How to cook wine

Wine is the naturally fermented juice of grapes or other fruit, vegetables, or grains. It has been a beverage used at meals and celebrations for thousands of years. Today, there are vineyards and wineries throughout the world.

General types of wine include the following:

Red wines – Typically dry and fullbodied, common red wines are made from a variety of grapes, including cabernet sauvignon, merlot, pinot noir, syrah, and sangiovese.

White wines – White wines range widely in flavor, from dry and tart to sweet and fruity. They also are made from various grapes, including chardonnay, sauvignon blanc, chenin blanc, and riesling.

Rose or blush wines – These wines also vary in flavor from sweet to tart. These wines are made with red-skinned grapes but are processed in such a way that the juice’s contact with grape skins is limited.

Sparkling wine – Sparkling is simply another way to say bubbly. Perhaps the best-known sparkling wine is champagne, although there are numerous other types. The flavor of sparkling wines ranges from slightly sweet to dry. They usually have a lighter flavor than traditional wines.

Fortified wines – Brandy or other liquors may be added to sherry, port, or other dessert wines to increase alcohol in them.

Aromatic wines – So-named because they are flavored with herbs or spices. Vermouth is an example of a flavored wine.

Rice wine – Rice wine is a sweet, golden wine and usually has a low alcohol content. It is produced by fermenting steamed rice. Sake and mirin are two well-known rice wines. Rice wine is a frequent part of Asian cuisine.

Access to and varieties of wine have increased as vineyards and the art of winemaking have spread throughout the world. Whereas only a few regions of the world were thought to produce excellent wine decades ago, consumers now have an array of wines, not to mention prices, from which to choose. Wines from the traditional winemaking areas of France remain excellent, of course, but they now have competition from wines produced in Germany, Italy, Spain, the United States, and Australia. Less traditional winemaking areas such as South America and South Africa also offer enjoyable wines.

A wine myth that should be dispensed with is that wines automatically improve with age. Wines do need about a year to age after their production. But after that, it is recommended that most white wines be drunk within 5 to 6 years. Many red wines improve with age. However, the extent of improvement depends largely on the quality of the wine. For less expensive varieties, age is not always a good thing.

Wine does complement the flavor of a variety of foods. However, it also can be high in calories. A 5 ounce glass of wine has 100 to 226 calories. Some studies show that phytochemicals in wine may have some health benefits. However, moderation in wine consumption is still recommended.

Preparation tips

Most red wines should be served at room temperature. White wine generally should be served at a temperature between 50 and 55 degrees F. Use caution when chilling white wine. Refrigerating it for more than 2 hours before serving can lower its temperature too much and blunt its flavor and aroma.

Serving suggestions

Another wine myth is that only certain types of wine are served with particular foods. This is true in that certain types of wine complement the flavors of certain foods. Red wine, for example, is excellent with hearty or spicy meals or with a steak. White wines complement fish or poultry, and dry, tart wines are excellent with desserts. However, the vast majority of dinners are casual enough that it is not necessary to observe these guidelines.

Wine storage

It is not necessary to have a specially built wine cellar to store wine. Anywhere with a temperature from 45 to 65 degrees F is acceptable, as long as the temperature does not fluctuate. The warmer the temperature, the faster the wine will age. Cork-sealed wines should be stored on their sides to prevent the cork from drying.