A Little Wine for Thy Stomach's Sake? 25 Recipes!🌞

“Wine doesn’t have to be expensive to be good – wine makes food taste better– and it’s fun!”
– Andrea Robinson, MS – Three-time James Beard Award Winner


“I enjoy cooking with wine. Sometimes, I even put it in the food.”
Julia Child On Cooking With Wine



I · Cooking with Wine

FOOD, like the people who eat it, can be stimulated by wine or
spirits. And, as with people, it can also be spoiled. The quality in a
white or red wine, vermouth, Madeira, or brandy which heightens
the character of cooking is not the alcohol content, which is usually
evaporated, but the flavor. Therefore any wine or spirit used in
cooking must be a good one. If it is excessively fruity, sour, or
unsavory in any way, these tastes will only be emphasized by the
cooking, which ordinarily reduces volume and concentrates flavor.
If you have not a good wine to use, it is far better to omit it, for a
poor one can spoil a simple dish and utterly debase a noble one.

WHITE WINE
White wine for cooking should be strong and dry, but never
sour or fruity. A most satisfactory choice is white Mâcon, made from
the Pinot Blanc or the Chardonnay grape. It has all the right
qualities and, in France, is not expensive. As the right white wine is
not as reasonable to acquire in America, we have found that a good,
dry, white vermouth is an excellent substitute, and much better than
the wrong kind of white wine.

RED WINE A good, young, full-bodied red wine is the type you should use
for cooking. In France you would pick a Mâcon, one of the lesser
Burgundies, one of the more full-bodied regional Bordeaux such as
St.-Émilion, or a good local wine having these qualities.

FORTIFIED WINES, SPIRITS, AND LIQUEURS
Fortified wines, spirits, and liqueurs are used principally for
final flavorings, As they must be of excellent quality they are always
expensive; but usually only a small quantity is called for, so your
supply should last quite a while. Here, particularly, if you do not
want to spend the money for a good bottle, omit the ingredient or
pick another recipe.

II · Wine and Food

THE WONDERFUL THING about French wines is that they go so well with
food. And there is always that enjoyable problem of just which of
the many possible choices you should use for a particular occasion.
If you are a neophyte wine drinker, the point to keep in mind in
learning about which wine to serve with which dish is that the wine
should complement the food and the food should accentuate and
blend with the qualities of the wine. A robust wine overpowers the
taste of a delicate dish, while a highly spiced dish will kill the flavor
of a light wine. A dry wine tastes sour if drunk with a sweet dessert,
and a red wine often takes on a fishy taste if served with fish.

Great combinations of wine and food are unforgettable: kidneys and one
of the great red Burgundies, where each rings reminiscent changes
on the characteristics of the other; sole in one of the rich white wine
sauces and a fine white Burgundy; soufflé à la liqueur and a Château
d’ Yquem. And then there are the more simple pleasures of a stout
red wine and a strong cheese, white wine and oysters, red wine and
a beef stew, chilled rosé and a platter of cold meats. Knowledge of
wines is a lifetime hobby, and the only way to learn is to start in
drinking and enjoying them, comparing types, vintages, and good
marriages of certain wines with certain foods.



Wine suggestions go with all the master recipes for main
courses. Here is a list of generally accepted concordances to reverse
the process. As this is a book on French cooking, we have
concentrated on French wines.

WINES

SWEET WHITE WINES (not champagnes)

The best known of these are probably the Sauternes, the
greatest of which is Château d’ Yquem. They may range from noble
and full bodied to relatively light, depending on the vineyard and
vintage.

Sweet white wines are too often neglected. Those of good quality
can be magnificent with dessert mousses, creams, soufflés, and cakes.
And a fine Sauternes is delicious with foie gras or a pâté of chicken
livers. In the old days sweet wines were drunk with oysters.LIGHT, DRY, WHITE WINES
Typical examples are Alsatian Riesling, Muscadet, Sancerre, and
usually Pouilly-Fumé, Pouilly-Fuissé, and Chablis. Local wines, vins
du pays, often fall into this category.

Serve with oysters, cold shellfish, boiled shellfish, broiled fish, cold
meats, egg dishes, and entrées.

