wine calories

When using wine in cooking, I realize the alcohol content burns off, but
what about the caloric content? Is it worth the calories for the flavor
enhancement?

avid wrote in message
...
When using wine in cooking, I realize the alcohol content burns off, but
what about the caloric content? Is it worth the calories for the flavor
enhancement?

To me, yes. YMMV. And remember it has fewer calories than butter, cream,
etc.
--
Matthew
185/177/160
To reply by e-mail, heat things up a bit.

On Fri, 25 Feb 2005 13:24:11 -0500, "avid" wrote:

When using wine in cooking, I realize the alcohol content burns off, but
what about the caloric content? Is it worth the calories for the flavor
enhancement?


Well, the calories in wine come from the alcohol, so to the extent
that alcohol is burned off, so are calories. The percentage of
alcohol that actually burns off during cooking depends on the cooking
time and method; it's not 100%. This site addresses this:

http://www.nutrition.com.sg/atd/atdalcohol.asp

To me, the flavor enhancement from wine is often worth adding some
calories.

There's a TV show I watch sometimes on the Food Network called Calorie
Commando, where the host makes lower-calorie versions of popular
fattening dishes. The other night the dish he was replicating was
lobster ravioli in a vodka cream sauce. Rather than using vodka, he
took a bottle of white wine and reduced it down to about 1 cup of
liquid. If I recall correctly (and I may be off on this), he said
this took about 1 1/2 hours. If so, the site I posted above suggests
that 20% of the calories would remain. A bottle of wine has roughly
500 calories, so this would be only about 100 calories added to the
whole recipe, which served 4 people.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

Chris Braun wrote:
On Fri, 25 Feb 2005 13:24:11 -0500, "avid" wrote:


When using wine in cooking, I realize the alcohol content burns off, but
what about the caloric content? Is it worth the calories for the flavor
enhancement?



Well, the calories in wine come from the alcohol, so to the extent
that alcohol is burned off, so are calories. The percentage of
alcohol that actually burns off during cooking depends on the cooking
time and method; it's not 100%. This site addresses this:

http://www.nutrition.com.sg/atd/atdalcohol.asp

To me, the flavor enhancement from wine is often worth adding some
calories.

There's a TV show I watch sometimes on the Food Network called Calorie
Commando, where the host makes lower-calorie versions of popular
fattening dishes. The other night the dish he was replicating was
lobster ravioli in a vodka cream sauce. Rather than using vodka, he
took a bottle of white wine and reduced it down to about 1 cup of
liquid. If I recall correctly (and I may be off on this), he said
this took about 1 1/2 hours. If so, the site I posted above suggests
that 20% of the calories would remain. A bottle of wine has roughly
500 calories, so this would be only about 100 calories added to the
whole recipe, which served 4 people.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

Do you know whether the remaining calories were from carbs that were in
the wine alongside the alcohol?

On Sat, 26 Feb 2005 17:14:57 +0100, jake
wrote:

Chris Braun wrote:
On Fri, 25 Feb 2005 13:24:11 -0500, "avid" wrote:


When using wine in cooking, I realize the alcohol content burns off, but
what about the caloric content? Is it worth the calories for the flavor
enhancement?



Well, the calories in wine come from the alcohol, so to the extent
that alcohol is burned off, so are calories. The percentage of
alcohol that actually burns off during cooking depends on the cooking
time and method; it's not 100%. This site addresses this:

http://www.nutrition.com.sg/atd/atdalcohol.asp

To me, the flavor enhancement from wine is often worth adding some
calories.

There's a TV show I watch sometimes on the Food Network called Calorie
Commando, where the host makes lower-calorie versions of popular
fattening dishes. The other night the dish he was replicating was
lobster ravioli in a vodka cream sauce. Rather than using vodka, he
took a bottle of white wine and reduced it down to about 1 cup of
liquid. If I recall correctly (and I may be off on this), he said
this took about 1 1/2 hours. If so, the site I posted above suggests
that 20% of the calories would remain. A bottle of wine has roughly
500 calories, so this would be only about 100 calories added to the
whole recipe, which served 4 people.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

Do you know whether the remaining calories were from carbs that were in
the wine alongside the alcohol?

