Red, white, champagne: 20 delicious wine recipes

In cooking, everything is used, even alcohol, whether from the bottom of a bottle or in larger quantities.

The benefit of incorporating wine into a recipe

In cooking, wine, whether red, white or another alcohol such as whiskey, rum or beer, improves the taste profile of recipes. These additions enhance aromas and flavors, and are useful in the preparation of marinades or meat. For wine recipes, it is often necessary to provide large quantities of alcohol for a recipe: from 20 cl of champagne to prepare shrimp ravioli with lemongrass, to 75 cl of red wine for beef bourguignon.

What level of alcohol in an alcoholic recipe?

Even if you include 75 cl of red wine in a simmered dish, almost all of the alcohol content disappears. If you don't like the taste of alcohol, don't worry, since most of the alcohol evaporates during cooking.

Which wine for which recipe?

Generally speaking, red wine goes very well with braised red meats, coq au vin en croute, sauces such as those based on tomatoes, mushrooms and Mediterranean dishes.

The reason ? THE Red wine contains a large number of tannins, chemical compounds directly responsible for the bitter, almost raspy sensation known to wine. This little extra contrasts with the tenderness of the meat and enhances the aromas of any recipe. Not to mention the fruity notes of certain red wines which can transform the sensations in the mouth.

Conversely, the White wine commonly used for seafood, fish, such as mackerel, poultry, cream dishes, salads, Asian dishes and even cabbage!

The reason ? In the mouth, white wine is lighter than red wine. For fish whose flavors are more subtle than those of meat, the choice is quickly made. Otherwise, the acidity of white wine is known to reduce the fatty sensation that fish would give in the mouth. A beautiful complementarity that we do not fail to experience!

THE Champagne for its part, is perfect for seafood, appetizers, light dishes and fresh, fruity desserts.

With its sparkling, champagne is inevitably associated with parties and is therefore perfect for making appetizers dapper! In addition, if you opt for a sweet champagne (with a higher sugar level than a so-called brut champagne), you will soften the acidity of a fruity dessert, or make seafood even more delicious. Conversely, by using a brut champagne (without sugar), you will bring character to the dish.

So many recipes that guarantee us one thing: the cuisine will never cease to surprise!