Adding a dash of wine can transform a good dish into a superior culinary experience.
Cooks throughout history have discovered that wine adds a little magic when added to a recipe. Wine improves marinades, dressings, sauces, casseroles, desserts and bakes.
The complex combination of flavours of wine provide body and depth to dishes as well tenderising and adding moisture. Its acidity softens the tissues of tougher cuts of meat, its sweetness marries well with herbs and spices.
Traditional matches of wine and food can often be disregarded in cooking. For example red wine is not normally an accompaniment for fish or egg dishes. However, several traditional French dishes use eggs and fish and red wine to perfection. For example, poaching salmon in pinot noir helps counteract the richness of the fish.
Adding wine, then cooking the alcohol off renders onion digestable! This is the reason that Italian recipes have wine added … to make onion digestable and to lift the caramelised flavour off the bottom of your pan! Viva vino Vivaaaaaaa xxxx