FULL-BODIED DRY, WHITE WINES

White Burgundy, Côtes du Rhône, and the dry Graves are
examples.
Serve with fish, poultry, and veal in cream sauces. White Burgundy
can also be drunk with foie gras, and it is not unheard of to serve a
Meursault with Roquefort cheese.

ROSÉS

Rosés can be served with anything, but are usually reserved for cold
dishes, pâtés, eggs, and pork.

LIGHT-BODIED RED WINES

These are typically Bordeaux from the Médoc or Graves
districts. Many of the regional wines and local vins du pays can also
be included here.
Serve Bordeaux with roast chicken, turkey, veal, or lamb; also with
filet of beef, ham, liver, quail, pheasant, foie gras, and soft fermented
cheese like camembert. Regional wines and vins du pays go especially
well with informal dishes such as beef or lamb stew, daubes,
bouillabaisse, hamburgers, steals, and pâtés.

FULL-BODIED RED WINES

All of the great Burgundies and Rhônes fall into this category; the
full bodied Bordeaux from St. Émilion may be included also.
Serve with duck, goose, kidneys, well-hung game, meats marinated
in red wine, and authoritative cheeses such as Roquefort. They are called
for wherever strong-flavored foods must meet strong-flavored wines.



CHAMPAGNE

Brut
Serve as an apéritif, or at the end of an evening. Or it may
accompany the whole meal.
Dry, Sec
Serve as an apéritif, or with crustaceans, or foie gras, or with nuts
and dried fruits.
Sweet, Doux, Demi-sec
Sweet champagne is another neglected wine, yet is the only kind to
serve with desserts and pastries.


From "Mastering the Art of French Cooking"
https://www.goodreads.com/book/show/129650.Mastering_the_Art_of_French_Cooking



Other quotes from Julia:
“The best way to execute French cooking is to get good and loaded, and
whack the hell out of a chicken. Bon appétit.”

On Eating With Wine:

"A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine."

“Wine is meant to be with food—that's the point of it.”

On Wine as a Lifeline:

“Wine is one of the agreeable and essential ingredients of life.”

"As you get older, you shouldn't waste time drinking bad wine."

“Just like becoming an expert in wine—you learn by drinking it, the best you can afford—
you learn about great food by finding the best there is, whether simply or luxurious.”


On Drinking in Moderation:

"Everything in moderation … including moderation."

“Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.”

https://www.thrillist.com/culture/julia-child-quotes





Chef Techniques For Cooking With Wine

Wine is not merely a delightful beverage; it serves as a powerful ingredient capable of enhancing culinary creations. This article delves into what wine is, the various types that are available, and the best selections for cooking.

You will learn how to select the appropriate wine for your dish, understand the benefits and risks associated with cooking with wine, and discover valuable tips to refine your cooking techniques.

Whether you are a seasoned chef or a home cook, you will find that wine can truly transform dishes and delight your taste buds.

What Are the Different Types of Wine?

There are several different types of wine, each offering a unique taste profile and culinary application. Understanding these varieties can significantly enhance your experience of cooking with wine.

The complexities of flavor found in red, white, rosé, and sparkling wines have the power to transform ordinary meals into extraordinary dining experiences. For example, a full-bodied red like Cabernet Sauvignon pairs beautifully with robust meats such as steak or lamb, thanks to its rich tannins and deep fruit notes. In contrast, a crisp white wine like Sauvignon Blanc complements lighter dishes such as seafood or salads, enhancing their freshness with its bright acidity.

Rosé wine often strikes a delightful balance between the two, making it versatile for summer barbecues or picnics. Sparkling wines, with their effervescence, elevate any celebration and are perfect not only for toasting but also for enhancing creamy pasta dishes or fried appetizers with their lively bubbles.

Incorporating these wines into sauces or marinades can also add depth and sophisticated flavors, opening up a world of culinary possibilities.

What Are the Best Wines for Cooking?

Choosing the right wines for cooking is crucial for achieving optimal flavor integration and enhancing your recipes, as not all wines are suited for culinary purposes. Selecting the appropriate cooking wine can elevate the taste of your dishes, whether you are deglazing, preparing marinades, or making reductions.

