Wine adds a depth of flavor to dishes that’s hard to replicate with anything else. It can enhance sauces, braises, stews, and even desserts. But selecting the right wine for cooking is crucial. You wouldn’t use an expensive, aged bottle to deglaze a pan, and the cheap stuff might ruin your entire meal. This article explores the best wines for cooking, explaining why they work, and giving you the confidence to experiment in the kitchen.
Understanding the Basics of Cooking with Wine
Before diving into specific types of wine, let’s cover some fundamental principles. Understanding these basics will prevent culinary mishaps and help you create delicious dishes.
The Golden Rule: Only Cook with Wine You’d Drink
This is the most important rule to remember. Avoid “cooking wines” found in grocery stores. These are often heavily salted and contain additives that can negatively impact the flavor of your food. If you wouldn’t enjoy drinking a glass of the wine on its own, don’t use it in your cooking. The quality of the wine directly influences the final result.
Alcohol Evaporation and Flavor Concentration
When wine is heated, the alcohol evaporates, leaving behind its characteristic flavor compounds. This process concentrates the wine’s flavors, intensifying its impact on the dish. This is why using a flavorful wine is so important – its essence will become even more pronounced. A good quality, medium-bodied wine will be more flavorful than water-based liquids like broth or stocks.
Acidity is Your Friend
Wine’s acidity brightens flavors and balances richness in a dish. Think of how a squeeze of lemon juice can elevate a sauce – wine works similarly. Acidity helps cut through fats and adds a refreshing lift to heavy meals. The best way to determine the acidity of a wine is through trial and error. Some popular, high acidity, wines include Pinot Grigio and Sauvignon Blanc.
Tannins: Use with Caution
Tannins are naturally occurring compounds found in wine, particularly red wine. They contribute to the wine’s structure and can create a drying sensation in your mouth. In cooking, tannins can become bitter and unpleasant, especially if the wine is reduced for a long time. So, choose red wines with softer tannins for most cooking applications.
The Best White Wines for Cooking
White wines are generally more versatile than red wines in the kitchen. Their bright acidity and lighter flavors make them suitable for a wide range of dishes.
Dry White Wines: The Workhorses of the Kitchen
Dry white wines, meaning they have little to no residual sugar, are the most commonly used in cooking. They add acidity and flavor without excessive sweetness.
Pinot Grigio/Gris: A Light and Versatile Choice
Pinot Grigio, also known as Pinot Gris, is a light-bodied, crisp white wine with subtle citrus and floral notes. Its high acidity makes it excellent for seafood dishes, chicken, and vegetable-based sauces. It’s a great all-around choice for everyday cooking. Using it in a lemon butter sauce with fish is a great place to start.
Sauvignon Blanc: Zesty and Aromatic
Sauvignon Blanc is known for its herbaceous and grassy aromas, along with vibrant acidity. It pairs well with green vegetables, salads, and dishes with goat cheese. Its distinct character can add a unique dimension to your cooking. A Sauvignon Blanc with notes of grapefruit and gooseberry is a great choice for adding to white fish dishes.
Dry Vermouth: An Underappreciated Option
While technically a fortified wine, dry vermouth is often used in cooking as a substitute for white wine. It has a slightly herbal and nutty flavor that can add complexity to sauces and risottos. It’s also relatively inexpensive and has a longer shelf life than regular white wine.
Chardonnay: Proceed with Caution
Chardonnay can be tricky to cook with. Unoaked Chardonnay, with its crisp apple and citrus notes, can work well in some dishes. However, oaked Chardonnay, which has been aged in oak barrels, can impart a buttery or vanilla flavor that might not always be desirable. If using Chardonnay, opt for an unoaked version and use it sparingly.
The Best Red Wines for Cooking
Red wines add richness, depth, and complexity to dishes. However, their higher tannin content requires careful consideration.
Choosing the Right Red Wine
The key to cooking with red wine is to select a wine with softer tannins and fruity flavors. Avoid very old or very expensive wines, as their delicate nuances will be lost in the cooking process.
Pinot Noir: A Versatile Red
Pinot Noir is a light-bodied red wine with bright acidity and earthy notes. It works well in sauces for mushrooms, beef, and duck. Its delicate flavor profile makes it a versatile choice for many dishes. A good Pinot Noir will have fruit notes of cherry and raspberry and will compliment dishes that include similar flavors.
Merlot: Soft and Fruity
Merlot is a medium-bodied red wine with soft tannins and fruity flavors like plum and black cherry. It’s a good choice for braised meats, stews, and hearty sauces. Its smooth texture makes it less likely to become bitter during cooking. Using Merlot in spaghetti sauce can bring added depth to a family favorite.
