each other, they form delicate gels that melt
far below mouth temperature, at 70ºF/20ºC
and lower.
Wine in Sauce Making
Wines enter into the making of a variety of
sauces, and sometimes are the main
ingredient, as in the Burgundian sauce
meurette (red wine reduced by half with
meat and vegetables, then thickened with
flour and butter). They contribute several
flavor elements, including the tartness of
their acids, the sweetness of any residual
sugar, the savoriness of succinic acid, and
their distinctive aromas. The aromas are
modified by cooking, while the tartness,
sweetness, and savoriness are not, and
become concentrated if the wine is cooked
long enough to reduce it. The alcohol in
wine can seem harsh when warm, so the
wine is usually cooked enough to evaporate
much of it. Gentle simmering is said to