Cooking wine. It’s a staple in many kitchens, a seemingly simple ingredient that adds depth and complexity to countless dishes. But what exactly is cooking wine, and is it really that different from the wine you drink? The world of cooking wine can be surprisingly nuanced, with terms and distinctions that often lead to confusion. This article aims to demystify cooking wine, exploring its various names, uses, characteristics, and the crucial differences between it and its more refined cousin, table wine.
Understanding the Basics: What We Mean by “Cooking Wine”
The term “cooking wine” generally refers to wine specifically intended for use in culinary applications rather than direct consumption. Its primary purpose is to enhance the flavor profile of dishes through its acidity, fruity notes, or other characteristics. It’s often added to sauces, stews, marinades, and other recipes to create a more layered and interesting taste.
It’s important to understand that “cooking wine” isn’t necessarily a specific type of wine. Instead, it’s a designation based on its intended use and, often, its quality.
The Key Difference: Drinkability vs. Functionality
The biggest difference between cooking wine and regular wine lies in its drinkability. While you can theoretically drink cooking wine, it’s generally not recommended. This is because cooking wines often contain added salt and other preservatives. These additives make them unpalatable on their own but help to preserve them and prevent misuse (specifically, preventing them from being sold as beverage wine). The salt also affects the flavor profile, making it less enjoyable to drink straight.
On the other hand, table wines are crafted with the intention of being enjoyed as a beverage. They are carefully made to provide a balanced and pleasant sensory experience, with considerations for aroma, taste, and texture.
Fortified Wines: A Special Category
Some wines, especially those used in cooking, are fortified. Fortification means that a neutral spirit, like brandy, has been added to the wine. This increases the alcohol content and often enhances the wine’s shelf life. Popular fortified wines used in cooking include sherry, marsala, and port. These wines impart unique flavors to dishes.
Common Names and Varieties of Cooking Wine
While “cooking wine” is the most general term, several types of wine are commonly used for cooking, each with its own name and characteristics. The choice of wine often depends on the dish being prepared and the desired flavor profile.
Red Cooking Wine
Red cooking wines are frequently used in hearty dishes like stews, braises, and sauces for red meat. They contribute a rich, deep flavor and tannins that can add structure to a dish. Common examples include:
- Burgundy: Its earthy and fruity characteristics make it ideal for beef bourguignon.
- Chianti: With its high acidity, it is suitable for tomato-based sauces and pasta dishes.
- Cabernet Sauvignon: It adds a bold and robust flavor to grilled or roasted meats.
Remember that the quality of the red wine matters. While you don’t need to use an expensive bottle, avoid wines that taste overly acidic or thin.
White Cooking Wine
White cooking wines are generally lighter and more delicate than red wines. They are frequently used in sauces for fish, poultry, and vegetables. Common choices include:
- Sauvignon Blanc: Its herbaceous and citrusy notes pair well with seafood and salads.
- Pinot Grigio: A light and crisp wine that enhances the flavors of delicate dishes without overpowering them.
- Dry Sherry: Adding a nutty flavor, it is suitable for cream-based sauces and soups.
As with red wine, choose a white wine that you would be willing to drink (albeit perhaps not your favorite).
Sherry
Sherry is a fortified wine from Spain that comes in a variety of styles, from dry to sweet. Dry sherry, such as Fino or Amontillado, is commonly used in savory dishes, adding a nutty and complex flavor. Sweet sherry, such as Oloroso, can be used in desserts and sauces.
Marsala
Marsala is a fortified wine from Sicily, Italy. It has a distinctive caramel-like flavor and is often used in sweet and savory dishes. It is most famously used in chicken marsala, but it can also be used in desserts like tiramisu.
Sake (Rice Wine)
Sake, although technically a rice wine, is frequently used in Asian cuisine. It adds a subtle sweetness and umami flavor to dishes. It’s a key ingredient in many Japanese and Korean recipes.
Other Fortified Wines
Port wine and Madeira, although less common, can be used in cooking. Port, with its rich, sweet flavor, is often used in dessert sauces, while Madeira, with its nutty and slightly acidic flavor, can be used in savory dishes, especially sauces for meat.
Is All Cooking Wine Created Equal? The Question of Quality
Not all cooking wine is created equal. Just as with table wines, there is a range of quality when it comes to cooking wines. The best cooking wines are those that are made from good-quality grapes and have a balanced flavor profile.
