Cooking with Kosher Wines: A Culinary Journey with Adeena Sussman

I use wine in stews and pan-seared chicken dishes. I follow the adage of using wine that I would drink, looking for bigger, bolder flavors. I don't always follow the rules; for example, I use white wine in meat stews to make them lighter and allow other flavors to come through. I also have a recipe for an Italian fish stew with red wine.

I use drinkable and delicious wine, not necessarily the most expensive. Open bottles of good wine in the fridge are suitable if they haven't fermented or soured. I also ask my wine vendor for advice.

One mistake to avoid is not cooking down the wine enough to get the alcohol out, leaving only the delicious flavors. However, sometimes I leave the wine a little less reduced if I want a boozy punch.

I use whatever I have in the house, such as acidic white wines like Gruners and Chablis and reds like Pinots and Cabernet Sauvignon. I don't buy wines specifically for cooking.

I don't bake with a ton of wine, but I have a recipe for stone fruit that I macerate in sparkling wine with fresh herbs like basil. I've also used wine in a soaking syrup for a cake.

Wines can either contrast or complement the food. I use acidic, sharper wine for heavy and rich dishes, and for similar round flavors or rich, heavy notes, I use complementary wine.

Cooking with wine is about balance. I consider all other ingredients in the dish and choose a wine based on its structure and characteristics. It's like cooking with vanilla; you want to ensure it's the right thing for your dish.

My medjool dates stew from Sababa calls for white wine, like Sauvignon Blanc or other slightly acidic wines. The white wine allows the flavors of the meat, dates, and other ingredients to shine without overpowering them.

I live in Israel and cook Israeli-influenced food, so I try to use Israeli wines. I follow the adage, "What grows together goes together." I look for elemental notes in the wine to pair with the food, but if it tastes good, it's good enough for me.

I recommend wines from hot climates with terroir similar to Israel, as Israeli cooking heavily influences my food. You don't necessarily need to purchase the most expensive wines; my food is user-friendly and simple but sophisticated, and similar wines would go well with it.

I've always loved Spanish wines, like Capçanes Peraj Petita. It's a terrific value wine, juicy and berry and cherry forward, and goes well with meat dishes like the spring vegetable stew from the Shabbat book or a grilled steak salad with stone fruit.

I think of wine as the ultimate partner to great food. Accessibility and enjoyability are the main criteria for my recipes. Winemakers need to convey why their wines are value-oriented and food-friendly. The same is valid for wine education.

It's important, but all the information should be contained within the pages of my books. We need to provide cooks with relevant information without overcomplicating it with fancy wine speak. Stick to basic parameters to help people deepen their understanding and excite their curiosity about purchasing and cooking with wine.

The Cacciucco alla Livornese uses red wine in the broth, making the sauce hearty and contrasting with the delicacy of the fish. Both the wine and the fish shine well in the recipe, and omitting the wine would eliminate the contrast of flavors and the depth of the recipe.