Wine can maximize the flavors of a meal.
Wine can serve as an effective flavor-enhancing ingredient for numerous dishes. Often, the right wine can unlock tastes that ordinary herbs and spices simply cannot. Numerous brands are on the market, but all cooking wines can essentially be divided into four primary types. Beef tenderloin is a popular dish using red wine, lobster and catfish use white wine, sesame chicken uses sherry and chicken marsala uses marsala. Choosing the right wine is determined by the meal and the cook's preference.
Red Wine
Red wine is probably the most fundamental and widely used type of wine for cooking. Pinot Noir tends to be one of the most popular red wines used in cooking because of its sweet aroma. It can be used to add flavor to dishes such as lamb and tenderloin. Merlot works well when cooking with meats like beef or chicken.
White Wine
White wine is commonly used in many seafood dishes, primarily because it helps to maintain moisture and enhances texture. It is lighter tasting than red wine, and works well for numerous Italian recipes with pasta. In addition, it helps to extract the flavor from other ingredients like herbs and spices and infuses them with the dish.
Sherry
This is another type of wine that can greatly enhance the flavors of a meal. Most types of sherry can be used to add an element of sweetness. A variety of recipes can benefit from this including meats, sea foods and certain cheeses. Sesame chicken and chicken tetrazzini are examples of recipes that benefit from sherry.
Marsala
Marsala originated in Italy and is commonly used in cooking. It has differing levels of sweetness, and is most widely used with chicken recipes. In fact; chicken marsala is one of the most famous Italian dishes.
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