Cedar plank grilling is a fantastic way to infuse your food with a smoky, aromatic flavor that’s simply irresistible. But did you know that the liquid you use to soak the cedar plank can significantly enhance the final taste? While water is the standard choice, using wine opens up a whole new world of culinary possibilities. So, what is the best wine to soak cedar planks? The answer, as with many things in the culinary world, depends on what you’re cooking. This comprehensive guide will walk you through the factors to consider and suggest the perfect wine pairings for your next cedar plank grilling adventure.
Understanding Cedar Plank Grilling and Wine Infusion
Before diving into specific wine recommendations, it’s crucial to understand the basics of cedar plank grilling and how wine interacts with the process. Cedar plank grilling involves placing food directly on a pre-soaked cedar plank, which is then placed on the grill. As the plank heats up, it releases its aromatic oils, imparting a smoky, cedar-infused flavor to the food.
The purpose of soaking the plank is to prevent it from catching fire and to allow the wood to steam the food, keeping it moist and adding another layer of flavor. When you use wine instead of water, the plank absorbs the wine’s flavors and aromas, which are then transferred to the food during grilling.
The key is to choose a wine that complements the food you’re grilling without overpowering it. The wine’s acidity, sweetness, and tannin levels all play a crucial role in the final taste. A poorly chosen wine can result in a bitter or unbalanced flavor, while the right wine can elevate your dish to a whole new level.
Factors to Consider When Choosing Wine
Several factors should influence your choice of wine for soaking cedar planks. Considering these aspects will help you narrow down your options and select the best wine for your specific culinary creation.
The Type of Food You’re Grilling
This is the most important factor. Different foods pair well with different wines. For example, delicate fish like salmon or cod require a lighter-bodied wine, while heartier meats like steak or pork can stand up to bolder flavors.
The Flavor Profile You’re Aiming For
Do you want a smoky, savory dish or something with a touch of sweetness? The wine you choose should complement the other flavors you’re using, such as marinades, spices, and sauces.
Acidity Levels
Acidity in wine helps cut through the richness of fatty foods, creating a more balanced flavor. High-acid wines are particularly good for oily fish like salmon or mackerel.
Sweetness
A touch of sweetness in the wine can caramelize beautifully on the food, adding a delicious depth of flavor. This works particularly well with pork or chicken.
Tannins
Tannins are compounds found in red wine that create a drying sensation in the mouth. High-tannin wines can overpower delicate foods, so they’re best reserved for heartier meats.
Cost
You don’t need to use an expensive, top-shelf wine for soaking cedar planks. A good quality, moderately priced wine will do the trick. The wine is primarily being used for its aromatic properties, so don’t feel the need to break the bank.
Best Wine Choices for Different Types of Food
Now that we’ve covered the factors to consider, let’s explore some specific wine recommendations for different types of food commonly grilled on cedar planks.
Fish and Seafood
Fish and seafood are the most popular choices for cedar plank grilling, and for good reason. The cedar flavor complements the delicate flavors of fish perfectly. When grilling fish, opt for white wines with bright acidity and subtle fruit notes.
A dry Sauvignon Blanc is an excellent choice for salmon, cod, or halibut. Its grassy, herbaceous notes and high acidity will cut through the richness of the fish without overpowering it. Similarly, a crisp Pinot Grigio offers a light and refreshing flavor profile that pairs well with delicate white fish like tilapia or flounder. Its subtle citrus notes will enhance the natural flavors of the fish.
For something a little richer, consider an unoaked Chardonnay. The absence of oak allows the wine’s natural fruit flavors to shine through, complementing the cedar smoke and the fish’s delicate texture.
Rosé wines can also be a great option, especially for grilling salmon or tuna. A dry Provence Rosé offers a refreshing blend of fruit and acidity that will complement the fish’s flavor without being too heavy.
Poultry
Chicken and turkey are also excellent candidates for cedar plank grilling. The cedar smoke adds a delicious depth of flavor to the poultry, and the wine can further enhance the experience.
For chicken, consider a light-bodied red wine like Pinot Noir. Its earthy notes and bright acidity will complement the chicken’s flavor without being too heavy. Alternatively, a dry Riesling can also work well, especially if you’re using a marinade with Asian-inspired flavors. The Riesling’s slight sweetness will balance the savory flavors of the marinade.
For turkey, a medium-bodied white wine like Viognier can be a great choice. Its floral aromas and subtle fruit notes will complement the turkey’s flavor, while its acidity will help cut through the richness of the meat.
Meat (Beef, Pork, Lamb)
Heartier meats like beef, pork, and lamb can stand up to bolder wines. When grilling meat on cedar planks, opt for red wines with moderate tannins and rich fruit flavors.