The Downside of “Cooking Wine” Specifically Labeled as Such
“Cooking wine” that is specifically labeled and sold as such often contains additives like salt and preservatives, as mentioned earlier. While these additives help to preserve the wine and prevent misuse, they can also negatively impact the flavor of your dishes. The salt, in particular, can make it difficult to control the overall saltiness of your recipe.
Using “Regular” Wine for Cooking
Many chefs and home cooks prefer to use “regular” wine for cooking, rather than wine specifically labeled as “cooking wine.” This allows them to control the quality and flavor of the wine they are using.
A general rule of thumb is to use a wine that you would be willing to drink. While you don’t need to use an expensive bottle, avoid wines that are overly acidic, bitter, or have off-flavors.
Tips for Choosing Wine for Cooking
When choosing wine for cooking, keep the following tips in mind:
- Consider the dish: Match the wine to the dish you are preparing. Red wines generally pair well with red meat, while white wines pair well with fish and poultry.
- Choose a dry wine: Dry wines are generally better for cooking than sweet wines, as they add acidity and complexity without adding excessive sweetness.
- Avoid wines labeled “cooking wine”: Opt for “regular” wine instead, as it will generally have a better flavor.
- Don’t use wines past their prime: Just as with drinking wine, cooking with wine that is past its prime can negatively impact the flavor of your dish.
- Taste the wine before you use it: This will help you ensure that it is still good and that it will complement the flavors of your dish.
The Impact of Alcohol in Cooking Wine
One common question is whether the alcohol in cooking wine evaporates during the cooking process. While some alcohol does evaporate, not all of it does. The amount of alcohol that remains depends on the cooking method and the cooking time.
Factors Affecting Alcohol Evaporation
- Cooking time: The longer the wine is cooked, the more alcohol will evaporate.
- Cooking temperature: Higher temperatures will cause more alcohol to evaporate.
- Cooking method: Methods like simmering and braising, which involve long cooking times, will result in more alcohol evaporation than methods like flambéing.
- Surface area: A wider pan will allow for more evaporation than a narrow pot.
Alcohol Retention Rates
Studies have shown that after cooking with wine, the following alcohol retention rates are typical:
- Flambéing: 75% alcohol retained
- Adding wine to a sauce and simmering for 15 minutes: 40% alcohol retained
- Adding wine to a sauce and simmering for 1 hour: 25% alcohol retained
- Baking or simmering for 2.5 hours: 5% alcohol retained
Considerations for those Avoiding Alcohol
If you are avoiding alcohol for personal or religious reasons, it’s important to be aware of the alcohol retention rates when cooking with wine. There are also alcohol-free wine alternatives available that can be used in cooking. These alternatives often lack the complexity and depth of flavor of real wine, but they can still add acidity and some flavor to dishes.
Beyond the Bottle: Other Uses of Wine in the Kitchen
Wine’s culinary uses extend beyond simply adding flavor to sauces and stews. It can also be used for:
Marinades
Wine can be used as a marinade for meat, poultry, and fish. The acidity in the wine helps to tenderize the protein and infuse it with flavor.
Deglazing
Deglazing is the process of adding wine to a hot pan after sautéing or searing food. The wine loosens the browned bits of food (called fond) from the bottom of the pan, creating a flavorful sauce.
Poaching
Wine can be used as a poaching liquid for fish, poultry, and fruit. The wine adds flavor and helps to keep the food moist.
Sauces
Wine is a key ingredient in many classic sauces, such as beurre blanc, bordelaise, and marinara. It adds depth and complexity to the sauce’s flavor profile.
Storage Tips for Cooking Wine
Proper storage is essential for preserving the quality of cooking wine. Here are some tips:
- Store open bottles in the refrigerator: Once opened, wine will begin to oxidize, which can negatively impact its flavor. Store open bottles in the refrigerator to slow down the oxidation process.
- Use a wine stopper: A wine stopper will help to prevent air from entering the bottle and oxidizing the wine.
- Use within a few days: Open wine should be used within a few days for the best flavor.
- Consider buying smaller bottles: If you only use cooking wine occasionally, consider buying smaller bottles to minimize waste.
Conclusion: Mastering the Art of Cooking with Wine
Cooking wine, whatever you choose to call it, is a versatile and valuable ingredient in the kitchen. By understanding the different types of cooking wine, their characteristics, and how to use them properly, you can elevate your dishes and create unforgettable meals. Remember that quality matters, and choosing a wine that you would be willing to drink (even if it’s not your top choice) will generally result in a better-tasting dish. So, experiment with different wines, explore new recipes, and unlock the full potential of this culinary staple.
