Wine sauce is a

culinary Culinary arts are the cuisine arts of outline of food preparation, food preparation, cooking and food presentation, presentation of food, usually in the form of meals. People working in this field – especially in establishments such as res ...

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...

prepared with

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including

red wine Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grap ...

white wine White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, ...

and

port wine Port wine (also known as vinho do Porto, , or simply port) is a Portuguese fortified wine produced in the Douro Valley of northern Portugal. It is typically a sweet red wine, often served with dessert, although it also comes in dry, semi- ...

. Some versions are prepared using a reduction. Several types of wine sauces exist, and it is used in many dishes, including those prepared with seafood, poultry and beef. Wine sauces are associated with

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

Ingredients and preparation

Wine is a primary ingredient in wine sauce. Wine sauce may be prepared using various wines, such as

Burgundy wine Burgundy wine ( or ') is made in the Burgundy region of eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône. The most famous wines produced here, and those commonly referred to as "Burgundies," are dry red wi ...

s, and

s, among others. Ingredients in addition to wine may include

stock In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...

, mushrooms, butter or shrimp butter, tarragon vinegar,

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...

chervil Chervil (; ''Anthriscus cerefolium''), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volat ...

tarragon Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. ...

, spices, onion, garlic and others. Some wine sauces are prepared using a reduction, which may intensify their flavor or make the flavor sharper. Reduced wine may be used to prepare thicker wine sauces, while those lacking a reduction are generally thin. Some wine sauces are creamy, prepared with the addition of cream or milk. Fish velouté is a French velouté sauce base from which several types of sauces can be prepared, including wine sauce. White wine sauce and champagne sauce are the most common sauces prepared from a fish velouté base.

Varieties

Several types of wine sauces exist using wine as a primary ingredient.

Sauce poivrade Sauce poivrade, sometimes called sauce au poivre, is a peppery sauce in French cuisine. It is made of a cooked mirepoix thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with black pepper. More traditional v ...

is a wine sauce in

that is prepared with

mirepoix A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dark ...

thickened with flour and moistened with wine and a little vinegar, then heavily seasoned with

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

.André L. Simon, ''A concise encyclopedia of gastronomy'', 1952, p. 39 Sauce bourguignonne is a French sauce with a base of red wine with onions or shallots.

Bordelaise sauce Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. ''Sauce marchand de vin'' ("wine-merch ...

is a classic French sauce prepared with

meat glaze Meat glaze, French: ''glace de viande'', is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually lo ...

demi-glace Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditio ...

, butter,

s and

bone marrow Bone marrow is a semi-solid tissue found within the spongy (also known as cancellous) portions of bones. In birds and mammals, bone marrow is the primary site of new blood cell production (or haematopoiesis). It is composed of hematopoietic ce ...

Sauce lyonnaise Sauce lyonnaise is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librair ...

is a French sauce prepared with white wine, vinegar and onions, which may be served with meat. Some sauces, such as Normande sauce, use wine as a flavorant rather than as a main ingredient. File:Shallot and White Wine Sauce (3812380829).jpg, White wine sauce with shallot being cooked File:Sauce poivrade.jpg,

being cooked

Use in dishes

Wine sauce may be used in

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

dishes, such as those prepared using tuna and salmon. White wine sauce has been described as "a classic sauce for fish". It is used for

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, a ...

dishes, such as chicken, quail and others.

Coq au vin ''Coq au vin'' (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such ...

is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. It is used in various beef dishes. Swiss steak is sometimes prepared with wine sauce. Pork dishes may also be prepared with it, such as those prepared from boneless pork loin or pork tenderloin. It may be used with rabbit dishes, and with some wild

game A game is a structured form of play (activity), play, usually undertaken for enjoyment, entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator s ...

dishes.

Vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism m ...

dishes may also be prepared using wine sauce. Wine sauce is sometimes used as a

marinade Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

for seafood preparations, such as herring in wine sauce, which is prepared by allowing cured herring to soak in a vinegar and wine sauce. This may be performed with the fish and sauce in jars. The wine sauce for this preparation is made by boiling vinegar, wine, onion, sugar and spices, such as bay leaf, cinnamon, clove, allspice, ginger, nutmeg and pepper, after which is rests to allow time for the ingredients to incorporate their flavors. Afterward, the sauce is strained and used to marinate the herring. Additionally, plain wine itself without any further preparation may be used as a sauce on foods, such as on pears or on desserts such as ice cream. File:Clams simmering in white wine sauce.jpg,

Clam Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two she ...

s simmering in a white wine sauce File:Scallops with wine sauce.jpg,

Scallop Scallop () is a common name that encompasses various species of marine bivalve mollusks in the taxonomic family Pectinidae, the scallops. However, the common name "scallop" is also sometimes applied to species in other closely related families ...

s with wine sauce

References

{{reflist, refs= {{cite book , url=https://books.google.com/books?id=bHp1GJk8IMcC&pg=PA15 , title=Parker's Wine Buyer's Guide, 7th Edition , publisher=Simon and Schuster , author=Parker, Robert M. , year=2008 , page=15 , isbn=1439139970 {{cite book , url=https://books.google.com/books?id=EzSwCGBHr3YC&pg=PA173 , title=Professional Cooking for Canadian Chefs , publisher=John Wiley & Sons , author1=Gisslen, Wayne , author2=Griffin, Mary Ellen , author3=Le Cordon Bleu , year=2006 , page=173 , isbn=0471663778 {{cite book , url=https://books.google.com/books?id=l-GRo_heVxQC&pg=PA218 , title=Northwoods Fish Cookery , publisher=U of Minnesota Press , author=Berg, Ron , page=218–219 , isbn=1452904782 {{cite web , url=http://www.merriam-webster.com/dictionary/normande%20sauce , title=Normande sauce , publisher=Merriam-Webster , accessdate=14 September 2014 {{cite book , url=https://books.google.com/books?id=OFKLk3S0fzgC&pg=PA405 , title=Marine and Freshwater Products Handbook , publisher=CRC Press , author=Martin, Roy E.; (et al,.) , year=2000 , page=405 , isbn=1566768896 {{cite book , url=https://books.google.com/books?id=eoktyOUwM1oC&pg=PA857 , title=Culinary Arts Institute Encyclopedic Cookbook , publisher=Penguin , author=Berolzheimer, Ruth , year=1988 , page=857 , isbn=0399513884 {{cite book , url=https://archive.org/details/winewithfood0000simo , url-access=registration , title=Wine with Food , publisher=Simon and Schuster , author=Simon, Joanna , year=1997 , pag
27
, isbn=0684835223 {{cite book , url=https://books.google.com/books?id=x44TAgAAQBAJ&pg=PA25 , title=Richard's "Rough-as-Guts" Cookbook and Cooking Companion , publisher=Lulu.com , author=Powell, Richard , year=2009 , page=25–26 , isbn=0980368340 {{cite web , url=http://www.wbrz.com/news/braised-rabbit-with-white-wine-sauce/ , title=Braised rabbit with white wine sauce , publisher=WBRZ , date=May 21, 2014 , accessdate=15 September 2014 , author=Correa, Zach {{cite web , url=http://www.wric.com/story/15720498/chicken-or-pork-with-mushrooms-in-red-wine-sauce , title=Chicken or Pork with Mushrooms in Red Wine Sauce , publisher=WRIC , accessdate=15 September 2014 {{cite web , url=http://www.vegetariantimes.com/recipe/braised-seitan-cutlets-in-mushroom-and-red-wine-sauce/ , title=Braised Seitan Cutlets in Mushroom and Red Wine Sauce , work=

Vegetarian Times ''Vegetarian Times'' is an American publication focused on food, culture, health and lifestyle for vegetarians, vegans, and all people interested in plant-based eating. ''Vegetarian Times'' promotes an eco-friendly lifestyle with recipes, and he ...

, date=January 2009 , accessdate=15 September 2014 {{cite book , url=https://books.google.com/books?id=nw2Xmdg7w2sC&pg=PT84 , title=Sauces, Salsas, and Chutneys , publisher=Ten Speed Press , author=Peterson, James , year=2012 , isbn=1607744015 {{cite book , url=https://books.google.com/books?id=j0ZRTZ6vvesC&pg=PA76 , title=The Book of Sauces , publisher=Penguin , author=Grimsdale,Gordon , year=1986 , page=76 , isbn=0895865041 Sauces

Sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...

Ingredients and preparation

Varieties

Use in dishes

See also

References