How To Cook With Wine Like A Professional Chef

Published on March 2, 2025

by Tara Parker-Pope

Wine is more than just a drink to enjoy with a meal. It’s also an essential component in cooking, adding depth and flavor to dishes that simply can’t be achieved with other ingredients. As a professional chef, learning how to cook with wine can take your meals to the next level. But it’s not just about pouring a glug here and there – there are techniques and tips that will help you use wine in your cooking like a true pro. So grab a glass and read on to learn how to cook with wine like a professional chef.

The Importance of Using Wine in Cooking

Before we dive into the how-tos of cooking with wine, let’s first understand why it’s an important component in the kitchen. Wine is essentially fermented grape juice, and it contains various flavors and aromas that can enhance the taste of a dish. It also adds acidity, which can help balance out richer or heavier flavors, making it a versatile ingredient to use in cooking.

Furthermore, the alcohol in wine helps to extract and enhance the flavors of other ingredients, making them more pronounced in the final dish. Additionally, the alcohol also acts as a natural tenderizer, making tougher cuts of meat more succulent and tender when cooked with wine. So, if you want to take your cooking to the next level, it’s time to start incorporating wine into your recipes.

Types of Wine for Cooking

When it comes to cooking with wine, there are a few key types that work best – cooking wine, table wine, and fortified wine. Cooking wine is commonly found in the grocery store and is specifically made for cooking. It’s typically high in salt and contains little to no alcohol, making it less desirable than other options. Table wine, on the other hand, refers to the wine you would drink with a meal. This is a great option for cooking, as it adds more flavor and complexity to your dishes.

Fortified wines, such as sherry, port, and marsala, are also popular choices for cooking as they have a higher alcohol content and a more intense flavor. They work particularly well in savory dishes, adding depth and richness. When choosing a wine for cooking, opt for one that you would also enjoy drinking, as the quality and taste will make a significant difference in your final dish.

Wine and Food Pairings

Just like with drinking wine, certain types of wine pair better with certain types of food. In general, white wine works best with lighter fare such as seafood, chicken, and vegetables, while red wine pairs well with heartier dishes like beef, pork, and game meats. However, when it comes to cooking, these rules can be a bit more flexible.

When using wine in cooking, it’s more about matching the flavor profiles rather than the actual color of the wine. For example, if you’re cooking a seafood dish, a dry white wine with citrus or herbal notes will complement the delicate flavors. For a rich, beefy stew, a bold and full-bodied red wine will add depth and balance to the dish. And when in doubt, a dry rosé is a versatile option that works well with a variety of dishes.

Tip: It’s always best to use wine that you would enjoy drinking, as it will add more flavor and complexity to your dishes.

Techniques for Cooking with Wine

Marinating:

One of the simplest ways to use wine in your cooking is by marinating. The alcohol and acidity in wine help to break down tough cuts of meat, making them more tender and flavorful. Create a marinade with a mix of wine, herbs, and spices, and let the meat soak in it overnight. The next day, grill, roast, or braise the marinated meat for a delicious and tender main course.

Reducing:

Another popular technique for cooking with wine is reducing it. To do this, pour your desired amount of wine into a saucepan and bring it to a boil. Let it simmer until it reduces by about half, creating a concentrated and rich wine reduction. This reduction can be used as a base for sauces, gravies, and even desserts.

Flambéing:

If you want to add a show-stopping touch to your dish, try flambéing. This technique involves igniting a small amount of alcohol, typically brandy or cognac, over a dish while it’s still hot. As the alcohol ignites, it creates a flamethrower-like effect, giving your dish a smoky, caramelized flavor. Just be sure to use caution and have a fire extinguisher on hand when attempting this technique.

Deglazing:

Deglazing involves using wine to lift and scrape up the browned bits of food left at the bottom of a pan after cooking. These bits are full of flavor and can add depth to your sauces and stocks. Simply add a splash of wine to the hot pan, and use a wooden spoon to scrape up the bits. Let the wine reduce, and then use it as a base to create a flavorful sauce for your dish.