There are many views when it comes to cooking with wine. Most of us sometimes find ourselves with 1 or 2 open bottles of wine in the fridge unless of course we belonged to a monthly wine club. After being opened and used, the wine is at its drinkable best within a few days, but what about using the wine for cooking? A lot of top chefs will claim that the types of wine used in cooking should be of top quality comparable to the food products that you are using to cook the dish.

The background of the food that is being cooked also claims to be an important factor according to many experts on the subject. For instance if you are cooking a good Italian style pasta dish then you should stick to Italian wines only for cooking with as well as an accompaniment to the meal itself.

When cooking red meat dishes with wine, a red wine is usually suitable to use for a sauce, lighter meats like turkey, ckicken and also fish are enhanced by the use of white wines in the preparation of a sauce. Foods can be presented in so many delicious ways and it’s also not only a case of which wine is used in the preparation, but also how the wine is being used in the recipe.

If it is not necessary to heat the wine in the preparation of the dish, such as in steeped fruits like strawberries, it would be worth choosing a wine that would be as affordable as possible. If on the other hand the recipe requires the wine to be heated, as in a reduced sauce, although a full bodied wine is often recommended, the wine when heated, the wine undergoes many transformations, making the initial flavors of the wine difficult to preserve.

However until more research proves otherwise, most of us will continue to see cooking as a great way of using up wine leftovers! Of course we must be careful of wine stains whether it is from cooking with wine or from drinking it. The process of ridding ourselves of wine stains can indeed be very difficult not just from clothes and carpets but also wine stained lips.

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