Whether you’re looking for a satisfying way to finish off a bottle or want to elevate an otherwise humble meal, learning how to cook with wine is an easy way to take your culinary skills to the next level.
According to Carl Shelton, an executive chef at J Vineyards and Winery in Sonoma County, California, wine adds acid to your dish and enhances the flavors on your palate. He adds, “when wine is reduced, the sweetness will create richness in a sauce or a braise, adding more complexity and depth to the dish.”
Before we get started, take a moment to learn the difference between cooking with wine and cooking wine.
You Can Cook with Budget Wine
If you’re wondering if you can cook with cheap wine, the answer is yes. Carl says, “There is no need to overspend on wine if you’re using it for cooking, so you can definitely choose a more price-conscious option.”
James Schend, Taste of Home’s culinary deputy editor, advises home cooks to let their wallet be their guide, but goes on to say that he personally spends less on the wine he cooks with than the wine he sips. However, James will spend more if the wine is going to be the main flavor component like in a dish like beef bourguignon, as opposed to a supporting element.
Don’t Worry If Your Wine Is Past Its Prime
Carl says if he’s reducing wine for a recipe, he likes to use a wine that’s still at its best. “But,” he says, “for a braise or a dish where the wine will be cooking for several hours, you can use something that’s been open for a week or two.” He also says sparkling wine that lost has its sparkle and even wine accidentally exposed to too much heat are perfectly fine to cook with.
This is how long opened wine will lasts.
Cook with the Same Wine You’ll Be Drinking
Carl admits he’s spoiled since he gets to cook with so many great wines, but says it’s a good idea to cook with a wine similar to what you’re drinking because it connects the wine in your glass to the food on your plate. He stresses that it doesn’t have to be the exact same wine, particularly if you’re breaking out an expensive bottle to serve with dinner.
James agrees. “The idea behind this is when you’re eating the dish, you’ll notice the similar flavors in the wine you’re drinking with it.” Before you plan a dinner party, take note of the mistakes everyone makes when pairing wine with food.
Not All the Alcohol Content Burns Away
According to James, a good portion of the alcohol in wine is burned off in the cooking process. He says that alcohol starts to evaporate when it reaches 140°F, “so by the time a dish comes to a simmer, a lot of the alcohol has already been burned off.” But it’s a misnomer to say that all the alcohol evaporates away. There is still some leftover, though it’s nothing most people need to worry about.
Keep Boxed Wine on Hand
So what do you do if you don’t want to open an entire bottle of wine for one recipe? James says he tends to keep boxed wine on hand for this reason since it has a long shelf life. If you aren’t sure which boxed wine to use, we sampled the most popular brands to find the best boxed wine.
Shrimp Puttanesca
I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California (Here's what "cooking wine" really means.)
Parmesan Chicken with Artichoke Hearts
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Burgundy Pears
These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico
Beef Osso Bucco
Treat holiday guests to elegant comfort food at its best. Our osso bucco beef boasts a thick, savory sauce complemented by the addition of gremolata, a chopped herb condiment made of lemon zest, garlic, and parsley. —Taste of Home Test Kitchen, Greendale, Wisconsin
Parmesan Risotto
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
Peppercorn Beef Top Loin Roast
A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen
Chicken Piccata with Lemon Sauce
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
Beef Filets with Portobello Sauce
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida
Wintertime Braised Beef Stew
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
Sour Cherry Sorbet
My mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. —Carol Gaus, Itasca, Illinois
Ultimate Pot Roast
Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen
Chicken Sausage & Gnocchi Skillet
I had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan
Honey-Roasted Chicken & Root Vegetables
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
Pork Chops & Mushrooms
My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.—Hilary Rigo, Wickenburg, Arizona
Skillet Chicken with Olives
While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. —Rosemarie Pisano, Revere, Massachusetts
Poached Pears with Orange Cream
End the meal with a flourish with this easy and elegant dessert. A hint of orange lends just enough sweetness to temper the wine's bold taste. —Julianne Schnuck, Milwaukee, Wisconsin
Mixed Greens with Lemon Champagne Vinaigrette
Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. —Ray Uyeda, Mountain View, California
Sweet & Spicy Pickled Red Seedless Grapes
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
The Best Chicken & Dumplings
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
Duck Breasts with Apricot Chutney
When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen
Chicken Thighs with Shallots & Spinach
This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin
Sea Scallops and Fettuccine
This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
Sausage & Cannellini Bean Soup
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. —Marilyn McGinnis, Peoria, Arizona
Anise & Wine Cookies
My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona
Spring Green Risotto
Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
Spicy Lemon Chicken Kabobs
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
White Wine Garlic Chicken
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. —Heather Esposito, Rome, New York
Wine-Braised Chicken with Pearl Onions
This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. —Wayne Barnes, Montgomery, Alabama
Contest-Winning Chicken Cacciatore
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. —Aggie Arnold-Norman, Liberty, Pennsylvania
Chili Sauce Chicken
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. —Marilyn Waltz, Idyllwild, California
Chicken with Red Wine Cream Sauce
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Cozumel Red Snapper Veracruz
Cozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barb Miller, Oakdale, Minnesota
Slow Cooker Spiced Poached Pears
Some of the many reasons I love this dessert recipe are: it's on the healthy side; it's easy to make; the recipe can be mostly prepared in advance of company arriving; and the presentation is lovely.—Jill Mant, Denver, Colorado
Beef & Mushroom Braised Stew
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
Three-Cheese Fondue
I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
Italian Sausage Kale Soup
My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don't worry if you don't. Canned beans are just as good. —Lori Terry, Chicago, Illinois
Honeydew Granita
Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
Sirloin with Mushroom Sauce
A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It’s special enough to make for company and ready in less than 30 minutes. —Joe Elliott, West Bend, WI
Lehmejun (Armenian Pizza)
This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. —Tamar Yacoubian, Ketchum, Idaho
Warm Crab & Spinach Dip
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania
Glazed Roast Chicken
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. —Victoria Miller, San Ramon, California
Artichoke Mushroom Lasagna
Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, Wisconsin
Red Wine Cranberry Sauce
We were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! —Helen Nelander, Boulder Creek, California
Red, White & Blue Potato Salad
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, CaliforniaThe post How to Cook with Wine, According to the Experts appeared first on Taste of Home.
Tamara Gane