Chianti: For Rustic Italian Flavors
Chianti, an Italian red wine made primarily from Sangiovese grapes, has a characteristic tart cherry flavor and high acidity. It’s perfect for Italian dishes like pasta sauces, stews, and braised meats. Its rustic character adds an authentic touch to your cooking. Chianti Classico can be paired with tomato-based dishes like lasagna, spaghetti, and short ribs.
Cabernet Sauvignon: Use Sparingly
Cabernet Sauvignon is a full-bodied red wine with high tannins. It can be overpowering in cooking, so use it sparingly. It’s best suited for long-braised dishes where the tannins have time to mellow. Consider blending it with a softer wine like Merlot for a more balanced flavor.
Fortified Wines for Cooking
Fortified wines, such as Sherry, Madeira, and Marsala, are wines that have had a distilled spirit added to them. They have a higher alcohol content and a longer shelf life than regular wines. These can add unique and complex flavors to dishes.
Sherry: Nutty and Savory
Dry Sherry, such as Fino or Amontillado, can be used to deglaze pans and add a nutty, savory flavor to sauces and soups. Sweet Sherry, such as Pedro Ximénez, is excellent for desserts. Sherry can be aged for a long period of time so be sure to select a Sherry that is still palatable for drinking.
Madeira: Rich and Complex
Madeira is a fortified wine from the Portuguese island of Madeira. It comes in various styles, from dry to sweet. It is known for its unique caramelized flavor, which develops during the heating process of production. It adds depth to sauces and desserts.
Marsala: The Sweet and Savory Italian Star
Marsala is a fortified wine from Sicily. It comes in both dry (secco) and sweet (dolce) styles. Dry Marsala is often used in savory dishes, such as chicken Marsala, while sweet Marsala is used in desserts like tiramisu. A young Marsala will be bolder in flavor and can be used to enhance vegetable dishes such as eggplant.
Tips for Cooking with Wine
Here are some additional tips to help you master the art of cooking with wine.
Deglazing a Pan: Capturing Flavor
Deglazing involves adding wine to a hot pan after sautéing meat or vegetables. The wine loosens the flavorful browned bits (fond) stuck to the bottom of the pan, creating a delicious sauce base. It’s an easy way to add depth and complexity to your dishes.
Adding Wine to Sauces: Simmering for Success
When adding wine to a sauce, allow it to simmer for a few minutes to allow the alcohol to evaporate and the flavors to meld. Taste the sauce as it cooks and adjust the seasoning as needed. Don’t rush the simmering process, as this is crucial for developing the desired flavor.
Marinating with Wine: Enhancing Tenderness and Flavor
Wine can be used in marinades to tenderize meat and infuse it with flavor. The acidity in the wine helps break down tough fibers, while the other flavor compounds add complexity. However, don’t marinate meat for too long, as the acidity can make it mushy. A general rule is not to marinate anything longer than 24 hours.
Substitutions: When You’re Out of Wine
If you don’t have wine on hand, you can use other liquids as substitutes, although the flavor won’t be exactly the same. Broth, stock, or even grape juice can work in a pinch, depending on the dish. Add a splash of vinegar or lemon juice to mimic the acidity of wine.
Pairing Wine with Food: A Thoughtful Approach
When choosing a wine to cook with, consider how it will pair with the other ingredients in the dish. As a general rule, use a wine that you would also serve with the finished meal.
* White wine pairs well with fish and chicken dishes
* Red wine pairs well with meat dishes.
Specific Wine Recommendations
Here’s a handy table summarizing the best wines for different cooking applications:
| Dish Type | Recommended Wine | Notes |
|---|---|---|
| Seafood | Pinot Grigio, Sauvignon Blanc, Dry Vermouth | Look for crisp, dry wines with high acidity. |
| Chicken | Pinot Grigio, Chardonnay (unoaked), Dry Marsala | Versatile wines that won’t overpower the dish. |
| Beef | Merlot, Pinot Noir, Chianti | Choose wines with soft tannins and fruity flavors. |
| Pork | Pinot Noir, Dry Sherry | Wines that complement the richness of pork. |
| Vegetables | Sauvignon Blanc, Pinot Grigio, Dry Vermouth | Bright and herbaceous wines for green vegetables. |
| Sauces | Pinot Noir, Merlot, Dry Sherry, Madeira | Consider the base of the sauce when selecting the wine. |
| Desserts | Sweet Marsala, Sweet Sherry, Madeira | Fortified wines add richness and complexity to desserts. |
Cooking with wine is an art that can greatly enhance the flavor of your dishes. By understanding the basics of wine selection and application, you can confidently experiment in the kitchen and create memorable meals. Remember to only cook with wine you enjoy drinking, and don’t be afraid to try new combinations and explore different flavors.
