Cooking with Wine
Wine has been prominent in cooking since the earliest times, from the ancient Greek writings of Homer to those of the Romans, who consequently spread the teaching throughout Europe. As early as the Middle Ages, the French were using wine as a major component in food preparation.
18th century English cooks were well acquainted with the inclusion of various wines in their foods. A set of recipes published in 1739 called for the use of a medley of wines; a Fast Day soup prepared with wine; an oatmeal porridge consisting of the addition of fruits, flowers, plus claret and sack (a Spanish sherry that is heavy and sweet); cod stewed in white wine; a flounder fricassee (presumably a fricassee) made in white wine; veal kidneys cooked in sack; a roast haunch (leg and loin) of venison made with claret sauce; sack used in making various kinds of fritters; a claret-enhanced hog meat pie; etc. As one can easily see, wine played an important part in England's culinary history.
Wine Beer & Liquor


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