Cooking with wine - more flavor

When people think of "food and wine," they usually think of which wine goes best with which dish. However, cooking with wine is very common; there are not only many dishes that benefit from wine, but also dishes that use wine as an ingredient.

Many of you will now be wondering why wine provides such a good flavor component and whether I should cook with red or white wine?

First and foremost, it's about the aroma that the wine imparts to the dish. Acidity, sugar, and tannins play a significant role, and the type of wine used for cooking is crucial. With white wine, the acidity is also an important factor alongside the aromatic component; adding lemon or vinegar to the cooking process may further enhance the acidity.

When serving red wine, it's important to note that tannin-rich wines, especially after a long reduction period, can leave a particularly strong tannic note. Cream or other high-fat ingredients should mask this note; otherwise, the flavor can be unpleasant.

Cork taste in food? There are worse things.

Everyone knows the disappointment: you open a bottle of wine, look forward to the first sip, and are immediately put off by the smell. The cork smells like wet cardboard, ruining the enjoyment of the wine. Unless, of course, the wine is intended for cooking.

What many people don't know is that the corked taste completely evaporates during cooking. This is especially true for expensive wines, as reusing them is a great consolation if the corked wine can still contribute to a good meal.