Warm olive oil and 2 tablespoons butter in large nonstick pan over high heat. Return beef to pan, and add honey, star anise and pepper. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Wine is indispensable in the kitchen. Focusing on this more narrow category—fruity/smooth/mellow—we selected four new bottles of wine: Sangiovese (a medium-bodied wine from Italy), red Zinfandel (from California), Pinot Noir (from Burgundy, France), and Côtes du Rhône (from southern France). Should you even go near that mysterious “cooking wine” at the grocery store? That they’re also ideal for cooking is just a bonus. The fast reduction had bruised the wine's esters; the slow reduction allowed their true, fruity flavor to shine through. and introduce even moderately priced white wine into the equation (leave that $40 Chardonnay in the wine fridge), your possibilities and cooking … While the sauces made with Beaujolais could be described as wimpy, this wine did contribute a refreshing fruitiness that mingled well with the other ingredients and complemented their flavors. Transfer sausage to plate. Restaurant recommendations you trust. Transferring this knowledge to cooking, reason suggests that wine would best be treated with low, slow heat. Add onions to pot with 1 teaspoon salt. Southern Living is part of the Meredith Home Group. They’ll caramelize beautifully when seared. This dish with a leaner cut of pork uses plenty of fresh... 2. Cooking won't improve upon the undesirable qualities of bad wine - it will only accentuate them, so if you wouldn't serve it to your guests, don't bother cooking with it. Red is quite different. Tasters found that the results produced by a $5 bottle were much different from those produced by bottles in the other price categories. It adds complexity to dishes that water or broth can’t (try making coq à l’eau and get back to us). Look for fruit, acid and a savoriness that’s common to French rosés. Based on these findings, we decided to try to find wines that would combine the most appealing qualities of the light/fruity and smooth/mellow wines, shying away from wines with an oaky influence and inexpensive jug wines. “We have bottles down there that have been open for days and days, and when in doubt, I always grab a new one—while test kitchen manager Brad Leone is shaking his head at me,” he says. Add wine mixture to pan. Buy a dry Riesling if you're planning on cooking with it. Inexpensive Pinot Grigio has a neutral quality that can give it a bad rap, but its delicate notes lend well to cooking and won’t overwhelm other flavors. All rights reserved. Always buy scallops from a reputable fishmonger and ask for “dry” scallops, which have better flavor and texture. Morocco acknowledges, however, that not everyone sees this issue the same way, and he and other cooks down in our test kitchen will sometimes go head-to-head over the fitness of an open bottle. All rights reserved. A dry white is simply any white wine that isn't sweet. We then tested several more fruity, medium-bodied blends with little oak, including wines from the greater Rhône Valley (in southern France), Languedoc (also in southern France), Australia, and the United States. Garlic and Rosemary Pork Loin Roast and Sauvignon Blanc. Add cream, tarragon and paprika. Deep breath. Learn how to season this Southern kitchen staple in five easy steps. In this deliciously winey version of an Italian classic, the grapes become a sort of compote that complements the sausage perfectly. The beef stew was much more forgiving than the tomato or pan sauce, both of which are typically made by means of a fast and furious reduction over high heat. Will it affect the taste of your dish if you buy the cheap stuff? Recommended with Reservations Chardonnay:  Most inexpensive Chardonnays are simply too oaky from barrel aging for most recipes. But as a baseline, Merlot is a safe bet for red because it has relatively low tannins (remember, that means it’s keeping you a bit less at risk for that bitterness) and is soft and fruity. Sometimes, I even put it in the food . In fact, its clean, bright flavor bested all but one of the drinking wines. Sherry: _   _Complex sherry worked well with the robust flavors in chasseur, but its "earthy" notes dominated the simple beurre blanc and risotto. With wooden spoon, scrape up browned bits stuck to bottom of pan. Add salt and pepper, to taste. To further test this proposition, we made two more steak pan sauces, one by rapidly simmering the wine, the other by slowly reducing it, just below a simmer. By using our website you agree to our use of cookies and the terms of our, How to Cook Seven Classic Recipes Using Fortified Wine and Spirits. And, after being opened, it can be stored in the refrigerator for months. Grillo is a remarkable value for everyday enjoyment. Finally, cook with something you like to drink. To start with, he explains, don't even think about using red when a recipe calls for white. Add wine. Add sausage in single layer, and brown on all sides. For instance, you may not want to mix an earthy Pinot Noir into a light and breezy summer pasta dish. Born from Resilience.