Cooking with Wine: Deglazing, Braising, Sauces, and What to Pour

Mon, 18 May 2026 00:00:00 +0000

Cooking with wine is not a way to make food taste like a glass of wine. It is a way to borrow wine’s acidity, aroma, fruit, tannin, alcohol, and savory edge, then let heat fold those pieces into a dish. A splash of white wine can make butter and shallots feel brighter. A cup of red wine can give a braise depth before the stock ever arrives. A little dry Sherry can make mushrooms seem more complete. Used carelessly, though, wine can turn sharp, bitter, flabby, or strangely sweet.

Cooking With Wine on Fondsites

Cooking with Wine: Deglazing, Braising, Sauces, and What to Pour