I was just about to mention that. Some flavours are soluble in wine and will be more apparent when they got dissolved by the alcohol in the wine. The fact that most of the alcohol will evaporate doesn't mean that the flavours will.Alcohol unlocks flavor components in food. Just plain food science.
plus it tastes good.
Some flavor compounds dissolve in water.some flavor compounds 'render' in alcohol
some flavor compounds 'render' in water
some flavor compounds 'render' in oils/fats . . .
which is why the "I put wine in all that stuff" does not hold up.
Dry sherry in mushroom soup. *chef's kiss* I've been known to cook mushrooms in the stuff as a side for grilled steak. As a vegetarian, you'll have to figure out your own partner for the mushrooms...or just eat them as the "main"!I hate drinking wine, but I LOVE cooking with it.
To me, its an ingredient, not a beverage.
I use it in sauces, gravies, marinades, soups ( Onion initially comes to mind).
Wouldn't be the same without it.