Lemon Garlic Wine Marinade
2/3- cup Dry White Wine
(Rustic Acres - Dry Whites like our Pinot Grigio or Seyval)
1/4 -cup fresh lemon juice
1/3 -cup extra virgin olive oil
3 -medium cloves garlic, smashed
2 -Tablespoons minced, or 1 1/2 dried herb of choice
grated rind of 1 lemon
Combine all ingredients in a small bowl. Pour over fish or poultry in a shallow glass dish or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.
Gary's Plum Wine Martini
2 Parts Plum Wine (Rustic Acres)
1 Part Vodka (your choice of brand)
Roses brand Lime Juice to taste
Pour over ice
And the last but most important thing to add is...
A CHAIR WITH ARMS !!!
* Marinades *
Actual Consumption of Alcohol
The amount of alcohol that remains in your dish is dependent on the manner and length of preparation. Typically, the alcohol in the wine evaporates while cooking the flavor remains. The following table of alcohol remaining after food preparation is from the Agricultural Research of the USDA (1989).
100% / Immediate Consumption
70%/ Overnight Storage
85% / Boiling liquid, remove from heat
Dishes that have been baked or simmered:
40%/ After 15 minutes
35%/ After 30 minutes
25%/ After 1 hour
20%/ After 1.5 hours
10%/ After 2 hours
5%/ After 2.5 hours
Wine Reduction for Pan Sauces
1/2 to 3/4 cup raw wine= 2 Tablespoons of wine reduction
For ultimate flavor, wine should be reduced slowly over low heat. This method takes more time and effort, but will achieve a superior sauce because the flavor compounds present in the wine are better preserved.
Rustic Acres Pool Side Punch
1- Bottle of Niagara White Wine
1- Can (6oz) Pineapple Juice frozen concentrate
1-Can (6oz) lemonade frozen concentrate
1 1/2 Cups Water
1- Quart Club Soda or some clear pop (Sprite)
Mix into large punch bowl.
Garnish with thinly sliced lemon, seasonal fruit slices. Pour into your favorite glass on ice if you prefer.
Wine Punch Cocktail
1-Bottle Red Wine ( Rustic Acres Sunset Red)
1- Sliced Lemons
3- Sliced Oranges
1- Cup orange juice
1- Cup pineapple juice
Combine all ingredients and pour over ice...
Yum Yum. Enjoy
* Wine Punch /Drink Recipes *
Using Wine in Cooking
Wine has three main uses in the kitchen - as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. The function of wine in cooking is to intensify, enhance and accent the flavor and aroma of food - not to mask the flavor of what you are cooking but to fortify it. As with any seasoning used in cooking, care should be taken in the amount of wine used - too little is inconsequential and too much will be overpowering. Neither extreme is desirable. A small quantity of wine will enhance the flavor or the dish.
The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. Boiling down wine concentrates the flavor, including acidity and sweetness. Be careful not to use too much wine as the flavor could overpower your dish.
For best results, wine should not be added to a dish just before serving. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality. It should simmer with the food or in the sauce while it is being cooked; as the wine cooks, it reduces and becomes an extract which flavors. Wine added too late in the preparation will give a harsh quality to the dish. A wine needs time to impart its flavor in your dish. Wait 10 minutes or more to taste before added more wine.
Remember that wine does not belong in every dish. More than one wine-based sauce in a single meal can be monotonous. Use wine in cooking only when it has something to contribute to the finished dish.
*** When wine is heated, the alcoholic content as well as sulfites disappears, leaving only the essence imparting a subtle flavor. ***
Wine selection when cooking:
The first and most important rule:
Use only wines in your cooking that you would drink.
Never, ever use any wine that you WOULD NOT DRINK !
If you do not like the taste of wine, You will not like the dish you choose to use it in.
A good quality wine, that you enjoy is your best choice.
"Cooking with wine can be a pleasure and an enhancement to good food and a fine meal!"
Recipes and more...
"Wine made with Character "
Gary Matson - Chief Vintner
Creating fine wines since 2004
Light Red Wine Marinade- Fat Free
2/3 Cup light - bodied fruity red wine
(Rustic Acres - Semi-Reds like our Fredonia or Fox Red)
1/3 Cup chicken broth
2-Tablespoons fresh lime juice
2-Green Onions, sliced thin
2-Tablespoons minced fresh or 1 1/2 tsp. crushed, dried herb of choice. Combine all ingredients in small bowl. Pour over meat, skinless chicken breasts or hearty fish steaks in shallow glass dish or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.
Red Wine Mustard Marinade
3/4 Cup dry red wine
(Rustic Acres - Dry reds like our Cabernet Sauvignon)
1/4 Cup extra virgin olive oil
1-Tablespoon Dijon mustard
2-medium cloves of garlic, smashed
1-Teaspoon minced fresh, 3/4 tsp. dried herb of choice.
Freshly ground black pepper to taste.
Combine wine with remaining ingredients in small saucepan. Bring to boil, stirring occasionally. Cool before using. Pour over meat in shallow dish/or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.
Storage of Leftover Wine
Leftover table wine can be refrigerated and used for cooking if held for only one or two weeks. If you have at least a half a bottle of wine left over, pour it off into a clean half bottle, cork it, and store it in the refrigerator, without air space at the top, the rebottled wine will keep for a least one month.
Sulfites in Wine
All wines contain at least some small amount of sulfites. They are a natural result of the same fermentation process that turns grape juice into alcohol. Even wines that have not had any sulfites added during the winemaking process contain some amount of sulfites. Sulfur dioxide (SO2) is used by winemakers to keep freshly pressed must from spoiling. It keeps down the activities of native yeast and bacteria and preserves the freshness of the wine.
When cooking wine contains sulfites, you do not concentrate them as you would flavor, but rather they evaporate like alcohol. The sulfite goes through a conversion in the liquid of the wine to produce sulfur dioxide. This is actually the compound that prevents the oxidation. It also is a gas, and when subject to heat, it dissipates into the air. All that remains is some salts, but they are so minute in quantity that they have no effect on flavor.