As someone who is more skilled at eating food than cooking it - I often default to my role as the "provider" of wine. Last week when cooking with my housemate he asked if he could have the bottle of wine I had in my hand (a bottle of Decoy Pinot Noir). He then proceeded to pour a cup of red wine into the beef stew he was making. This made me think - where does the idea for cooking with wine come from? And how do you do it properly?
After a little research I came across something from “What’s Cooking America” - that explained the function of wine in cooking is to intensify, enhance, and accent the flavor and aroma of food – not to make the flavor of what you are cooking, but rather fortify it. In line with any type of seasoning in cooking, balance should be observed while adding it in – a small quantity of wine should enhance the flavor of the dish.
The question I often had on my mind was - what happens to the alcohol? In cooking, the alcohol in the wine is evaporated, and what is left is the flavor of the wine. Boiling down the wine concentrates the flavor, and intensifies either the acidity or the sweetness. To optimize the flavor, wine should be added while allowing a sufficient amount of time to cook.
So as I continue on my wine learning journey - I will continue to explore what wine to drink, what to eat with it, and now - what to cook with it.
Jack--loved this post about exploring the many great ways to use wine in food and its origins. Not only is cooking with wine a great way to develop flavors, but a great excuse to have a glass while enjoying a long stew over the stove.
ReplyDeleteTo your point, I similarly had early exposure to wine-infused cooking growing up. One special occasion I saw my mother pour wine into a Julia Child recipe and it made me think more about how the wine (that I was too young to drink) much have a rich flavor or more utility than I previously though.
To that end, adding all sorts of alcohol into cooking is a blast. Just threw a splash of beer into some bacon jam I made last night. As you embark on this wine-filled journey, let's be sure to share some notes :)
Enjoyed this post, especially because many of us will be eating in more frequently given the current state of the world. One very quick recommendation: my favorite thing to cook using wine is steamed mussels. They are usually very cheap, unbelievably easy to make, and great with a big loaf of french bread (and they are always a crowd pleaser).
ReplyDeleteI trust this recipe broadly, and highly recommend that any/all try it during our period of social distancing (provided mussels are still available at stores). https://www.finecooking.com/recipe/steamed-mussels-with-wine-garlic-parsley
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ReplyDeleteThanks for writing this - and for Alex and Christina who previously commented.
ReplyDeleteOn a related note, I never truly understood some of the industry's quintessential pairings. The first time someone offered me "wine and cheese", I laughed -- I couldn't think of two more physically different things to consume. Even after having it a couple times (maybe through less-than-ideal exposure), I still wasn't entirely sold.
I started thinking about how the concept of wine and cheese pairings originated, and how it evolved over the years. Turns out that over hundreds of years, wine and cheese have been served together predominantly due to geography. Secondly, in line with the “white wine with fish and red wine with meat” concept is the traditional idea of pairing strong wines with strong cheeses. For example, full-bodied wines are often complemented by strong, flavorful cheeses.
"Wine Cooler Direct" also noted that modern-day "scientists believe foods that sit on opposite ends of the spectrum of taste often create a pleasant taste sensation, triggering a good match in the mind" and "astringent foods alternated with creamier foods often create a pleasant taste combination." This helps to explain, for most, how the "textural" elements to why wine and cheese and natural palate-cleansing qualities lend themselves to a strong pairing.
No usefulness to this other than being that guy or gal at dinner, but thought it might be interesting to share anyhow.
https://www.thekitchn.com/useful-tips-for-tasty-wine-and-cheese-pairings-189524
https://learn.winecoolerdirect.com/wine-cheese-pairing/