Wine has three main uses in the kitchen — as a cooking liquid, a marinade ingredient, and as a flavoring in a finished dish.
“The most classic technique for using wine in cooking is for glazing,” said Florence. “Short ribs in a pan with a little bit of seared wine can help release caramelized flavors from the bottom and help build a great flavor profile.”
While the food is cooking, the alcohol in the wine evaporates and only the flavor remains. Boiling down wine concentrates the flavor, including acidity and sweetness.