Why do some recipes say to add red wine to the recipe?

What is the point?


I know once you cook the alcohol, the alcohol evaporates, so then whats the point?Why do some recipes say to add red wine to the recipe?
the point is for flavour. it tastes so yummy. try it! :) any wine will do really, it will add flavour no matter what brand wine. good luck!Why do some recipes say to add red wine to the recipe?
Wine adds one and possibly two things to any recipe


The first one is that it adds acid. Wine is acidic with a pH of about 4.5. One of the things that acids do is that they act like solvents to help release the other flavors of the food


The second one is a flavor component which is especially true in red wines.


Some white wines like the real white Burgundy's [ 100% Chardonnay ] have an almost zero flavor component which can be a good thing if you're poaching a filet of sole in it and you wouldn't want the'; drinking trees '; aspect of a California Chardonnay to trash the delicate flavor of the fish


As far as quality standards for cooking goes ; just cook it until you can't test the alcohol


As far as what wine to use goes ,Wines that are blended work better than wines that are one type of grape do and big reds like Cabernet's sauvignons and Zinfandel's tend to get ';jammy '; when reduced


Suggestion: Something readily available


A Guigal Cotes du Rhone or any other red Cotes du Rhone at the $ 12.00-$15.00 price point


The'; Villages ';designation is a bump up in quality


http://en.wikipedia.org/wiki/C%C3%B4tes_鈥?/a>
The alcohol evaporates, but the flavor doesn't. Red wine can enhance tomato-based sauces, making them richer and fuller; and the slight sugar in them adds a necessary sweetness to the acidity in tomatoes. Also, alcohol is an extremely good meat tenderizer; so alot of marinades call for beer, wine or brandy
Red wine is more than just alcohol... Red wines adds extra flavors to the food.





It's like the difference between using broth instead of water.
Have you ever cooked anything using red wine?


Oh my.... it makes such a delicious difference. It adds body and fullness and richness.
it also masks the disgusting flavour of the badly prepared meal
sal always beats me to it.


Flavour! Flavour!! Flavour!!!
when your italian you especially like to add red wine to special sauces because it adds flavor
the flavour is gorgeous, especially with tomatoes and beef
It adds flavour and fullness to the sauce.