In the pot: This is how you cook with red wine

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For cooking, use only red wines that you like to drink, but don’t overdo it. Neither in quantity nor in price. An expensive wine won’t make the sauce better. There are recipes with clear instructions, such as Brasato with Barolo. So who marinates a roast beef in a high-priced marinade for days? Culinary classics can be achieved even with minor violations of the rules, which makes it easier on the budget.

Ideal partners for the pot are simple red wines with moderate acidity and little residual sweetness that have not been aged in small oak barrels. They are suitable for cooking as well as marinating. There are many wines that meet these requirements. Pinot Noir, Merlot, Valpolicella and Zweigelt are among them. Once you’ve chosen the wine, there are a few things you need to consider to make sure the sauce pairs well with the stew or stir-fry.

Tips and tricks for cooking with red wine

Pay attention to the amount of wine in relation to the other ingredients. Wine doesn’t have to completely replace other cooking liquids. Two parts broth or broth and one part wine is ideal. If the sauce seems too weak, add a little more wine. Please stay away from cork wines. There is a great temptation to cook at least the inedible drippings, but the theory that the musty flavor is lost during prolonged roasting is on shaky ground. And always remember: Only use wine that you enjoy drinking.

If you don’t want to use wine in the sauce, there are great alternatives such as elderberry juice with little or no added sugar. Or combine red wine and chocolate in a pot: a little dark chocolate creates depth of flavor and turns any fried dish into soul food for the cold season.

Source : Blick