Cooking With Wine

A puzzling thing happened at the liquor store about a month ago. The scenario started out normal enough, a man pacing the wine aisle nervously, with a confused and overwhelmed look on his face. In situations such as this there are a few preliminary questions I like to ask, starting with, “Do you need some help?” You never want to imply that someone doesn’t have a clue what they are doing, because that is just rude. Next is the obvious, “What are you looking for?” Oftentimes the answer is “something good” or “I just need something to cook with.”

But this conversation was different- although he made it clear that he wasn’t accustomed to buying or even drinking wine, this guy was prepared. He very specifically requested a “Beaujolais or a Burgundy,” two French wines that are more than a little off the beaten path. I must say I was impressed. Here was someone who had really done his homework in order to come home with a great bottle of wine for his wife! I asked what she was making and his reply was, “Beef Bourguignon!” I was intrigued and happily provided him with a couple of choices.

A week or so later, a woman came in, again with that quizzical look on her face, and after admitting she too knew nothing about wine, very knowledgeably asked for a “young full bodied red wine” to cook with. What the hell was going on here?!
A week after that, a friend of mine suggested that I rent the movie “Julie and Julia,” and the mystery was solved! I don’t want to touch on the whole Julia Childs thing too much since I think that has been done enough already. I will say that although I was not a huge fan of the movie, I was inspired, like my wine customers, to try some new dishes. Among other things, Julia gets really into cooking with wine…and butter, lots and lots of butter!

The idea of cooking with wine can be a little overwhelming, especially if you aren’t a wine drinker, but the truth is, the addition of wine can really transform a dish.  Here are some basic tips to take you from mediocre cook to gourmet chef extraordinaire:
1. Think of wine as another spice you are adding to your dish. It is meant to enhance the flavors of your food. It helps to know some basic characteristics of the wine you will be using. The more you know the more creative you can be with your cooking.
2. Cooking with wine is very similar to pairing food with your wine. Reds provide color, and add distinctively dry characteristics to the dish. Red wines go into red sauces. White wines, on the other hand, provide acidity and therefore work great with fish, white meats, and cream sauces.
3.  If you are using wine to tenderize your meat, remember that cold wine will make it tough, so make sure to warm it up a little first.
4.  There is something called “cooking wine,” often found in grocery stores- DO NOT use this, ever. This is cheap, bottom of the barrel “wine” that usually has salt and/or other herbs and spices meant to “help” season the dish. I have read that the additives are also meant to keep alcoholics and children from drinking it, if this sheds any light.
5.  If you do not plan on drinking the leftovers (sinful), try a single-serving bottle (187ML), which usually comes in a four-pack, but often can be bought individually. Although these aren’t the best wines out there, they also aren’t the worst. A 187ML equals out to a little over than ¾ of a cup so buy accordingly.
6. One easy way to incorporate wine and to add flavor to a dish is to replace the water in a recipe. You can also mix wine with your favorite oil and use it this way.
7. Box wine can save the day. I never have a hard time finding red wine to cook with, since I always have more than enough of that around. White wine is a little harder to come by for me, especially in the winter. That is why I am a firm believer in cooking with box wine! In my fridge can usually be found a 3L box of Angel Juice Pinot Grigio, my Mom’s personal favorite. The great thing about box wine is that the airtight seal keeps it fresh for a few months rather than a few days, the shelf life for an open bottle of wine. 
8. The longer you cook the wine, the mellower the flavors will become. A young wine especially should simmer for at least 45 minutes.
9.  DO NOT cook with a wine you would not drink. It is amazing to me how often this happens. Someone comes in and asks for the cheapest wine there is to cook with. This is a no-no! To put it in perspective, these wines share shelf space with such winners as Mad Dog 20/20 (Yes, this is technically a wine?!) and Wild Irish Rose (Yep, this one too—you even has a choice of red OR white!!) All I can say is SPEND THE MONEY, PEOPLE!
Most importantly, enjoy and have fun!  Pour yourself a big old glass, sample your masterpiece and pat yourself on the back for a job well done.

Oh, and don’t be afraid to jump on the bandwagon and bellow out in true Julia Childs form, “Bon Appetit!”

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Cooking With Wine