by Chris Kirk

Created on: April 04, 2007   Last Updated: June 22, 2011

When cooking items with wine, you need to determine the type you want to use. There are two options, cooking wine which is sold in your local grocery store or wine sold in liquor stores. Both have reasons for their use. Cooking wine tends to be cheaper and you can store it for a longer time. Keep in mind that most wines that are made for consumption are also made with a limited shelf life once the bottle is opened. Of course you can recork it, but it still is not the same after a period of time. Cooking wine tends to impart a very salty flavor to whatever you are cooking. Keep this in mind if you have health concerns, or just aren't a big fan of salty dishes.

Meanwhile, real wine has the advantage of less sodium and a larger variety of flavors. If you are a fan of a certain type of wine, try cooking with it. Especially if you have a small amount left that you don't feel like drinking. Use it to add a unique flavor to a sauce you have made or a store bought sauce. Keep in mind that you will have to cook it at a high temperature to burn off the alcohol while cooking it. I would strongly recommend against cooking with real wine just because you didn't like it when you drank it and "need to finish it off". If you didn't like it in your glass, you most likely won't like it in your food. One of the great things about using real wine is the ability to experiment with a variety of wines that you have drank before and enjoyed.

Remember, wine flavors can be a personal preference. Keep that in mind when cooking for a large group of friends. I'm not discouraging you from doing it, but just be prepared for some dissapointed reactions to your food. If you have a group of friends that you know all like the same kind of wine though, give it a shot for a meal for that group.

Some suggestions I have for foods to add real wine to are chili, fruit soups (cook to a boil and then chill), pasta sauces, marinades, home made barbecue sauces, and stews.

Learn more about this author, Chris Kirk.
Click here to send this author comments or questions.