We use it to prepare meats as an ingredient of marinades (for rabbit and lamb – beer, for beef – Red wine, for poultry and pork – White, With pure vodka, sprinkle the meat on dishes prepared in the Chinese way, with juniper and rub the pork).
We can use wine for cooking or stewing (red – np. to beef burgundy, stew, ragout, bigosu; white – for fish and poultry dishes). The addition of wine will also give the jellies a distinctive flavor (fish – White, meat – Red).
We add dry drinks to meat dishes.
A small amount of alcohol will ennoble the taste of cakes and desserts. Most often, spirit or rum are used, which are soaked in biscuit tops or added to creams. Sweet wines and liqueurs (cassis, egg, almond) can be the basis of sweet sauces. Whereas brandy or cognac sprinkles fruit in salads.