Even a hardened wine critic can appreciate the depth of flavour a slug of red, white or rosé can bring to a dish – just make sure to use the good stuff
I love to cook with wine – sometimes I even put it in the food! So the saying goes, and whenever I see it on a birthday card, driftwood wall-hanging or kooky coaster, I can’t help but make a mental note that I agree.
That said, I haven’t always seen the point of cooking with wine, and particularly of cooking wine. Apparently, the general rule is never to cook with any wine that you wouldn’t drink, so there’s me told, because I used to treat wine merely as a descaler for those tasty burnt bits at the bottom of the pan. No more will I slosh wine I’d sooner thin my nail polish with into casseroles and stews (another reason I’m not the cook in my house, I suppose).
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