How long will wine last?

March 10th, 2010 by caseyc No comments »

cork_openedThe most common question we get about our wines is, “How long will the wine last before it goes bad?”.

It’s a tricky question because the meaning of “bad” is different for different people.

In this blog post, we’ll break the answer down into a few easily understandable components which should make the answer more clear.

Bad generally means three things, 1) Loss of aromatics/flavor, 2) Oxidation or staling, 3) Wine spoilage.

Let’s dig into each of these one by one:

1) Loss of aromatics/flavor

Once you open a bottle of wine, you expose it to oxygen – wine’s mortal enemy. Of course, in moderation, oxygen is a good thing. Corks actually let oxygen into your wine at a *very* slow rate, allowing your wine to mature and develop complexity over time. But once you pop the cork, your wine is subjected to an onslaught of oxygen.

Check the label on your wine bottle. You’ll see a big notice that says “contains sulfites”. All wine labels have to say this by law because all wine has sulfites naturally. When this sulfite level is at a “healthy” level, your wine is in a sense insured against oxidation and spoilage. Not only does a correct sulfite level prevent bacteria from living in your wine, it also prevents oxidation. Every time oxygen comes in contact with your wine, it “binds up” a bit of the sulfites, dropping the level slightly. Within a short time of your wine being open, all sulfites will be bound up, which means that your wine is no longer “protected”. This can happen within an hour or less.

At this point, the oxygen starts to oxidize your wine and the wine’s aromatics and flavor start to reduce dramatically. This is the first step of your wine “going bad”. All these flavors and aromatics are what make your wine so nice to begin with. If you leave a wine out for a day or two exposed to oxygen, you’ll come back to it and notice that it’s a shell of its former glorious self. But the wine may not be considered stale yet. That will take a few more days.

2) Oxidation or staling

Oxidation has arrived when your wine has lost the majority of aromatics and now starts to develop “stale” flavors. These are noted by sherry or raisin-like qualities, or even squash or pumpkin notes. They are generally not all that pleasant.

At this point, you’re going down the path of truly “bad” wine. The next stop is spoilage.

3) Wine Spoilage

Because your sulfite level is no longer protecting your wine, anything floating around in the air can “infect” your wine. You really can’t prevent it. If your wine is left out and exposed to oxygen, at some point it will start to spoil. It will start to develop very harsh and unpleasant flavors. This is the process vinegar goes through, but vinegar is made by injecting certain strains of bacteria into wine to get certain qualities. You probably won’t do this though, so you’re stuck with wild yeasts and bacteria from the air, so generally your spoiled wine won’t be too pleasant.

This is the last stop in your wine spoilage and will happen within a few weeks at room temperature.


How to avoid this:

1) One of the best ways to keep your wine from going bad is to use it quickly. ACADÉMIE wine bottles are smaller than a normal wine bottle (375ml instead of 750ml like a traditional wine bottle). This means two things: First, you’ll use the wine more quickly. You can generally get between 2-6 meals out of one of our wine bottles, depending on how much you use at a time. At this rate, your wine won’t have time to go stale because you’ll have already used it all.

Next, less air can “live” in the headspace of a smaller wine bottle. If you use half of a full size wine bottle, you’ve doubled the amount of oxygen in the headspace. ACADÉMIE’s smaller bottles lessen the staling potential of your wine.

2) Another great way to prevent staling of wine is to get it in the fridge ASAP. As soon as you open your wine, use it and get it cold. This dramatically reduces the rate at which wine goes bad. One common problem with regular wine bottles is that they are too big to fit into your fridge, especially with the cork poking out. ACADÉMIE’s smaller wine bottles are much shorter than a normal wine bottle and usually fit in the fridge door.

3) There are tools out there that can prevent staling and are pretty darn cheap when you consider how much wine they “save”. Vacuvin creates a hand-pump vacuum that sucks out air in a bottle’s head space with a special stopper.

You can check it out here: Vacu Vin Concerto 3-Piece Wine Saver Set with 4 Stoppers

Conclusion:

And there you have it folks. Wine will go “bad” within hours or days, but will truly taste “bad” within weeks. You can slow this process down by getting your wine in the fridge as soon as it’s opened.

What’s a “dry wine” anyway?

March 4th, 2010 by caseyc No comments »

Woman with laptop in the kitchenAdmit it. You’ve been there at one point or another. Even if you know all about wine, at some point you saw the words “dry red wine” and thought, “what the heck is a dry red wine?”.

