MARINATING WITH WINE

One of the main benefits of marinating with wine is infusing flavour into whatever you’re preparing. The acidity works as a tenderizer to break down meat tissue and soften proteins, creating a more succulent product.

Marinades typically consist of an acid (wine, citrus juice or vinegar and oil), in addition to whatever complementary flavours you like (such as herbs, spices, maple syrup, soy sauce or sesame oil). A handful of herbs, a splash of wine and some olive oil give you an all-purpose marinade that’s great for beef, pork and poultry.

One thing to consider when making a marinade is what colour of wine to use. For darker meats like beef and lamb, red wine complements their flavour. However, white wine is the way to go with lighter-coloured proteins like fish, poultry and tofu, as well as vegetables.