The basic question is why cook with wine at all. And the answer is that alcohol of any kind releases flavours that you wouldn't otherwise taste. Take broccoli.for example - eat it raw and it "tastes fine." Steam it and you will taste flavours you didn't notice before. Fry it and still other flavours are revealed. Add some wine - either when simmering or when stir-frying - "and it will open up flavours that are not available otherwise. Even though you don't taste the wine, it makes a difference.
Other alcohol-based beverages, from beer to vodka, find their way into recipes. But wine, with its food-friendly flavours, is the one that chefs most often rely on as an ingredient.
Super Fast Wine Cooking Tips
An easy warm-weather recipe is to simply pour a dessert wine, such as sweet Muscat or Sauternes, over fresh fruit, perhaps a mix of peaches, plums and berries; the wine adds complexity to the fruit.
You can also use wine to replace all or part of the vinegar in a salad dressing. It’s a gentler acid and makes a less sour dressing.
You can add dry white wine to a broth used for boiling shrimp or mix wine in the water when boiling artichokes.
Red wine makes a really quick sauce for pan-seared steak. Once the steak is cooked and set aside, shallots are browned quickly in the pan. Then some Cabernet Sauvignon - perhaps a cup - is added to the pan and simmered briefly. Blue cheese crumbles and some chopped parsley or rosemary are added to finish it up.
Images Courtesy of www.flickr.com