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Adding an acid is indeed the way to brighten a sauce. You could go with vinegar (red wine, sherry, champagne, rice) depending on the ingredients in the sauce. Alternately, a squeeze of lemon is often used. Start with a small can alays add more.


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 ...


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). ...


It's simply an ingredient, like any other ingredient you might add. It's flavor chemistry, and is perceived by us as taste and aroma. Alcohol doesn't entirely evaporate. It does help with the release of flavor and aroma molecules in other ingredients. Depending on the wine, and how it is treated in your cooking process, it potentially adds the flavor and ...

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