For anyone who loves a culinary adventure, using wine as an ingredient in a dish or even a sweet dessert has likely been tried at least once. Wine often appears as a significant component in our favorite recipes. What does it actually bring to a dish, and what should we consider when preparing it? Tamta Kikaleishvili shared her insights on this topic.
T: Tamta, how common is the use of wine as an ingredient in cooking, and what role does it play in your dishes?
Wine is frequently used as an ingredient in various recipes. In gastronomy, those ahead of us often specify which type of wine to use in a dish, as these notes will eventually surface in the final flavor. In Georgian recipes, however, the specifics are less detailed—typically just white or red wine is mentioned.
We primarily use dry qvevri wine. For example, our demi-glace sauce, which is a fundamental French culinary sauce, is made with our Saperavi, a robust, tannic, full-bodied wine. This characteristic wine certainly enhances the sauce’s flavor.
T: Are there general tips or techniques for cooking with wine?
In the 21st century, these concepts are evolving. If you run a traditional restaurant, you set expectations for your customers to match what you serve. If you are influenced by something else, you have more freedom to experiment. It’s crucial to understand and appreciate your ingredients, and from there, everyone can develop their technical skills.
In my case, a lot of learning came from practice. Practical experience, knowledge, and the ability to identify flavors give you the confidence to try new things.
T: What does wine bring to a dish, and is there an alternative?
No substitute can replicate the acidity, balance, and flavors that wine provides. Just as salt is essential, so is wine. The chemical processes that occur when wine is used help reveal the character of a dish.
T: Where is Georgian enogastronomy today?
I believe we have a unique position. We are quite distinct in both our food and wine. Even if you travel to a remote mountain and taste local wine, I think you would have an unforgettable experience. At some point, it really doesn’t matter what vessel you drink from or how it’s served.
We can discuss technical aspects like dish preparation, cooking, and service, but this is part of the evolution. Overall, gastronomy today is returning to its roots, valuing regional and national traditions more, and appreciating the work of local producers.
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