The flavor of wine dissipates during prolonged cooking periods, and the final addition will give it more balance. Poaching fish in white wine gives it a delicious flavor. Wine makes a great marinade. Combine it with other marinade ingredients, add the meat or poultry to be marinated, then cover and refrigerate overnight. Use wine mixed with a little oil or melted butter to baste meat and poultry.
Wine is great for deglazing a pan.
After cooking for a few minutes, this rich liquid can be drizzled over the cooked food, or used as a base for a sauce. If you have a little wine left after dinner, re-cork and refrigerate it and use it the next day as part of a marinade. Serve before a meal or as a cocktail. Dry Sherry, Vermouth and flavored wines. Appetizer Wines range from dry to sweet.