I was there. In college I would see this on recipes and would usually just pick another recipe.

I mean…c’mon. First off, I didn’t know what a dry red wine was. Varietal names swirled in my mind and I knew some were considered “dry”, but not which. Even if I did know though, how could you tell me that something as vague as a “dry wine” is appropriate for a recipe?

They didn’t tell me to “add 2 tbsp of spice”. They told me which spice.

Why don’t they do this with wine?

The intent of this blog post is to clarify what dry wines are and hopefully show you how rediculous it is to call for something as vague as a dry wine in a recipe.

So lay it on me. What’s a dry wine?

Wine is made from grape juice – we all know this much. Basically (mind you, this is a big simplification), winemakers smash up some grapes of a certain type and ferment the juice with wine yeast.

But yeast doesn’t ferment juice. Rather, it ferments sugar. And here in lies the key to the term “dry”. Dry simply means that most of the sugars in the juice have been fermented out and turned into alcohol. As such, usually “dry” wines are less sweet or sugary.

That’s it. Off-dry wines have a bit more sweetness to them. And sweet or fortified wines have even more residual sugar.

There are all sorts of ways to control the sugar content in wine-making land, all of which are beyond the scope of this post (and do you really want to know about them anyway?).

“Dry wine” simply means wine without much sweetness. You’ll notice that this doesn’t say anything about flavor. All wines have different flavors. And when you cook with these wines, the inherent flavors are going to amplify as you burn off the alcohol and water and concentrate them in the cooking process.

So why don’t recipes go a bit more into depth and tell you which wine to use? Well, even if they did tell you a varietal, that may not actually help much. A Chardonnay can taste very different depending on the wine-maker’s take on Chardonnays. They can be tart and acidic. Or round and buttery. Or very oaky. Who knows how this or that winery’s wine will taste.

A quick note about ACADÉMIE wines

We’ve developed our wines’ profiles with chefs to ensure that you’re always cooking with the wine that will make your food taste best. Best of all, the wines taste great. You can drink them while you cook (if you so choose). After all, we know you should never cook with a wine you wouldn’t drink. And we help you take the next step – making sure that this good tasting wine will actually help your recipe taste the best it possibly can.

Make quick & easy sauces with wine!

February 24th, 2010 by ACADEMIE_Kitchen_Creations No comments »

bowls of spicesCreating your own sauces & marinades:

We don’t know how it happened – but at some point we started thinking that we need to get all our sauces and marinades from a plastic bottle in the “sauce section” of the supermarket from corporation XYZ. If you flip over the bottle and read the ingredients in these sauces, you’ll find all sorts of stuff that you probably don’t want in your body – most notably, lots and lots of sodium and chemical preservatives.

But it doesn’t have to be that way! Here’s a quick and easy way to have lots of fun in the kitchen and also come up with a sauce to liven up your main course or sides.

It’s as simple as…

Step 1: Put 1/4 – 1 cup of wine in a pot.
Step 2: Boil it for 10 minutes.
Step 3: Consider adding butter, cream, or sugar as a base to thicken your sauce.
Step 4: Add a spice and taste your sauce.
Step 5: Add another spice according to what you feel it needs.
Step 6: Repeat until you’re happy with your creation.

And you’re done! So fast. So simple. So easy. So natural and fresh! Spoon your sauce over your dish as a finishing sauce.

You choose the salt content. You choose the sugar content. The alcohol burns off in the first 10 minutes so you don’t have to worry about that. What could be easier?

Working with complimentary flavors:

The trick here is a simple idea: we all know that wines taste different when you sample them. And we all know that when you cook with wine, you boil out the water and alcohol, so whatever’s left over (I.E. all the flavors!) becomes amplified and stronger. So cheap flavors get cheaper. Stale flavors get more stale. And even if you’re cooking with good or great wine, those flavors may not be right for your dish. In fact, they may even make it taste *less good*!

So you just want to make sure the flavors you’re working with are right. And that’s where our wines come in. We work with chefs to make sure that each of our wines is right for the different types of cooking you’ll be doing. We blend our wines with drinkability in mind too, so don’t be afraid to pour yourself a glass while you cook. As you do, think of the flavors the wine will be adding to your meal.

Flavor Affinities

A really great book for finding complimentary flavors is “The Flavor Bible“. In it, you can look up just about any spice/ingredient you could imagine and find complimentary flavors.

