Cooking Food with Wine

The main reason for cooking food with wine is the benefit of added flavor.
When you are cooking food with wine, there is one basic rule to remember: always use a
good wine. That doesn't mean you have to use an expensive wine, simply use a good
tasting wine, or one that you like to drink.
Good and bad wines have two things in common, water and alcohol. Since both of these
cook out of your dish, you are left with just the flavoring ingredient, so choose a wine that
tastes good to you.
When it comes to cooking food with wine, choosing a wine for cooking can be as confusing
as choosing a wine to enjoy with your meal. With a little experimentation, you will be able to
choose a good wine to cook with, add style to your cooking, and enjoy the experience.
For easy wine opening, I recommend this wine tool kit equipped with tools to open,
serve and preserve wine

Why Dry?
Dry table wines are usually the choice for cooking food with wine, since they add subtle
flavor and not too much sweetness. Dry wine is produced when all of the sugar has
fermented out of the wine. The taste is tart, but is used in cooking to add flavor. Red wines
should be young, dry, and full-bodied, such as Pinot Noir, Chianti, California Mountain Red,
or Cabernet. White wines should be dry and full-bodied, however, some dry white wines
tend to be thin and sour, so experiment.

Fortified Wines Are Good, Too

Vermouth is a good generic cooking wine that has an added benefit of herb flavors. It is a
fortified wine, which means that other flavors, such as herbs and spices, have been added
to boost the flavor. Sherry and port wines are other examples of fortified wines and are
considered sweet. A sweet wine should be used for fruit or dessert dishes. Always limit
the use of fortified wines because there is more flavor in them. It is possible to overdoit when cooking food with wine, so always taste and adjust.

Cooking With Wine

Wine can be used in three ways to enhance your cooking: as a liquid to cook in, as an
ingredient in a marinade, or as a final flavoring ingredient in a dish. Not every dish is suited
for wine, especially not every dish in the same meal. Only use wine in your cooking when it
has something tasteful to offer to your dish.
Simply pick out a good tasting wine off the shelf and use it for cooking food with
wine. The large jugs of red and white wines are suitable, however, they may have a
tendency to go bad before you use all of it. Generic red and white wines have become
available in vacuum-sealed plastic bags in boxes. These are great since you can use small
amounts at a time and it stays fresh. Fortified wines are a good choice because they have
a longer shelf life once opened.

Refrain from using "cooking wines". These are loaded with sodium to make them unfit
for drinking. If you can't drink it, why cook with it?

Orange Roughy With Tomatoes

2-3 tomatoes, peeled, seeded, and chopped
2 shallots, minced
2 tablespoons minced parsley
1/2 teaspoon salt
pepper to taste
1 1/2 pounds orange roughy fillets
3/4 cup dry white vermouth
1/4 cup water (or clam juice)
2 tablespoons butter, melted
2 tablespoons flour
1/2 teaspoon sugar
3-4 tablespoons whipping cream
Mix tomatoes, shallots, parsley, salt, and pepper in the bottom of a large oven-safe skillet.
Place orange roughy fillets over the tomato mixture. Add vermouth and water (or clam
juice) and bring to a simmer on medium heat on the stove top. Cover skillet with lid or foil.
Place skillet in a preheated 375 degree oven for 13 to 15 minutes or until fish is opaque.
Remove fish to a serving dish and keep warm. Boil remaining juices on high heat until the
mixture has reduced to about one half. Mix butter and flour together and then stir into the
juices. Cook on medium-heat until thickened, stirring occasionally. Add sugar, whipping
cream, and any juice drained from the fish on the serving dish to the sauce mixture. Stir to
combine, then pour sauce over fish to serve.

Fruit Salad With Muscat Wine

1 cup sliced strawberries
1 cup diced mango
1 cup diced honeydew melon
1/2 cup fresh blueberries
1/2 cup canned pineapple chunks
Dressing:
1/4 cup muscat wine

1 tablespoon brown sugar

1 tablespoon honey
1/2 teaspoon orange zest
fresh mint for garnish
Combine fruit in a large bowl. In a small bowl, whisk together muscat wine, brown sugar,
honey, and orange zest. Pour dressing over fruit and chill for at least 30 minutes before
serving. Garnish with fresh mint leaves.

