Wine can be used to marinate food in place of another liquid such as water, or it can be heated until it is a reduction. First, decide what you want to cook. This allows you to match the wine to your dish.
White wine is the right choice for chicken, turkey, seafood and vegetables. It also tastes good in sauces that feature herbs, lemon or cream. Red wine is best for beef, duck, lamb and bison, as well as the sauces that complement them. Reds or whites work for vegetarian foods like tofu and tempeh and for neutral vegetables and grains, such as mushrooms and quinoa. Dessert wines are best for sweet concoctions, including fruit dishes, custards, cakes and puddings. Avoid cooking wines with a high amount of salt and other additives that can negatively impact flavor.