Here are a few to get you going with your sauces, but don’t let these limit you. Experiment. Follow your intuition. Have fun!

ACADÉMIE Blend #1 Wine + short ribs + tomatoes + cinnamon
ACADÉMIE Blend #1 Wine + bell peppers + garlic + olive oil + onion + thyme + zucchini

ACADÉMIE Blend #2 Wine + artichokes + mushrooms + onions + sausage
ACADÉMIE Blend #2 Wine + lemongrass + cilantro + mint

ACADÉMIE Blend #3 Wine + star anise + pork + soy sauce + sugar
ACADÉMIE Blend #3 Wine + brown sugar + chili flakes + garlic

ACADÉMIE Blend #4 Wine + clove + coriander + cardamom + cinnamon
ACADÉMIE Blend #4 Wine + peaches + ginger + sugar

Learn more about our wines and each wine’s flavor profile here!

Some quick tips in cooking with wine:

  • As we mentioned, alcohol will boil out of your wine reduction sauce within roughly 10 minutes of boiling. Smell the steam as it rises (careful, don’t burn yourself!). If you get an alcohol burn in your nostrils, there’s still alcohol present in the wine. Simply boil until you no longer get a alcoholic burning sensation in your nose.
  • All wine has some degree of acidity. As you cook with it, this acidity gets more intense because you are boiling out the water. If it’s too strong for you, you can easily balance acidity with cane sugar or brown sugar. Just a small amount will do wonders. Experiment to taste one teaspoon at a time.
  • You can do a really cool one-two combination by creating a marinade and then using this same marinade as a finishing sauce. So, instead of boiling your wine first, add your spices directly to unboiled wine. Marinate your meats with your marinade (sealed together in a plastic bag) for 2-24 hours. The alcohol will work to tenderize your meats during this time. When you are done, boil the marinade for 10-15 minutes and then use it as a sauce over the very same meats once they are ready to serve! Make sure you boil the marinade thoroughly as it has come in contact with raw meat.

Spanish Romesco Sauce & Crusty Bread

February 19th, 2010 by ACADEMIE_Kitchen_Creations No comments »

Romesco Sauce

Click here to view the recipe!

I love things that are multi-purpose, which is why I have such a fondness for romesco sauce. I just whipped up a quick batch and used half as the base for a sausage and potato soup that’s simmering on the stove right now; the other half will serve as a dip for raw vegetables and a spread for hearty slices of bread at a get-together with friends tomorrow evening. (Make a double batch and tuck into jam jars to share with friends or store in your freezer!)

ACADÉMIE Wine Blend #1 hits all the right notes in this recipe, bringing out the sweet smokiness of the roasted peppers and garlic, riffing off the tangy tomato flavor and harmonizing with the richness of the olive oil – don’t be shy about pouring the remainder of your bottle into a glass or three to enjoy with whatever creative concoction your romesco sauce finds its way into!

Click here to view the recipe!

Poached salmon with an Asian-inspired dressing!

January 28th, 2010 by ACADEMIE_Kitchen_Creations No comments »

Poached SalmonClick here to view the recipe!

The holidays have passed but the friends continue to stop by… and we love a full house! I always want to feed folks but having eaten more than my fair share of cookies, fudge, and homemade German nut stollen, I really needed to come up with something delicious but easy on the ol’ waistline. ;-)

My solution — heart healthy poached salmon with an Asian-inspired dressing! Ready in 30 minutes, plus and hour or two (or overnight if need be) in the fridge for chilling, this healthy, Omega 3 packed meal will get your new year off to a great start. Look for wild Alaskan salmon and avoid the farm raised stuff — did you know that Trader Joe’s sells it frozen for just $7.99 a pound?

Wishing you a happy, healthy 2010!

Click here to view the recipe!

Danville and Napa customers: it’s now easier to try our wines!

January 22nd, 2010 by No comments »

We’re excited to announce our two newest retailers!

In Napa, California…


View Larger Map

And in the East Bay…


View Larger Map

Our new TV ad!

January 11th, 2010 by caseyc No comments »

Don’t miss our new TV ad, playing in zip codes around our retailers!

We hope you like it!

Wine & Cheese Pairings

January 8th, 2010 by caseyc No comments »

Sunshine Foods CheesesIMG_1684IMG_1686

One of the great parts of my job is getting out and meeting the employees of the stores that sell our wines. It’s always great to see people who enjoy what they do so thoroughly! Smaller chains, especially – you find a passion with employees that you rarely find at your huge chain grocery stores.

