America's Test Kitchen - What's the Best Wine for Cooking? | America's Test Kitchen (S24 E1)
The video challenges the common advice of cooking only with wines you would drink. Through tests, it was found that the price of wine does not correlate with the quality of the dish. Instead, wines with strong characteristics like high tannins or sweetness can negatively affect the dish when cooked. The recommendation is to use unremarkable wines, such as a Cotes du Rhone for red or a Sauvignon Blanc for white, which perform well in cooking. Vermouth and Sherry are suggested as long-lasting substitutes for white wine. For rice wines, sake and mirin are recommended, with the latter being suitable for dishes like chicken teriyaki. Chinese rice wine, Shao Xing, should be authentic without added salt, and Sherry can substitute if unavailable. Cooking wines with salt should be avoided as they can ruin dishes.
Key Points:
- Use unremarkable wines for cooking, like Cotes du Rhone or Sauvignon Blanc.
- Avoid wines with strong flavors, such as Cabernet Sauvignon or Chardonnay.
- Vermouth and Sherry are good substitutes for white wine, lasting up to nine months.
- For rice wines, use authentic sake or mirin; avoid additives.
- Avoid supermarket cooking wines with salt as they can ruin dishes.
Details:
1. 🍷 The Myth of Cooking Wine
- The price of wine does not affect the quality of the dish; cheaper wines can work just as well as expensive ones.
- Avoid using wines with strong personalities, such as those with high tannins, excessive sweetness, or oakiness, as these can lead to unpleasant flavors when concentrated in cooking.
- The advice to avoid cooking with wines you wouldn't drink is not always applicable; focus on the balance of flavors instead.
- For best results, choose wines that are balanced and not overly complex, such as a simple white or red wine with moderate acidity.
- Examples of wines that work well include Sauvignon Blanc for white sauces and Pinot Noir for red sauces.
- Common misconceptions include the belief that only high-quality wines should be used; in reality, the dish's flavor is more about the wine's suitability for the recipe.
2. 🔍 Choosing the Right Wine for Cooking
- When choosing wine for cooking, it is advisable to select an unremarkable wine to avoid overpowering the dish's flavors.
- Red Wines: Use a table wine like Cotes du Rhone, which contains multiple grape varieties and blends well in recipes.
- Avoid Cabernet Sauvignon due to its strong characteristics that may dominate the dish.
- White Wines: Avoid Chardonnay because its buttery, oaky notes are not complementary to most foods.
- Sauvignon Blanc is recommended for its crisp and clean flavors that enhance rather than mask the dish.
- The choice of wine can significantly impact the flavor profile of the final dish, making it essential to match the wine's characteristics with the intended taste outcome.
3. 🥂 Alternatives to Wine for Cooking
- Vermouth can be used as a substitute for white wine in cooking and can be stored in the fridge for up to nine months due to its fortified nature.
- Sherry, another fortified option, has been oxidized. A pheno sherry, which is dry, is recommended for cooking rather than sweet sherry, which is better suited for sipping.
- Broth can be used as a non-alcoholic alternative, providing depth of flavor without the alcohol content.
- Vinegar, especially white wine vinegar, offers acidity similar to wine and is useful in deglazing and sauces.
4. 🍶 Exploring Rice Wines
- Choose sake varieties without additives to maintain authentic flavor, enhancing dishes without overpowering them.
- Mirin, a sweet Japanese rice wine, has two variants: one for sipping and another for cooking, the latter available in supermarkets with added sugar, ideal for chicken teriyaki.
- Shao Xing from China offers a nutty, amber, and savory profile; select versions without added salt for authenticity. Sherry is a suitable substitute if unavailable.
- Rice wines are integral to Asian culinary traditions, with sake often paired with sushi, mirin enhancing umami in sauces, and Shao Xing enriching marinades and stir-fries.
5. 🚫 Avoid Cooking Wines with Salt
- Cooking wines from supermarkets contain salt and should be avoided as they can ruin the food.
- Opt for unremarkable wines instead, which are perfect for cooking.
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