Ask The Simply Delicious Lingerie Wine Guru

Q:What's the purpose of cooking with wine if all the alcohol burns off?

A: So you are planning a very special romantic evening with your date, perhaps you are cooking him/her dinner?....But,....you need a tutorial of wine in a hurry.....Here's some quickie advice that may help you to choose the wine that will work best for you, especially if you are cooking with it.

All right...... so you want wine, which produces different nuances in taste, for flavor more than alcohol. But keep in mind — all the alcohol does not burn off; anywhere from 5 to 40 percent of the alcohol can remain in the food. Lets go over the differences for those of you who don't know a lot about the history of particular wines. Think of all the flavors of wine and their differences: Zinfandels can have a raisin-like quality; a lighter-style white wine can be apple-like and citrus-flavored. These flavors contribute to the flavors of a sauce. If you change the wine, you could have a sauce that tastes different. Use a sufficient amount in your recipe and be careful of the outcome.
 
Alcohol also brings out different qualities and flavors in things too. Take chocolate truffles. If you make them with dark rum, a different range of flavors come out than if raspberry liquor were added. There are some general rules to cooking with wine, such as red wine with meat and white wine with fish, but they are always broken. Try experimenting with different kinds of wine and see what kind of flavors you get. For example, if you're making Coq Au Vin, try a Riesling if you've always used Pinot Noir. Riesling is a sweeter wine and it's steadfastly becoming a favorite of mine.
 

Riesling can be various degrees of sweetness from very dry to sweet dessert wine. It depends on how the winemaker wishes to make Riesling wine. When ordering a Riesling in a restaurant, always ask about the sweetness of the wine.

Riesling is a crisp and refreshing wine. It has various floral aromas and flavors. The most prominent being apricot, peach, pear, and lemon.

 
General rules for cooking with wine are:

• Use an alcohol you'd drink. That doesn't mean going all-out on a fancy bottle to braise with; all it means is that you should use something both drinkable and intended for drinking.
• If you don't drink wine, buy half-bottles; they'll keep in the fridge for up to a week, which gives you time to choose another wine-using recipe.
• There's a saying that "what grows together, goes together" — choose wine from the region your recipe comes from for a guaranteed flavor pairing.
• When you reduce wine, you amplify all the flavors. That means that if you want a sweeter sauce, choose a sweet wine; if you want a jammier-tasting sauce, choose a fuller-bodied wine.
• Cook wine for at least a minute or two after adding it to a dish — without that, the wine can overpower the other flavors in your food.

My favorite brand of Riesling......and my suggestion to you. Try it sometime, very sweet and tasty. I have a great appreciation for this particular brand. It ranges from about $40+ per bottle.

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