When I first began cooking with wine I'll admit I used cooking wine. I didn't know any better and I thought no one would be able to tell the difference. You guessed it, I was wrong! I know some of our readers may be in the same boat I was so today we're talking about How to Choose the Correct Wine for Cooking.
Do Not Use Cooking Wines
The first piece of advice I was given was to cook with something you like to drink. That made sense, if you’re happy with the way it tastes on its own, chances are you’ll be happy with the way your food tastes, too. Aside from not tasting very good cooking wines are loaded with additives like and preservatives that will affect the acidity that the wine is meant to bring to the dish.
For those that may not drink wine or still find it challenging to find a good wine, we suggest going to the wine section or upscale store and asking for help. There are many great winemakers that offer a variety of wines. We usually reach for Kendal Jackson or J. Lohr. They both are a mid-priced wine that offer several options in both white and wine. Sometimes in our videos on YouTube we will make a suggestion that we know works well with the food we are cooking. It is only a suggestion and you can always use your favorite maker.
The best white wines for cooking with:
Sauvignon Blanc
White Bordeaux
Pinot Grigio
Sancerre
Dry Vermouth
The best reds:
Merlot
Côtes du Rhône Cabernet
Chianti
Pinot Noir
Do Not Use Old Wine
The second piece of advice I received was to never cook with old wine. Most wines, once opened are only good for a few days. Once the wine has been opened it begins oxidizing and that will change the flavor.
How to Open a Bottle of Wine
