When the meat is blended with wine, the alcohol evaporates

The combination of meat and wine has been a classic culinary marriage for centuries. Whether for marinating, braising or deglazing, the addition of wine to various meat dishes has become a staple in many cuisines. However, there is a common misconception that the alcohol in wine completely evaporates when cooked with meat. In reality, while some alcohol evaporates, not all of it does.

Alcohol, a volatile compound, has a relatively low boiling point of 78.4 degrees Celsius (173.12 degrees Fahrenheit). This means that when a dish is cooked at high temperatures, such as when roasting or grilling meat, some of the alcohol will evaporate. However, it is important to note that not all of it disappears. The amount of alcohol retention in a dish depends on factors such as cooking time, temperature, and the amount of surface area exposed to the heat.

In a study conducted by the US Department of Agriculture, it was found that after simmering wine in a sauce for 15 minutes, about 40% of the alcohol content remained. After cooking for two hours, approximately 5% of the alcohol remained. Therefore, even after prolonged cooking, a significant portion of the alcohol in wine can still be present in the dish.

The misconception that all alcohol evaporates when cooked with meat may stem from the fact that the flavors of the wine become more concentrated as the dish cooks. As the liquid reduces, the flavors intensify, which may give the impression that the alcohol has evaporated when in reality, it is simply becoming more concentrated.

It is worth noting that the effects of alcohol on a dish go beyond its intoxicating properties. Wine provides acidity, depth, and complexity to meat dishes, enhancing the overall flavor profile. The alcohol also acts as a solvent, helping to extract flavors from the meat and other ingredients.

For those concerned about the alcohol content in their dishes, there are alternative methods to reduce it. One common technique is to flambé the meat with wine, igniting the alcohol before it is fully absorbed. This quick burst of heat causes the alcohol to burn off, leaving behind the desired flavors without the alcoholic content. However, it is important to exercise caution when flambéing, as it involves working with an open flame.

Another option is to choose wines with lower alcohol content. Alcohol levels can vary widely among different types of wines, with fortified wines such as Port or Sherry containing higher alcohol content compared to lighter wines like Riesling or Pinot Noir. By selecting wines with lower alcohol content, you can reduce the overall alcohol concentration in your dishes.

Ultimately, combining meat and wine in cooking is a personal preference. While it is true that some of the alcohol in wine will evaporate when cooked with meat, it is essential to understand that it does not fully disappear. The flavors, aromas, and complexity that wine adds to meat dishes make it a beloved ingredient for many cooks and chefs. Whether enjoying the dish with or without alcohol, the marriage of meat and wine will continue to captivate our palates for years to come.