Alcohol is seen by many chefs as just an important cooking ingredient as butter, flour, salt, pepper or eggs. Wines, fortified wines, liqueurs and eaux-de-vie are not only used to enhance or balance the aroma and natural flavour of foods, but may also be used to deglaze pans to make sauces or stocks, tenderise meat and fortify a wide range of recipes. Of course, they may also be used to fortify the chef!
In this section, we've put together a guide to the vast range of wines, spirits and liqueurs that may be used in cooking, with tips on how to how to combine them with the right type of food. You may also want to take a look at the Wine Resource Centre, which has advice on how to pair wine with food once it has been cooked.
Favourites (IE)
Print This
Email This
