Wine in the kitchen: The secret of the flavor-packed meals

Cooking with wine might seem quite artistic, but don’t be mistaken – it’s a science what wine to choose, how much to add, and when – it’s all important to achieve a particular aroma and deep but elegant taste. On the other hand, the line between success and catastrophe is so thin, and every time you grab a bottle, it’ll feel like dancing on the wire.

The first and most important rule

If you wish to be rewarded with applause for a job well done rather than with half-chewed bites in the napkin, cook only with quality wines. And remember, let your selection be based on the main ingredient because not every wine suits every food. 

Red wine of a strong buttery, smoked, and toasted aroma makes the red meat tender, therefore it’s a perfect choice if you wish to spice up your ragout, marinade, or meat sauce. 

On the other hand, if you pair it with delicate fish, neutral poultry, or light dips based on a combination of cheeses, mushrooms, vegetables, or seafood, prepare for a catastrophe in visual, tactile, and every other sense you can think of. 

Timing is (almost) everything

Do you think the story ends if you know how to choose wine? Think again because the flavor and the texture of the dish largely depend on the moment of adding wine.

Marinades will not protest if you add it as soon as the meat is out of the fridge, while sauces require a bit of patience. To be more specific, don’t add it until halftime. 

Let’s face it, hitting the perfect moment is not easy but with a little practice and some valuable information, the mission impossible will soon become a piece of cake. 

Discover the secrets of the trade

The first and most important thing for you to remember is that delicate white wines can’t bear prolonged frying or stewing. Secondly, red wine in light sauces is a definite no-no, whereas white wines are safe to pour in dark sauces. One more thing: regardless of the color, the optimal amount of wine in a pot should be 1% of the total volume of the sauce. 

If you have chosen an ambitious recipe that requires the use of soup stock alongside the wine, all we have to say is be patient. The alcohol takes time to do its thing, get to every pore of the main ingredients, and give in its aroma. 

So, don’t pour the stock until you see the wine is done with its magic and has almost disappeared. If you do, forget about that perfect taste you‘ve been craving when thinking about your favorite restaurant dish. 

Resistance is futile

Or simply call us and let our chef think about all the finesse. We’re sure he would live up to any challenge and leave it as a winner. Not only because he knows all that stuff but also because he doesn’t hesitate to take time. His patience is as endless as our wine list, which could easily lead you astray with so many possibilities. 

However, stay calm; our staff knows it by heart. A seductive gastro adventure is best entered in the company of delicate sparkling wine because anything that comes next will be a perfect choice. Will you throw yourself into the arms of a charismatic Grk or a strong Dingač? 

Even if your choice of dishes requires deviation from the usual order or a skillful combination of different wines, we’ll manage because we know our spices and cooking methods like the back of our hands.