Cooking with Wine
Πέμπτη 14 Δεκεμβρίου 2023
When should you add wine to food?
1. Sautéing & Deglazing:
Add wine after browning ingredients (meat, mushrooms, onions) to lift the caramelized bits and create a flavor-packed base.
2. Marinating:
Perfect for meats and poultry. Wine tenderizes while subtly infusing aromas. Combine with herbs, garlic, olive oil, or lemon for added complexity.
3. Slow Cooking:
In stews, braises, risottos, and soups, wine concentrates as it simmers, binding all the elements into a rich, cohesive flavor.
What kind of wine should I use?
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White wine: Best for poultry, seafood, or buttery/creamy sauces. It adds freshness and acidity.
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Red wine: Ideal for red meats, tomato-based sauces, and mushroom dishes. Offers body and richness.
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Semi-sweet or sweet wine: Great for glazes, caramelized dishes, or to balance spicy foods.
Always cook with a wine you’d be happy to drink. If it’s not good enough for your glass, it’s not good enough for your dish.
How much wine should I add?
Small amounts make a big difference. Around ½ cup is enough for a dish serving 3–4 people. Important: Always let the dish simmer for 5–10 minutes after adding wine, so the alcohol evaporates and only the flavor remains.
Wine isn’t just an ingredient — it’s an experience.
A sauce deglazed with Mavropetritis Red gains depth and complexity. Chicken cooked with dry white wine becomes refined. The kitchen smells like celebration.
You’re adding a part of your vineyard’s story into every bite.
