am not going on any crash diets, I love food and wine too much for that.  However, I will fine tune my recipes and add an extra splash of vino to cut back on the other decadent ingredients, otherwise known as cream and butter. 

I absolutely love cooking with wine, sometimes I even put some in the food.  All joking aside, wine gives food another dimension and won’t unravel your exercise routine. 

Want to add a zing to steamed veggies or sautéed spinach?  Add some garlic, white wine and lemon with a pinch of sea salt and pepper.  No butter and it’s delicious!  Don’t get me wrong, feel free to add the good stuff if you prefer, but I’ll save the added calories for the weekend.

You can also add some spark to mushrooms or ratatouille with a dry red wine.  There are unlimited ways to use wine in food preparations. 

One of my favorite weeknight meals is quinoa pasta with sautéed broccoli, red peppers, spinach, tomatoes and feta with white wine, lemon, olive oil, fresh herbs and garlic.  Depending on the portion and how much sauce you like, use between ¼ cup to ½ cup of dry white wine (don't be shy).  You'll want to let the wine reduce down before serving.

Now to the important question - What wine should I use to cook with? I am so glad you asked.  You will find that many recipes call for a dry white or a dry red wine. But what does that really mean?  I may be the only one, but I really wish recipes would include some options to help the consumer.  Most wine stores will be happy to help you, but wouldn’t it be great to walk in the store and know exactly what you are looking for?  Not everybody is a wine geek like me. 

Here is my general rule of thumb for cooking with wine.  When I make red wine reductions, I personally like to use an inexpensive Bordeaux, Chianti or Montepulciano d’Abruzzo. It gives the reduction nice earthy notes.  Pinot Noir is a great option with risotto and mushrooms.

As for white wines, I usually opt for a Pinot Gris/Pinot Grigio, a Sauvignon Blanc or an unoaked Chardonnay. If you have extra sparkling left over from the New Year’s celebration feel free to use that instead.  Sparkling wines make great sauces. 

Just remember to use a wine you would drink.  If you wouldn’t swallow it, why should your food?   

Until next time, let your palate be your guide.