USE OF WINES IN COOKERY

We all know the importance of wines on the menu. It serves as an accompaniment to

various courses of the meal. Each type of foods is best suited with a particular type of
wine , it helps in providing a contrast in taste and flavor and in some cases also aids in
digestion.

However ,the wine does have more to it as it is used fairly extensively in the kitchen.
Suitability is the most important factor before we go on to the actual selection of wine.
Let us examine which wines are best suited for cooking.

Today in the market, one can find certain wines labeled “COOKING WINES”-they are
wines which are produced basically for the purpose of cooking .They are not as superior
as table wines and are generally by-products of table wines or the left over after blending
.

Cooking wines are not matured for very long and generally are far cheaper than table
wines . However table wines could be used in the kitchen “CORKY” wines can be
decanted and made use of well as left over wines . House wines are also extensively used
in the kitchen.

When choosing a wine for cooking try and avoid strongly flavored wines ,they may
adversely affect the flavor of the food stuffs .Generally the sweeter wines are preferred to
the dry wines .Champagne and sparkling wines can also be used.

USE OF WINES IN THE KITCHEN:-

WINE IN SOUP MAKING: The taste and flavor of soup i.e. considerably enhanced or
improved by the addition of little wine.

Note the emphasis on the word little. A dessert spoon full of wine is enough for 6 -8
person .It is the best omitted from a vegetable soup but will go very well with a meat
/game based soup. Sherry is the traditional addition to turtle soup, while white wines will
go well with bisques and fish based soup.

WINES IN SALADS: Wines are traditionally not supposed to be mixed because the
vinegar and lemon juice could clash disastrously. However, wine can be added as a
substitute for the vinegar or the fortified wines in a salad dressing.

WINES AS A BASTLE: Meat and poultry can be effectively basted with wine to a very
good effect and a delicious gravy can be made in the roasting pan. Champagne can be
used to baste turkey or ham.
Even if wine is not used as a baste it could be added into the gravy especially to
deglaze the pan after sauntering small joints of meats as well as offals , escallops and
pieces of fish.
641.5 K.Rajshekhar. November- 04. No.24 (02) BSc H& HA. Page 1 of 2
WINES AS SAUCES AND STEWS: Red wine could be added to almost all derivatives
of sauces and stew .When adding wine to a sauce always reduce it first, it will
concentrate the flavor and not affect the consistency. Wine can also be used to flavor
stews such as BLANQUETTES. While wines should be added to white stews; red
wines to brown stews.

WINES AS A MARINADE: Old and tough meats are marinated in wine so that tough
fibers can be made tender. Wine will also impart flavor to insipid and old meats

POACHING IN WINE: A glass of wine added to the poaching liquor for meat and fish
is a very good idea. Flat fish can be poached entirely in white wine while whole salmon
ca be poached in court boubillion to which a glass of red wine has been added .Wine can
also be used to poach fruits such as mangoes, peaches and rears.

WINES IN DESSERTS: Sweet wine and fortified wines such as port wines and brandy
are used extensively in desserts .Fruits cakes can be soaked in port wine .Wine is also
added to certain gateaux, mousses and soufflés.
Marasala wine is a main ingredient in the popular Italian desserts “ZABAGLIONE”.

FLAMEBEEING WITH WINE: The process is usually carried out with brandy which
is heated in a ladle or small saucepan, set alight and poured over whatever is being
cooked. If wine is being used, make sure it is cheap variety as igniting gets rid of its
coarseness. You could also get rid of the excess fat by setting it alight. This is known as
“de grassier” in French.

COOKING WITH BEER: An old tradition in German speaking countries says “very
bitter beers are unsuitable for cooking but pale ales give flavor and body”. Ale is also
used to pancakes to make them lighter and sweet .Stouts and string ales can be used in
Christmas puddings and plum cakes.

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641.5 K.Rajshekhar. November- 04. No.24 (02) BSc H& HA. Page 2 of 2