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White and Red wine and its difference for dishes
It’s no secret that the right wine can bring new elements of taste and flavor to your favorite dishes. Whether it’s adding a Cabernet to braised lamb shanks or preparing a creamy Chardonnay sauce for roasted fish, wine and cooking smoothly go hand-in-hand.
As with any other ingredient or seasoning, care should be taken to use the right type of wine for your dish. Red and white wine both have similar traits as well as distinct properties that bring out the best flavors in your recipe. The magic lies in knowing which one to use for the type of food you’re cooking.
A personal angle
I’ve often had leftover wine that’s too good to waste but not fresh enough for enjoyable drinking. And they’re perfect for any new recipe that I want to try out. Also, with the accumulated experience of tasting and recommending different varieties over the years, I’ve developed a decent approach to which wines go well with which foods.
Of course, taste can be a matter of subjective preference. But there are certain combinations that work well for everyone. So, I don’t intend to hand out recipes that you may or may not like. Instead, I’ll do you one better by revealing how red and white wines work with different dishes and foods.
When to use Red wine for cooking
With Red Meat
The general norm for using red wine in cooking is that you use it if you have red meat. So, you can safely pair red wine with beef, pork, venison, mutton, etc.
The reason it works well is that red wine is dense with antioxidants because they include the red grapes’ skin when it’s pressed. Also, red wine has higher tannic content, which reacts easily with the fats and protein in red meat, enhancing the taste.
There are tons of recipes and tricks on the red wine and red meat combo, but the idea behind it is more or less the same. You can use it to braise, marinate, cook, or simply create a sauce that goes well with your steak.
So, if I’m preparing a classic Beef Bourguignon, I use a Chianti or a Merlot for the rich wine gravy. Red wine’s acidity helps in breaking down and tenderizing the meat before cooking. So, if I’m marinating my red meat, I go for something like a Zinfandel or Cabernet. And if it’s a stew, it’s the Pinot Noir for me.
With fruits and Vegetables
You can always play around with combinations when it comes to vegetables. But full-bodied reds can often add too much bitterness to your veggies. Then again, if you like that type of flavor in your food, then don’t hesitate to try it out.
Any red will go well with lentils and mushrooms. But a Pinot Noir is the usual recommendation. The earthy taste of both wine and mushrooms or misos works together really well.
A moderately acidic red wine like a Sangiovese will bring out a better taste in tomatoes. But a lighter red like a Gamay, for example, can retain the fresh taste of leafy greens like chard or spinach.
If you’re going for a hot dish, you can complement it with a softer and fruiter red like a Zinfandel.
With other foods
Red wine is also a great addition to recipes that have butter or cheese in them. A personal favorite trick is to combine a Bogle Cabernet with some unsalted butter that goes well with any meat dish. Red wine and cheese work really well as a sauce because both bring bold flavors to the mix.
When to use White Wine for cooking
With white meat
As a basic practice, use your white wine for cooking fish, poultry, and seafood. Once again, it's not a strict rule for all recipes but a general take on where to start. So, don’t be afraid to try recipes that have, for instance, white wine as an ingredient for red meat.
White wine is more acidic, which really brightens up a dish that has chicken or seafood as the main ingredient. Think of how vinegar or lemon can enrich a fish or seafood dish on your plate. In the same way, white wines like a Friulano or a Sauvignon can add zest and freshness to the delicate flavor of fish.
If you’re preparing a chicken or turkey dish, white should more often be the go-to choice. Sometimes called 'crisps,' acidic, dry whites like Sauvignon, Pinot Blanc, etc., usually work better because of their citric notes.
The acidity also adds more flavor and aroma to dishes like the Risotto, especially if you’re using chicken. Whether you’re steeping salmon, steaming shellfish, or deglazing sautéed fish, white wines are ideal additions to your dish. Adding a little bit of Pinot Grigio when pan-searing chicken breasts is a personal favorite!
With fruits and vegetables
Flavor veggies like onions, bell peppers, garlic, etc., all go nicely with dry whites. White wine is also excellent at deglazing your pan if you're making a gravy dish. Adding a dash of Chardonnay in my mushroom gravy is what I usually do.
You can also throw together an assortment of veggies like broccoli, tomatoes, potatoes, Brussels sprouts and add a cup of white wine for a fresh, roasted veggie dish.
With other foods
White wine usually blends well with dairy, so you can use un-oaked Chardonnay or Pinot Gris for most fondue recipes. You can also use any dry white to add freshness to your scrambled or poached eggs.
Also, if you want your braise or stew to be lighter, you can use white wine instead of red. For any cream-based sauce, some white wine will also balance the richness and add more depth to the mixture.
Closing Note
Both red and white wines add a new dimension to even the most familiar dishes. While red brings more intensity to the palate, white wines bring versatility to your pantry.
Whether you're a professional cook or a dabbler of recipes at home, using each wine with the right dish will do wonders for both taste and flavor. Take your choice by ordering wine to buy online in UK here for Amazon delivery which is strongly recommended from my side as we have picks here, however If you not in hurry and don't plan have fun "right now" with your dishes you can go for known ones in whole UK. So here is the list of great alcohol beverages delivery services in UK bellow you can trust anytime :
