 "Food Talk | How cooking with wine can enhance your dining experience?")
Wines when used in cooking, enhances the taste of the food. The tannins, natural sugars and aroma can deepen the overall flavour profile of a dish. Wines is also used in marination as it helps in tenderising meats while infusing added flavour.
Some general rules for pairing wine are: Acidic wines should be matched with foods that are high in acidity as well. Chef Abhijit Khandual of JUJU, Goa says, Sweeter wines should ideally be paired with desserts. Generally, light bodied white wines go best with delicately flavoured foods such white meats like chicken and seafood, and wines with bold flavours, like cabernet sauvignons, go well with dark coloured meats like beef and lamb chops.”
Cooking with wine is gradually gaining popularity in India, especially among urban foodies. Chef Anuraag Narsingani, J W Marriot, Delhi says, “While traditional Indian cuisine does not heavily incorporate wine, modern chefs are experimenting with fusion dishes. Some signature wine-infused dishes I would suggest include Wine-Glazed Chicken Tikka, Lamb Rogan Josh with Red Wine Reduction, Wine-Steamed Basa, and Wine-Braised Beef Vindaloo.”
In some instances, contrasting pairings can also be considered to balance out flavours, for example, a sweet wine can be paired with spicy food to balance out a spicy Asian curry. Abhijit Khandual says, “Our Betul Mussels are tossed with a citrus gremolata which uses white wine as flavour enhancer.
Our Kasundi snapper fillet is topped with a creamy mustard sauce which has white wine as an ingredient. Our mouth-watering mushroom galouti kebab also are infused with white wine in the cooking process.”
Wine for marination
Wine can be a good ingredient in marinades as well to help tenderize meats. Khandual explains while sautéing vegetables in butter or oil, you can use a smaller amount of oil add some wine for more flavour. Wine can be used in baking too, for certain types of cakes using wine to add flavours. Choosing of wines to be used in cooking is very important. While choosing a wine, check it for any signs of over fermentation or high level of acidity.
Chef Anurag says while explaining how wine adds flavour to food, “I find that wine adds an incredible depth of flavour to dishes, particularly fish and meat. When used in marinades or sauces, wine’s acidity helps break down proteins, tenderizing the meat while infusing it with subtle fruit notes. Red wine, with its bold tannins, pairs perfectly with rich meats like lamb or beef, enhancing their earthy flavours. White wine, on the other hand, complements delicate fish like sole or basa fishes, adding a crisp citrusy taste. The slow-cooking process allows the wine to reduce, intensifying its flavours and creating a rich, velvety sauce that elevates the entire dish to a new level.”
Wine’s acidity helps break down proteins, making meat tender and juicy. I find that white wine works wonders for delicate fish, while red wine is perfect for richer meats.
Wine adding flavour to dishes
Wine also infuses dishes with subtle fruit notes and complexity. By reducing red wine, I intensify its flavours in sauces. Another key benefit is the magic of wine-based marinades. Mixing wine with herbs and spices for at least two hours works wonders for lamb, beef, or chicken. Using wine as a cooking liquid adds moisture and flavour, making it ideal for braising, stewing, or slow cooking.
Maintaining the balance
Chef Anurag adds, “The key, however, is balance. Too much wine can overpower the dish, so I aim for a harmonious blend of wine, herbs, and spices. Some of my favourite wine-based marinades include combining red wine with garlic and thyme for lamb, white wine with lemon and basil for fish, and red wine with rosemary for beef. Wine truly elevates cooking to a new level – experiment and find your perfect blend.”
Chef Ganesh Patil, of Westin, Goa shares the five secrets of cooking with wine:
Pick the Right Wine: Use white wine for light proteins (chicken, seafood) and red wine for rich meats (beef, lamb).
Marinate at the Right Time: 1-6 hours for meat; 30-60 minutes for fish.
Balance Acidity: Add olive oil, garlic, or a touch of sugar to balance wine’s acidity in marinades.
Cook the Wine: Always reduce wine to concentrate flavours in sauces, removing the raw alcohol taste.
Use the Right Technique: For grilling or braising, wine adds flavour; deglaze the pan with wine for rich sauces.
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