OrganicAuthority Cooking Class: Consider Wine for a Summer Sizzle

In Australia, where good food and great wine are always on the menu, it’s second nature to use quality wine in culinary pursuits. After all, who doesn’t enjoy sipping a glass of their favorite wine while adding a splash to a recipe? 

Sixth-generation family winemaker Scott McWilliam (right) offers the following tips for using wine as an ingredient in grilling marinades: 

  • The most important rule of thumb when incorporating wine into your favorite marinade recipes is to always use a wine you would drink. 
  • Incorporating wine into recipes takes the guesswork out of wine pairing. Simply serve the same wine you added to the recipe for a perfect match. 
  • To add even more intensity to your favorite grilled dish, set aside a portion of the marinade before marinating the beef, poultry or fish, and drizzle it on the dish after it’s been grilled to give a more concentrated flavor. 
  • Integrating wine into marinades enhances the flavor and intensity of the recipe, so get creative by choosing a wine that has particular flavors or notes you enjoy. 
  • When choosing a wine to splash into your marinade, use lighter wines like Chardonnay or Riesling for poultry or fish. More full-bodied wines like Cabernet Sauvignon or Shiraz work best with beef. 
  • The key to grilling is sustained heat: cooking at the right temperature for the right length of time. Since it takes time for the grill to heat up properly, don’t rush it. Pour a glass of wine, and savor the moment. 

Tune in tomorrow for McWilliam’s flavorful recipe for Blackberry Cabernet Marinated Steaks. 

Tips and photo courtesy of McWilliam’s Wine

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