Serves: 0

Wines add a special and unique flavor to meat dishes however, if you do not like wine as a drink, you may not like it in a stew or sauce. Although the alcohol evaporates at well under boiling, the flavor of the wine remains, and even develops as cooking goes on. A poor wine will become worse in the saucepot. Choose wines that are compatible with the character of the meat and seasoning being used. A delicate veal dish calls for a light white wine a robust stew needs a hearty red wine. Dryvermouth is an excellent choice for a white cooking wine, and it keeps well on the shelf. Burgundy is popular for red meat dishes.

More Recipes from the Recipe Treasury Cookbook:
Beating Egg Whites
Boiling Eggs
Choosing Potatoes
Clarifying Butter
Cleaning Mushrooms
Cooking Corn
Cooking Pasta
Cooking With Cheese
Cooking With Herbs
Cooking With Wine
Deglazing
Degreasing
Grating Orange Or Lemon Rind
Intro to Salads
Making A Tomato Flower
Making Homemade Broth
Making Your Own Croutons
Making a Collar For A Soufflé Dish
Peeling Hard-Cooked Eggs
Peeling Tomatoes and Beets
Poaching Fresh Fruit
Preparing Sweetbreads
Purchasing Fresh Fish
Roasting Meats
Testing Poultry For Doneness
Trimming Artichokes
Using Commercial Broths And Bouillons
Using Your Garnishing Tools