Wine
Used in 7 recipes on RecipeWiki.
Dry white wine, the only kind this page covers, is a cooking ingredient as much as a drink, adding acidity, fruit and a savoury depth that water or stock alone cannot. It is usually added early and reduced: splashed into the pan after the rice is toasted in Mushroom Risotto, then stirred until it has almost gone, so its raw edge cooks off and only the flavour remains. In Tagliatelle al Ragù it deglazes the pan and lightens the rich meat sauce. Choose an unoaked, crisp wine you would happily drink, such as a pinot grigio or a dry sauvignon; avoid anything sweet. Leftover wine can be frozen in portions for cooking.
Most often cooked with
Onion
Stock
Butter
Garlic
Bay leaf
Carrot
Milk
ParmesanRecipes with wine
Albóndigas in Almond Sauce
Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.
Beef
Pork
Sauces
French Onion Soup
Onions cooked down for an hour until they are jammy and dark, then finished under the grill with a raft of bread and melted cheese.
Soups
French
Lobster Thermidor
Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.
Dinner
Main courses
Mushroom Risotto
Carnaroli rice cooked in stock a ladle at a time and beaten with butter at the end, so it spreads on the plate rather than sitting in a heap.
Cheese
Italian
Roast Leg of Lamb with Garlic and Rosemary
A bone-in leg studded with garlic and rosemary, roasted hot then moderate and pulled off the heat pink, with gravy made in the tin.
British
Fresh herbs
Slow-Cooked Beef Ragu
Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.
Tagliatelle al Ragù
Bolognese ragù cooked for three hours with milk and a little wine, served on fresh tagliatelle rather than spaghetti, which is what Bologna actually does.
