If you cook with wine at all, chances are you’ve only used it as a quick ingredient in a rich stew. However, it can be a great way to add depth and moisture to a meal while cutting out some of the cooking fat – here’s how…

Alcohol, like water and oil, can dissolve some components of the meal. This means it acts as a way to draw fats and moisture out in the dish, something neither water nor oil alone can achieve. It also actively enhances some flavour molecules for the same reason.

You can use it as a substitute for the oil portion of many recipes, or simply as a cooking ‘base’ the way you would use a cooking oil.

From adding a new dimension to sauteed veggies, creating sauce bases, to de-glazing a pan and keeping the delicious meat juices as part of a gravy, wine can be a versatile alternative in the kitchen.

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