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What kind of wine do you use for cooking?
There is a view that simple or even inferior wine should be used for cooking, because it is "cooked anyway". In fact, it is unlikely that one will use a wine for cooking that costs 20 or 30 euros per bottle. But it does not have to be a supermarket product.
Basically, the better the cooking wine, the better the dish afterwards. The wine used in cooking is usually also the basis for the sauce - and it should be as good as possible, especially if the other ingredients are of high quality. It is therefore advisable to use a rather strong, aromatic wine for cooking, which gives the dish additional substance and flavour.
The choice of wine depends entirely and exclusively on the recipe. Ideally, the same wine should be used for cooking as the wine that will later be drunk at the table with the dish in question (provided that the price is reasonable). Since most people who cook with wine have the experience of drinking a glass of it during the preparation and serving of the food, it can be said that this is a golden rule: For cooking, one should take a wine that first of all goes well with the meal and secondly one should drink it solo - during cooking and/or after the meal - with pleasure. In this respect, it should be five to twelve euros per bottle.