Concentrate

Do you cook with wine? If you make sauces to drizzle over your entrees, try adding a wine you would normally enjoy in your glass to your pan. The alcohol will cook off, leaving the concentrated flavor of the wine.

Dry white wines are best used with poultry, veal, and fish.

Beurre Blanc Sauces
Sauvignon Blanc
Muscadet

Reduction Sauces and Pan Sauces
Sauvignon Blanc
Chardonnay

Poaching, Steaming, Sautéing, Stir-Frying
Pouilly Fume
Chenin Blanc

Light to Medium Red Wines- for Sautéing, Stir-Frying, Pan Sauces, Pasta, and Brown Sauces
Chianti
Merlot
Zinfandel
Rioja
Madeira
Port

Medium to Full-Bodied Red Wines - are primarily used with red meats, stews, pasta sauces, and roasts. Use for sautéing, pan-frying, roasting, braising, broiling, grilling, pasta sauces, and barbecue sauces
Madeira
Port
Pinot Noir
Merlot
Cabarnet Sauvignon

Asian Wines - used for sauce making, stir-frying, soups, broths, pan-sauces, and grilling Generally sweet and non-acidic compared to most other white wines.
Rice Wines
Mirin
Sake

Sherry-An excellent substitute when Rice Wines are unavailable.

Try cooking with wine today!