Don't be fooled, I am no wine expert. This post is for those of you who are also no wine experts but want a starting point for incorporating some wine into your cooking.
Some tips:
1) Don't cook with wine you wouldn't drink. So pretty much avoid the cooking wine. When you cook with wine it often reduces down and the flavour intensifies...so it helps if it has a good flavour.
2) Use wine you would drink with the dish you are cooking. So white wine goes well in seafood and risotto. Red wine with beef or wild meat. You get the idea. It also means that if you use part of a bottle to cook with and part of a bottle to drink it all goes together.
3) If you aren't big drinkers and can't get through a bottle in one or two meals (we rarely do) just throw the rest in a baggie in the freezer and cook with it later. This also goes for when you buy wine and find you don't really care for it, just cook with it later.
So we usually buy local wine from either Skimmerhorn or Columbia Gardens...it's so exciting to have wine from the Kootenays! My favourite is the Columbia Gardens' Gewürztraminer. Mmmmm.
My all time favourite things to throw wine in are mussels steamed in white wine and beef stew with red wine. I'll post recipes next time I make some up.
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