I am always asked what is the rule of thumb for cooking wine. Here are my thoughts on this. First off: Do not cook with something that you wouldn't drink! The wine has to have appeal or it is going to make your dish taste unappealing! Second: Use a wine that has no oak aging or very little if it does. When the wine cooks down the oak becomes more pronounced and could overpower what you are cooking. And here is a little tip that was told to me by a chef many years ago. If a recipe calls for white wine use a dry vermouth. It has alot of flavor to it and comes in small bottles. Vermouth has more alcohol to it and because of this it will keep longer then regular wine.Especially if kept in the refrigerator. This way you will have some on hand for your next fantastic recipe!
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