Wine while cooking: Perfect flavor combinations

Wine as a secret ingredient: Your kitchen becomes a gourmet paradise

Wine is not just a beverage to be enjoyed, but also a versatile ingredient that can add a special touch to your dishes. Whether in sauces, marinades, or desserts – the right wine choice can elevate the flavor of your food to a new level. In this article, we'll show you how to effectively use wine in cooking and which wines are best suited for different dishes.

Why use wine when cooking?

Using wine in cooking offers several advantages:

• Aroma enhancement: Wine brings complex aromas that blend harmoniously with the ingredients of your dishes.
• Acidity: The natural acidity in wine helps to balance the aromas and intensify the taste.
• Texture improvement: Wine can give sauces a silky consistency and improve the overall harmony of the dish.

A well-chosen wine can make the difference between an average and an outstanding dish.

Choosing the right wine to complement your dishes

Choosing the right wine depends heavily on the type of dish. Here are some general guidelines:

Court	Recommended wine	Why?
Meat dishes (e.g. beef, lamb)	Red wines such as Cabernet Sauvignon or Shiraz	The strong aromas and tannins of the red wine complement the robust meat flavors.
Fish dishes	White wine such as Sauvignon Blanc or Chardonnay	The fresh acidity of the white wine harmonizes with the delicate aromas of the fish.
Vegetable dishes	Rosé or a light white wine such as Pinot Grigio	Rosé offers a balanced fruitiness, while Pinot Grigio highlights the aromas.
Pasta dishes	Italian red wine like Chianti or a fruity white wine like Pinot Bianco	The acidity in Chianti goes well with tomato sauces, while Pinot Bianco provides a fresh complement.
Desserts	Sweet wines such as Sauternes or Moscato	The natural sweetness of the wine enhances the flavors of the desserts without being overpowering.

Tips for using wine in cooking

Here are some practical tips on how to effectively integrate wine into your cooking process:

1. Wine quality: Use a wine that you would enjoy drinking yourself. A high-quality wine contributes significantly to the taste of the dish.
2. Reduction: Simmer the wine over medium heat to concentrate the flavors and reduce the alcohol.
3. Timing: Add the wine early in the cooking process so that it has enough time to develop its aromas.
4. Combination with herbs and spices: Complement the wine with fresh herbs such as rosemary, thyme or basil to increase the depth of flavor.

Recipes: Wine as the star of your dishes

To make it easier for you to get started, we have put together two delicious recipes that perfectly demonstrate the use of wine:

Beef fillet in red wine sauce

Ingredients:

• 2 beef fillets
• 200 ml red wine (e.g. Cabernet Sauvignon)
• 1 onion, finely chopped
• 2 cloves of garlic, chopped
• 2 tbsp butter
• 1 tbsp olive oil
• salt and pepper
• Fresh herbs (rosemary, thyme)

Preparation:

1. Season the beef fillets with salt and pepper.
2. Heat olive oil in a pan and sear the fillets on both sides until cooked to the desired doneness. Remove and let rest.
3. Add the butter to the same pan and sauté the onions and garlic until translucent.
4. Pour in the red wine and let the sauce simmer until it has thickened slightly.
5. Add fresh herbs and season the sauce to taste.
6. Place the fillets back in the pan and briefly warm them in the sauce.
7. Arrange on plates and serve with the red wine sauce.

Chicken breast in white wine sauce

Ingredients:

• 2 chicken breast fillets
• 150 ml white wine (e.g. Sauvignon Blanc)
• 1 onion, finely chopped
• 200 ml chicken broth
• 2 tablespoons of cream
• 2 tbsp olive oil
• salt and pepper
• Fresh parsley, chopped

Preparation:

1. Season the chicken breast fillets with salt and pepper.
2. Heat olive oil in a pan and fry the fillets until golden brown. Remove and let rest.
3. Sauté the onions in the same pan until translucent.
4. Add the white wine and reduce the liquid by half.
5. Stir in the chicken broth and cream and let the sauce simmer gently.
6. Place the chicken breast fillets back in the pan and heat through in the sauce.
7. Sprinkle with freshly chopped parsley and serve.

Quotes from top chefs: The magic of wine in the kitchen

"Wine is not just a drink, but a crucial flavor carrier that enhances and harmonizes the aromas of a dish." – Gordon Ramsay

Tabular overview: Types of wine and their cooking uses

To help you choose the right wine, we have compiled a table showing different types of wine and their best cooking uses:

Wine type	Suitable dishes	Special characteristics
Cabernet Sauvignon	Beef, lamb, rich sauces	Strong, tannic, aromatic
Sauvignon Blanc	Fish, poultry, light sauces	Fresh, acidic, fruity
Pinot Grigio	Salads, vegetable dishes, pasta	Light, crisp, neutral
Merlot	Poultry, pork, mushroom dishes	Soft, fruity, full-bodied
Moscato	Desserts, fruit dishes	Sweet, aromatic, light

Space for creativity: Your own wine creations

Use the tips and recipes presented as inspiration, but don't be afraid to develop your own wine creations. Here are some ideas to get you creative:

• Experiment with different wines: Try different types of wine in your recipes to discover unique flavor combinations.
• Refine classic recipes: Add a touch of wine to your favorite dishes to give them a new dimension.
• Create your own sauces: Develop wine-based sauces that perfectly complement your main dishes.

Further links and resources

• More about the winemaking process
• Different grape varieties
• Discover wine pairings

Discussion and exchange

How do you incorporate wine into your cooking? Do you have any recipes or tips you'd like to share? Let's discuss them in the comments!