Cooking wine

Cooking wine is a liquid ingredient made from the fermentation of grapes, specifically designed for culinary use. Unlike table wine, cooking wine usually has a lower alcohol content and, in some cases, contains additives to prolong its shelf life and make it more affordable. It is widely used in gastronomy to add flavor, aroma, and texture to a variety of dishes, from sauces and stews to marinades and braises.

Cooking wine has its origins in European tradition, especially in countries with a rich winemaking culture like France, Italy, and Spain, where wine is a fundamental part of preparing many classic recipes. However, its use has spread throughout the world, and it is a basic ingredient in various international cuisines.

Regarding its properties, cooking wine adds acidity, which helps balance flavors, breaks down proteins to make meats more tender, and enhances complex aromas in dishes. Furthermore, during cooking, most of the alcohol evaporates, leaving only the characteristic flavor of the wine.

Depending on the region in Latin America, cooking wine may have different names or presentations, although the term is quite common. Some synonyms or similar ways to refer to this ingredient are wine for cooking, table wine for cooking, or simply wine when its culinary use is specified.