Wine in cooking

Press, Volume CXI, Issue 32568, 30 March 1971, Page 12

Wine in cooking

The enjoyment of wine goes hand in hand with the enjoyment of food, and it is not mere coincidence that the great wine-growing countries are also renowned for their delicious food; much of their food is cooked with wine and almost all of it is served with wine. It is said that a cook can get along without using wine, but a chef never tries. This does not mean that wine cookery is complicated and expen-

sive. Wine can be added to almost any dish, and even leftover wine can be used to turn a prosaic dish into an enjoyable meal. As a general rule, lighter wines should be used for marinating, and the more robust wines for cooking.

Baked fish, poultry, and other white meats are improved by a glass of white wine added before cooking is complete, and red meats, such as beef and lamb, are enhanced by the addition of red wine.

Dried prunes, apricots, and similar fruits are a delicacy if covered in red or white wine in an air-tight jar and left for a few months. Strawberries, raspberries, pineapple, and similar fruits improve when steeped in wine for a few hours before serving. The type of wine used should complement the taste of the fruit.

Wine should always accent food, never dominate it (From New Zealand Wine, 1970),