In an article - What's Cooking America; How To Cook With Wine - I found that wine has three main uses in the kitchen – as a marinade ingredient, as a cook
I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It h
I've had a bottle of Muscat de Rivesaltes on the shelf for a while but opened it last night for cooking. How should I store the remainder, as I'll be using it r
A few weeks ago, in a local Tesco store, I bought two carton packs of 2,25 litre white and red dry wine (Lion's Gate). I noticed that the white dry wine packa
TL;DR - How do I go about to identify the microbiological processes in a wild ferment? Background I have a recipe for rose hip wine based on wild (spontaneous)
I was watching Bruno Albouze's video on Beef Bourguignon, and I noticed that in order to get rid of the alcohol, he flambés the wine (https://youtu.be/DP
I want to cook with wine as the recipe I want to make calls for it. However I cannot have any alcohol in me because I have to drive and my country calls for a 0
I recently bought a bottle of verjus and used a little of it as part of a non-alcoholic cocktail recipe. I assumed that, due to its high acid content, it would
The NYT coq au vin recipe called for 3 1/2 cups red wine and marinate overnight, then reduce to make the sauce. Husband added an extra 2-3 cups of wine to the
I admit it, if I open a bottle of wine to cook with, I am very happy to drink the rest and I need to not do that, but still make my Kümmelfleisch and risot
The classic Spaghetti Bolognese recipe adds red wine right at the beginning to the fried minced beef until its all absorbed with little liquid remaining. In the
In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine. However, it seems that wine