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Which wine do you use for the sauce?
The basic rule is: the better the wine, the better the sauce afterwards. The basis for the sauce should be as good as possible - especially if the other ingredients are also of high quality. It is therefore advisable to use a rather strong, aromatic wine for the sauce, which gives the dish additional substance and flavour.
The choice of wine depends entirely and exclusively on the recipe. Ideally, the same wine should be used for the sauce as the one you will later drink at the table with the dish in question (provided that the price is reasonable). Since most people who cook with wine have the experience of drinking a glass of it during the preparation and serving of the food, it can be said that this is a golden rule: For cooking, one should take a wine that first of all goes well with the meal and secondly one should drink it solo - during cooking and/or after the meal - with pleasure. In this respect, it should be five to twelve euros per bottle.