Wine as a Marinate

Wine makes a great marinate. There is no finer way of installing a wine’s flavour into a dish. Perhaps more importantly, the acid in wine helps tenderize meat. This is especially beneficial for less expensive cuts. It also helps improve texture. The longer the meat marinates, the more tender it will become and more wine flavour it will possess. Utilize only glass or glazed ceramic to marinate in. Never ever use metal as it contains lead and may leach. After use, don’t save the marinate for another time either. Dispose of it immediately. If you want to baste with the same marinate while cooking, mix up a fresh batch. Alternately, you could simply reserve some for this purpose when you make the first batch.