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70

It's not honey that's changed since ancient times, it's wine! Wine makers in ancient Rome lacked the knowledge and equipment to prevent oxidation and unwanted bacterial colonies, so their product was pretty awful by modern standards, being both sour and bitter with all sorts of off flavors. Honey and spices were added to try and make it palatable. So you ...


69

"Cooking wine" is unfortunately ubiquitous on US mega-mart shelves. It is notoriously bad. I mean really, really notoriously bad. It starts bad, and then they add obscene amounts of salt so that it can be sold on grocery store shelves for $6. As pointed out by @Malvolio, "salted wine is supposed to be disgusting! Many US states have special licensing ...


46

At least in germany "cooking wine" is more a reference to a cheap wine that just does not taste good if drunken (or is of a low percieved quality). For example a cheap lambrusco, which you get if you order a few pizzas at your local pizzaria, is considered "cooking wine" in germany.


43

There's no point drinking wine and not enjoying it. The point of wine with food is that, if you enjoy the wine and enjoy the food, you'll enjoy both together even more. But if you don't enjoy the wine, you'll enjoy the food less if you force yourself to drink wine with it. Is there anything you do like about wine? If not, I suggest you ignore it for the ...


41

Cooking wine has added salt so it is unpalatable to drink and legal to be sold in a store that doesn't have a liquor license in states requiring that.


36

There are several factors that increase price. Some are related to the objective quality of the wine, some indirectly linked, other are rather disconnected from quality (but not necessarily irrelevant, as we'll see). It's also worth noting that being of high quality doesn't necessarily mean being appealing to the average consumer. Apart from the stuff ...


31

As my answer is quite long, it was suggested to add a summary up front. Here are the main points along with a little more info. In the US, commercial cooking wines found in the grocery store, usually on the aisle with vinegar products, contain salt and other preservatives. The main reason for this is stability, giving the products a longer shelf life after ...


25

There's a few misconceptions there. Tartaric acid, malic acid, acetic acid, and citric acid are all "heat stable" in the sense that they won't boil or decompose at the temperature of boiling water. They'll evaporate over time, just like the water will, but if you take a bunch of lemon juice and boil it down, you'll eventually be left with a ...


22

The other answers make good points, but OP in comments keeps asking whether alcohol helps ingredients "release their flavor" more. And yes, it does. As to how it does so, one reason is simply because alcohol is a good solvent. Many things dissolve more easily in alcohol than in plain water. (Note that alcohols are often used in other household ...


20

In general, when meat or vegetables are fried in hot fat, sugar and amino acid particles are formed. To capture this roasted aroma caused by this reaction (called Maillard reaction), you pour water or wine over your beef. So the main reason for deglazing is to capture this special taste of "roast". The reason why you add the wine directly after ...


19

In general, we can assume that it will never boil off to zero. By a combination of reduction and dilution we can get to undetectable levels, less than in ripe fruit and some breads. The "zero BAC" requirement has to be able to handle people eating normal foods, so tends to have some margin, just not enough to have a drink. To do this you'd simmer ...


17

Yes, all it is, is flavour. Apple juice and grape juice are 2 things I've used in the past for non-alcohol people. You can also get away with not using anything as a replacement as long as you use enough of everything else (butter and Parmesan etc). Wine just gives a little depth and a sort of 'freshness'. Edit: I just read the vegetarian part of your ...


16

I've made risotto plenty of times without wine (as it's not something that I typically keep in my house). The main issue is that wine is both acidic (which can affect how quickly things break down when cooking, like onions), and it's a solvent (so it helps to distribute other flavors). Although it does add some flavor on its own, you typically won't miss ...


16

Before I provide the following answer, I feel it necessary to preface it by saying that I enjoy all sorts of fine (read: expensive) alcoholic beverages, and some of the best meals in my life have been at restaurants with amazing paired wines that create amazing taste sensations. Those meals (and the wines) could rarely be classified as "cheap." ...


