Cooking Wine
Cooking wine? Isn’t that just cheap plonk that tastes too bad to drink? Delicatessens in the know understand the virtues of this underrated ingredient and welcome the benefits of a VAT-free store cupboard essential.
‘Only cook with a wine you’d drink…’
Thinking logically about it, when wine is used in a dish it is often in reduced form, either being reduced beforehand or whilst in the dish, the majority of alcohol evaporates leaving just the rich flavours. Seasoning is added to the dish to taste, and more often than not involves a lot more than a pinch of salt, but inevitably at least this; so why pay the price of a wine designed to drink rather than use in cooking, which includes unavoidable VAT at 20%?
Reputation
When researching culinary alcohol online there is page after page of instruction from independent food bloggers with self-certified expert status to ‘move past’ or ‘avoid like the plague’ anything labelled ‘cooking wine’ so of course the reputation of anything carrying this label precedes the product itself. But what does this online foodie community think the chefs in the UKs top restaurants use in their Buerre Blanc and Moules Mariniere? It’s probably a Gourmet Classic cooking wine, at 5% ABV and lightly seasoned with salt… there is a reason they sell more than 7 million litres per year! This year Gourmet Classic were
able to open a winery dedicated to creating and distributing cooking wine to the food service industry at
28 The Delicatessen Magazine
WE SPEAK TO GOURMET CLASSIC ABOUT ADVANTAGES OF WINE DESIGNED FOR COOKING.
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