Cooking With Wine
There aren't many rules when it comes to cooking with wine except these: Only pick a wine you'd actually drink. "Cooking wines," like cooking sherry, are loaded with salt, food coloring, and preservatives that are not only unhealthy but also not particularly tasty. The wine doesn't have to be expensive, but by choosing one you would drink on its own, you're upping the chances you'll like it in a dish, too.
As for which wine to pick, a rule of thumb is to go with a lighter wine when cooking foods like chicken, fish, or pasta without marinara. Heavier wines work well with red meat, lamb, or pasta with red sauce. (Of course, don't be afraid to experiment.)
Cooking with wine is a great way to add flavor and moisture to a dish without the fat. Let veggies, rice, meat, and fish simmer in white wine. Or sauté foods in wine and a little oil instead of butter or a lot of oil.
If you're worried about alcohol content, remember that the longer you cook a wine, the less alcohol it will contain. After 15 minutes of baking or simmering wine, only 40 percent of its alcohol remains. Do it for an hour and the wine will have only 25 percent of its alcohol left.
To get you started cooking with wine, food editor Robyn Webb, MS, LN, created these tasty recipes: