Here’s the scene: it’s been a long week, and you’re craving a delicious, flavorful homemade meal. You’re just not entirely sure what to make. As soon as you crack open the refrigerator, you spy a little of your favorite wine in the corner. An idea begins to take shape in your mind and you think, “What if I made dinner tonight with that unoaked Chardonel?”

We personally think cooking with wine is a win-win scenario. Not only can you put that leftover wine to good use, but you can also add another dimension and a distinct taste to your dish quite easily. Of course, you should select your wines carefully – each lends its own unique flavors and aromas to a recipe. Here are a few tips to help you cook with wine like an expert. We’ll also share two recipes from our own Chef Rob Beasley to help you get started!

Give it Time

When cooking with wine, it’s essential that you always allow time for the alcohol to cook out; otherwise, it can be a bit overwhelming. Whether you’re using it to deglaze a pan or as a reduction for the beginning of a sauce, taste the wine in a few stages of cooking to get a feel for its intensity level.

Never Use Cooking Wine

This one’s a biggie! Never use anything that’s labeled “cooking wine.” It contains multiple preservatives, sweeteners, and salt. Always use a high-quality wine such as any you may find at Chaumette Vineyards & Winery. Remember the golden rule of wine: if you wouldn’t drink it, don’t cook with it!

Add it Slowly

We know that it’s difficult to hold back when cooking with a wine you really love, but it’s best to add it to a dish in small increments. Doing so allows the flavors to develop and shine, producing a unique, fragrant meal. Wine should be used to enhance food, not compete with the ingredients!

Choose Wines You Enjoy Drinking

Perhaps it goes without saying, but it’s always wise to cook with wine that you love. Better yet, select a wine that you enjoy drinking with what you’re cooking. For instance, an unoaked Chardonel would be perfect for a pasta sauce with chicken. A spicy Norton works wonderfully with beef tips. For dessert, make a rich chocolate dish sing by pairing it with a sweet ruby Port.

Ready to get started? Try one (or both!) of these dishes from Chef Beasley!

Chardonel Mustard Cream Sauce

This is a versatile sauce that adds incredible flavor to nearly any dish you create.

Ingredients

• ½ cup of Chardonel wine
• 1 tablespoon of chopped garlic
• 1 cup of rich chicken stock
• ½ tablespoon of dried basil
• 1 teaspoon of Lawry’s seasoning salt
• 1 teaspoon of white pepper
• 1 teaspoon of granulated garlic
• 1 teaspoon of granulated onion
• 1 tablespoon of Cajun seasoning
• ½ tablespoon of Lea & Perrins Worcestershire sauce
• 1 teaspoon of Tabasco
• 1½ quart of heavy whipping cream
• 2½ tablespoon of cornstarch
• 2½ tablespoon of water

Ingredients to add later

• ¾ whole grain Dijon mustard
• 3 tablespoons Dijon
• ¼ cup and 2 tablespoons of Chardonel wine

Instructions

Place all ingredients except cream, starch, and water into a pot. Bring to a boil, reduce the heat, and simmer until the liquid is half reduced. Add cream and cook until near boil. Mix starch and water together, then add to the pot. Simmer for 2 minutes. Remove from heat.

Add Dijon, whole grain Dijon mustard, and Chardonel wine to the pot. Return it to heat and reduce until it has reached sauce consistency. Enjoy with roasted chicken, pork, or seafood!

Norton Shallot Butter

This is a flavorful table butter that you can use with your favorite bread (and it freezes well!).

Ingredients

• ½ cup of balsamic vinegar
• 2 cups of Norton wine
• ¼ ounces of fresh thyme
• ¼ ounces of fresh rosemary
• 4 whole cloves of garlic, smashed
• ½ tablespoon of whole peppercorns
• ½ tablespoon of whole coriander

Ingredients to add later

• 1 cup of shallots, finely diced
• ½ tablespoon of butter
• ½ tablespoon of extra virgin olive oil
• Salt and pepper
• 1 pound of butter, softened
• ½ tablespoon of salt
• ½ teaspoon of pepper

Place balsamic vinegar, Norton wine, fresh thyme and rosemary, garlic, peppercorns, and coriander in a small saucepot. Reduce and strain to 3½ ounces of volume.

Next, sauté the shallots in olive oil, salt, and pepper, and ½ tablespoon of butter. Sweat and deglaze with ¼ cup of red wine, then cool down.

In a small KitchenAid mixer (or a bowl with a whisk), mix together 1 pound of softened butter, ½ tablespoon of salt, and ½ teaspoon of pepper. This is perfect for topping a steak right off the grill or finishing a sauce!

If you’d rather have someone cook for you while you enjoy a glass of wine, stop by our Grapevine Grill! We’d be pleased to serve you unforgettable food while you sip one of our award-winning wines and drink in the gorgeous Saline Creek River Valley. Please call us at (573) 747-1000 to make your reservation with us.