Cooking with Wine (As seen in Season's Magazine)

I was asked to contribute an article and recipe to Season's Magazine.  Here it is!  I am excited to share with you.  Enjoy

Julia Child once said, “I enjoy cooking with wine, sometimes I even put it in the food,” a sentiment shared by Connecticut cookbook author Cindy Barbieri. Head over to Cindy's Table, where wine is celebrated by the glass and in a trio of easy, aromatic dishes perfect for winter celebrations.


Remember the bottles of Chianti wrapped in straw? My grandmother always had one on the kitchen counter and another on the dinner table. She always told me to cook with wine you want to drink. I love doing just that, especially in winter.

We Italians love our red wine. If you have been a dinner guest at my house, you were offered a glass of wine upon entering my kitchen. I was likely enjoying a glass and pouring a little or a lot into the dish I was making. It’s all part of the wonderful experience of entertaining.

My husband and I entertain often, and we always start with the wine we will be serving our guests. After that decision is made I find recipes that will go great with the wine selections. When it’s cold out, cooking in my Dutch oven is a tradition. The feast cooks low and slow all day, and a rich, aromatic scent fills the house.

I love bold flavors in my dishes. Since there is always an open bottle of red wine in my house, many of my recipes use cabernet sauvignon, merlot or pinot noir. When a recipe calls for white, I always go for a bottle of sauvignon blanc, a dry wine with a light, fresh herbal taste.

Perhaps you have heard never to cook with wine you would not drink. That’s because if you don’t like the flavor from your glass, you won’t like the flavor in your dish. Follow these two rules: 1) Do not use cooking wines from the grocery store. They are made from poor quality wine mixed with other flavors that will not make your dish taste better. 2) If you’re in a jam and do not have wine on hand, substitute stock.

I love to spend time with my family and friends. Therefore, I favor simple one-pot dishes that I can fix and forget. These three Italian recipes are perfect for the holiday season. Thanks to ShopRite of East Hartford for providing the ingredients for the dishes you’ll learn to make on the next few pages.

For beef, pork shoulder, osso buco, short ribs and other braising beef, use a red wine such as a cabernet sauvignon or merlot for a deeper flavor.

For a red sauce, a young red wine such as a light pinot noir, Chianti or a sangiovese would be perfect.

When preparing seafood, poultry or pork, use a dry white wine, such as chardonnay, during the cooking process or while preparing a sauce or gravy. When deglazing a pan, add a little white wine at a time, or the wine might overpower the dish.

Here are the recipes!

Pot Roast with Mushrooms in a Wine Sauce served over Celery Root Puree

Roasted Chicken in a Wine Sauce with Root Vegetables

Pots De Crème with Red Wine Cherries