Definition: culinary preparations

The role of wine in cooking is often underestimated. Yet wine has contributed greatly to the reputation of French cuisine. Due to its acidity, wine, like verjuice, reacts very favourably with neutral or alkaline foods. Through its alcohol and tannins, wine adds a heady flavour and a delicate astringency. Its aromas add a subtle fragrance and stimulate the appetite. The secret lies in using very good wines. Wine should not be added at the last minute. It should be left to simmer and reduce by half. Good quality young wines perform better than wines that are past their prime.