Does the Type Matter When Cooking With Wine?

vegetables on the cutting board are falling in the potGiven the storm that hit the East Coast over the weekend, a whole lot of people were staying home and cooking rather than going out to eat.

Little wonder, then, that the following question came in. Since winter isn’t going away anytime soon, I thought we should waste no time in addressing this topic…

QUESTION: I’ve read a lot about cooking with wine. Does it really matter what type of wine you cook with?

ANSWER: Absolutely.

The first thing you should know is that you should never, ever… ever… cook with “cooking wine,” which is typically sold in supermarkets. Most of those products taste dreadful, and many are laced with salt.

When a recipe calls for wine, your best bet is to use the wine that you intend to drink with the dish. While it’s true that some subtle nuances of the wine are lost in the cooking process, it’s also true that some of the qualities remain — and that will help make the food and wine pairing sing.

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One comment on “Does the Type Matter When Cooking With Wine?
  1. Bob Henry says:

    “I cook with wine, sometimes I even add it to the food.” – W. C. Fields

    Acclaimed chef Thomas Keller subscribes to the philosophy of cooking with the same wine you plan to drink. Don’t diminish a dish by cooking it in inferior wine.

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