Tuesday, 3 December 2013


This post was inspired by Shane Muriuki, a great friend of mine. She was interested in knowing the best wine for cooking.

We all love (or at least most of us) love red wine with our meals. Red wine is great as a side drink but is also ideal for cooking. As long as the wine does not have that bitter taste (tannins) or the oak flavor( achieved from ageing wine in oak barrels) can be used. The acidity in the red wine helps to boost other tastes in the food. It is excellent for stewing and or stewing. It also serves to de-glaze pans or make sauce for chicken, beef or lamb. Wine can be used to flavor desserts.



Avoid wine that is labeled cooking wine. instead use wine that you would normally drink. The best are those with moderate tannins. Heat does not improve bad wine, it makes it worse. So use good wine as you cook. However, eat also kills some of the great nuances so don’t cook with your best wine, just cook with good wine. When cooking use wine at the start of the process so that it has a chance to burn. Store unopened wine bottles to cooking with in a dark n cool place. Re-cork opened bottles and put them in the fridge. This is to prevent oxidization and de-flavouring. Here are a few suggestions: Pinot Noir, Chardonnay, Merlot, Sangiovese and lighter Cabernets.
 I hope I helped Shane.

the Wine Shop



  1. Awesome gal, know most fall for the cooking wine, buh the good wine thats what I'll try, will gv u feed backs on how it goes, Always my super gal!!! U rock

  2. Hi gal, can you cook with non alcoholic wine and what difference would it make to the real wine

  3. Silent Breeze Thank you. And ill be waithing. Chez Maureen, hey.There is no great difference. Contrary to popular belief sometimes non alcoholic wine does in-fact contain trace amounts of alcohol. The difference is in the taste.Non alcoholic wine can be a great substitute for alcholic wine. However, you have to be keen on the brands to use.