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I found a few recipes that I want to try and they call for dry white wine for cooking. I know nothing about wine. So what inexpensive wine can I use for cooking...and once the bottle is opened how long will it keep?
Also share red wines in case I come across more recipes
Best place I like to ask is the liquor store. Talk to the person(s) work'n there and they will tell you what others use/like/don't like etc.
Can't remember the stuff I've used but it had a Kangaroo on it. Yellow Tail? I'm not a wine drinker so it will last a long time imo, for cook'n anyway.
Sounds like your cook'n fish? Mind if we know what ya got cook'n?
I buy wine at the grocery store. I've always gone by the rule, only cook with wine you would drink. But then I like wine. What others like really has no bearing, what do YOU like? But it would be helpful to have someone telly you if it was sweeter or dryer to fit best with your dish.
Once opened it will last 1-2 weeks at most. Air will make it oxidize and go bad faster. To retain the quality, either transfer it to a smaller botter (less air) or use a method that pulls the air out of the bottle for storage.
Lisa, don't waste your money on what's called "cooking wine" at the supermarket. Buy a less expensive white wine like a Sauvignon Blanc or Pinot Grigio. If you and DH have a glass with dinner you won't have any leftover
For a red wine I would suggest a Pinot Noir or a Zinfandel.
Basically is what you are doing is imparting the flavor into the foods.
Fish, chicken etc just use an inexpensive white like a Chardoney(sp) if you buy the "cooking wines" they have salt added.
A $5.99 bottle is about right...Yellowtail is ok, as well as similiar other out of country wines.
Red's just plain ole burgandy.
Let us know how things turn out...
Remember the "Galloping Gourmet" always had a couple sips+- while cooking.
Me too.
HW
I buy wine at the grocery store. I've always gone by the rule, only cook with wine you would drink. But then I like wine. What others like really has no bearing, what do YOU like? But it would be helpful to have someone telly you if it was sweeter or dryer to fit best with your dish.
Once opened it will last 1-2 weeks at most. Air will make it oxidize and go bad faster. To retain the quality, either transfer it to a smaller botter (less air) or use a method that pulls the air out of the bottle for storage.
I buy most of my wine at the grocery store, too. (Liquor stores, in my area, charge more for identical products.) My store has a large selection, from real cheap stuff to Dom Perignon. For cooking with white wine, I'd suggest an inexpensive (~ $5-$6) chardonnay or sauvignon blanc. For cooking with red, a similarly-priced merlot or shiraz. If you enjoy drinking wine as well, I'd suggest spending more, buying better quality wine, and enjoying it at the table with your meal.
EDIT: Just thought of one more thing. My grocery store carries little bottles of wine by Gallo and Vendange that are only $1.25 apiece. They come in a variety of types - whites and reds - and are the perfect size to have handy for cooking. They're not great wines, but work fine in recipes. And by using these little bottles, you'll have less, if any, left over to go to waste.
Quote:
Originally Posted by Bella52
Lisa, don't waste your money on what's called "cooking wine" at the supermarket. Buy a less expensive white wine like a Sauvignon Blanc or Pinot Grigio. If you and DH have a glass with dinner you won't have any leftover
For a red wine I would suggest a Pinot Noir or a Zinfandel.
I can come and be your test taster
I like Bella's idea about being a test taster!
Seriously, I agree - never purchase anything labeled as "cooking wine" or "cooking sherry." It's swill. For cooking, use regular, drinkable wine. IMHO, zinfandel might be a little too sweet for recipes, and it does not have a robust flavor which would enhance other flavors in a dish.
One more thing - Although I generally purchase wines in the $8-$13 range just to have on hand, I have also discovered that my local Aldi store carries some much cheaper wines that are pretty good, and work very well for cooking.
Seriously, I agree - never purchase anything labeled as "cooking wine" or "cooking sherry." It's swill. For cooking, use regular, drinkable wine. IMHO, zinfandel might be a little too sweet for recipes, and it does not have a robust flavor which would enhance other flavors in a dish.
Zinfandel ....sweet?
ETA - if you are thinking of "white" zinfandel..I would definitely agree (and since it is more "blush" anyway wouldn't consider it for a recipe calling for a dry white)...regular Zinfandel is red and I've always found it to have lots of flavor....
Lisa, MM is right Zinfandel is sweet, not to be used for cooking. Dry white wine's that I use for cooking and are used in my recipes in my cookbooks are a Sauvignon Blanc & Chardonnay. I buy the 750 L. and once the white wine is opened keep in the fridge with the cork on, it will last a least a month. As far as dry red wine, Merlot is an excellent choice, once opened do not put in fridge, it will not last as long as the ww, however your cooking choices for red are endless, I always add rw in my h/m gravy, (spaghetti sauce), a must in beef stews. When your red wine starts to turn, add it to white vinegar and you have red vinegar. As others have said, don't waste your money on "cooking" wine it is garbage. You also need to pick up a good Marsala wine, (does not need to be refrigerated and lasts up to 6 mos. opened). Marsala wine for chicken, veal and some fish dishes.
Lisa, MM is right Zinfandel is sweet, not to be used for cooking. Dry white wine's that I use for cooking and are used in my recipes in my cookbooks are a Sauvignon Blanc & Chardonnay. I buy the 750 L. and once the white wine is opened keep in the fridge with the cork on, it will last a least a month. As far as dry red wine, Merlot is an excellent choice, once opened do not put in fridge, it will not last as long as the ww, however your cooking choices for red are endless, I always add rw in my h/m gravy, (spaghetti sauce), a must in beef stews. When your red wine starts to turn, add it to white vinegar and you have red vinegar. As others have said, don't waste your money on "cooking" wine it is garbage. You also need to pick up a good Marsala wine, (does not need to be refrigerated and lasts up to 6 mos. opened). Marsala wine for chicken, veal and some fish dishes.
What do you want to make?
Real Zinfandel is red, semi dry, and wonderful to cook with!
That pink nasty stuff just needs to go away.
I don't really drink wine either, but have lots of recipes that call for both red & white wine. What I do, is buy the little 4 packs of both red & white made by Sutter Home. Each little bottle is about a cup, which is perfect for most recipes I've used. It works great. I have 3 little bottles of red wine and 2 little bottles of white in my cabinet right now.
I've always been able to find these 4 packs in the grocery store.
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