Matching Food With Wine

As a budding gourmet chef, you simply cannot overestimate the importance of
correctly matching food with wine. It is amazing how getting this right enhances the
flavor of both the food and the wine. It's almost magic.
Wine should be matched with a dish's dominant flavor, which, in many cases, is the sauce.
For instance, a simple grilled halibut matches best with Sauvignon Blanc; halibut topped
with a rich cream sauce matches best with Chardonnay.
Remember that when in doubt, the old general wine and food pairing rule is still reliable;
white wine with white meat and red wine with red meat.
Match hearty fare with a hearty wine, such as Cabernet Sauvignon.
Match fresh fruit with either sparkling wine or a sweet, dessert-style wine. Be sure the wine
is sweeter than the fruit, or the wine will taste bitter.
Match hot and spicy fare with Riesling or a very fruity red.
Match salads with lemon or vinegar in the dressing with a high acid wine such as
Sauvignon Blanc.
Match pizza, hamburgers, meat loaf or other "comfort foods" with Zinfandel, Syrah or
Merlot.
Match lamb dishes with Syrah or Shiraz.
The most important food and wine pairing "rule" of all: Drink the wine you like with the
food you like; there are no "wrong" answers if you enjoy the match.
A formal dinner calls for special wines: Cabernet Sauvignon or other full-bodied reds,
oak-aged Chardonnay, or "Reserve"-style bottlings of either hue. Of course, the most
"special" wines of all again are the ones that you like.
A picnic calls for lighter-style, lower-alcohol, refreshing wines such as Riesling, Sauvignon
Blanc or roses - wines that can be chilled down as a counterbalance to the presumably
warm outside temperature.

A celebration such as a birthday or anniversary calls for a "festive" wine such as

Champagne or sparkling wine. Even better: the celebrant's favorite wine, regardless of
type, if you know what it is.
Ideal wines for a barbecue are those that are both fruity and spicy, to complement the
"char" of the grill. Opt for Zinfandel, Petite Sirah or Rhone reds.
On cold nights, wines higher in alcohol help warm the soul. Try a full-bodied red or a
fortified wine such as Port.
For brunch, make selections similar to those you'd choose for a picnic. If egg dishes are
involved, go with sparkling wine.
When pouring wine for guests, follow culinary tradition: serve all women first.
As a general rule, when serving multiple bottles of wine, pour less costly bottles before
expensive ones. (Price is the least accurate barometer of quality, but it's a place to start.)
Serve drier wines before sweeter wines.
When a guest brings a bottle to dinner, let them decide whether it should be served that
night or saved for another day.
If a guest brings a bottle that doesn't match the cuisine, open it before dinner and
serve it as an aperitif (a pre-meal drink).
When pouring a glass of wine, end the pour with a twist of the wrist as you pull back the
bottle. This will help prevent spillage. (Party tip: Ice down sparkling or white wine in a
clear glass bowl, and add a few rose blooms to dress it up. Tie a napkin around the
bottle's neck to catch drips.)
Fill a wine glass no more than one-third full. This accommodates swirling the wine without
spilling.
Wine is best enjoyed when served at the proper temperature: 40-45 degrees for sparkling,
40-50 degrees for whites, 50-55 degrees for lighter reds, and 60-65 degrees for full-bodied
reds.
Most red wines are ready to drink right when they're poured. Exceptions include very old
or very young wines, which may need some time to "release" their aromas. To speed the
process, vigorously swirl the wine in the glass.
If you forgot to put that bottle of white wine in the refrigerator an hour before dinner, it's
perfectly okay to stick it in the freezer for 10 minutes; no harm will be done to the wine.
Wine glasses should be held by the stem in order to maintain a consistent temperature for
the wine. Holding the glass by the bowl can warm the wine inside. Note: if a wine is served
too cold, wrapping both hands around the bowl can help get it to the proper temperature.
At a cocktail party, you may find champagne being served with caviar. But when the caviar
is salty and the wine is delicate, it's not exactly a match made in heaven. One of the best
matches all for Champagne: an "extra dry" (which means slightly sweet) bottling

accompanied by sushi seasoned with ginger, wasabi and soy sauce. Champagne also
matches nicely with many other foods, which is why it's the adult beverage of choice
for brunch.
Try to be adventurous and select new food and wine combinations! If you always pair
Cabernet with grilled steak, try an Italian Primitivo. You'll find the smoky, spicy and jammy
flavors of this red wine pair exceptionally well with the smoky flavor of grilled beef.

