To prepare some food with wine could become a real enjoyment and good addition to delicious meal.
To feel the dainty flavor of wine you should warm up it to emit sulfites and get the great pleasure from drinking.
To choose the fine wine:
The rule number one is to use only that wine for preparing food which you would drink after. It’s unthinkable to drink some another wine. In case you dislike the wine the similar would happen to the dish, prepared with this wine.
Are “cooking wines” in use or not?
The wines of this kind have salty taste and contain a certain amount of food additives that could change the flavor of your food. Just give a word to yourself never to use such ingredients in your cooking.
Cooking first time with wine, follow the advice and buy the wines of the first class. To prepare with high-priced wine is not obligatory, with cheap, loosing good taste of the dish is senseless.

The using of wine in preparing food:
There are three main purposes of wine in the kitchen: a marinade component, seasoning in the already prepared dish and a cooking liquid. The main aim of the wine is not to cover the real flavor of the course, but to accentuate it. The amount of wine in the dish should be “not too much and not too little”. It will be useful to have several cooking wine recipes to advantage.

If you add too much wine the taste of the dish vanquishes it. The evaporating of the alcohol goes on during the cooking, as for the wine boiling, this process strengthens the taste of the dish in common.
To get an excellent course with wine it is necessary to boil wine with the food not just before serving, but during the cooking to soften primary flavor of the wine and to prevent harsh taste of the dish. In average 10 minutes or more you should wait to add some wine, before you’ll decide whether to add or no you’d better taste the dish.
First just think if the wine suits this dish or not, cause if it doesn’t its taste wouldn’t bring you enjoyment.
Wine sulfites

There are sulfites in all wines in less or more extent. This is naturally due to the process of fermentation. And wine without sulfites has some amount of them. To prevent the damage of the must and it to stay fresh sulfur dioxide (SO2) is used by viticulturists. It supports the energy of the natural leaven and bacteria in this way keeping wine fresh.
You don’t need to concentrate sulfites like flavor; they just turn into vapor as an alcohol. The sulfites change in the wine to produce sulfur dioxide in order to prevent oxidation. Also sulfur dioxide disappears during the heating. The fact is that sulfur dioxide doesn’t have impact on the taste.

Leftover wine storage
This sort of wine can be frozen for maximum two weeks for further preparing of food. If you have half-bottled rest of wine, cork it tightly, put in the refrigerator and you will have during one month.
Wine reduction for pan sauces
1/2 to 3/4 cup raw wine = 2 tablespoons of wine lessening
This method takes more time and effort, but will achieve a superior sauce because the flavor compounds present in the wine are better preserved.
To get the flavor you want it is necessary to simmer the wine for its slow reduction. This mode is troublesome, but the game is worth the candle.

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