For beef, a Merlot or Malbec can be excellent choices. Their soft tannins and fruity notes will complement the beef’s flavor without being too overpowering. A Cabernet Sauvignon can also work well, but make sure it’s not too tannic, as this can make the meat taste bitter.
For pork, a Pinot Noir or a Beaujolais can be a great option. Their bright acidity and earthy notes will complement the pork’s flavor, while their soft tannins will prevent them from overpowering the meat. A dry Rosé can also work well, especially for grilling pork chops.
For lamb, a Syrah or Shiraz can be excellent choices. Their peppery notes and rich fruit flavors will complement the lamb’s flavor, while their moderate tannins will provide structure without being too overpowering.
Vegetables
Vegetables can also be grilled on cedar planks, and the wine you choose can significantly enhance their flavor. For vegetables, opt for wines with bright acidity and herbaceous notes.
A Sauvignon Blanc is a great choice for grilling asparagus, zucchini, or bell peppers. Its grassy notes and high acidity will complement the vegetables’ flavor without overpowering them. A dry Rosé can also work well, especially for grilling tomatoes or eggplant.
Specific Wine Recommendations and Flavor Profiles
To provide more specific guidance, here’s a breakdown of wine recommendations with their flavor profiles and ideal food pairings:
Sauvignon Blanc: Grassy, herbaceous, high acidity. Pairs well with salmon, cod, asparagus, zucchini.
Pinot Grigio: Light, refreshing, citrus notes. Pairs well with tilapia, flounder.
Unoaked Chardonnay: Fruity, creamy, smooth. Pairs well with halibut, scallops.
Provence Rosé: Dry, fruity, acidic. Pairs well with salmon, tuna, pork chops.
Pinot Noir: Earthy, bright acidity, light-bodied. Pairs well with chicken, pork.
Dry Riesling: Slight sweetness, fruity, acidic. Pairs well with chicken (especially with Asian-inspired marinades).
Viognier: Floral aromas, subtle fruit notes, medium-bodied. Pairs well with turkey.
Merlot: Soft tannins, fruity notes. Pairs well with beef.
Malbec: Rich fruit flavors, moderate tannins. Pairs well with beef.
Beaujolais: Bright acidity, earthy notes. Pairs well with pork.
Syrah/Shiraz: Peppery notes, rich fruit flavors, moderate tannins. Pairs well with lamb.
How to Soak the Cedar Plank with Wine
Soaking the cedar plank in wine is a simple process, but it’s important to do it correctly to maximize the flavor infusion. Here’s a step-by-step guide:
Choose the Right Plank: Make sure you’re using food-grade cedar planks. Avoid using planks that have been treated with chemicals.
Prepare the Wine: Select the wine that best complements your food. You’ll need enough wine to fully submerge the plank.
Soak the Plank: Place the cedar plank in a large container, such as a baking dish or a large zip-top bag. Pour the wine over the plank, ensuring it’s completely submerged.
Weight the Plank: Use a heavy object, like a plate or a can of beans, to weigh down the plank and keep it submerged in the wine.
Soak for at Least 2 Hours: Soak the plank for at least 2 hours, or preferably overnight, in the refrigerator. This will allow the plank to fully absorb the wine and prevent it from catching fire on the grill.
Prepare the Grill: Preheat your grill to medium heat.
Place the Plank on the Grill: Place the soaked cedar plank on the preheated grill.
Cook Your Food: Place your food on the cedar plank and cook according to your recipe.
Monitor the Plank: Keep an eye on the plank while it’s on the grill. If it starts to catch fire, use a spray bottle to lightly spritz it with water.
Tips and Tricks for Cedar Plank Grilling with Wine
Here are some additional tips and tricks to help you achieve the best results when cedar plank grilling with wine:
Experiment with Different Wines: Don’t be afraid to experiment with different wines to find your favorite flavor combinations.
Use Leftover Wine: Cedar plank grilling is a great way to use up leftover wine.
Consider Adding Other Flavors: You can also add other flavors to the soaking liquid, such as herbs, spices, or citrus peels.
Don’t Overcook the Food: Cedar plank grilling is a gentle cooking method, so be careful not to overcook the food.
Discard the Plank After Use: Cedar planks are typically only good for one use. Discard the plank after you’re finished grilling.
Beyond Wine: Other Liquids to Consider
While wine offers a unique flavor profile, don’t limit yourself. Experiment with other liquids to soak your cedar planks and discover exciting new taste combinations.
- Beer: Different types of beer, like lagers or IPAs, can impart unique flavors to your grilled food.
- Broth: Chicken or vegetable broth can add a savory dimension to your dish.
- Fruit Juices: Apple or cranberry juice can infuse your food with a subtle sweetness.