Food and Wine Pairing Chart

Here's the basic food and wine pairing chart that I use. It covers almost everything you
need to know. Of course, one never stops learning about these pairings, but this is a very
good place to start.

White Wines
The anticipation of a glass of wine can be as exciting as the first sip. The ritual of removing
a cork from a bottle is a brief pause that heightens that anticipation-if it is done well.
Uncorking wine smoothly requires only a few motions. Start by first removing the foil or
plastic around the bottle's neck: Circle the neck with a short, sharp knife, and carefully pry
away the wrapper, removing it completely.
A well-made (and affordable) "waiter's friend," the basic pocket pull that uses leverage on
the lip of the bottle to extract the cork, is consistently the best all-around performer. A
simple corkscrew requires too much muscle, and expensive openers often are more
gadget than the job requires.
Grasp the bottle around the neck with one hand. Tilt the bottle toward your other hand, and
insert the screw just slightly off-center into the cork. Twist the opener firmly as you push it
in. Then hold the bottle securely against a countertop, and screw the opener all the way
into the cork. If necessary, unscrew it slightly, so that the hinged bracket meets the bottle's
lip, for maximum leverage. With the bottle close to you, push up on the lever until the cork
pops free. Remove any cork debris from the neck. Let the wine breathe if you like, or take a
breath yourself; then pour and relax!

Chardonnay - Shellfish, Sole/Halibut, Salmon/Tuna, Poultry, Mild cheese, cream based

dips

Sauvignon Blanc - Dishes with cream sauce, Shellfish, Sole/Halibut, Poultry, Mild
cheese, cream based dips

Pinot Gris/Pinot Grigio - Shellfish, Sole/Halibut, Salmon/Tuna, Spicy food (whether

beef, poultry, or fish), Poultry, Pork/Veal, Mild cheese, cream based dips

Riesling - Fruit/creamy desserts, Dishes with cream sauce, Shellfish, Sole/Halibut, Spicy
food (whether beef, poultry or fish), Poultry, Mild cheese, cream based dips

Gewurztraminer Fruit/creamy desserts, Dishes with cream sauce, Sole/Halibut, Spicy

food (whether beef, poultry, or fish), Poultry, Mild cheese, cream based dips

Chenin Blanc - Fruit/creamy desserts, Dishes with cream sauce, Shellfish, Sole/Halibut,
Spicy food (whether beef, poultry, or fish), Poultry, Mild cheese, cream based dips

Viognier - Sole/Halibut, Salmon/Tuna, Poultry, Mild cheese, cream based dips

Champagne
True Champagne is a sparking wine made only in the Champagne region of Northern
France.
Serving Champagne with a perfect pop and a sure hand will make any toast festive.
1. Remove wire cage from top of bottle by holding your thumb on the cork while you
twist off wire. Tilt bottle 45 degrees; make a fist around cork, and turn bottle as you
apply pressure to cork until cork eases out.
2. Pour slowly, cradling the neck with one hand and holding the dimpled base with the
thumb of your other hand for maximum control.

