Cooking with wine and spirits: what burns off and what doesn't
Intermediate Kitchen science
Alcohol adds flavor and dissolves aromas, but a good share of it stays in the food unless you cook it for a long time.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Add wine early in a sauce or braise and simmer at least 10-20 minutes, so the harsh, raw taste mellows.
- Cook with a wine you would drink; cooking concentrates its flavor and any faults.
- For guests who avoid alcohol entirely, leave it out; use stock plus a splash of vinegar or juice instead.
- Flambé only with the pan off the heat, lid nearby, and never pour straight from the bottle.
Why does it work?
Alcohol boils at a lower temperature than water, but it evaporates mixed with water, not all at once, so it leaves gradually. Rough USDA estimates: a flambé keeps about three-quarters of the alcohol; a dish baked or simmered 15 minutes keeps around 40 percent; after an hour about 25 percent remains, and even 2.5 hours leaves about 5 percent. A wide pan and uncovered simmering speed it up. Alcohol helps flavor because it dissolves aroma compounds that neither water nor fat can, and it evaporates easily, carrying aromas to your nose. Wine's acids and tannins concentrate as it reduces, adding brightness and body.
What are the common mistakes?
- Assuming it all cooks off — many dishes keep a real amount of alcohol.
- Pouring spirits from the bottle near a flame — fire can travel up the stream.
Still stuck? Watch someone do it on YouTube.
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