Choosing the best wine for soaking cedar planks depends heavily on the type of food you are grilling. By understanding the flavor profiles of different wines and how they complement various ingredients, you can elevate your cedar plank grilling experience to a whole new level. Remember to experiment and have fun! Happy grilling!
What types of wine are best suited for soaking cedar planks before grilling salmon?
When choosing a wine for soaking cedar planks, opt for varieties that complement the smoky, woody flavor imparted by the cedar. Dry white wines with crisp acidity and subtle fruit notes, such as Sauvignon Blanc, Pinot Grigio, or dry Riesling, work particularly well. Their lightness prevents overpowering the delicate flavor of the salmon, while their acidity helps to balance the richness of the fish.
Avoid overly oaky or sweet wines, as these can clash with the cedar and create an unpleasant taste. Red wines are generally not recommended unless they are very light-bodied with low tannins, such as a Pinot Noir from a cooler climate. The goal is to enhance the cedar’s influence without masking the natural taste of the salmon.
Why is soaking cedar planks in wine considered better than soaking them in water?
Soaking cedar planks in wine, instead of water, infuses the wood with a subtle aromatic quality that water simply cannot achieve. The wine’s flavor compounds penetrate the wood fibers, adding a layer of complexity to the grilling process. This results in a more nuanced and flavorful final product, especially when grilling delicate proteins like salmon.
Furthermore, the acidity in wine can help to prevent the plank from burning too quickly, extending the grilling time and allowing for more thorough cooking. The alcohol content, though minimal after soaking, also contributes to a subtle caramelization effect, enhancing the browning and overall presentation of the grilled dish.
Can I reuse wine that has already been opened for soaking cedar planks?
Yes, you can absolutely reuse opened wine for soaking cedar planks, provided it hasn’t turned to vinegar. In fact, slightly older wine that might not be as enjoyable to drink is perfectly suitable for this purpose. The nuances that might be undesirable in a drinking wine often become muted during the grilling process, leaving behind only the beneficial aromatic qualities.
However, avoid using wine that shows signs of significant oxidation or spoilage. A slight musty or vinegary smell is a clear indication that the wine is no longer appropriate for culinary use, including soaking cedar planks. Always give the wine a quick sniff and taste before using it to ensure its quality is sufficient.
How long should I soak cedar planks in wine before grilling?
The ideal soaking time for cedar planks in wine is generally between 2 to 4 hours. This allows the wood to become thoroughly saturated, preventing it from catching fire easily and ensuring that it releases its fragrant oils during grilling. Longer soaking times, up to overnight, are also acceptable but not always necessary.
Avoid soaking for less than 2 hours, as the plank may not be sufficiently hydrated and could scorch or burn. Ensure the plank is fully submerged in the wine during the soaking period. A weight can be used to keep it submerged if needed. Once soaked, pat the plank dry with a paper towel before placing it on the grill.
Does the type of cedar plank affect the choice of wine for soaking?
The type of cedar plank can subtly influence the choice of wine. Thicker planks, which generally offer more intense cedar flavor, can handle wines with slightly bolder profiles, such as a dry Rosé or a light-bodied Pinot Noir. Thinner planks, however, are better suited to lighter, more delicate wines like Sauvignon Blanc or Pinot Grigio, to prevent overpowering the salmon.
Consider the origin and treatment of the cedar plank as well. Untreated, natural cedar will impart a purer flavor, allowing for a wider range of wine pairings. Treated cedar, on the other hand, might have subtle flavor alterations that necessitate a more cautious approach. Experimentation is key to finding the perfect combination for your personal taste.
What alternatives can I use if I don’t have wine available for soaking cedar planks?
If wine isn’t readily available, several alternatives can be used for soaking cedar planks. Apple cider, with its subtle sweetness and acidity, is an excellent substitute. Broth, whether vegetable or chicken, can also impart a savory dimension to the grilling process. Even beer, especially a light lager or wheat beer, can provide a unique flavor profile.
Plain water is always a viable option, albeit without the added flavor complexity of wine or other liquids. In this case, consider adding herbs and spices to the water to infuse the plank with additional aromas. Lemon slices, rosemary sprigs, or garlic cloves can all contribute to a more flavorful grilling experience.
How do I properly dispose of cedar planks after grilling?
After grilling, allow the cedar plank to cool completely before handling it. Once cooled, inspect the plank for any remaining food residue. Scrape off any loose debris with a spatula or brush. Avoid using soap or harsh chemicals, as these can contaminate the wood for future use.
If the plank is still in good condition and not excessively charred, it can be reused for grilling, ideally for similar dishes to avoid flavor contamination. However, if the plank is heavily burned or damaged, it should be disposed of properly. Compostable planks can be broken down and added to a compost pile. Non-compostable planks should be discarded in the trash. Never burn used cedar planks indoors, as they may release harmful chemicals.