Photography by Holly Heyser
I do not come from a family of white wine drinkers. The only white wine my moms and dads had on hand was buried in the back of the kitchen behind other seldom utilized bottles of cooking liquids. It was identified “cooking wine” and was most likely bought for a dish that required simply a tablespoon. Most cooking white wine is fortified with distilled spirits and flavored with salt and sweeteners and has no location in my kitchen. In my opinion, it ought to never be utilized as an alternative genuine wine in any recipe.
The majority of us have heard that you should just cook with a wine that you would consume. I suppose that does make good sense, although I’m more particular about the wines I put into a glass than I have to do with the wines I prepare with. I prefer to use mid-grade wines for cooking and better white wines for drinking. Boxed wines or partial bottles of white wine that have been open for several days are just great for making sauces and marinades, but you need to avoid red wines with added tastes.
Deglazing a hot skillet to loosen up little bits of tasty meat is the start of a great pan sauce. After browning a duck or goose breast to your desired temperature level, get rid of the meat, include a quarter cup of red wine to the hot skillet, stir, and cook to lower the liquid to simply a few tablespoons. Then remove the skillet from the heat and blend in a few tablespoons of chilled butter and minced fresh rosemary leaves for a basic yet elegant sauce.
When making a wine-based marinade, boil the wine first to evaporate the alcohol and reduce the volume. This will focus the acidity and flavor of the wine. For a marinade that improves, rather than disguises, the taste of any wild game meal, include 2 cups of red wine to a pan and cook till it is minimized to about 1/3 cup, include minced garlic, olive oil, salt, and pepper to taste, and let it cool.
The error I see usually from home cooks is not decreasing the white wine correctly. Decreasing the wine eliminates the alcohol taste and heightens the flavor. If the volume of liquid isn’t reduced enough, the sauce will be too thin.
FUNDAMENTAL RED WHITE WINE SAUCE
Yields: About 1/2 cup red white wine sauce, enough for 4 to 6 servings
This basic red wine sauce is simply that– basic. Feel free to experiment with the addition of balsamic vinegar, garlic, or a sprig of fresh rosemary. For additional depth of taste, coat a saucepan with olive oil and gently brown the shallots before adding the wine. Or try using equivalent parts red wine and beef or video game broth.
- 2 cups dry red white wine
- 1 medium shallot, peeled and minced
- 1/4 cup cooled butter, cut into pieces
- Salt and newly ground black pepper
1. Include wine and shallots to a medium pan over medium-high heat and give a boil. Reduce heat to medium and simmer, exposed, until the liquid is minimized to about 1/4 cup.
2. Eliminate pan from heat and blend in butter, a few pieces at a time, until the butter is emulsified and the sauce is smooth. Season to taste with salt and pepper.
A Drizzle Will Do
A wine sauce is the perfect accompaniment for grilled, roasted, or pan-seared game. After preparing a duck or goose breast to the wanted temperature level, don’t drown it with sauce. Just a drizzle or two is plenty.