Red Wine | Preservative Free Wine

19 October 2012

Cooking with Red Wine

Using red wine to help flavour and add flair to a dish is a very popular process that people carry out in order to make their food a little different and more exciting. Whilst it is common to find someone cooking a dish with the inclusion of red wine, they don’t always do it properly and effectively.

To get the most of red wine in your dishes you must know first, what type of red wine to buy. There is no shortage of options when it comes to red wine, but selecting the right type is the first important part of cooking up a dream red wine dish. Many people don’t really know the first thing about buying the right wine. A lot of people will just nip into a shop and simply buy the cheapest red wine they see, since they won’t be drinking it. This is the wrong way to go about choosing the wine to use with your food. A general rules that you should start getting used to is, only purchasing and use red wine that you would happily drink.

Although we are advising to not use cheap red wine, you can get away with using something in the medium price range. A good red wine will make all of the difference in your food. Its simple really; the higher quality wine you choose, the higher quality and more delicious your food will be - and more healthy! Many cheap wines are full of additives, which can be unhealthy and affect the overall taste in a negative way. Not the effect you are going for is it, especially if you are trying to impress at your dinner party?

A good red wine is perfect to use with dishes that include red meat and game meats, although there is a huge list of other types of dishes that are perfect for the addition of well measured red wine. It is key to think of red wine as a spice. Whether you use it as a marinade, to add flavour, or as a cooking liquid, the wine must be used in a way that intensifies and enhances the taste and aroma. Use too little; you’ll make no difference to the taste. Use too much and you’ll over power the other flavours. By using red wine in your cooking and experimenting with different dishes and different wines, you will soon become a pro at knowing what works and what doesn’t.

It should be remembered; you shouldn’t add the wine just before serving. This is because the wine needs simmering to remove the alcohol, as well as letting the flavours of the food and wine come out within the dish, creating an infusion of heaven for your taste buds. Red wine is perfect to compliment richer foods as it helps bring out the rich flavours.

Some of the dishes that combine beautiful food with excellent red wine include:

Risotto, Red Wine Pot Roast, Lambs' Kidneys in Red Wine, Beef in Red Wine Sauce, Pasta dishes, lasagna and chicken based dishes.

Whatever you decide to cook with red wine, it’s always good to remember the key information provided in this article. Keep experimenting and finding dishes you can make and one day you’ll be wowing your guests with incredible flavoursome infusions.

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19 October 2012

Cooking with Red Wine