WINE IN FOOD
Cooking with Wine
Cooking Wine is very salty and include other additives. If cooking with a cooking wine, adjust your recipe to use no salt or less salt. Instead of a cooking wine consider using a nice drinking wine and when you reduce the liquid under heat with the pan scrapings it creates a wonderful sauce.
Use the Wines you enjoy drinking.
Pairing food and wine
It is a simple process of identifying the wines with flavors and body that complement or contrast with the particular entrees you offer. Wine, made from grapes, is actually a food. Like other foods, wine has many distinct qualities; some wines are sweet, some fruity, and some, like a great steak, are heavy and robust. The key principle that always applies is this: There is NO one right or "perfect" wine choice when pairing food and wine. The main goal should always be to enhance the dining experience
Choose a young, full bodied red wine for red meat, red meat dishes and red sauces.
A red, full bodied red wine for soups with root vegetables and/or beef stock.
A white wine or dry fortified wine for fish, shellfish, seafood, poultry, pork, veal.
A dry white wine or dry fortified wine for light cream sauces.
A crisp, dry white wine for seafood soups, bouillabaisse.
A sweet white wine or sweet fortified wine for sweet desserts.
A dry sherry for consomme, poultry, vegetable soups.