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For more than a decade now, Virginia wines have been the centerpiece of many fine meals. But now, chefs are recommending using Virginia wines in cooking that special meal. Cooking with Virginia wines is not just a matter of taste, it can be a healthy alternative to using fats and butter as a cooking medium.
“The alcohol in the wine evaporates during cooking, but leaves the flavor of the wine. You can accentuate the taste of the wine by serving the same wine during dinner,” explained Mary Davis-Barton, Wine Maketing Specialist with the Virginia Department of Agriculture and Consumer Services. In addition, for people who are watching their cholesterol, a half cup of wine can be substituted for a half cup of butter as a cooking medium. This cuts down on cholesterol as well as calorie intake. \
Basically when cooking with wine, there are four rules of thumb:
• Use only those wines you would want to drink.
• Taste the wine prior to using it to make sure it will complement your meal.
• Cook wine long enough to evaporate the alcohol (alcohol quickly evaporates when sauces simmer).
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