I Cook With Wine...

"...And sometimes I put it in my food."
Perhaps the originator of this quote too believed that "over a bottle of wine, many a friend is found."

But aside from a casual glass as you pull together a stellar meal, there are plenty of great reasons to pour a little into those pots of yours.
For one, wine is an excellent way to increase the flavor while decreasing the fat! Instead of your regular amounts of oil or butter, decrease and add wine to sauté veggies or fish. This is also applicable to simmering and in fact, some baking! Substitute the 3/4 cup of oil with 3/4 cup of dessert wine to maintain the moisture, heighten the flavor and lessen the fat content. Now I'll drink to that!

Wine is also great to use as a marinade vs the oil we often use. And because of its acidic properties, it acts as a tenderizer as well.

One of my favorites: a red wine gastrique.
After searing lamb chops and sending them to the oven to finish, deglaze the pan with a cup of red wine. Add crushed peppercorns and chopped shallots (optional). Then add a few teaspoons of sugar. Cook down until it coats and clings to the back of your spoon. Strain the peppercorn and shallots. And if you must -tsk- finish with a pat of butter for added richness. Drizzle over chops, duck or salmon.
This works with white wine as well for fish and poultry. For an impressive pork tenderloin, throw in chopped apple to amp up your wine gastrique!

For a simple dessert, poach peeled pears in a combination of white wine, water and sugar. Top with a balsamic raspberry reduction (raspberries, 2 cups of balsamic vinegar reduced to half).

Now, the rule of thumb is that if you won't drink it then don't cook with it. Well while I won't attempt to sell you on serving it at your next dinner party, a great go to are Charles Shaw Wines (affectionately known as "two buck chuck" for it's low cost of $1.99).
Side Note: It's actually a decent bottle of drinking wine, for the price. And thus it's continued popularity.

And finally!...the ever so popular question: Does the alcohol content evaporate when cooking with wine or other spirits? The short answer: No, not completely.
However, the longer it's cooked, the more the alcohol will evaporate (i.e. poached pear). Conversely, a flambé, using rum, will burn off roughly 25% of the alcohol content. But still, divide that by portions and I promise you won't get inebriated eating bananas foster.

BUT! If you have concerns of addiction relapse, are pregnant or nursing, you should avoid and ignore this post and inquire about alcohol content when dining out.

Bur for the rest of you that might agree that there are many a great reason to cook with wine,...I raise my glass to you. Cheers!

-EAT WELL