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Old 11-21-2012, 10:10 PM
 
Location: University City, Philadelphia
22,592 posts, read 12,294,585 times
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I'm still confused when it comes to cooking with wine. I've been reading some things on the internet and I often encounter conflicting opinions - such as:

- don't cook with cheap wine, it should be good enough to drink with a fine meal
or
- don't waste money on the better wines if you're just using it for reductions, in sauces, or in cooking

Well, here are three things I would like to add wine to: an Italian tomato based sauce for pasta (chianti perhaps?), a beef stew (burgundy?), or a chicken stew like coq au vin or hearty chicken soup (sherry?)

One piece of information I have found from different sources is that whatever wine you use should not be tannic, ie low on the tannins which impart too earthy and bitter aftertastes.

What is your advice?
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Old 11-21-2012, 10:43 PM
 
25,631 posts, read 30,323,039 times
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I cook with whatever I'm drinking. Moderately priced wines from Costco.

Try different wines with your dishes and come up with what tastes good to you.

I love cooking my tomato sauces for pasta with hearty full bodied reds with lots of pepper and blackberry afternotes. Unless I am just making a quick pan marinara then I use a mildly sweet red.

I have taken an affinity to Zinfandels for cooking recently most because I live in the Zin capital of the world.

For deglazing any white meat pan drippings to make a sauce I use whites obviously. I have been using dry gewurztraminers for this purpose over the last year and love the taste.

Happy cooking.

Just experiment. Everyone has their favs.
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Old 11-22-2012, 05:58 PM
 
Location: North Idaho
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I use pinot noir for red wine. I use sherry in Chinese cooking and brandy or cognac with pork and elk.

You don't want to use a $1000 bottle of wine for cooking, but the really cheap stuff will ruin your food. You want to use a drinkable bottle of wine.
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Old 11-22-2012, 08:01 PM
 
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always using and drinking my Yellowtail Merlot :-)
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Old 11-23-2012, 01:32 AM
 
Location: Europe
1,618 posts, read 1,268,120 times
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sherry , port , white or red wine, whatever bottle is open at the moment
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Old 11-23-2012, 07:06 AM
 
Location: Islip,NY
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depends on the recipe but usually it's either a really good dry white or red wine.
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Old 11-23-2012, 11:22 AM
 
Location: Cody, WY
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When I need white wine for a dish I use dry vermouth, that French bistro standard as I can tell by the aroma. I generally use Martini & Rossi but any of the high quality imports are fine.

I like dry sherry and dry Marsala but not in French food. As Julia Child said, sherry is unfrench. I've come to like dry Madeira (sercial) and highly recommend it in French dishes. But for creamed ham on toast dry sherry is the only one.

I don't use wine in basic mariara sauce; it may or may not come later depending upon the dish.

As far as cost is concerned I view wine as a spice; I don't buy cheap spices.

Think about spirits as well as wine; cognac can do wonderful things.
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Old 11-24-2012, 06:41 PM
 
Location: Philaburbia
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I cook with whatever's open.
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Old 11-24-2012, 07:26 PM
 
Location: Nantahala National Forest, NC
26,850 posts, read 5,749,057 times
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Me too. Unless a specific type is called for...

I only use wine for cooking that I would serve/drink.



Quote:
Originally Posted by Ohiogirl81 View Post
I cook with whatever's open.
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