Wine can enhance dishes when simmered for a long time, allowing its flavors to blend with other ingredients. Cooking wines should be used carefully as they contain high salt levels that can alter tastes. Wine is commonly used in marinades and sauces to tenderize meat and add complexity, and it can deglaze pans to incorporate flavorful sediments. Stocks are another use, where wine adds acidity and nuance to soups and braises.

1. USE OF WINE IN KITCHEN

2. WHEN TO USE WINE ?
• Wine enhances a dish when it is simmered for
a while with other ingredients, so add it when
there is still plenty of cooking time. If it’s
stirred in at the end of cooking, it may impart
unwanted harshness, and its flavor will
outshine everything else.

3. CAN WE USE COOKING WINES?
• Inexpensive cooking wines have high salt
content, which alters the flavor of your dish.
The cook should control the saltiness. Cooking
wines are stocked by the vinegars in many
grocery stores, which gives you an indication
of how they taste.

4. USES OF WINE IN KITCHEN
• MARINADES: Both red and white wine are
used as marinades for meat. One of the
primary uses is for the flavor, but wines also
helps to tenderizer the meat and remove
offensive flavors, if there are any.

5. • SAUCE: Wines are used for making sauces,
both for savoury items as well as desserts.
Most of the stock based sauces are a mixture
of stock and wine reduced to a glaze and then
thickened with soft butter or various
thickening agents.

6. DEGLAZING
• This is the most versatile method employed to
retain the flavor of the sauce. Deglazing is the
process where the liquid, such as wine and
stock, are used for dissolving the remains of
the cooked food in a pan, When meat and
vegetables are roasted or pan-fried, it leaves
some fat and the remaining sediments, such
as carbohydrates and proteins, stick to the
bottom of the pan.

7. STOCKS
• Wines are commonly used for flavoring stocks.
Apart from adding flavor, wines are also added
for various other reasons, one of them being
to make an acidic stock called court bouillon.

8. FLAVOURING
• Wines are commonly added for flavoring in
western food. These can be used to flavor
cakes, pastry, sauces, and stocks.