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  • Cook's Country

    Wine IN THE KITCHEN

    Nov 03, 2020 2 minutes
    by Scott Kathan

    CHOOSING WINES FOR COOKING

    First off, since flavor nuances are diminished with cooking, it makes sense to save super-expensive wines for sipping. That said, the rule of “cook only with wines you’d be happy drinking” has merit; as such, avoid the salty “cooking wine” sold next to the vinegar in the supermarket.

    For red wines, we generally recommend medium-bodied wines for cooking or “table” wines, produced more complex results. If you prefer single varietals, and are good choices. Steer clear of heavily oaked reds (those that have been aged in oak barrels that confer a strong, aromatic flavor) such as , as the oak flavor can intensify through cooking and dominate the dish.

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