Drinking wine is easy, but cooking with it requires a bit more work. Cooking with wine may seem intimidating to some, however, here I have provided you with the need-to-knows on this technique, hopefully giving you the encouragement you need to give it a go. Wine enhances every dish and the best part is you get to drink whatever is left. So with that being said, let’s get cooking!
Only cook with wine you’d drink: This does not mean you have to choose an expensive wine, however, wine releases all of its flavors into the dish so make sure you choose one that you would enjoy on its own.
Red or White?: The rule of thumb here is to cook with wine that you would typically enjoy it with. For example, white wine goes best with seafood and chicken whereas red wine is best with beef and pork.
Reduce. Reduce. Reduce.: Getting wine drunk off a few glasses is fun, but getting drunk off your food..not so much. Wine must be slowly reduced in order to achieve ultimate flavor and to allow the alcohol to evaporate.
Timing is everything: Cooking with wine requires patience and a little TLC. In other words, be patient and let the alcohol cook off before adding the rest of your ingredients. Your dish will have a harsh and boozy taste if not reduced properly.
My all-time favorite recipe using red wine:Classic Ragù Bolognese
For the Love of Wine 