How to Cook with Wine. 如何用红酒做菜。

Wine can serve as an excellent complement to a hearty meal, and it pairs well with several foods and flavors, but how about incorporating wine within the dish? When cooking with wine, wine has the ability to enhance the different components of the dish and add a punch of flavor to the dish. When cooked, the tangy, deep notes of the wine draw out the rest of the aromas in a dish.

葡萄酒可以搭配健康的佳肴，它可以有多种食物和口味，但如何在菜肴中加入葡萄酒呢？当用葡萄酒来烹饪时，葡萄酒能够使菜肴的不同成分得以释放，并为菜肴增添风味。当做菜的时候，浓郁而深沉的酒香会将菜肴中剩余的香味全部发挥出来。

Forget the cooking wines you would find on your dusty supermarket shelf. The first rule when cooking with wine is to choose one that you would drink. There is no need to choose a premium, expensive wine, however avoid using the cheapest wine. Go for a good quality bottle.

千万不要选择超市里那些所谓的专门用来烹饪的红酒。用红酒烹饪的第一原则就是要用你能够喝的红酒来做。不需要选择很高级的、很贵的红酒，但是也要避免选择那些劣质的红酒，最好用中等偏上等级的酒。

Wine can be integrated in a variety of recipes ranging from soups, marinades and brines, sauces, gravies, poaching liquid for fish to stews and meats. Wine is best when paired with other ingredients such as vegetable or chicken stock, cream, strained tomatoes to balance out the flavors in a dish.

葡萄酒可以被用于各种各样的菜谱中，从汤、腌料和卤水、酱汁、肉汁、鱼类水煮液到炖菜和肉类。葡萄酒与蔬菜或鸡汤、奶油、过滤过的西红柿可以更好的搭配，以平衡菜肴的味道。

The most versatile wines used for cooking are Pinot Grigio and Merlot. But feel free to experience with other wines. Sherry, Maderia, Marsala are fortified wines and they offer a higher alcohol content in addition to a deeper, stronger flavor. If you are using any of these fortified wines, just add a small quantity.  

最通用的烹饪葡萄酒是灰皮诺和梅洛。但也可以尝试其他葡萄酒。雪利酒，马德里亚酒，马萨拉酒都是加强型葡萄酒，它们有更高的酒精含量，味道更浓，颜色更深。如果你用这些强化型葡萄酒做菜，只要添加少量即可。

When cooking, start out with a little bit of wine, and you gradually add more. You do not want the wine to overpower cover the rest of the flavors in the dish. The best way to cook the wine is by simmering it. Allow the wine to simmer as the dish is cooking. Reduction over low heat is another desirable way to cook the wine especially if you are looking to create a sauce. It will take more time, but reduction best preserves the flavors of the wine.

烹饪的时候，先从少量的葡萄酒开始，然后逐渐增加。你绝对不希望葡萄酒盖过菜肴的其他味道。用红酒烹饪最好的方法是用文火慢炖。当在煮菜的时候，让酒慢慢煨一下。用小火加热是另一种理想的烹煮葡萄酒的方法，尤其是如果你想要制作酱汁的话。这需要更多的时间，但最好保存葡萄酒的味道。

When using wine to marinade meat, the alcohol in wine bonds with the fat and water molecules. It helps to moisten the meat and carries flavor compounds in aromatics like garlic, herbs, and seasonings into the meat resulting in an aroma of flavors.  Also, when deglazing a pan with wine, say after searing a steak go for a better-quality wine. In slow-cooked dishes like a stew, you can use an average quality wine because you will be using a larger quantity.

当用葡萄酒腌制肉类时，葡萄酒中的酒精与脂肪和水分子结合。它有助于将肉滋润，并携带香料化合物，如大蒜，草药和调味料进入肉中并产生香味。此外，选择质量更好的葡萄酒给平底锅上釉，比如烤熟牛排后。在炖菜这样的慢炖菜中，你可以用一般质量的葡萄酒，因为你会用较多的葡萄酒。

When the wine is heated, the alcohol and sulfites will evaporate, but in the process, cooking the wine enriches its flavors. Wine helps to intensify the flavors in the ultimate dish, so next time you are cooking, add some wine to draw out the aroma of the other ingredients. You can experiment with marinades, dressings, sauces, and even when baking dishes. And remember, a little bit goes a long way.

当葡萄酒被加热时，酒精和亚硫酸盐会蒸发，但在这个过程中，烹饪葡萄酒会使其口味丰富。葡萄酒有助于加强菜肴的最终味道，所以下次当你做饭的时候，加一些葡萄酒来提取其他成分的香味。你可以在腌料、调味料、酱汁，甚至在烤菜的时候进行尝试。记住，过程很漫长，要一点点来。