LTH Home

Cooking with wine

Cooking with wine
  • Forum HomePost Reply BackTop
  • Cooking with wine

    Post #1 - September 2nd, 2022, 2:45 pm
    Post #1 - September 2nd, 2022, 2:45 pm Post #1 - September 2nd, 2022, 2:45 pm
    Last weekend's Financial Times Arts section had an article by wine writer Tamlyn Currin entitled "Which wines work in cooking?" in which she experimented cooking a simple dish with different wines. She spent over £500 assembling a variety of wines to test.

    The comparison [Chow Science to use Gwiv's estimable phrase], while hardly definitive, produced interesting results.

    She tested a simple dish of onions and mushrooms finished with various wines, and concluded acidity and sweetness had the biggest impact. "Fruitiness as opposed to sweetness was the third positive contributing component."

    Thus suggested wines for cooking were "sweet wines with high acid such as medium-dry Riesling, and fortified wines...such as Madeira, sherry, Marsala, and port, were by far the best wines to cook with."

    Cost of wines made no difference.

    The author was careful to point out the limitations of her experiment. Variables could include different ingredients, cooking times and temperatures and when the wine was added to the dish.

    The full article is behind a pay wall at FT.com for those with a subscription. For those without, it can be found at https://www.jancisrobinson.com/articles/cooking-wine-analysed

    The writer concludes with a plea to culinary organizations to do some proper research. In the meantime it's an interesting start for those who want to conduct their own experiments. I think I'll go out and get a bottle of Madeira.
    Where there’s smoke, there may be salmon.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more