Wine in the kitchen, a history that goes back to antiquity. They participate in the development of many traditional and regional recipes.
Wine has three main uses in the kitchen as a marinade ingredient, as a cooking liquid, and as a flavouring in a finished dish. His main function is to intensify, enhance, and accent the flavour and aroma of food.
White cooking wines are really versatile; they are best used for risotto, soups, cream sauces or to reveal shellfish and fish or to deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or mushrooms. Red cooking wines are best used for sauces or with slow-cooking stews.
Our cooking wines contain 1.2% alcohol level & sulphites, thus making them a duty/vat free condiment.
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