Cooking with wine is a great way to ramp up the flavor of a dish, turning it from simple to sophisticated. Wine can also be used to tenderize meats. In fact, it can be used in every step of the cooking process, including marinating, deglazing, poaching and braising.

Whether you choose a rich Cabernet Sauvignon for hearty stews or a crisp Sauvignon Blanc for delicate seafood, incorporating wine can add complexity and depth to your cooking.

Three Tips for Successful Cooking with Wine

Cook Off The Alcohol. Wine should enhance a dish, not overpower it. If you don’t give the alcohol time to evaporate, a dish can taste harsh and alcoholic. Allow the alcohol to gently evaporate during cooking, especially before adding more liquid, such as cream or broth.
How do you know when enough of the alcohol has evaporated? Allow the dish to cook uncovered until about half of the wine is reduced. If it’s just a splash of wine, it could only be a minute or two. For something like a stew where a cup or more of wine has been added, the liquid in the pan will begin to thicken after 10, 20, or 30 minutes or more, creating a delicious and aromatic sauce.
Don’t Go (Too) Cheap. The quality of the wine you use matters. Avoid supermarket brands labeled "Cooking Wine," as their low quality will ruin the dish’s flavors. While you don't need to use expensive wine, remember the old adage: only cook with wine you'd drink.
Select the Right Wine For The Dish. While there are exceptions to the rule, dry red or white wines are generally used for cooking savory dishes and sweet wines for desserts.
Above all, consider the wine's traits, like body and acidity, and match them to your dish. For lighter dishes or white meat, choose a white wine, like a crisp Pinot Grigio or Sauvignon Blanc. Alternatively, heartier meals or red meat are usually best cooked with red wine like Pinot Noir or Cabernet Sauvignon. Skip overly oaky, tannic wine that may turn bitter when cooked, but don't fret over a touch of tannins; they'll bind to the proteins in the food, smoothing out the dish and reducing its astringency.
Most recipes don’t require a whole bottle, so the leftover wine can be enjoyed while cooking and during the meal.
“Part of the fun is sipping and savoring as you go,” says cookbook author Andrea Slonecker, “So tonight, measure out what you need for that recipe and pour yourself a glass of what's left.”