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Summer Cooking With Wine

FEATURED ITEM: Summer Cooking With Wine

From chicken breasts with rose and pink peppercorns to grilled shrimp scampi marinated in a sauvignon blanc, there are many ways to cook with wine this summer.

You can find cooking wines in the grocery aisle, but you can actually cook with nearly any wine you would want to drink. That way you can drink the rest with your dinner!

Only use wine if you like the flavor, because the taste will end up in your dish. The best choices for cooking are full-bodied white, red or rosé.

Wine can be used as a cooking liquid, to poach or braise, as part of a marinade or to finish a dish. You can cook with white wine, but select it carefully. If the wine is too tart, it could be too acidic for cooking. And in some wines, especially sweet ones, the sugar in the wine might become too concentrated and make your dish too sweet.

Here are some new ways to incorporate wine into your summer cooking:


Chicken with Rosé and Pink Peppercorns

Season boneless chicken breasts with salt and pepper and coat with your choice of flour.

Pan-sear in olive oil and brown until cooked through. Remove chicken from the pan and add butter. Add pink peppercorns and minced fresh garlic and stir until fragrant. Pour a cup of rosé into the pan and the juice of half a lemon. Cook until the sauce is reduced by half and serve with the chicken.

Cook it with:Bertrand Côte des Roses from Provences


Grilled Shrimp Scampi with Sauvignon Blanc

Heat some butter in a large pan. Add sliced garlic and sauté. Then, add 1/2 cup Sauvignon Blanc, a pinch of salt, and some red pepper flakes, and let the sauce reduce. Grill shrimp until cooked through and add to the sauce. Serve over pasta and garnish with fresh parsley.

Cook it with: Wither Hills Sauvignon Blanc from Marlborough, New Zealand


Skirt Steak Marinated in Cabernet Sauvignon

Combine1 cup of Cabernet Sauvignon, 1/2 cup of Worcestershire sauce, 1/2 of a small onion, chopped, 2 minced garlic cloves and 2 sprigs of rosemary. Marinate steak in the marinade for 30-60 minutes in the refrigerator. Remove meat from marinade and season skirt steak with equal parts salt, pepper, and garlic powder. Grill and serve with arugula salad or grilled vegetables.

Cook it with: Projection Cabernet


Wine-Poached Peaches

Poach peaches in white, red or rosé with fresh rosemary. Cut the peaches in half and remove the stones. Place the fruit cut side down in a pan. Add one sprig of fresh thyme, one sprig of fresh rosemary, lemon zest, and a couple of teaspoons of sugar. Cover with wine half way to the top of the fruit. Cover with parchment and simmer on medium for 8-12 minutes. Turn the peaches over and cook for another 5 minutes. Remove the peaches to cool and reduce the wine until it turns into a syrup. Add sugar if the syrup is too tart. When done strain and cool syrup. Serve peaches with skins removed and stopped with the syrup and fresh whipped cream.

Cook it with: Maggio Chardonnay, Quinta Vinho Verde Rosé or Ironside Cabernet