Different types of wines can significantly impact the overall flavor profile of a dish. For example, a dry white wine, such as Sauvignon Blanc, is an excellent choice for cooking seafood and poultry, as it brings a bright acidity that complements delicate flavors. In contrast, rich red wines like Cabernet Sauvignon work wonderfully in hearty stews, contributing depth and a hint of sweetness.

When considering your cooking method, it is important to match the wine accordingly; a lighter wine may be better suited for sautéing, while a full-bodied option is ideal for braising. It is advisable to always choose quality drinking wines, as the unique characteristics of fine wines enhance the cooked dishes and make a noticeable difference in the final outcome.
How to Choose the Right Wine for Your Dish?

Selecting the right wine to pair with your dish requires an understanding of food and wine synergy. This concept involves finding specific wines that complement the flavors of the meal, ultimately enhancing the overall dining experience.

Achieving this delicate balance of flavors comes from carefully selecting a wine that aligns with the dish’s taste profiles, acidity, and seasonings.

https://chefmagazine.com/chef-techniques-for-cooking-with-wine/






“If any grape would be at home in the pose of the femme fatale – smoke curling from its lip, long, irresistible legs crossed as another winemaker is sent to his doom – it would be Pinot Noir.”
– Eric Asimov, Chief Wine Critic for The New York Times, author of “How to Love Wine”





24 Delicious And Creative Ways to Make The Most of Your Leftover Wine

1. Red Wine Braised Beef
2. White Wine Lemon Chicken
3. Mushroom Risotto
4. Coq au Vin
5. Seafood Paella
6. Beef Bourguignon
7. Shrimp Scampi
8. Ratatouille
9. Wine Poached Pears
10. Wine-Glazed Salmon
11. White Wine Clam Linguine
12. Wine-Marinated Tofu Stir-Fry
13. Chocolate Fondue
14. Wine-Braised Lamb Shanks
15. Tomato Soup
16. Mushroom Soup
17. Chocolate Cake
18. Chicken Cacciatore
19. Wine-Braised Short Ribs
20. Berry Compote
21. Wine-Marinated Grilled Vegetables
22. Roasted Chicken
23. Apple Tart
24. Beef Stroganoff


***ALL 24 RECIPES HERE: https://chefstandards.com/tasty-recipes-with-wine/





WHY YOU SHOULD COOK WITH GOOD WINE

Cooking with Wine

One of my pet abominations is the ersatz liquid sold in
supermarkets as "cooking wine." I remember during Prohibition
encountering a so-called cooking sherry so heavily laden with salt
that you could taste nothing else. I hate to think what would have
happened to any recipe to which such a noxious potion was added.
There's only one wine to cook with, and that's the same wine
you drink. The old French saying, "The better the wine, the better
the dish," sums up the reason for cooking with wine—because it
adds flavor. Cooking with wine isnot fancy cooking or extravagant
cooking, simply good cooking. For the most part only a cup or half a
cup of wine goes into the dish, and the rest of the bottle will be
left to drink with dinner. The French, who are pretty thrifty folk,
pour wine into the pot as readily as we pour stock and that is one
reason why their food has gained such a reputation.

However, you shouldn't just fling in any old wine and expect it to
work miracles. Wines differ considerably in body and flavor.
Some are rich, fruity, and heavy, others light, gay, and flowery.
Each contributes its own special quality to the food. So if you
want the best of all flavors for a stew or sauce, add the wine you
will drink with it—a full-bodied red wine like a Burgundy or Pinot Noir
for boeuf en daube or coq au vin; a light dry white for poached fish
or coquilles St. Jacques. Naturally, this applies only to table wines,
not to the fortified ones like sherry and Madeira. It would be
pretty preposterous to drink a bottle of Madeira with beef
Wellington just because it had a Madeira sauce.

