- Category
- Drinks
- State
- Liquid
- Usual unit
- cup
What it is
Wine is a fermented beverage that, in its usual sense, is made from fermented grape juice. Fermentation transforms sugars into alcohol and carbon dioxide, while acids and tannins contribute to taste and mouthfeel. Wines include red, white and rosé styles, as well as dry and sweet examples; their aromas and structure vary. Fruit wine made from fruits other than grapes is a distinct category. In the kitchen, wine is more than a liquid: it can bring acidity and aroma, become part of a sauce, and change a dish’s balance. Its effect depends on the style chosen, the amount used and how it is prepared.
When to use it
Use wine when you want to add acidity and aroma to a braise, sauce or marinade, or to loosen browned juices from a pan and incorporate them into a sauce. Choose it with the whole dish in mind: consider intensity, cooking method, seasoning and sauce, not just the meat or fish. A powerful wine can overwhelm delicate food, while a light wine may disappear beside bold flavors. For cooking, a dry wine is often a sensible choice when the recipe does not call for sweetness, since reducing the liquid concentrates its flavor.
How to use it
To deglaze, add wine to the hot pan after cooking and use it to lift the browned juices into a sauce. In a braise or sauce, add it so its aromas support rather than conceal the other ingredients. If you simmer or reduce it, remember that acidity becomes more concentrated; taste as you go and stop before the sauce turns excessively sharp. Choose wine of a quality you would be willing to drink, and match the style to the recipe: sweetness, acidity and astringency can all affect the result. Wine can also be used in a marinade before cooking the food. Do not assume that a dish cooked with wine is suitable for someone who needs to avoid alcohol.
Flavour and texture
Wine can contribute acidity and fruity aromas, and depending on the style, sweetness or an astringent sensation. Reds commonly have tannins that can leave the mouth feeling dry; whites may suggest citrus, apple or tropical fruit. In cooking, wine should complement the dish. Reduction concentrates its flavors, including acidity and, in some reds, astringency.
How to choose it
For cooking, choose a wine whose flavor you would be happy to drink; it need not be expensive, but avoid one you would not want to serve. Look for a style that suits the dish and check the label for the type and alcohol content when relevant. If the recipe does not specify sweetness, a dry wine is often versatile. Personal preferences and the character of individual bottles vary.
Storage
Follow the bottle’s label and adapt storage to the wine and its closure. For an unopened bottle, avoid strong light, heat and vibration; a cool, stable environment helps protect it. Bottles with corks intended to be stored for more than a few days may be laid on their side; screw-cap bottles can stand upright. Reseal an opened bottle, refrigerate it and aim to use it soon.
Substitutions
In a recipe, stock can replace wine when the main need is a flavorful liquid, although it will not reproduce wine’s aromas or character. Water can also work in some preparations, but the result will have less complexity. If wine was supplying brightness and acidity, a little lemon may help balance the dish; add it gradually and taste. These options are for cooking and are not necessarily substitutes for wine served as a beverage.
Common mistakes
Do not automatically choose red for every meat dish or white for every fish dish: sauce, seasoning and overall intensity matter too. Avoid reducing wine without tasting, since acidity and tannins can concentrate and become unpleasant. Do not cook with a wine that tastes faulty expecting other ingredients to hide it; the wine’s character can remain in the finished dish.
Safety and allergens
Wine can contain alcohol. If you need to avoid alcohol completely, do not assume that cooking removes it or that a dish made with wine is suitable for you; choose an alcohol-free alternative. Check the label for alcohol content and follow the product’s storage and use directions.
Culinary uses
- Beverage served with meals
- Cooking ingredient that adds acidity and aroma to sauces, braises and marinades
Recommended techniques
- Deglazing pan juices to incorporate them into a sauce
- Marinating foods before cooking
- Simmering or reducing wine in a dish or sauce
Pairs well with
- Choose wine to complement the dish’s overall intensity, seasoning and sauce, rather than relying only on the main ingredient
- Lighter reds such as Pinot Noir can suit roast chicken or mushrooms
- A rich dish such as steak can pair with a fuller-bodied red
Frequently asked questions
Which wine should I use for cooking?
Choose one of a quality you would drink and whose style suits the dish. If the recipe does not call for sweetness, a dry wine is a practical starting point; the amount used and reduction also affect flavor.
Can I serve the same wine that I cook with?
Yes, if its style suits the dish. An expensive bottle is not necessary, but cooking with a wine you dislike can carry its unpleasant flavors into the recipe.
Does reducing wine remove all its acidity?
No. As liquid reduces, acidity can become more concentrated. Taste the sauce as it cooks and avoid reducing it until it becomes excessively sharp.
Estimated nutrition
- Fat
- 0 g
- Saturates
- 0 g
- Carbohydrate
- 1.1 g
- Sugars
- 1.1 g
- Fibre
- 0 g
- Protein
- 0.5 g
- Salt
- 0.02 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- En el etiquetado alimentario hay algunas menciones que son obligatorias eletiquetadocuentamucho.aesan.gob.es
- ¿Quién decide qué es realmente un vino ‘natural’? doi.org
- Agencia Española de Seguridad Alimentaria y Nutrición aesan.gob.es
- American Institute of Wine & Food Culinary Collection library.ucsd.edu
- Wine Essentials Part 2: Storing Wine - Le Cordon Bleu London cordonbleu.edu
- Wine Pairing for Beginners: How to Match Wine With Food - Escoffier escoffier.edu
- All About Aging Wine | Institute of Culinary Education ice.edu
- Cooking with Wine: 2 Things You Need to Know | CIA Culinary School ciachef.edu
- How to choose the right bottle of red wine - AgriLife Today agrilifetoday.tamu.edu
- Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot). | Honey Bee Lab honeybeelab.oregonstate.edu
- Basics of Home Winemaking | Home & Garden Information Center hgic.clemson.edu
- What makes food and wine pairings appropriate? food-science.uark.edu
- El vino, también un ingrediente en tu cocina | Vivanco vivancoculturadevino.es
- Denominación de origen: definición, beneficios y ejemplos ifema.es
- Tres usos del vino en la cocina | Consumer consumer.es
- Definitivo: el vino en la cocina tiene que apostar por la calidad - Fundación para la Cultura del Vino culturadelvino.org
