Wine is already considered as an old evolution since 5th century B.C. in Greece. It is a drink of elite ancient people in the said country. Wine is a fermented juice where sugar was transformed into wine through fermentation. Most wines are made from grapes but they can also be from fermented herbs and flowers. There are three colors of wines;: red, pink and white. Red grapes can also be used in making a white wines by removing the outer skin of the fruit, but white grapes cannot be used in producing a red wines. The color of wine is a result of how long the skin remains in the fermented juice.
Like other alcoholic beverages, wines can also be used as ingredients in cooking dishes. Cooks love to use wine because it gives an extra flavor to the food. You can use all kinds of wines in cooking, so no need for expensive one. In the cooking industry, wines have three main uses. First, it is used as a marinade ingredient. Second, it serves as a cooking liquid and the third one as an additional flavor in a finish dish.
Always remember that wines can be “fortified” (wine that have brandy), “sparkling” (like champagne), and “table or still wine”. Both table and sparkling wines have small amount of alcohol unlike fortified wines. You need to be smart in choosing wine as your additional ingredient. You have to remember that once you don’t like the taste of the wine as a beverage, probably you will feel the same way as an ingredient.
Be careful in putting wine on your dish, better that you do it gradually than to put a big amount of it right away. Too much wine will not be good in your dish. It is important to have a right amount of wine in food. Make sure that the wine will be absorbed in the food, or sauce, to increase the flavor of the dish. Once it is added late it could spoil the taste of your food.
