One of the first rules I learned in culinary school about how to cook with wine was to use wine you’re going to serve with the finished dish. The echo of that statement hadn’t died before they added, “And never use cooking wine!” The reasoning was cooking wine is full of salt, preservatives, and sweeteners. To put on exclamation point on their argument, my instructors explained it like this: “You don’t find it in the wine section; it’s with the vinegars. That should tell you all you need to know!” Well, I’m here to tell you cooking wine does have a place in certain kitchens and at certain times.
But let’s say a recipe calls for cooking wine and you don’t have any on hand. You can substitute almost any leftover wine you have in a recipe as long as you stay close to the flavor profile and color called for.
As wine cooks, its flavor becomes concentrated, so it also lends savoriness or sweetness to a dish. Generally, dry red and white wines are recommended for savory dishes. Whether cooking with red or white wine, avoid oaky wines (like Cabernet Sauvignon or Chardonnay), as these become bitter when cooked.
Rust follows this philosophy for some of the wine-based dishes on Somm Times small-plates menu. The Chianti used to bolster meatballs in a rich tomato sauce is also a fine match for sipping, as its acidity cuts nicely through the dishs richness. When Rust makes risotto at home, shell often use something from her list, like a Muscadet or Pinot Grigio. (But if shes cooking risotto the traditional way, shell spend a little more on a bottle of Amarone.)
Cooking with a good wine can really bring the wow factor to a dish, but you dont need to break the bank. Since many of wines subtle characteristics burn off when cooked, it doesnt make sense to splurge on a fancy bottle for that batch of boeuf bourguignon.
When it comes to cooking with wine, avoid bottles labeled “cooking wine.” Cooking wine isnt anything youd want to cook with — its loaded with preservatives, sweeteners and salt, which can make your final dish taste overly sweet, salty or even metallic.
The main thing wine provides in cooking is acidity, which helps break down tougher cuts of meat when used in a marinade or keeps them tender in longer-duration cooking methods like braising. Wines acidity also helps more delicate ingredients stay tender and moist in quicker-cooking recipes, such as poached vegetables or steamed fish.
One of the first rules I learned in culinary school about how to cook with wine was to use wine you’re going to serve with the finished dish. The echo of that statement hadn’t died before they added, “And never use cooking wine!” The reasoning was cooking wine is full of salt, preservatives, and sweeteners. To put on exclamation point on their argument, my instructors explained it like this: “You don’t find it in the wine section; it’s with the vinegars. That should tell you all you need to know!” Well, I’m here to tell you cooking wine does have a place in certain kitchens and at certain times.
How to substitute wines for cooking
FAQ
Can I use wine instead of cooking wine?
What is a substitute for dry cooking wine?
Is cooking wine stronger than wine?
Can any red wine be cooking wine?
What can I use instead of cooking wine?
Table Wine: Using table wine instead of cooking wine is by far the best option. Grape Juice and Vinegar: You can use red or white grape juice with a splash of vinegar, but remember that juices are much sweeter than wine, so if the recipe calls for a larger amount this substitute might not work.
What can be used as a substitute for white wine vinegar?
Champagne vinegar is another mild wine-based vinegar. Fermented rice and has a sweet and mild flavor. It is mainly used in Asian cuisine. Apple cider vinegar made from fermented apples, apple cider vinegar. All being a great option.
Can you use wine instead of alcohol when cooking?
If you’re out of cooking wine or prefer not to use alcohol when cooking then don’t stress. There are plenty of cooking wine substitutes that will let you finish that dish. Just make sure you consider the purpose of the wine in the recipe. If it’s to add some acidity then choose an alternative ingredient, like vinegar, that does the same job.
What is a good substitute for white wine?
Slow cooked chicken, seafood, sauces – they’re all enhanced by white wine. An excellent substitute is white wine vinegar as it has a similar flavor profile. Chicken stock combined with a splash of lemon juice is also an excellent option. 5. Apple juice and white vinegar