Healthy Food Database
Wine is essentially made by crushing the inside of grapes and allowing them to ferment. There are many varieties of white wine, including chardonnay, sauvignon and semillon blends.
Use wine of a reasonably good quality in cooking as the flavour is heightened during the cooking process, so a cheap wine will only taste worse after cooking.
Store in a dark place, fridge or wine cellar until opened, then store in the fridge.
Tips & Tricks:
If you are worried about the alcohol content of wine, in cooking most of the alcohol evaporates, leaving just the flavour behind. The longer a dish is cooked, the less alcohol is retained.
Don't add wine to a dish just before serving. For best results, the wine needs to simmer with the dish for at least ten minutes before it can impart its flavour.
Nutrition per Per serve:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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