A splash of wine can turn a simple pan sauce, braise, or pot of mussels into something special. It adds acidity, fruity aroma, and depth that’s hard to get any other way. But which wine should you use, when should you add it, and does the alcohol really cook off? Here’s my guide to cooking with wine, plus the science behind why it works.
What Wine Does in a Dish
- Adds acidity: Wine’s natural acids brighten rich foods and balance fat, like a squeeze of lemon.
- Builds aroma and depth: As wine simmers, its water and alcohol evaporate, and its flavors concentrate. Alcohol also helps carry aroma compounds, so the dish smells and tastes more complex.
- Lifts the browned bits: Pouring wine into a hot pan dissolves the flavorful browned bits (called fond) left behind after searing. That’s the start of most great pan sauces.
- Tenderizes the surface: In a marinade, wine’s acid and alcohol help flavor the outside of meat and seafood. Keep marinating times short, since too much acid can make the surface mushy.
How to Choose a Wine for Cooking
The best rule is simple: cook with a wine you’d enjoy drinking. It doesn’t need to be expensive, but if it tastes harsh or sour in the glass, it will taste that way in the pan too, only more concentrated.
- Choose dry wines: Unless a recipe calls for something sweet, stick with dry wines. Sweet wines can make savory dishes taste sugary as they reduce.
- Good dry whites: Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay are crisp and versatile.
- Good dry reds: Chianti, Sangiovese, Merlot, and Pinot Noir work well. Medium-bodied, fruity reds are the easiest to cook with.
- Skip very oaky or tannic wines: Heavily oaked whites and big, tannic reds can taste bitter once they’re reduced.
- Avoid “cooking wine”: The bottles sold near the vinegar are usually loaded with salt and preservatives, which can make your dish too salty.
Red, White, or Rosé?
A good starting point is to match the wine to the weight of the dish. Red wine stands up to beef, lamb, and hearty stews, like my beef bourguignon and Italian braised short ribs. White wine is lighter and pairs well with chicken, seafood, pasta, and risotto, like steamed mussels with white wine and garlic or shrimp scampi. Rosé falls in between and can lighten a meat dish or add a fruity note to chicken.
| Wine | Flavor | Best For |
|---|---|---|
| Dry white | Crisp, bright, citrusy | Chicken, seafood, pasta, risotto, pan sauces |
| Dry red | Fruity, rich, deep color | Beef, lamb, braises, tomato sauces, stews |
| Rosé | Light, fruity | Chicken, pork, lighter braises, vinaigrettes |
| Dry sherry | Nutty, savory | Soups, sautéed mushrooms, stir-fries |
| Marsala | Sweet, nutty, caramel-like | Pan sauces for chicken, pork, and mushrooms |
| Dry vermouth | Herbal, crisp | A white wine stand-in that keeps for months |
How to Cook with Wine
- Deglaze the pan: After searing meat, pour in wine and scrape up the browned bits, then simmer until it reduces by about half. Finish with butter or broth for a quick pan sauce, like the one in my ribeye steaks with red wine sauce.
- Braise: Wine is a classic part of the cooking liquid for braising tough cuts. Long, gentle cooking mellows the alcohol and turns the wine rich and savory.
- Poach: Wine gives poached fish and fruit a delicate flavor. Pears poached in red wine take on a beautiful color.
- Make risotto: Stir in a splash of dry white wine after toasting the rice and let it absorb before adding the broth. See my guide on how to make risotto.
- Add it early: Let the wine simmer so the harsh, raw alcohol taste cooks off. If you add it at the very end, it can taste boozy. A quick reduction is all a sauce like chicken piccata needs.
Does the Alcohol Cook Off?
Not completely, and that goes for any alcohol, from wine to the rum in a flambé. Alcohol evaporates as food cooks, but how much is left depends on the cooking method and time. The longer a dish simmers or bakes, the less alcohol remains. Here’s a guide based on USDA research:
| Cooking Method | Alcohol Remaining |
|---|---|
| Flambéed, like bananas foster | About 75% |
| Baked or simmered, 15 minutes | About 40% |
| Baked or simmered, 30 minutes | About 35% |
| Baked or simmered, 1 hour | About 25% |
| Baked or simmered, 2 hours | About 10% |
| Baked or simmered, 2 ½ hours | About 5% |
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Wider pans and stirring help alcohol evaporate faster.
If you’re cooking for kids or anyone who avoids alcohol, use one of the substitutes below.
Substitutes for Wine in Cooking
- For white wine: Use the same amount of chicken or vegetable broth, plus a splash of white wine vinegar or lemon juice for acidity.
- For red wine: Use beef or vegetable broth with a splash of red wine vinegar.
- Grape juice: Unsweetened white or red grape juice works in a pinch. Add a little vinegar so it isn’t too sweet.
- Non-alcoholic wine: It gives you the closest flavor without the alcohol.
How to Store Wine for Cooking
Once opened, recork the bottle and store it in the refrigerator. It’s best used for cooking within 3 to 5 days, before it starts to taste flat or sour. For longer storage, freeze leftover wine in an ice cube tray, then transfer the cubes to a freezer bag. Drop a cube or two straight into pan sauces, soups, and stews.
Frequently Asked Questions
A dry, crisp white like Pinot Grigio or Sauvignon Blanc is the most versatile. Avoid sweet wines and heavily oaked Chardonnay, which can turn bitter as it reduces.
A dry, medium-bodied red like Chianti, Merlot, or Pinot Noir works in most recipes. Choose one you’d enjoy drinking, since its flavor concentrates as it cooks.
You can, but it’s usually saltier and lower quality. If you use it, cut back on the salt in the recipe.
Some of it does, but not all. After 15 minutes of simmering or baking, about 40% of the alcohol remains, and after 2 ½ hours, about 5% remains.
Ready to cook? Try a rack of lamb with mushroom sauce, a creamy mushroom risotto, or a classic beef bourguignon this weekend.
meenal deshpande says
Hey Thanks for sharing, Good article to read.
Jessica Gavin says
Thank you Meenal!
Dave H says
Very nice! Cheers!
Jessica Gavin says
Thank you David, cheers to you as well!