Garum
Ingredientbeginnerdraft

Wine

Also searched as: white wine, red wine, cooking wine

In short: Wine brings acidity, aromas and a little sweetness to sauces and braises. The alcohol dissolves aromas and mostly evaporates.

Picture it

Like a seasoning in liquid form.

What Wine does
ROLEPROCESSloosens the panresidueadds acidityconcentrates whenreducedDeglazingMore flavourReducing (reduction)

Tap a dot to see its connections.

What happens

The in wine makes sauces lively. When reduced, acidity, aromas and tannins concentrate. Some of the alcohol remains even after long cooking.

What the ingredient does

loosens the pan residueDeglazing
adds acidityMore flavour
concentrates when reducedReducing (reduction)

Rules of thumb

  1. Only use wine you would also drink.
  2. Reduce red wine well, otherwise it tastes raw and harsh.
Related entries
DeglazingReducing (reduction)
Sources · 1
  • Harold McGee: On Food and Cooking (2004)