What’s the difference between cooking wine and regular wine, and can I substitute them?
Cooking wine often has added salt and preservatives to increase its shelf life and prevent people from drinking it recreationally. These additives can negatively impact the flavor of your dish, resulting in a saltier or chemically tinged taste. It is generally advisable to avoid cooking wine altogether for this reason, as the flavor nuances of the wine will be overshadowed.
Using regular wine is almost always a better choice because you have control over the quality and flavor profile that goes into your dish. Choose a wine that you would enjoy drinking; while the flavor will concentrate during cooking, starting with a pleasant wine will invariably lead to a better-tasting meal. Remember to account for the wine’s acidity and tannins, which will also become more pronounced.
What are some good general-purpose white wines for cooking?
For versatile white wine options in the kitchen, consider dry wines with good acidity. Sauvignon Blanc, Pinot Grigio, and unoaked Chardonnay are excellent choices because their bright, crisp profiles complement a wide range of dishes without overpowering delicate flavors. These wines work well in sauces, seafood dishes, and risottos, adding a layer of complexity and brightness.
Specifically, Sauvignon Blanc brings herbaceous and citrus notes, Pinot Grigio offers a light and refreshing character, and unoaked Chardonnay provides a subtle richness without being overly buttery or oaky. The key is to avoid overly sweet or heavily oaked white wines, as these can drastically alter the desired flavor of your dish.
What are some good general-purpose red wines for cooking?
Dry red wines with medium body and moderate tannins are ideal for cooking. Pinot Noir, Merlot, and lighter-bodied Cabernet Sauvignon are reliable choices that impart a rich depth of flavor without becoming overly astringent or bitter when reduced. These wines excel in braises, stews, and sauces, adding complexity to meat dishes and vegetable-based preparations.
Avoid intensely tannic or heavily oaked red wines, as their bitterness and overpowering flavors can become concentrated during cooking, resulting in an unpleasant taste. The goal is to enhance the dish, not dominate it, so selecting a balanced and approachable red wine will yield the best results. Aim for wines that offer fruit-forward characteristics with a touch of earthy notes.
Can I use expensive wine for cooking, or is that a waste?
While using a top-shelf, expensive wine won’t necessarily ruin your dish, it’s generally considered a waste of money. The nuances and complexities that make fine wines so special can be lost or altered during the cooking process due to the high heat and the interaction with other ingredients. Therefore, the benefits of using an expensive wine are often negligible.
Instead of reaching for your prized vintage, opt for a good-quality, affordable wine that you would also enjoy drinking. Focus on selecting a wine that complements the flavors of your dish and has the desired acidity and tannin levels. This approach provides the necessary flavor enhancement without breaking the bank or sacrificing a special bottle.
How does the acidity of wine affect cooking?
The acidity of wine plays a crucial role in cooking. It brightens flavors, balances richness, and helps tenderize meats. Wine’s acidity also helps cut through fatty dishes, preventing them from feeling heavy or greasy on the palate. The acidic component works by adding a lift to the dish and counteracting the richness, creating a more balanced and enjoyable flavor profile.
Conversely, a lack of acidity can result in a dish that tastes flat or one-dimensional. This is why it is so important to choose wines with balanced acidity. If you feel that the wine you are using is not acidic enough, you can add a squeeze of lemon juice or a splash of vinegar to achieve the desired effect.
What is the best way to store leftover wine after opening a bottle for cooking?
After opening a bottle of wine for cooking, proper storage is essential to preserve its flavor and prevent it from turning into vinegar. The main enemies of open wine are oxygen, light, and heat. Minimize exposure to these elements by re-corking the bottle immediately after use and storing it in the refrigerator.
You can also use a wine preserver, such as a vacuum pump or inert gas spray, to further reduce oxidation. These devices help to remove air from the bottle or create a protective layer on top of the wine, extending its lifespan. With proper storage, you can typically keep leftover wine for cooking for up to a week.
What are some specific wine pairings for common dishes?
For seafood dishes like grilled fish or scallops, a crisp, dry white wine such as Sauvignon Blanc or Albariño is a fantastic pairing. These wines offer bright acidity and citrus notes that complement the delicate flavors of the seafood without overpowering them. For chicken dishes with creamy sauces, an oaked Chardonnay can provide a rich, buttery counterpoint.
When it comes to red meat dishes such as braised short ribs or beef stew, a medium-bodied red wine like Merlot or Chianti Classico is a classic choice. These wines have enough structure and tannin to stand up to the richness of the meat, while also providing fruit-forward flavors that enhance the overall taste. For tomato-based sauces, a Sangiovese or a lighter-bodied Cabernet Sauvignon work wonders.