Similarly, while the rule ofthumb about cooking with the
wine you are going to drink is a sound one, this certainly doesn't
mean that if you were having a bottle of Lafite Rothschild 1953
you'd use half of it to make a Bordelaise sauce. But as the
purpose of cooking with wine is to add flavor, the flavor should be
that of something eminently drinkable, no matter how simple
the food. For instance, when I make Sausages in Red Wine, a dish I'm
especially fond of, I put 2 Polish sausages or kielbasa in a good
sized skillet with to cupfinely chopped shallots or green onions,
1 cup water, and enough red wine (a California Zinfandel, perhaps,
or a French Beaujolais) just to cover the sausages. Since most
kielbasa are already cooked, all they need is to be heated through
in the wine. I remove the sausages, cook the wine down a
bit, then spoon the lovely winey sauce over the sausages and
serve them with a hot potato salad, made with little boiled new
potatoes, peeled and dressed with vinegar (or some of the wine from
the skillet), olive oil, and a bit of chopped onion and parsley.This
makes a delicious, easy supper or luncheon, with crisp French
bread. Drink with it the same wine you used for cooking, and finish
the remains of the bottle with some good cheese and maybe a bowl
of fruit. There's o ne very important point to remember about cooking
with wine. The wine must always come to the boiling point and simmer
anywhere from a few minutes to an hour or so to burn off the
alcohol, If you add wine at the last minute, it can leave a rather
strange and strong aftertaste. Cooking removes the alcohol and
leaves only the flavor.



In this simple recipe for Poached Fillets of Fish, it is wine
that gives the sauce its subtle delicacy.

For four persons,

poach 4 large or 8 small fish fillets in salted water barely to cover, to
which you have added cup dry white wine, a sprig of parsley, and
a slice of onion, until they are just cooked through, using the
timing principle of 10 minutes per inch offish measured at the
thickest point. Remove the fillets to a hot baking dish, strain the
liquid, and reduce it to 1 cup by boiling over high heat.

Melt 3 tablespoons butter in a pan, blend in 3 tablespoons flour,
and cook for 2 to 3 minutes. Stir in the 1 cup reduced fish stock
and keep stirring until thickened.

Add 2 tablespoons finely chopped parsley, about teaspoon
tarragon, and cup heavy cream.

Stir and heat thoroughly, and taste for seasoning. Pour this
lovely sauce over the fish, sprinkle with grated Parmesan cheese,
and run under the broiler for a minute to brown lightly.

Serve with tiny boiled potatoes and perhaps chopped spinach, and
drink the rest of the wine. This might be an inexpensive Mountain
White from the Napa Valley in California, a fine Alsatian Riesling,
or a Pouilly Fuisse from Burgundy district of France, depending on
how much you want to spend. I am all for drinking and cooking
with simple wines that don't cost an arm and a leg, and there are
enough of these around—from California, New York State, France,
Germany, Italy, Spain, and Portugal—for anyone to be able to
afford to keep a few bottles on hand. Several vintners produce a
light, eminently drinkable Mountain Red, the counterpart of the
Mountain White. I recently tasted a Zinfandel from California
put out by a company which has not used this grape variety before.
It was most pleasing, on the lines of the young, fruity wines of
Beaujolais, and very reasonably priced.

One of the joys of wine is tasting. Shop around, try out
wines that are new to you, then settle on a good white and a
good red inexpensive enough to establish as your "house wine."
Wine is a vital part of life and one to be enjoyed to the full,
both in the glass and in the foodyou eat.


~James Beard
From " Beard On Food"
https://www.goodreads.com/book/show/916238




Cooking with Wine: An interview with a Chef Daniel Boulud

Chef Daniel Boulud was declared the best restaurateur in the world in 2021 by Les Grandes Tables du Monde. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas. His culinary empire has brought him many accolades, yet his inspiration remains grounded in the rhythm of the seasons. He is widely celebrated as one of America's leading culinary authorities. Who better to talk to about cooking with wine than Chef Daniel Boulud?

Sara Waxman: French cuisine, more than any other, incorporates wine in cooking. To what do you attribute this?

Daniel Boulud: Of all the old cuisines, French cuisine uses wine as the formation of the flavour, an acidic addition adds to the strength of a sauce, the strength of a stew or even a braise. What you want to make sure when you cook with wine, is that the wine is cooked in a way that the tannins soften, and the acidity starts to reduce and become more manageable.

