Wine as an Ingredient

All that sampling in wine country left my libations satisfied, but my thoughts of tannins and oak barrel fermentation wandered. The thought of drinking anything more flavorful than water was completely unappealing, but I wanted to continue experimenting with all the flavors that wine had to offer. The obvious solution: cook with it. I have been cooking with wine for as long as I can remember, but somehow having toured the vineyards, I had a new appreciation for the flavor imparted on my food. Perhaps this is all in my imagination (which is probably indeed the case), but I now felt empowered to distinguish the difference between a pan deglazed with Chardonnay and a pan deglazed with Pinot Grigio. Those just beginning to cook are often intimidated by wine. It seems "advanced" to splash it into a recipe. But friends, hear me out, cooking with wine is easy. Now, I wouldn't recommend boiling spaghetti in it, but you can add it to any sauce, stew, soup, or roast easily. If you are a beginner, I would recommend experimenting with it slowly. Add about 1/4 cup of your favorite red to a pot of lentil soup for extra flavor, or after sauteing chicken in a skillet, add 1/4 cup of a good white wine, and let it simmer as it mixes with the juices in the pan. With practice, you will build your confidence, and once you are armed with that, the possibilities are endless.