Posted on November 9, 2013

We cook with VinSanté at home rather than using expensive wine (or worse, cheap wine which has mediocre flavors).  The heat when cooking simply evaporates the alcohol, so only the flavors and healthy components of wine remain to improve the food.  VinSanté does not have to go through the alcohol evaporation, but adds good flavor dimensions and health components from the start.

VinSanté is now being used by a number of hospital and grocery store kitchens. It is especially useful in hospitals as most are alcohol free venues. It also is handy for those markets in states where alcohol cannot be sold in grocery stores. Whether in a hospital or at home, it certainly enhances the taste of the food being prepared.

Julia, RPG

You may have read Julia Child’s cookbooks or seen the movie “Julie and Julia”.  Julia used considerable wine in most of her recipes.  Some years ago we were fortunate to host (along with some good friends from a California winery) Julia and a number of food and wine writers at a picnic at the base of the Maroon Bells near Aspen. It was a lively group and our winery friends were quite a comedy team.  Julia particularly enjoyed our group walk along Maroon Lake and our chicken dish – so much that she asked for the recipe.  We, of course, said yes.

Bruno, Julia, Table.jpeg


We now make it with VinSanté rather than wine. Give it a try:

(I usually don’t measure things exactly but rather kind of eyeball things to see if they look right, but the fun of cooking is experimentation.)

Six boneless chicken breasts flattened

3 oz Sundried tomatoes

2 Medium shallots

Four cloves crushed garlic, two reserved

Six to eight Black Calamata olives

One tsp salt

One-half tsp fresh black pepper

Dash of Worcestershire sauce

One tbsp Fine Herbs

Marinate the chicken breasts in Red VinSanté for at least two hours with two of the crushed garlic cloves spread on the breasts together with a sprinkling of salt and pepper to taste.

Blend the next eight ingredients to a smooth paste.

Put a lining of olive oil on the grill or the sauté pan, cook the breasts for four or five minutes, flip them over and coat the cooked side with the blended spread, and cook another four or five minutes until done to taste.

Group Shot

Another way to replace wine – I pour a glass of VinSanté to enjoy while I am cooking and then arrive at dinner with my wits still intact.

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