What is cooking wine and how does it differ from regular wine?
Cooking wine is specifically designed for culinary use, and it usually contains added salt and preservatives. This makes it unsuitable for drinking as it possesses a distinct flavor profile compared to regular table wines. The addition of salt, often at a higher concentration than found in drinking wines, is meant to deter consumption as a beverage and helps it qualify for certain legal and tax categories.
Regular wine, on the other hand, is crafted for enjoyment as a beverage and offers a wide spectrum of flavors and aromas. It is made through the fermentation of grapes without the addition of salt or preservatives (beyond minimal amounts of sulfites). The quality and complexity of regular wine are generally higher, allowing it to complement and enhance the flavors of a meal when paired appropriately.
Is it acceptable to use regular drinking wine for cooking?
Yes, using regular drinking wine in cooking is often preferred and can significantly elevate the flavor of your dishes. Opt for a wine that you would also enjoy drinking, as the flavors will concentrate during the cooking process. Avoid using overly expensive or complex wines, as the subtle nuances may be lost during cooking.
When selecting a drinking wine for culinary purposes, consider the dish you’re preparing. White wines, like Sauvignon Blanc or Pinot Grigio, work well with lighter dishes like seafood and chicken, while red wines, such as Merlot or Pinot Noir, are suitable for richer dishes like beef and stews. Remember to use the same wine you plan to serve with the meal for optimal flavor harmony.
Why is salt added to cooking wine?
The primary reason for adding salt to cooking wine is to render it unsuitable for drinking. This legal distinction allows it to be sold under different regulations and often with lower excise taxes compared to regular drinking wine. This is particularly important in regions with strict alcohol regulations or taxation policies.
Furthermore, the added salt acts as a preservative, extending the shelf life of the product. It also helps to denature the wine, altering its flavor profile and further discouraging its consumption as a beverage. While this saltiness can be beneficial in some savory dishes, it’s crucial to adjust seasoning accordingly when using cooking wine.
What are some common types of cooking wine available?
Several types of cooking wine are commonly available, mimicking the varieties found in regular table wines. You can find cooking sherry, cooking Marsala, cooking white wine (often a generic dry white), and cooking red wine (usually a generic dry red). Each type is meant to impart specific flavors to different dishes.
Cooking sherry, for example, lends a nutty, slightly sweet flavor that’s excellent in soups and sauces. Cooking Marsala offers a richer, more complex flavor profile, often used in Italian dishes. Generic white and red cooking wines can provide a base for deglazing pans and adding depth to various sauces and stews. It’s important to note the quality differences, as some brands are significantly better than others.
Can cooking wine expire or go bad?
Yes, cooking wine can indeed expire, though the added salt and preservatives generally extend its shelf life compared to regular wine. An unopened bottle can typically last for several years if stored properly, in a cool, dark place. However, once opened, cooking wine degrades more quickly.
After opening, it’s best to use cooking wine within a few weeks to months. Signs of spoilage include a vinegary or off-putting smell, a cloudy appearance, or a significant change in taste. Storing opened bottles in the refrigerator can help to slow down the oxidation process and prolong its usability.
Are there any non-alcoholic substitutes for cooking wine?
Yes, several non-alcoholic substitutes can replicate the flavors and functions of cooking wine in your recipes. Chicken, vegetable, or beef broth are excellent options for deglazing pans and adding moisture. For white wine alternatives, consider white grape juice or apple cider vinegar diluted with water.
For red wine substitutes, try red grape juice or balsamic vinegar diluted with water. Remember to adjust the amount of salt and acidity in your dish when using these substitutes, as they may have different flavor profiles than cooking wine. You can also find specifically formulated non-alcoholic cooking wines in some stores.
Does the alcohol in cooking wine evaporate during cooking?
While some alcohol evaporates during cooking, it’s a myth that it completely disappears. The amount of alcohol remaining depends on the cooking method, the duration of cooking, and the temperature. For example, flamed dishes retain a significant portion of their alcohol content.
Studies have shown that simmering or baking with wine can leave anywhere from 4% to 85% of the alcohol present in the final dish. Longer cooking times and higher temperatures lead to greater alcohol evaporation, but it’s impossible to eliminate it entirely through standard cooking methods. Therefore, be mindful of this when serving dishes prepared with wine to children or individuals who abstain from alcohol.