And Sunshine Foods in St. Helena is no exception – everyone seems genuinely excited about helping people and selling quality products.

So, as a part of my Store Education Program, I took some wine to Sunshine Foods to have employees taste the blends, get their feedback and input, and explain the concept behind the product and brand. I was excited to learn that many of the employees had already actually used the product in their own recipes and loved it! One lady reported that our Blend #3 made her beef stew “spectacular!”.

Humbolt FogWhen I met up with the staff in the Cheese Department (and Sunshine Foods does indeed have an impressive cheese selection), not only were the wines a big hit – I was told that they would pair really well with the cheeses Sunshine Foods offers.

“What a great blog post!”, I thought. I asked for more info and learned *lots* about cheese flavors and how they work with different wine styles.

I consolidated this info and I hereby present to you: Cheese pairing guidelines for each of our four blends!


Blend #1: Blend of Pinot Noir

“The earthiness of this wine will go really well with washed rind cheeses or stinky cheeses. Langres, Champagne – which isn’t too stinky would go great with this wine. Would also work really well with the earthiness of a good Brie.”

Blend #2: Blend of Sauvignon Blanc

“Very nice with goat cheeses, as their acidity will balance well with the acidity of the wine (Sauvignon Blanc usually has a higher acidity). Soft cheeses will also go well with this, for the opposite reason: They actually cut the acidity of the wine and bring it into balance. Think triple cremes, or Humbolt Fog. Nutty, buttery and rich cheeses would also go well…Aged Gouda, for example.”
Parmigiano
Blend #3: Blend of Zinfandel

“The fruitiness of this wine will go really well with harder cheeses like Parmigiano. Other cheeses that would go well: Pecorino, Piave, and Montaggio. Anything dry and nutty.”

Blend #4: Blend of Viognier

“Brie style cheeses will go well with the fruity notes of this wine because of Brie’s mushroomy qualities; think Brie de Nagiais. The washed rind flavors would go well with this flavor profile because of its fuller flavors.”

Learn more about our wines!

What are cooking wines?

December 21st, 2009 by ACADEMIE_Kitchen_Creations No comments »

open_bottlesThere are several types of “cooking wines” available on the market today. I thought it would be interesting to go through each with a little bit of a flavor description. The last section is a review of our wines, ACADÉMIE: Quality Wines For Cooking. I discuss the qualities of our wines and why I believe they are such a better option for cooking (and drinkinga glass while you cook).

Round 1: Traditional Cooking Wines

The first class is traditional “cooking wine”. These are low-quality wines with salt added. Cooking wine manufacturers do this so that they don’t have to deal with the regulation and taxes that go with selling real wine.

There are only a few brands available in the US and we tasted one of the major ones – but they are all pretty much the same.

Tasting notes:

The flavor is pretty bad. It tastes a bit like the San Francisco bay smells at low tide – a very briny sea-creature-like funk that assaults your palate as you take a sip. I actually get no wine flavors in the flavor profile for the white wine. Just salt. And the red wine doesn’t taste much different from the white wine – except for slight hints of wine poking through.

Thoughts:

Wow…I really wouldn’t cook with this stuff. Unless, of course, your recipe calls for “Sea creature funk”. This is how the term “cooking wine” became a bad thing and it really is a shame. Wine is an ingredient and we want to cook with quality ingredients. I encourage you to get a bottle of this stuff and try it. People actually buy this stuff??


Round 2: Winesyouwouldneverdrink Cooking Wines

These are all those wines you never really drink but loads of recipes say you should cook with them. By this I mean wines like Sherry, Cream Sherry, Dry Sherry, Madiera, and Marsala. They usually live on the lower shelf in the wine section of your supermarket.

So what do these wines actually taste like? Let’s find out!

Tasting Notes:

Madiera – Distinct green apple notes, sweet and cidery. Medium body. No acidity. No aftertaste (amazing how it just kind of drops off!).

Marsala – Super thick and viscous. Smells like cough syrup and alcohol. In flavor, I get red apple with a cloying sweetness. I also get a bit of the medicinal cough syrup quality in the aftertaste. Wow…I can’t imagine how this would be if you boiled it and reduced it!

Dry Sherry – Nutty notes but otherwise thin and bland. Very watered down tasting.

