Wine Recipes

Cooking with wine can be a pleasure and you can create some magical meals for your loved ones. In this section you can read about the basics of Wine recipes and also check out one great Wine recipe using cherries.

When wine is heated, the alcoholic content as well as sulfites disappears, leaving only the essence imparting a subtle flavor.
Wine Selection:
Use only those wines for cooking that you like to drink. Do not use the so called “cooking wines”. Since they are typically salty and include other additives that my affect the taste of your chosen dish and menu.
How to cook with wine:
Wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish.
Storage of Leftover Wine :
Leftover table wine can be refrigerated and used for cooking if held for only one or two weeks.
Wine Reduction for Pan Sauces:
1/2 to 3/4 cup raw wine = 2 tablespoons of wine reduction

Cherries In Pinot Noir Wine :
#1 pound fresh sweet cherries
#1 cup water
#1/2 cup firmly-packed brown sugar (or to taste)
#1 cup pinot noir wine
#2 teaspoons lemon zest

Rinse and drain cherries. Discard stems and pit the cherries. In a medium saucepan, add water and brown sugar; bring to a simmer. Add red wine and lemon zest. Bring back to a simmer and cook for 3 minutes over medium heat, stirring occasionally.

Add the pitted cherries; let mixture return to a simmer for 2 minutes. Remove from heat, cover with a lid, and let cool to room temperature. After mixture has cooled, refrigerate. NOTE: By letting the mixture refrigerate or a day, the flavors have time to develop and blend.

Serve the cherries either serve at room temperature or chilled (your preference). Spoon cherries and liquid into individual serving bowls. Serve with your favorite wafers or cookies.

{Reference : whatscookingamerica.net/Fruit/CherriesWine.htm}

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