Advantage Nr. 3: Cooking with wine

For wine lovers it’s obvious that when preparing a table full with food and great dishes, a good bottle of wine, to enhance and complete the meal, is an absolute necessity.

In the opinion of Gourmets, who love to cook, wine does not only complete a meal by sipping it, but it is also ment to be added to whatever they’re cooking up in their pots and pans.

The idea of using wine as an ingredient to cuisine is certainly not new, evidence proving the use of wine in cuisine dates back to the time of the ancient Romans and even further back to the times of Etruscans. Therefore wine and food have formed a brilliant and tasty couple since the ancient times and their bond endures to these days (and they lived happily ever after).

If you add wine to your dish, you want it to be a plus value, something that emphasizes flavours and exalts the complexity of what you are preparing. BUT WHERE DO WE START?

Whatever recipe you use, the purpose of cooking with wine is to transfer aromas and change flavours regarding your food. The alcohol will disappear and evaporate once you cook. This evaporation contributes to the feeling of grease together with residual acidity. If you want to deglaze  the lid is useless, because it would just keep the alcohol (which you don’t want). For risotto, it is better to take the alcohol off earlier, so that starches absorb the smell of it, but not the acidity.

To avoid brutal wine sins, we created a TIPS & TRICKS summary for you:


–  add green cardamom seed to emphasize the balsamic and accentuate the composure of the dish, accompany it with mashed potatoes


– use a typical Italian risotto called “castelmagno”, the pungent wine works harmoniously in contrast with the fatness of the cheese


– let the whole chicken legs and the vegetables absorb the scent and sweetness of the wine, creating a wonderful earthiness *SEE OUR HOME-MADE COQ AU RIESLING RECIPE DOWN BELOW*


– Chardonnay softens scallops beautifully


-accompanying the sage notes in the dish, Marsala also elongates the flavour of ham “for like ever”


-Madeira imparts a sweet taste to any broth. Literally any broth, chicken or meet, gets an upgrade if you add Madeira to it.


– Nebbiolo elates tannins and creates an amazing contrast to rustic game dishes (boar, deer). When combined with game, young Burgundy reds, with their high acidity, add a nice noble flavour to the dish.



Ingredients for 4 people:

  • 1 chicken (about 1.5kg, we used 4 whole chicken legs)
  • 75g of butter
  • 3 shallots
  • 150g of Parisian mushrooms
  • 1dl of crème fraiche
  • 3 tbsp of flour
  • 3dl of Riesling wine
  • Parsley
  • Salt & pepper

The recipe:

Cut the chicken (we even removed the skin, less fat!) and sauté the pieces with half of the butter. The meat has to be brownish on all sides, sprinkle some salt and pepper over it and add the chopped shallots.

Add the sliced mushrooms and the Riesling. Leave this for 1h30 to mull it over. Add some water during cooking if the juice evaporates too quickly.

At the end, remove the chicken pieces on to a plate and cover it with aluminum to keep them warm.

Mix the rest of the butter, the flour and the crème fraiche (add some of the cooking juice if it gets too thick). Put the whole thing back into the pot.

Bring this to boil so that the juice reduces and put the chicken pieces back in the pan. Adjust seasoning and sprinkle with some chopped parsley.

Serve your “coq au vin” with some Spätzles (famous Alsatian pasta), some rice or just regular pasta.

What kind of wine should you drink with this? Just use the same wine as in the recipe!

Bon appétit!




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