Wine has been used as a condiment in cooking for thousands of years. The famous Roman cook Marcus Gavius Apicius (42 BC to 47 AD), by Pliny the Elder (23-79), described as the "greatest of all wasters and prassers", always used wine in his sauces. There are two diametrically different opinions among experts about the quality of a wine intended for cooking. One says that the simplest type of wine is sufficient for this, the other claims top qualities. It is definitely clear that a faulty wine must not be used for cooking. In France, wines that are expressly not intended for enjoyment but for cooking are packaged in plastic bottles ( PET ) marketed. As a rule, these are simple wines or surpluses from wine production.
Of course, a high-quality wine is more suitable for cooking than a simple wine, since it contains more flavorings that get into the food. It doesn't have to be Château Petrus his. You don't use bad quality spices either. However, when the heat is high, the complex variety of volatile flavorings hardly remain in the wine. Stay in the first place fruity Get grades. The type of alcohol ethanol evaporates at 78 ° C and is therefore lost when a food is heated for a long time. But with that come the other components like acids or residual sugar the more apparent. 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 is not evaporated by heating. The possible uses range from pickling a meat to adding it to a sweet dessert. There is hardly a dish that cannot be improved by a shot of wine. Usually prefer chefs dry or semi-dry Wines. In the case of a dish that is heavily boiled down, such as a sauce, it may also be one lovely to sweet Be a type of wine. If in doubt, the wine that is later enjoyed with the dishes is used especially for soups or sauces. But that doesn't apply to sherry. Madeira. port wine and similar dessert wines. Wine-flavored dishes often taste best with a wine from the same area, for example "Coq au vin" with a French wine.
If the flavor of a wine is not enough, you can do it with one shot brandy or port wine strengthen. Goes well with sauerkraut, wild poultry, matje fillets, herring salad sparkling wine, For light, bound soups, fricasses, poultry and fish dishes, light white wine is suitable as a seasoning. Red wine refines dark, bound soups, goulash, goulash soup and all types of sauces. Dessert wines like sherry or port wine go well with turtle soup, veal and poultry ragout, Madeira for fine soups and sauces, as well Marsala for desserts. at Weineis. wine jellies Wine sauces wine Soups and wine pudding, wine is the determining agent. See also for the topic under the keywords drinking culture. Weingenuss and Wine with food,