Uses
Wine is a popular and important beverage that accompanies and enhances a wide range of European- and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex. Wine is important in cuisine not just for its value as a beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Red, white, and sparkling wines are the most popular styles of wine, and are known as "light wines" because they are only 10–14% alcohol by volume. Apéritif and dessert wines contain 14–20% alcohol, some of which have been fortified (e.g. with brandy) to make them richer and sweeter.
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