Wine comes in many white and red varieties including but not limited to – Sauvignon Blanc, Chardonnay, Riesling, Pinot Noir, Syrah, Merlot, and Cabernet Sauvignon and is used as both a food accompaniment (enhancer) or as a flavor agent in stocks or braising. Wine has been used throughout history in various religious celebrations as well as family gatherings to bring people closer together to enjoy life and culture. Being a Private Chef I’m a lover of all wine and how it enhances the taste and flavor of food. Below are some tips on how to explore both red and white wine in your cooking techniques.
Red Wine Cooking Tip: Using red wine is a fantastic way to add depth and richness to your sauces. Start by reducing the wine to cook out the alcohol flavor. Then add other ingredients such as garlic, onions and some type of stock. Let flavors infuse by allowing to simmer for about 30 mintues. Serve over any dish to add your unique flavor profile.
White Wine Cooking Tip: Use white wine to create a fantastic butter sauce. By using the same wine you are going to serve with dinner you can add a second note of flavor by adding a splash of that same wine to your sauce, risotto, or sautéed seafood.
Health Benefits: Red wine in particular is packed full of polyphernols which have antioxidant characteristics and if consumed in moderate amounts are directly associated with decrease in cardiovascular death (heart attack) by 30-50%. Red wine also contains resveratrol which is found in the grape skins and seeds and increases the HDL cholesterol (good cholesterol) and prevents the LDL (bad cholesterol) from forming – meaning it can help reduce blood clots or blood vessel damage caused from fat deposits . Wine has been said to reduce the risk or help with the following conditions: Cardiovascular Disease, Blood Clots, Plaque formation in the arteries, Lung Cancer (in men), and Alzhimer’s Diseases. So why not join the vine vine and enjoy a small glass of wine daily its nothing to WHINE about. Cheers to your health!