Wine as a spice – in Mediterranean cuisine, one of the main ingredients in dishes. Apart from its rich and tempting taste, it is also good for health. It has been repeatedly proven that a glass of wine a day helps prevent heart disease and lowers cholesterol.
It is a common rule and recommendation to use wine when cooking that you would drink yourself. Standard use in gastronomy includes cooking, marinating or braising fish and various types of meat. In addition to traditional cooking, you can also use wine for salads and desserts. In salads, it is most often used as homemade vinegar, while in desserts it is often used as a topping for cakes, with the addition of a mixture of dried fruits.
You don’t have to worry about everything you cook tasting like alcohol, the very purpose of wine is to enhance the flavor of your dish, not take it over. However, as with any additive and spice, one should be careful with the dosage – neither too much nor too little. One glass is enough, in rare situations you will need more than one glass.
It should be taken into account that the wine should be given time to release its flavors, so it is not recommended to add it near the end of cooking. If you are not sure which wine to choose, below are our recommendations.
When using wine as a seasoning, it is important to consider what kind of wine you are using and how it goes with the other ingredients in the dish. It is also important not to overdo it with the amount of wine in the dish, in order to avoid too strong a taste of the wine and to maintain the balance of flavors in the dish.
Red wine is often used in meat dishes, such as stews and meat sauces. Wine is used to add a rich and full flavor and can also help tenderize the meat.
Wine can also be used to marinate meat and vegetables, which can add a richer aroma and enhance the taste of the dish. Marinating in wine can also help tenderize meat and vegetables.