When it comes to picking out a bottle of wine to cook with there is more to consider than one would think. When used in cooking, wine adds acidity, complexity, structure, and sometimes sweetness to a dish. Simply buying the cheapest bottle of “dry red wine” as dictated by the recipe your customer is following is rarely the right choice. It is important for your customers to always cook with a wine that they would also drink. Every aspect of the wine, good or bad, will show in the finished dish. Overly harsh acidity, rough tannins, and even cork taint will be apparent in the finished meal. It’s also worth mentioning that your customer probably won’t use a full bottle in the recipe—might as enjoy drinking what’s left!
If your customer is looking for a dry red wine for a braised meat dish, such as Coq au Vin or Boeuf Bourgiugnon, you might suggest a lightly oaked, high acid red wine, such as a Bourgogne rouge or Chianti Classico. These wines provide enough acidity to cut through the fatty richness of braised meat and add a nice touch of red fruit. These red wines can also be reduced down with cooking stock or demi-glace, to make a delicious sauce for any dish.
Dry white wine can be a great, refreshing complement to seafood dishes, such as shrimp scampi. Pinot Grigio, which is typically high in acid with notes of fresh stone fruit and citrus is a great option for dishes like this.
Fortified wines are a terrific way to add complexity, richness, and sometimes sweetness to a dish, like chicken marsala. Here, dry (secco) marsala is traditionally used, but medium-dry (semi-secco) or sweet marsala, when used sparingly, can add body and a delicate sweetness to the dish. Dry, oxidative sherries, such as Olorosso or Amontillado have a nuttiness that perfectly complements the rich umami flavors in mushrooms. If you have a customer searching for a big Napa Cab or Australian Shiraz to accompany their ribeye, suggest picking up a bottle of sherry as well for these simple sautéed mushrooms to serve atop the steak.
-2 cups sliced button or cremini mushrooms
-1 cup Olorosso or Amontillado sherry
-1 tablespoon minced garlic
-1 tablespoon olive oil
-salt and pepper to taste
Sauté the mushrooms and garlic in the olive oil over high heat, until the mushrooms have browned. With the heat still on high, add the sherry and reduce by half. Season with salt and pepper.
Wine is not just a great addition to savory dishes, but can also add a nice touch to dessert. If your customer is looking to make classic pears poached in red wine, suggest a non-vintage ruby port. This ruby red, fortified wine is already sweet, so you will not need to add sugar when poaching and its flavors of stewed plums and baking spice complement the pears beautifully. Pedro Ximenez Sherry (PX for short) is an unctuously sweet wine that will pair well with any dessert, but why not put it in the dessert? Suggest your customers pour a little PX over some Mexican vanilla ice cream and blend with milk for the best adult milkshake you’ve never had!
