Merlot is a fruity, low-tannin wine that cooks well with proteins. You can also use the wine to create a delicious sauce for pasta. It works well with beef as well as chicken. It’s a lighter red that can tenderize stewed meats without being overpowering the dish. Pinot Noir is typically the go-to red wine for cooking. Here are a few reds that are perfect for cooking: Pinot Noir Ideal reds for adding to recipes have moderate tannins. A wine that’s too high in tannins could take on a chalky taste. Keep in mind, however, that full-bodied reds with lots of tannins aren’t the best choice here. Where white wines work well with lighter dishes, reds do exceptionally well with red and dark meats, as well as more savory dishes. It also works well as a substitute for dry white wines in recipes such as beurre blanc or risotto. You can also add it to many different types of dishes, including chicken, scallops, pasta, and cheese (such as baked brie). First, they’re perfect for Champagne vinaigrettes and Champagne sorbet (it’s in the name!). Sparkling white wines have a few applications. One of the greatest things about sherry is that it has a longer shelf-life than other wines, so you don’t have to worry about trying to finish the bottle quickly. It also works well with chicken and shellfish, and it can add an extra element of flavor when deglazing a pan. The aged, fortified wine works well in gravies, vegetables (such as green beans and mushrooms), and pork. Sherryĭry sherry is another excellent cooking wine. Unoaked Chardonnays that are full-bodied and buttery are perfect for cream sauces for chicken, seafood, or pasta. Oakiness can add an unwanted bitterness to your dish. When it comes to Chardonnay, the first thing to keep in mind is that you should look for unoaked varieties. It’s particularly good in seafood dishes, complementing delicate flavors or adding a touch of brightness. It’s one of the most neutral whites, which means that it’s also one of the most versatile.
Pinot Grigio is one of the most common cooking wines. Add a touch of butter and a squeeze of lemon juice for a delightfully balanced side dish.
Or you can add a splash to vegetables to deglaze the pan. Adding it to the recipe adds an extra layer of flavor, and the acidity can help balance the creaminess. One way to use it is to sauté fresh fish. The best whites to cook with are dry and crisp: Sauvignon BlancĪ crisp, acidic Sauvignon Blanc can add a citrusy, herbaceousness to your dish. The sugars in the wine might caramelize during cooking, turning what should be a savory dish into something far too sweet. When it comes to cooking with white wines, you generally want to stay away from sweeter varieties. You might even enjoy a glass while cooking. The wines we’re recommending are regular drinking wines that you can enjoy in a glass and a recipe. These “wines” contain added ingredients such as salt, sugar, and other spices. Sometimes, however, you’ll see “cooking wine” on the shelf at the grocery store. It’s a regular wine that you would typically drink, but you can also add it to a recipe that calls for it. In many cases, cooking wine refers to a wine that you use to cook. As the alcohol evaporates out, wine also leaves behind flavors and aromas that add extra layers to the dish. In other applications, it can help lighter meats stay moist. But why cook with it?Īs we’ve already touched on, the acidity in wine can help to break down certain cuts of meat through cooking methods such as braising or slow cooking. A well-paired wine balances the flavors in a dish, and the dish can help to bring out certain elements of the wine. You already know that drinking a glass of wine with a meal enhances your experience. In this article, we’ll explore some of the best and most versatile wines to cook with, helping you to find one that will best fit your recipe. You want something that you’ll enjoy drinking (since you rarely need more than a splash for most recipes), but you don’t necessarily want to use a limited-release vintage. The thing is, knowing which wine to buy for cooking can be a minefield. You can add it to a marinade, sauce, or glaze for a wide array of recipes.
Wine has numerous other applications, too. Depending on how you use it, it can help to break down meats or help certain meats to retain moisture. There’s another way to combine the two: cooking with wine.Ĭooking with wine adds an element of acidity. Drinking a glass of wine with a meal can elevate your dining experience to a whole new level, but combining wine and food isn’t always about pairing a glass with a dish.
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