I was thinking about giving braising a try and maybe adding the Molly Stevens cookbook along with an LC braiser to my Christmas list. The thing is, I hate wine in food. I'm not much of a wine drinker period, though I find drinking it to be tolerable on the rare occasion when I have a glass. However, I cannot stand the taste of wine it when used in cooking. I'll admit don't know much about braising, but my general impression is that most of the recipes call for wine to be used.
Typically when wine is called for in a recipe I will either omit or substitute with water and or chicken broth and it seems to work out fine. Is braising any different? Are the components in wine more important when it comes to braising? In braising, is the wine just used to deglaze or is it for something else?
Thanks for your help!