Cooking with wine
In sauces or reductions
Add wine and simmer – it’s that easy! Choose a young, full-bodied red for red meat dishes. Use a dry white for seafood, poultry, pork, veal and cream sauces. The alcohol will begin to evaporate well before the boiling point of water, so there’s no risk of getting tipsy by adding a little to your meal.
In salad dressings
Mix white or red wine with olive oil and spices to make your own unique dressing. It’s sure to add sparkle to your greens or pasta salads and become your new secret ingredient.
Use a sweet wine, such as a late-harvest icewine or port, to dazzle your desserts. Simply pour over ice cream or berries or add a touch to your cake mix for a special treat. If breakfast is your pleasure, you can even drizzle it over pancakes and French toast.
Use an airtight seal to re-cork your wine and keep it in the fridge. Regular table wines will last three to seven days and sweeter wines can last more than three months, so the remains of last weekend’s party can be tonight’s tasty meal.