# 2 tbs. dry cooking wine
Minimal nutritional value when cooked, as alcohol and most volatile compounds evaporate during heating; residual amounts contain trace polyphenols and antioxidants from grape skins (in red wine).
About
Dry cooking wine is a fermented alcoholic beverage produced from grapes or other fruits, typically containing less than 1 gram of residual sugar per liter, making it unsuitable for sweet applications. Common varieties include dry white wines (Sauvignon Blanc, Pinot Grigio) and dry red wines (Cabernet Sauvignon, Merlot), selected for cooking based on flavor profile and acidity rather than drinkability. The alcohol content typically ranges from 11-14% ABV, though alcohol largely evaporates during cooking. Wines designated as "cooking wine" differ from fine wines in quality and may contain added salt or preservatives in commercial bottlings, though unsalted versions are preferable for culinary applications. The wine's tannins, acidity, and flavor compounds serve to enhance other ingredients and create depth in sauces and braises.
Culinary Uses
Dry cooking wine serves as a fundamental component in French and Italian cuisine, used to deglaze pans, build pan sauces, braise meats, and cook seafood. It is essential in dishes such as coq au vin, beef Bourguignon, bouillabaisse, risotto, and fish stock. The acidity of dry wine brightens flavors and tenderizes proteins through acid denaturation, while its alcohol acts as a solvent for fat-soluble flavor compounds. Typical usage involves reducing the wine to concentrate its flavors and allowing the alcohol to evaporate, leaving behind concentrated tannins, acidity, and food-derived compounds that enhance the finished dish.