That's at least part of it. My database indicates that a bottle of
wine would contain 14 grams of carbs, which would be 56 calories. I
assume that none of this would burn away. I think the rest is just
remaining alcohol. Further cooking would further burn that away. The
site I quoted above, though, says that cooking for 2 1/2 hours removes
95% of the alcohol. I don't know if you can get down to zero alcohol.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

Chris Braun wrote:
On Sat, 26 Feb 2005 17:14:57 +0100, jake
wrote:


Chris Braun wrote:

On Fri, 25 Feb 2005 13:24:11 -0500, "avid" wrote:



When using wine in cooking, I realize the alcohol content burns off, but
what about the caloric content? Is it worth the calories for the flavor
enhancement?



Well, the calories in wine come from the alcohol, so to the extent
that alcohol is burned off, so are calories. The percentage of
alcohol that actually burns off during cooking depends on the cooking
time and method; it's not 100%. This site addresses this:

http://www.nutrition.com.sg/atd/atdalcohol.asp

To me, the flavor enhancement from wine is often worth adding some
calories.

There's a TV show I watch sometimes on the Food Network called Calorie
Commando, where the host makes lower-calorie versions of popular
fattening dishes. The other night the dish he was replicating was
lobster ravioli in a vodka cream sauce. Rather than using vodka, he
took a bottle of white wine and reduced it down to about 1 cup of
liquid. If I recall correctly (and I may be off on this), he said
this took about 1 1/2 hours. If so, the site I posted above suggests
that 20% of the calories would remain. A bottle of wine has roughly
500 calories, so this would be only about 100 calories added to the
whole recipe, which served 4 people.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

Do you know whether the remaining calories were from carbs that were in
the wine alongside the alcohol?


That's at least part of it. My database indicates that a bottle of
wine would contain 14 grams of carbs, which would be 56 calories. I
assume that none of this would burn away. I think the rest is just
remaining alcohol. Further cooking would further burn that away. The
site I quoted above, though, says that cooking for 2 1/2 hours removes
95% of the alcohol. I don't know if you can get down to zero alcohol.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004

Very intersting, thank you for the info. Alcohol evaporates at
somethinig like 60 degrees Celsius, I enver woudl ahve thought it woudl
take so long to burn off. But I'll calculate there numbers into my diet.
So thank you!

Good point! Thanks.

"Matthew" wrote in message
...

avid wrote in message
...
When using wine in cooking, I realize the alcohol content burns off, but
what about the caloric content? Is it worth the calories for the flavor
enhancement?

To me, yes. YMMV. And remember it has fewer calories than butter, cream,
etc.
--
Matthew
185/177/160
To reply by e-mail, heat things up a bit.

Great informative site - that's a keeper. Thank you.

"Chris Braun" wrote in message
...
On Fri, 25 Feb 2005 13:24:11 -0500, "avid" wrote:

When using wine in cooking, I realize the alcohol content burns off, but
what about the caloric content? Is it worth the calories for the flavor
enhancement?


Well, the calories in wine come from the alcohol, so to the extent
that alcohol is burned off, so are calories. The percentage of
alcohol that actually burns off during cooking depends on the cooking
time and method; it's not 100%. This site addresses this:

http://www.nutrition.com.sg/atd/atdalcohol.asp

To me, the flavor enhancement from wine is often worth adding some
calories.

There's a TV show I watch sometimes on the Food Network called Calorie
Commando, where the host makes lower-calorie versions of popular
fattening dishes. The other night the dish he was replicating was
lobster ravioli in a vodka cream sauce. Rather than using vodka, he
took a bottle of white wine and reduced it down to about 1 cup of
liquid. If I recall correctly (and I may be off on this), he said
this took about 1 1/2 hours. If so, the site I posted above suggests
that 20% of the calories would remain. A bottle of wine has roughly
500 calories, so this would be only about 100 calories added to the
whole recipe, which served 4 people.

Chris
262/130s/130s
started dieting July 2002, maintaining since June 2004