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Old 08-07-2007, 10:50 AM   #11
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Originally Posted by gourmande
When I use wine in tomato based sauces (or any sauce for that matter), it's usually my first layer of liquid. I use it to deglaze my pan, then I let it cook down and reduce by whatever amount is needed. After that I'll add the other liquids: stock, tomatoes etc.
Ditto. I find it doesn't fight with whats in your glass that way.

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Old 08-07-2007, 10:52 AM   #12
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One of the points of cooking with alcohol is that it brings out flavor componenets that are not water or oil soluable. In other words, alcohol releases flavors in food that would otherwise be hidden.

This is especially true with tomatoes.

You don't want to evaporate too much of the alcohol out of the wine before you allow it to do its magic on the tomatoes.

This is why so many recipes direct you to add the tomatoes to the pot first, then add the wine and let them cook together. Once the flavor components are dissolved into the sauce, it's fine to evaporate off most of the alcohol (it's impossible to get rid of all of it).

Less is not more. More is more and more is fabulous.
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Old 08-07-2007, 01:50 PM   #13
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I heard in a recipes chat on another site that using a sherry will give the tangy sweetness to some sauces.... i tend to make a spicy arrabiatta sauce so it'll be interesting to try that out
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Old 08-07-2007, 04:22 PM   #14
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I always put a half cup of Chianti in my lasagne sauce. I can't drink red wine (gives me a headache), so DH finishes it off for me :-)

Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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