Extra Dry: medium dry - Dishes with cream sauce, Shellfish, Sole/Halibut, Mild
cheese, cream based dips

Brut: dry - Dishes with cream sauce, Shellfish, Sole/Halibut, Mild cheese, cream based
dips

Demi Sec: slightly sweet - Fruit/Creamy desserts

Rose (typically Brut style) - Dishes with cream sauce, Shellfish, Sole/Halibut,
Salmon/Tuna, Mild cheese, cream based dips
Wine And Food Pairing List

Blush Wines/Rose
White Zinfandel - Fruit/creamy desserts, Spicy food (whether beef, poultry, or fish),
Poultry, Mild cheese, cream based dips

Port Wines - Chocolate, Fruit/creamy desserts, Strong cheese

Red Wines
Cabernet Sauvignon - Chocolate, Game, Lamb/Duck, Beef, Strong cheese
Merlot - Game, Lamb/Duck, Beef, Strong cheese
Pinot Noir - Salmon/Tuna, Game, Lamb/Duck, Pork/Veal, Beef, Strong cheese

Syrah/Shiraz - Game, Lamb/Duck, Beef, Strong cheese

Zinfandel - Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese
Sangiovese - Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese
Barbera - Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese
Gamay = Salmon/Tuna, Lamb/Duck, Pork/Veal, Beef
Tempranillo - Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese
Malbec - Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese
Carmenere - Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese
Pinotage - Dishes with tomato sauce, Game, Lamb/Duck, Beef, Strong cheese

Wine Grape Variety List

Here's my wine grape variety list, the one I learned from myself. Of course, this just
scratches the surface of all there is to know about the grapes used by vintners, but it is a
good, basic listing, and a good place to start.
As a gourmet cook, people will expect you to not only understand the intricacies of
matching food and wine to the greatest advantage, but also to have a basic
understanding of where the wines come from, the regions, vintners and varieties of
grapes.
This is not to say you have to be an expert - heaven knows I'm not - but you have to
educate yourself a bit, to know more than the average person. So, use my wine grape
variety list to get started.

Cabernet Sauvignon
Red - This grape is usually blended with others to make some of the finest wines of
Australia, California, Eastern Europe, South America, and Bordeaux, France (its place of
origin). It is the variety that has built California's (Napa Valley) reputation for fine wines. It
has great character and usually requires considerable aging. It is remarkable for its wide
ranges of structure (from relatively "light-bodied" to the most "full-bodied" crafted) and
ageworthiness. It produces a rich, herby and woody red wine.
Riedel glasses are wonderful! They are dishwasher safe and casual but elegant. The
wine even has better flavor because of the way the glasses are designed for each
type of wine. When I'm having a glass of wine while cooking, I don't have to worry
about tipping it over with an elbow...

Chardonnay

White - The primary white wine grape in Chablis and white burgundy-type wine. It is also
grown in California, and like the red Cabernet, has proven to produce wines exceptional in
quality with wonderful flavor. It is a rich, full-bodied white with a very fruity aroma. It has
been the world's most popular white wine for decades, often coveted for its "big" fruit and
oak-influenced flavors.

Concord
Red - An American east coast, mild-flavored, dark blue grape used mostly for juice and
jams and eaten fresh. It is also used to produce less expensive and kosher red wines.

Gamay Beaujolais
Red - A light to medium body red wine with a fruity flavor.

Gewurztraminer
White - A dry to sweet white with a very spicy and flowery aroma.

Grenache
Red - Used in producing rose wines, this grape is a native of southern France and is
exported to most of the important wine producing regions of the world. Grenache Rose is a
wine with a fruity fragrance.

Merlot
Red - Similar to Cabernet (also native to Bordeaux), yet does not require long aging for
good flavor. It is often blended with Cabernets to lighten and soften the rich Cabernet
flavor.

Muscat
White - Many varieties of a popularly grown pungent grape, used often in fortified wines.

Palomino
White - Fine sherries are made from this white wine grape.

Chenin Blanc
White - The most vibrant, sought-after Chenin Blanc bottlings in the world come from
Vouvray in France's Loire Valley. Chenin Blanc also can be made into outstanding sweet
wines.

Pinot Noir
Red - Considered the great red wine grape of Burgundy, France, Pinot Noir grapes
produce a burgundy-type, full-bodied soft red wine. Of all the classic varieties, Pinot Noir is
the most challenging for winemakers because of its sensitivity to climate changes. But in
favorable vintages, Pinot Noir often ranks among the world's great wines.

Riesling
White - A white wine grape originally from Germany. It produces a light Rhine-type wine
with a nice balance of sweet and dry. It is considered by vintners to be the most "noble" of
white grape varieties, revered for its unique combination of delicacy, intense flavors and
low alcohol content. Although it originated in Germany, some of the best come from the
Alsace region of France and - surprise! - upstate New York.

