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If Cabernet Sauvignon is the rockstar blockbuster grape we all know and love, then Cabernet Franc is the quiet indie-rock journeyman; often more interesting, and always working harder to please. While the grape may play second fiddle to its more famous counterpart, there’s one interesting tidbit we can’t ignore: along with Sauvignon Blanc, Cabernet Franc is actually one of Cabernet Sauvignon’s parent grapes, firmly cementing its place in vinous royalty.

Part 1 broadly discussed why you’d want to cook with wine, so this week, I thought I’d offer more specific examples of how I regularly use wine in the kitchen. Hammond and I splash red, white, or rosé into just about everything we cook, and it’s an essential fixture in our culinary toolkit. In our kitchen, wine is a staple, no different from the salt, pepper, olive oil, herbs, and spices we reach for without a second thought. Here are the wine-related techniques I use most, plus a few others that are always good to have in your back pocket.

For the last few years, “Dry January” has been a recurring topic of conversation here at the shop. Many folks are looking for a top-of-year reset after the holidays; however, they still want their evenings to feel separate from the workday. For many of us, that still includes a glass of wine. January is the…