The Art of cooking with wine./El arte de cocinar con vino.

You don't have to be a master chef to cook with wine. NO TIENE QUE SER UN CHEF PROFECIONAL PARA COCINAR CON VINO. It's easy and the results are delicious. ES FACIL Y LOS RESULTADOS SON DELICIOSOS. When the wine is heated, the alcohol evaporates but the flavor lingers, so the whole family, even the children, can enjoy wine-seasoned dishes. CUANDO EL VINO SE CALIENTA, EL ALCOHOL SE EVAPORA PERO EL SABOR PERMANECE, POR LO TANTO TODA LA FAMILIA, HASTA LOS NIÑOS, PUEDEN DISFRUTAR DE PLATILLOS SASONADOS CON VINO. Which tipe to use? = ¿QUE CLASE SE PUEDE USAR? Wines range in flavor from very dry (not sweet) to sweet. LOS VINOS VARIAN EN SABOR DESDE MUY SECO (NO DULCE) A DULCE. Many recipes call for a particular wine - dry sherry - Burgundy. (French) MUCHAS RECETAS REQUIEREN UN VINO EN PARTICULAR - UN JEREZ SECO - VINO DE BORGOÑA. but you can substitue wines similar in flavor. PERO TU PUEDES SUBSITUIR LOS VINOS SIMILARES EN SABOR. The taste will be slightly different but equally delicious. EL SABOR VA A SER LIGERAMENTE DIFERENTE PERO SERA IGUAL DE DELICIOSO. For example, instead od Sherry, try Marsala. For sauterne, substitute Semillon Catawba. Use chardonnay, Chenin Blacor Pinot Blanc instead of Chablis; Rieslin, Sylvaner or Tramine in place of Rhine wine. Ruby Cabernet or Zinfandel are good substitutes for Claret. Instead of Burgundy, try Gamay or Chianti. Cooking Wines / VINOS PARA COCINAR Cooking wines are specially SALTED and SEASONED for use in food, so you CAN'T drink them. Taste experts have found that dishes prepared with inexpensive cooking wines were just as good as those prepared with more costly beverage wines. Storing Open wines. Always pour table wines into smaller containers (air makes them deteriorate); close tightly, and refrigerate; Use within a week. Appetizer and dessert wines, because of higher alcoholic content, will keep this way a month or more. Cooking wines keep well without refrigeration. Spanish / English = VOCABULARY = EL VINO / The wine el vaso de vino = wineglass el vino aguado = adulterated wine el vino blanco = white wine el vino borgoñón = Burgundy el vino casero = house wine el vino de frutas = fruit wine el vino de jerez = sherry el vino de mesa = table wine el vino de misa = altar wine el vino de misa = sacramental wine el vino de Oporto = port (wine) el vino del Mosela = Moselle (wine) el vino del Rin = hock (wine) el vino del Rin = Rhine wine el vino destapado = wine by the glass el vino destapado = wine served by the glass el vino espumoso = sparkling wine el vino tinto = red wine el vino tinto de Burdeos = claret (wine) Recipe Tips. FISH = Add white table wine, such as Rhine wine, to melted butter; pour over fish before baking or broiling. Poach fish, shrimp, scallops with Sherry added to the cooking liquid. POULTRY = Just a touch of Sauterne improves the flavor of gravy or sauce for roast turkey, chicken, Rock Cornish hens. Add Burgundy or Chianti to gravy for duckling, or goose. MEAT = Stir Chianti or Zinfandel into pan juices for roast beef AU JUS. Add Chianti or Burgundy to barbecue sauce for beef steaks, hamburgers, meat spaghetti sauce. Use Chablis in sauce for sauteed veal; Burgundy, for veal Parmigiana. Marinate lamb cubes for Shish kebabs in red cooking wine before broiling. STEWS = To step up the flavor of braised-beef dishes like beef stew, allow 1/4 cup Burgundy for each pound of meat, as part of cooking liquid. SOUPS = For each cup of soup, add a tablespoon of wine. Try Sherry in consomme, chicken or vegetable soups; Burgundy or Claret in minestrone; Chablis in onion soup.