Food Talk | How cooking with wine can enhance your dining experience?

With the growth of International cuisine in as much as date Indian the trend for the usage of wine in cooking is increasing. As an influence of the Portuguese rule, in Goa along with other folks have been the usage of wines and spirits of their cooking for an extended term.

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Wines when used in cooking, enhances the taste of the food. The tannins, natural sugars and aroma can deepen the final flavour profile of a dish.  Wines will be used in marination because it helps in tenderising meats while infusing added flavour.

Some general rules for pairing wine are:  Acidic wines has to be matched with foods that helps you to be high in acidity along with. Chef Abhijit Khandual of JUJU, Goa says, Sweeter wines should ideally be paired with desserts. Most often, light bodied white wines go best with delicately flavoured foods such white meats like chicken and seafood, and wines with bold flavours, like cabernet sauvignons, go well with dark coloured meats like beef and lamb chops.”

Cooking with wine is gradually gaining popularity in India, in particular among urban foodies. Chef Anuraag Narsingani, J W Marriot, Delhi says, “While traditional Indian cuisine would no longer heavily incorporate wine, as much as date chefs are experimenting with fusion dishes. Some signature wine-infused dishes I would suggest include Wine-Glazed Chicken Tikka, Lamb Rogan Josh with Red Wine Reduction, Wine-Steamed Basa, and Wine-Braised Beef Vindaloo.”

In some instances, contrasting pairings also may be regarded as to balance out flavours, as an instance, a sweet wine will be paired with spicy food to balance out a spicy Asian curry. Abhijit Khandual says, “Our Betul Mussels are tossed with a citrus gremolata which uses white wine as flavour enhancer.

Our Kasundi snapper fillet is topped with a creamy mustard sauce which has white wine as an ingredient. Our mouth-watering mushroom galouti kebab are also infused with white wine within the cooking process.”

Wine for marination

Wine will be an effective ingredient in marinades along with to lend a hand tenderize meats. Khandual explains while sautéing vegetables in butter or oil, it's possible you are going to in point of fact use a smaller amount of oil add some wine for more flavour. Wine will be used in baking too, for certain varieties of cakes the usage of wine to add flavours. Choosing of wines to be used in cooking may per chance be vitally important. While choosing a wine, check it for any signs of over fermentation or high level of acidity.

Chef Anurag says while explaining how wine adds flavour to food, “I to locate that wine adds an important depth of flavour to dishes, especially fish and meat. When used in marinades or sauces, wine’s acidity helps break down proteins, tenderizing the meat while infusing it with subtle fruit notes. Red wine, with its bold tannins, pairs perfectly with rich meats like lamb or beef, enhancing their earthy flavours. White wine, alternatively, complements delicate fish like sole or basa fishes, adding a crisp citrusy taste. The slow-cooking process lets within the wine to scale back, intensifying its flavours and making a rich, velvety sauce that elevates your entire dish to a new level.”

Wine’s acidity helps break down proteins, making meat tender and juicy. I to locate that white wine works wonders for delicate fish, while red wine is perfect for richer meats.

Wine adding flavour to dishes

Wine also infuses dishes with subtle fruit notes and complexity. By decreasing red wine, I intensify its flavours in sauces. The other key benefit is the magic of wine-based marinades. Mixing wine with herbs and spices for at the very least two hours works wonders for lamb, beef, or chicken. Using wine as a cooking liquid adds moisture and flavour, making it ideal for braising, stewing, or slow cooking.

Maintaining the balance

Chef Anurag adds, “The main, alternatively, is balance. Too a lot wine can overpower the dish, so I aim for a harmonious blend of wine, herbs, and spices. Some of my favourite wine-based marinades include combining red wine with garlic and thyme for lamb, white wine with lemon and basil for fish, and red wine with rosemary for beef. Wine the fact is elevates cooking to a new level – experiment and to locate your perfect blend.”

Chef Ganesh Patil, of Westin, Goa shares the 5 secrets of cooking with wine:

% the Right Wine: Use white wine for light proteins (chicken, seafood) and red wine for rich meats (beef, lamb).

Marinate at the Right Time: 1-6 hours for meat; 30-60 minutes for fish.

Balance Acidity: Add olive oil, garlic, or slightly of sugar to balance wine’s acidity in marinades.

Cook the Wine: Always scale back wine to pay attention flavours in sauces, putting off the raw alcohol taste.

Use the Right Technique: For grilling or braising, wine adds flavour; deglaze the pan with wine for rich sauces.

Lachmi Deb Roy is the entertainment editor of Firtspost, Network18. She reviews films and series with a gender lens. Her interviews are referred to as 'Now no longer Just Bollywood' because she takes huge interest in world cinema. OTT over theatrical releases is her preference unless and until its a King Khan film. She takes interest in fashion, food and art reviews too. see more