I don't have too many recipes with raw wine. You bring the wine to a light simmer and let it reduce slowly. Or some recipes you flambé and the alcohol burns off, and some you keep the alcohol on the inside. When I do Coq au Vin for example, I use half the wine and put inside to marinate the bird, and the other half is reduced by at least half. So, I'm putting a pre-reduced wine with the marinating wine and the butter and that will give me a stronger boost of flavour.



SW: What is the most common mistake that home-cooks make when cooking with wine?

DB: The most common mistake is to not cook the wine properly, to not reduce enough or reduce too much-even if you do a Beurre Blanc sauce, which is shallots and white wine and little splash of white wine vinegar. Wine vinegar has a symbiotic relationship with wine, and when you do a Beurre Blanc you almost want to reduce that white wine to glaze, and then after, it gets re-expanded with the butter inside. When I cook a matelote of fish with red wine and I'm not going to add sugar, (versus a meat dish and you may have a little addition of something sweet inside,) what I do is to put maybe 10 oz. of port wine into the red wine and yet not lose the strength of the wine. So, you do not have to cook with only one wine, you can have up to three wines in one recipe.

SW: What can you recommend to someone cooking at home for incorporating wine into their home-cooking and then pairing with wine afterwards?

DB: It all depends how fancy you drink. If it's a cheap bottle of Beaujolais, around $10.00, then you can cook with it as well. The rule of thumb in a restaurant is that we like to cook with a wine that has a strong character, enough character of fruits and acidity. In the restaurant we have a whole case of wine and we pre-prepare our sauces.

SW: How does a chef choose which wine to incorporate into a dish?

DB: A rustic kind of wine is very good—a wine from the Languedoc region for example. We also use Spanish wine, Moroccan wine or Algerian wine because it has so much full body. We have a tendency to use southern wine for a Coq au Chambertin, like a Cotes de Village or a Rhone wine. You try to stay within the region of the wine you cook with. If you are cooking for two, you can use one cup of wine for cooking and you can drink the rest of it.

SW: Can you cook fish with white wine or rosé?

DB: Rosé is good to use for dessert. Champagne is wonderful for cooking fish, or we even use Sauterne. Cooking with wine is not spontaneous. You prefer to do something traditional, but you like to be creative, like a cocktail that is using three types of wine, maybe dry vermouth mixed with wine and maybe a little bit of orange wine. I try to create a blend of wine to cook with that is unique to that dish. Some are more floral, some tannic, some acidic.
Also, wine preparation for cooking doesn't need too much fat in it.




SW: What is the magic that occurs when you add wine to a dish?

DB: To begin, take a classic French cookbook from Jacques Pepin or Julia Child, and you go for Coq au vin, or Boeuf Bourguignon, or even a dish that uses white wine and cream. What is important to know is the purpose of your recipe and what flavour profile you want to achieve with the wine. The good thing is that when cooking with wine and drinking wine, there is going to be a real pleasure. It's important to cook slowly so that there will be good flavour. Something simple for example, an egg in wine, Eggs en Meurette, on a bed of spinach and a little red wine sauce. A nice slice of sourdough bread…

SW: Which dishes are made with wine at Café Boulud at the Four Seasons Hotel, Toronto?

DB: I know we have a steak au poivre. To make a good steak au poivre you need Cognac and you need white or red wine, or you can mix half and half and it's a little gentler and smoother. We also have Steak Frites, and that has Bourguignon sauce of shallots and red wine, concentrated and reduced. We serve Rotisserie Duck and a red wine vinaigrette that is also quite nice.

In French cuisine, wine plays a different role in many different regions, for example, it is different in Provence and different in Burgundy. With a vast choice of wine, you can be very creative. I also like fortified wine, Madeira, Port, Sherry or Vermouth, and I like to create a cocktail with red and/or white wine. This will make your cooking with wine unique—and Voila!

https://dinemagazine.ca/dine-now/cooking-with-wine-an-interview-with-a-chef-daniel-boulud



Been working on this awhile.

Hope this was fun as well as educational ..

Here's a tune to finish off!