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Cooking wine

Wine has been used as a flavouring in cooking for thousands of years. The Roman chef Marcus Gavius Apicius (42 BC to 47 AD), who was described by Pliny the Elder (23-79) as the "greatest of all spenders and gluttons", always used wine in his sauces. There are two diametrically opposed opinions about the quality of wine for cooking, even among experts. One says that a wine of the simplest kind is sufficient, while the other claims top quality. In any case, it is clear that a faulty wine should not be used for cooking. In France, wines that are expressly not intended for consumption but for cooking are marketed in plastic bottles (PET). As a rule, these are simple wines or surpluses from wine production.

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Andreas Essl

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.

Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,030 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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