14

Yes, you can. In fact, red wine is notorious to be an acquired taste. And a big part of what humans like (not just in food) is dependent on familiarity. It would be rather unusual (but not impossible) that the usual wine tastes are so offputting to you that you cannot deliberately let it grow on you. But just because you can, it doesn't mean you should. ...


13

White wine in tomato sauces adds: Some acidity, but tomatoes are quite acidic as well A touch of fruitiness and flavor Alcohol, which does not all cook off, which can enhance the perception of the dish due to some flavor molecules being alcohol soluble, especially in tomatoes Since you are avoiding alcohol itself, some of the options you might use are: ...


13

A cuvée usually means that the wine if made from the same batch of grapes, harvested at the same time (year), from a particular plot of land. A cuvée can either be a single grape varietal , which is called a mono-varietal cuvée or different varietals, which is usually called a blend. For example, a Bordeaux wine can be made with different grapes varietals (...


12

As a general rule, the answer by Chris H is accurate. Most recipes that involve wine only use a small amount and typically involve cooking in a way that causes most of the alcohol to evaporate (or combust if it’s a flambé), and in general they will have no more impact on BAC than a cup of fruit juice would. In cases where it really matters you can indeed get ...


11

Well, I can definitely point you in the right direction towards a Cook's Illustrated test of vacuum wine keepers. Unfortunately, I don't have a membership to their website, but this free portion of the article suggests that at least some of them do in fact work better than just replacing the cork. For our wine stopper test, we evaluated several methods of ...


11

Please do not use a cooking wine. Those are awful. Pick a juice, any juice. I'd say cranberry. You probably don't want anything too sweet.


11

In short, using port as a substitute for red wine will not wreck the dish. Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using ...


11

Welcome to the site @User3176270. I'm not an expert in Halal but my understanding from my halal friends is that red wine vinegar is halal because the process of turning the wine into vinegar gets rid of all the alcohol. In fact, all vinegar is derived from alcohol, the sourness is created by bacteria that eats the alcohol and turns it into acetic acid, so ...


11

A varietal is a wine made from a single type of grape.


11

As you are asking how wine enhances the flavor of foods, the first thing that came to mind for me is that wine contains glutamates, which are flavor enahncers. Most people would be surprised to know how many foods contain naturally occurring glutamates. A table on this page lists many of the foods containing glutamates along with the amounts (mg per 100g). ...


10

I recently had exactly the same challenge with Lasagna Bolognese. I substituted white balsamic vinegar diluted 50/50 with water for the wine. The final sauce was actually superior to the sauce I had just made a few days prior with the same recipe but using wine.


10

The best nonalcoholic substitution that I can think of for a ruby-style port would be pomegranate or black cherry juice, something not from concentrate. The POM brand is readily available, at least in my local market. You may want to thicken this a little to help mimic the silky texture of a port. I'd recommend starting with about 12 liquid oz, bringing ...


10

This seems to be a myth based on the idea that wine can be 'bruised' by popping the cork or handling the bottle roughly. 'Dr Vinny', Wine Spectator Magazine's advice expert, has this to say on the subject: Someone asked whether or not making a cork "pop" when you pull it will bruise the wine. Others have also asked about bruising in relation to decanting....


10

This is generally an indication that the wine is not stable - that is, it is still fermenting, which is a defect in wines not intended to be sparkling (carbonated) wines. If you made the wine, and the winery bottled it, this is your problem. If the winery made and bottled the wine, I would bring it up with them, as it's their problem, and hopefully they ...


9

After a long and frustrating search for wine substitutes, I finally got the guts to create "wine bouillon" and it's producing good results in the kitchen. Essentially, I've flash-dried wine into a powder that contains zero alcohol, no salt or preservatives...and all the flavor of wine. I'm calling it The Dry Gourmet. We've produced a red and a white. (...


9

I can think of more than a few reasons... Wine is (relatively) expensive. Stock is normally supposed to be very inexpensive to make, using ingredients that you'd normally just throw out (bones, necks, etc.) Frugality is not the only reason to make a stock, but it seems like a waste of perfectly good wine. Stock gets to simmer for many, many hours. A lot of ...


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