Cream Sherry – Lots of sweetness with hints of cherries. Not much else.

Thoughts:

You aren’t adding much to your food that you can’t get from adding 1) Apple juice, 2) cane sugar, 3) cough syrup, 4) peanut oil to your food.

You aren’t adding any flavors related to quality wine when you add these “wines”. Seriously. Buy a few of these wines and pour yourself a glass. What are they adding to your meal? Cooking with wine should add complexity to your meal. Do these do that?

Round 3: “Off the shelf” wines

I’m not going to go into too much depth on this because it would fill a book. But in general, this is tough work. If you don’t know all about what each varietal of wine has to offer, you’re going to have a tough time figuring out what each wine will add to your cooking.

Even more difficult is knowing how those flavors will change once you cook with them. As you cook, you “reduce” wine and boil off the alcohol – and this causes the flavors to concentrate and change.

People often say that you should cook with a wine you would drink.

But there are three problems with this:

1) Sometimes we like wines that are fairly mild. Take a Chardonnay, for example. It’s not offering too much in the way of flavor aside from perhaps a slight buttery quality. Well…you might as well just cook with butter!

2) Some of the wines we like to drink most, like those huge Cabs with the very pronounced oak and tannins, can actually throw a meal out of balance. The flavors become more pronounced as you cook, and this might be too much for your meal or throw the flavors out of balance.

3) Each wine is different – even if it is the same varietal. The same varietal of wine can vary dramatically depending on the winery. So you can’t just go with “a Sauvignon Blanc” and expect to get the same flavors when you go to cook the meal again with another Sauvignon Blanc. Factors like acidity, aromatics, residual sweetness, etc…all impact the flavors and make each wine different.

Conclusion:

Cooking with “off the shelf” wine is hard work!

Round 4: ACADÉMIE: Quality Wines For Cooking

Full disclosure: I may be a bit biased when I compare our wines to others. I started ACADÉMIE because I was frustrated at the lack of *easy* options for those of us who want to cook with a good wine. So I’m just going to share with you how each wine behaves when you cook with it. We do tastings with our wines at events and people get very excited about the flavors. A blog post can partly convey the idea, but it’s best to actually taste them in person. I encourage you to find out when our next tasting is and come see for yourself.

academiecloseupBlend #1: Red Sauces & Meat Dishes (dry red wine): This guy has Pinot Noir as a large component of the blend. With Pinots you get lots of earthy, rustic notes (think truffle, mushroom, black olive). There is also a nice French oak component to the flavor profile that comes through nicely. In the background you’ll get a little bit of red fruit that shines through – think cherries or maybe some strawberries. The aroma kicks off watermelon juice notes and oak with all that other Pinot goodness in there too.

These rustic components concentrate as you cook and become more amplified. Great in anything where you want to emphasize these qualities – steak, red sauces of all sorts, get creative and add it into a dish you like with these components. Or check out the recipe section of our website – www.academiewines.com.

Blend #2: Seafood, Poultry, Pork (dry white wine): This wine is very nice, with lots of lemon/lime and lemongrass qualities. Very dry with a super bright and clean acidity and just a tad of residual sweetness. Although you can’t taste it because everything is in balance, the alcohol is a little higher to act as a tenderizing effect on the meats you may marinate in this wine. The flavor profile is in the Sauvignon Blanc / Pinot Grigio direction – very crisp with a little bit of green apple coming through in the flavor as well.

As you cook with this wine and reduce it, the flavors become more concentrated. The lemon/lime notes get stronger and more tart. A reduction with this wine breathes life into your seafood or any white meat that could use a little brightness. Veal works well with this blend too.

Blend #3: Beef & Poultry Marinades (dry red wine): Ahhh yes, strawberry jam notes with nice sweetness coming through along with a subtle background of acidity and brightness. This is another red wine (Zin is a main component), but is completely different from our Blend #1. Use this in beef and poultry marinades, or anything where you want to emphasize or complement these jammy fruit notes. It works nicely with chicken dishes – I especially think garlic or paprika work really well with it.

Blend #4: Game Bird, Fish & Lamb (dry white wine): Woa, woa, woa! Huge aromatics in this guy. Think white peach, pear, apricot – all naturally forming from the wine itself. People actually ask me if we’ve added flavorings to this wine because it is so aromatic! (which of course we don’t). Very nice light sweetness without being too much or cloying, nice brightness, fantastic aromatics. When you cook with this, you create a sauce that brings an amazing palate of flavors as it concentrates. Everything gets stronger and the aromatics become explosive. Think salmon fillet, lamb (if you want that sweet aromatic dimension instead of a red wine dimension) and game. Or, of course, pour yourself a glass. It’s very nice!

