Wine has been used as a seasoning for cooking for millennia. The famous Roman cook Marcus Gavius Apicius (42 BC to 47 AD), of Pliny the Elder (23-79), who was called "the greatest of all wasters and drinkers", always used wine in his sauces. There are two diametrically opposed opinions about the quality of a wine intended for cooking. One of them says that one wine of the simplest kind is sufficient for this, the other claims top quality. Of course it's clear that one faulty wine should not be used for cooking. In France, wines that are expressly not intended for consumption but for cooking are placed in plastic bottles ( PET ). As a rule, these are simple wines or surpluses from wine production.
Of course, a high quality compared to a simple wine is better suited for cooking, as it contains more in the food reaching flavors. It does not have to be one Château Petrus be. One does not use spices of bad quality. However, when it is very hot, the complex variety of volatile flavorings barely preserved in the wine. Stay first and foremost fruity Received grades. The alcohol type ethanol Evaporates at 78 ° C and is thus lost on prolonged heating of food. But that's what the rest of the components are like acids or residual sugar all the more visible. That's why thickened sauces can be pretty angry be or own one caramelized Taste.
But there are also types of preparation in which the alcohol not evaporated by heating. Applications range from pickling a meat to adding to a sweet dessert. There is hardly any food that could not be improved by a dash of wine. Usually cooks prefer dry or semi-dry Wines. In a dish that is heavily boiled down, such as a sauce, it may also be a lovely to sweet Be a wine. In case of doubt, the wine is used especially for soups or sauces, which is later enjoyed with the dishes. But that does not apply to sherry. Madeira. port wine and similar dessert wines. Wine-spiced dishes often taste best with a wine from the same area, for example "Coq au vin" with a French wine.
If the spiciness of a wine is not enough, you can with a shot brandy or port wine strengthen. Goes well with sauerkraut, wildfowl, herring fillets and herring salad sparkling wine, For light, bound soups, fricasses, poultry and fish dishes, lighter white wine is more suitable than seasoning. Red wine refines dark, bound soups, goulash, goulash soup and all kinds of sauces. Dessert wines like sherry or port wine go well with turtle soup, as well as veal and poultry ragout, Madeira for fine soups and sauces, as well Marsala for sweets. at Weineis. wine jellies, Wine sauces, wine Soups and wine pudding is wine's the defining agent. See the topic also under the keywords drinking culture. Weingenuss and Wine to food,