Hi Chef Sylvia,

I am making Beef Bourguignon and which requires red wine. I wanted to know if it matters what kind of wine to use and if the wine is old.





Hi Christine,

When deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. Remember, it is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines designated as “cooking wines” tend to be cheap, salty and often incorporate additional spices or herbs. Bottom line – they will do little to enhance your recipe. You do not need to spend big bucks on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. However, if you shoot for ultra cheap (less than $5) you will likely be disappointed in both the flavor and the overall contribution to your recipe.

The flavors tend to mellow the longer you cook the wine in the dish and it is recommended that a young, strong red wine is allowed to cook for at least 45 minutes. It really doesn’t matter the age of the wine, just be sure it hasn’t turned to vinegar.

Keeping It Fresh,

Chef Edward Sylvia

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