Use your wine as a marinade

There are several ways to include wine in your cuisine, but marinades are one setting where it is sometimes overlooked. A nice red or white wine, however, may elevate a marinade that is already wonderful to a new level. According to Wine Folly, the wine will often serve as the acid in marinades. With a wine that has a lot of flavors, you get a beautiful one-two punch from acid, which both tenderizes the flesh and changes taste.

You should consider the components you're using before grabbing any old bottle of wine, advises Wine Folly. Use a zesty, acidic white wine with few complexities, for instance, if you're marinating something like fish, according to MasterClass. However, a rich white wine like Chardonnay might complement your protein if you are marinating chicken. Similarly, WineFolly advises using red wine marinades for large cuts of meat; MasterClass also encourages combining reds with recipes that use beef. To choose the sort of wine you should use for your marinade, just consider the type of wine you would want to sip with a certain food.