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Wine has been used for many years to create marvellous sweet and savoury dishes. We show you how to use fortified wines to liven up your cuisine.
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What are fortified wines?
These are wines to which a spirit, usually grape brandy, has been added. Fortified wines were originally created to protect wines on long sea voyages. They are more stable to changing temperatures, are higher in alcohol and have a more robust flavour. Unlike wine, they keep well once opened. Most fortified wines are sweet, but there are a few dry varieties.
Cooking with
fortified wine
The same rule that applies to all wines also applies to fortified wines – only cook with wines that you would enjoy drinking. Never use a poor-quality wine because it will ruin your dish. Fortified wines are often added at the end of the cooking process so the flavours may be quite distinct, which is why it is important to use a good-quality wine.
It is not necessary to add large quantities to dishes because the flavours are strong and the alcohol will not always have time to cook away. A small quantity will be enough to enhance the flavour of the dish.
Be careful when you use fortified wines in your dishes because each one has individual tastes that range from delicate and dry, to sweet and rich. Many of them have been aged and have developed intense flavours. Always use the wine specified in the recipe.
What are they used for?
Marinating: the alcohol and acid help tenderise meat before cooking and help soften tough fibres.
Deglazing: wine can be added to
the pan after frying to form the base
of a sauce.
Flavouring: wine can be used to add a specific flavour to a marinade, sauce, stew or dessert. Fortified wines are often added at the end of the cooking period. This will add flavour without overpowering the other flavours in
the dish.
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story from Ideas |
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image by OF FLAVOUR
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