Cook your meat with wine
When you are cooking meat, especially beef, and lamb, it’s very important to add one or two dominant flavors. After it, you should add some wine to intensify those flavors and burn the fats.
“A simple reduction made with red wine is a major flavor enhancer for chopped meat. Blow up your lamb burger with red wine, goat cheese, and chopped mint,” says Ken Arnone.
“Or add it to beef burgers with sauteéd mushrooms for a punch. Reduce wine by 3/4 and chill. Combine with burgers or any chopped meat dish. For a quicker fix, add a touch of raw red wine to meatloaf, meatballs, or tacos. Don’t put raw wine in burgers, the alcohol probably won’t cook out in time.”
Moreover, you don’t have to cook your favorite recipe with the same wine that you are going to drink at dinner, but you should opt for something that you would drink on a daily basis. If you choose a poor quality wine, its properties will be accentuated by the cooking process.
