Wine As The Secret Ingredient

(Written for Dinner4Date )

The Romans first used wine in their cooking back in the Middle Ages and since then, chefs all over Europe have adopted the method to enhance their dishes. If you’re planning a romantic meal for two, why not take a leaf out of their book and add a little vino to your night?

Cooking with wine can add different layers to the courses being prepared. For centuries, wine has also been used as a base ingredient for marinating meat. When wine is used correctly in the cooking process, most of the alcohol is eliminated but the essence remains, bringing out the natural flavours of meat, fish, and, vegetables. 

By reducing wine, you concentrate its flavours and make them more intense, adding to the complexity of the sauce. Remember that it is only the alcohol that diminishes so when selecting a wine to cook with, choose something that you would drink yourself (obviously, you won’t require the whole bottle in your recipe so the rest can be enjoyed later!)

The flavours tend to mellow the longer that you cook the wine in the dish - for example, it is recommended that a strong red wine is allowed to cook for at least 45 minutes. If you’re a novice in the kitchen, you can keep things simple while still achieving impressive results. For a straightforward, reduced red wine sauce that will go well with beef and lamb dishes, try the following:

1/4 cup chopped shallots or red onions

1/2 cup red wine

1/2 cup beef stock

Fry the shallots or onions in a little oil until they become translucent but not too soft. Add the wine and the stock to the pan. Turn down the heat a little and reduce the liquid by half. This is a great starting point – from here you can add a little extra flavour, such as a knob of butter or a sprig of rosemary.

If you have a nice joint of meat and a great sauce then you don’t have to go overboard with the rest of dish. Simple roast potatoes and green beans will be enough to compliment the main course and will create a more memorable meal than trying to be clever and overcomplicating it.

If you prefer white meat or fish, then a fresh white wine such as a good Chardonnay will provide a fabulous flavour. Follow the same basics as above, instead using white onion, white wine and chicken stock for your base, and then flavouring with butter and chives. Matching this with something simple, such as boiled potatoes or fresh pasta will be more than enough to impress, without turning the cooking process into a stressful experience.

Cooking a romantic dinner for your date should be fun. Enjoy the process of experimenting with something new and don’t worry too much if it doesn’t quite turn out as you expected. She will be more touched by the fact that you were willing to put the effort in than she will be concerned about whether the result was as perfect as you see on TV. And don’t forget the rest of that bottle of wine you have to enjoy during the meal!