Wine

It is hard to imagine food without wine, not only as an integral component of the cooking process itself but also as the perfect accompaniment. It not only accents food at the table but also enhances and brings out the natural flavor of meats, fish, and vegetables.

Many cooks assume that wine chosen for drinking is also the best for cooking. Because wine is radically transformed by heat and other aspects of the cooking process, the criteria for selecting cooking wines depend on the type of wine and the preparations in which it is to be used. The finesse and complexity of great wines is destroyed by heat, which makes their use in the kitchen impractical. Meat jellies, which are sometimes finished with fine wines, are an exception to this axiom because the wine is never heated. Choose white wine with plenty of acidity such as Muscadet (inexpensive, dry, and perfect for beurre blanc). Unlike red wine for drinking, red wine for cooking should be low in acidity and tannins. California wines, often too alcoholic, are perfect for this because their alcohol will be cooked off. Wines from Chile and Argentina work well and are often good values.