Sauvignon Blanc
White - This grape produces wines with a range of character, from dry, grassy, smoky and
austere to sweet, fruity and flowery. It is native to Bordeaux, France. It also contributes to a
Sauterne-type white wine. Sauvignon Blanc draws its name from the French word
sauvage, meaning "wild," and its vines must be carefully tended to prevent overly
herbaceous flavors from emerging in the grapes.

Semillon
White -A slightly herby, fruity white Bordeaux variety. Sermillon is the white wine star of
Australia, where it's made into outstanding dry wines, often with a dollup of Chardonnay
added to the blend. In the United States, it's typically blended with Sauvignon Blanc to help
round it out.

Syrah
Red - A full-bodied, fruity red wine wih a peppery quality. Australian Syrahs are called
Shiraz.

Thompson Seedless
White - These California grapes are usually eaten fresh or as raisins, however, some are
also used in jug white wines.

Trebbiano
White - In central Italy, this is the most important white wine grape. It is used in making
Orvieto, Soave, Chianti, and Balsamic vinegar. Chianti is a dry, fruity/slightly tart Italian red
wine.

Zinfandel
Red - A red wine grape that varies in character depending on the different climates of
California. It produces a claret-type red wine with a light-bodied, tart flavor. It is very
aromatic with a fruity bouquet.

Reading a Label
You can't judge a book by its cover, nor can you gauge a wine's quality by its front label. A
pretty label does not necessarily mean you'll encounter a "pretty" wine. Be sure to read the
label, not just look at it.

When assessing the quality of a bottle of wine, in a majority of cases, the most important
consideration is the wine's place of origin - also known as its apellation. Examples range
from the very broad ("California," as an example) to very specific ("Sonoma County's Dry
Creek Valley," as an example).
Second in importance is the producer of the wine. Certain wineries develop reputations for
quality, and can generally be counted on to craft an outstanding product.
Third in importance is the vintage. While weather certainly is important in the development
of a quality wine grape, there have been very few years in which overall quality either shot
up to unheard of heights or sunk to undrinkable depths. To put it simply, never purchase a
bottle of wine exclusively because of its vintage.
Most wine labels will indicate where the wine was bottled. As a general rule, those bottled
by the vintner at his/her estate will be a step up in quality than those bottled by a negotiant
who has purchased the juice - but not always. Look for wording such as "Estate Bottled."
Look for special designations on the label - wording such as "Reserve" or "Vintner's
Selection" or "Special Cuvee" - but be aware that such wording usually is not legally
defined. Treat such language as an indicator of quality, not a guarantee.
There are certain categories and designations that are legally defined. On French wine
labels, look for "Appellation d"Origine Controlee"; on Italian labels, look for "Denominazione
di Origine Controllata"; on German labels, look for "Qualitatswein mit Pradikat"; and on
Spanish labels, look for "Denominacion de Origen Calificada" when seeking out top-rung
releases. Note: some labels use only the abbreviations for these designations: AOC, QmP
or DOC.
A wine labeled as a varietal - "Cabernet Sauvignon" as opposed to "Claret," or
"Chardonnay" as opposed to "Vin Blanc" - might not be made entirely of the listed variety.
In fact, in the U.S., a varietal may consist of as little as 75% of the variety listed and as
much as 25% of other varieties.
Don't forget to read the back label of a bottle, if it has one. You'll often find additional
information about the wine or winery that could add to your knowledge and enjoyment.

