It should be a subtle and mysterious flavor that simply makes one want more of whatever dish it compliments. Start by adding 1 to 2 tablespoons, cook the dish for a few minutes, taste for flavor, and adjust if necessary. In general, use dry, white wines for delicate seafood and poultry dishes. Full-bodied red wines are better partnered with hearty meat dishes, stews and dark sauces. A dash of Sauterne will improve the flavor of gravy for roast poultry, while a dash of Burgundy or Chianti adds depth to a rich gravy for duckling or goose.
Red wines add that extra flavor to beef dishes, too.
Stir in Chianti or Zinfandel to gravy for roast beef, or add Chianti or Burgundy to barbecue sauce for serving with broiled or grilled beef steaks and hamburgers. If you're serving an expensive bottle of Cabernet or Bordeaux with dinner, there's no need to cook with the same wine. Instead, choose a less expensive wine with compatible qualities. Therefore, they have very strong flavors, so caution is the byword when adding them to food. When preparing slow-cooking dishes like stew, add a splash of wine 20 minutes before the cooking time is finished.