Culinary Chemistry: Cooking with Wine 101

by | Apr 7, 2016

Cooking with wine is a fun and easy way to add flavor and depth to countless dishes (and it’s also a good excuse for pouring yourself a glass to enjoy while working in the kitchen).

When cooking with wine, a general rule of thumb to follow is “the drier the better.” Unless you are in search of adding a touch of sweetness to your culinary creation (which you may be if you’re braising meat or making a fruit and wine reduction), a dry white or red is typically your safest bet. But determining what type of wine to use is just the start. One area of debate when cooking with wine comes down to quality and the question: How much should I spend on a bottle of cooking wine?

The answer is something to the tune of a “Goldilocks and the Three Bears” scenario. When cooking with wine, you don’t want to empty your bank account on a premium bottle just to see the contents evaporate into thin air, but you also don’t want to use a cheap wine or that bottle that’s been sitting out for one too many days.

Because much of the wine you add to your cooking will end up being cooked out, your dinner guests won’t likely be able to tell the difference between whether or not you used a $20 or $100 bottle of wine. The subtle nuances and notes that distinguish great wines from good wines become less prominent during the cooking process, allowing you to opt for something on the cheaper side.

Although, let it be known that if you use what’s left in the bottle that’s been sitting on your counter since last week, you could wind up ruining dinner, adding a pungent sour flavor to something that would have boded better with something light and citrusy.

Because of this, it’s best to use a moderately priced wine that pairs well with what you’re making.

That being said, cooking with wine can be very forgiving. As long as you’re not using wine that’s overly sweet or too acidic, a simple bottle of table wine (that you wouldn’t mind enjoying straight from the glass) should yield excellent results. Experiment cooking with a few different varietals and qualities and see what you like best.

Margo Greenman

Margo (Greenman) Jorgenson is an enthusiastic beverage, entertainment and travel freelance writer. A graduate of the University of Washington with a Bachelor’s Degree in Arts, Media and Culture, Margo is inspired by the world around her, and committed to exploring and tasting her way through life, sharing her experiences along the way. Margo lives in Gig Harbor, WA, with her husband, Aaron. When she is not writing, you can find her reading, surfing, sailing, camping, and enjoying the enchanting world around her.

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