Wine Terminology
The world of wine is so complex that there is a need for a wine terminology list like the one
I used, which I present to you, below.
There are many types and varieties of wine, and the world of wine terminology is extremely
complex. You don't need to know everything about every wine to be considered a gourmet
cook, but you definitely need to know the essentials.
Learn what's on the short list below, sample a few wines in support of your study (a
tough job, but somebody's got to do it), and you'll be well on your way.
The color of a wine provides a clue about its age: Younger wines tend to be "brighter" than

older ones.
Lot of people talk about the "legs" or "tears" - the tiny droplets of wine that cling to the side
of a wine glass, erroneously asserting that they are a sign of quality. All they actually
indicate is a high alcohol and/or sugar level.
The aroma of a wine is important because it's directly connected to the flavor. Swirling the
wine in the glass will help you experience all of the aroma nuances.
A wine's "weight" mostly refers to its alcohol content ("light-bodied" equals lower in alcohol,
"full-bodied" equals higher in alcohol).
A wine's "body" is the combination of alcohol and fruitiness - i.e. how it "feels" in your
mouth. A wine high in alcohol will feel "warmer", whereas a wine low in alcohol will feel
"cooler" and refreshing.
The best wines embody a nice balance of alcohol, fruit, acid and tannin (a compound
derived from the stems, seeds and skins of wine grapes), all working in harmony with one
another - this is called balance.
A wine's "length" (or "finish") is a measurement of its after-flavor - the impression and flavor
it leaves in the mouth after being swallowed. Wines with "longer" finishes tend to be good
candidates for aging.

Acidity - Acids occur naturally in the grapes. Typically, cool regions produce wines with
higher acidity, more sun typically produces more sugar. In proper proportion, the acidity
lends definition to the balanced flavor of a good wine. Too much acidity can make a wine
tart, too little leaves it flat and dull.

Aroma/Bouquet - The fruity smell of the grapes plus odors that arise from the
fermentation and aging process.

Balanced - This term describes a wine in which all of the elements (acid, fruit, alcohol
and tannin) are in balance. No one element overpowers the others.

Body - This refers to the weight or texture of a wine in the mouth. A wine with a rich,
lingering flavor would be considered full-bodied. Note: an elegant wine, like Champagne,
can be considered as excellent without being full bodied.

Champagne - Sparkling wines are produced in many wine regions. However, true
Champagne comes only from France's northernmost growing region, Champagne. The
grape varieties utilized in Champagne are Pinot Noir, Pinot Meunier and Chardonnay.

Complexity - This is the ideal for a great wine. Flavor and aroma/bouquet are layered to
create a wine with a rich, complex character.

Dry - This describes a wine that isn't sweet because the sugar in the grapes has been
fermented out. In France, these wines are described as sec. Typically, medium-dry to dry
wines are the best choices to enjoy with a meal.

Finish - The flavor and texture impression that remains on the palate after the wine has

been swallowed. A distinctive or lingering finish is considered to be characteristic of a

good/great wine.

Fortified Wine - These are wines that have had brandy or a neutral spirit added in order
to boost their alcohol content. Historically, this was done as a preservative to stop
fermentation and retain sweetness. Fortified wines include Port, Sherry and Marsala.

Fruit Concentration - The intensity and range of flavor of the grapes themselves.
Oak - This preferred wood for making barrels and casks in which wine is aged imparts a
unique flavor and tannins to wine. This flavor is desirable for many red wines and some
whites. However, oak can overpower a wine's varietal character - wines are then described
as "over-oaked". The ideal amout of "oakiness" is a matter of personal taste.

Oxidized - Term used to describe wine that has been intentionally or unintentionally
exposed to air, which causes chemical changes and possible deterioration. Oxidized wines
lack a fresh fruit aroma and their color takes on a brownish cast.

Residual Sugar - The natural grape sugar that either is left after fermentation or may
have been added back in ( as in sparkling wine). Wine described as dry may have as little
as 0.1 - 0.2% residual sugar, late harvest (dessert) wines may have 28-30%.

Tannin - Tannins, are astringent substances found in the skins, seeds and stems of
grapes and in new oak barrels. They are important in the creation of a great red wine because they provide aroma, flavor and texture. In young wine, tannins may provide a
noticeably dry or "puckery" sensation in the mouth; tannins may mellow with age.

TCA/Corked (Flaw) - Describes a wine that has been affected by a faulty cork,
although other sources can import TCA. The bad cork imparts a musty, flat flavor to the
wine.

Varietal - This is the name of the dominant grape used to make the wine. There are rules
in most areas regarding the percent of a grape required for the winemaker to be allowed to
use a varietal name on the label.