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