Conclusion:

We source our wines from throughout California’s premier wine regions and blend them according to profiles we’ve developed with gourmet chefs. So it’s no wonder that they do so nicely in different types of cooking.

And it’s important to us that our wines taste great, too. They may not be the prototypical varietal blend of any particular style – and to us this isn’t important. What matters are the flavors in the bottle. What qualities will this wine lend to your cooking?

We believe that it’s time to get away from thinking of “cooking wine” as something that is bad. We all spend so much time crafting our family meals from quality ingredients – why would we use anything less than a wine that will make our food taste better?

Help us in our battle! Start cooking with quality wine today!

Health Benefits of Cooking With Wine

December 18th, 2009 by ACADEMIE_Kitchen_Creations No comments »

woman_cooking_wine_webWe’ve all heard various studies announce the health benefits of wine from time to time. It’s hard to keep track of these claims because there are so many – and oftentimes they even contradict each other.

To make it easy, I’d like to outline in a quick post a few of the basic health benefits of wine that have been proven in study after study.

First off, the health benefits of wine come from two aspects of wine: the grape part and the alcohol part.

Let’s explore the alcohol part first:

Although there are benefits associated with alcohol, there are also health risks. We all know that anything consumed in excess can lead to health problems. Moderate consumption of alcohol has been linked to a reduction in the rate of coronary heart disease and also a lower instance of all-cause mortality. But we also know that alcohol has lots of calories and can lead to obesity and liver problems.

But when you cook with wine, you boil off most of the alcohol so these benefits become marginal (as does the calorie content).

And that brings us to the benefits of the wine itself:

Women wine drinkers have fewer kidney stones

Studies have shown that wine won out in a study of the effects of 17 different beverages in reducing kidney stones. Wine’s effect was a 39% reduction – the highest of all beverages tested. Because this comparison was done with non-alcoholic beverages (tea, coffee, etc…) which also conferred benefits, we can probably assume that these benefits would extend to cooking with wine too.

Health benefits of wine phenolics

In addition to alcohol, wine has compounds called phenolics which confer flavor and health benefits. Studies have shown that wine phenolics can lead to a reduction in the “risk of dying from cardiovascular and cerebrovascular disease”. Over three dozen studies have shown this effect. So in addition to making wine taste good, these compounds are also good for your body!

Wine can reduce risk of upper digestive tract and prostate cancer

We’ve all probably heard the buzz about compounds such as resveratrol. Although heavy drinkers reported an increase in the risk of cancer, moderate drinkers showed a slight decrease in the risk for digestive tract cancers. It is believed that the compounds in wine are able to counter the negative effects of alcohol for moderate drinkers. But when you cook with wine, you don’t have any alcohol and so the benefits of these compounds can come out in full force.

In addition, studies have shown that countries that on average consume lots of polyphenol-containing foods and beverages (like wine) report a lower-risk of prostate cancer. The jury is still out as to the cause of this, but more studies are currently in the works.

No alcohol in red wine can be good for the heart

A study at UC Davis found that people who drank alcohol-free wine showed an increase in (+)-catechin in their blood. Catechin is the compound associated with heart benefits after consumption.  Because the alcohol evaporates from wine as you cook with it, you may be left with the benefits of catechin in your meal.

A study in the UK found that compounds in red wine called polyphenols (derived from grape skins) can lead to a decrease in the production of a protein which can cause blood vessels to constrict resulting in a decrease of oxygen flow to the heart.

Conclusion:

There is fairly conclusive evidence that wine consumption can lead to many health benefits. There have been no studies about cooking with wine, but we can make some logical assumptions that because only alcohol and water evaporate when cooking, you’re left with the essence of the wine itself; namely polyphenols and anti-oxidants.

The best thing though is that cooking with wine is a great way to add a unique flavor to your cooking. Health benefits aside, food tastes great with it – and if anything else, it’s healthy for the soul!

Sources:

http://www.beekmanwine.com/prevtopab.htm
http://nutrition.about.com/od/askyournutritionist/f/redorwhite.htm?p=1
http://www.healthcastle.com/redwine0heart.shtml