When a recipe calls for wine, what wine to use? (chicken, beef)

[RobertFisher]

I am cooking beef soup. The recipe calls for wine.

From the picture I can make out it'd be red wine, but red wine can be from $3 to $300, do they make any difference after cooking? In another word should I just use the least expensive red wine? (I heard cheap wines are bitter)

In Asian cuisine there are a couple of wines that are specially engineered for cooking. Is there such thing in the western cooking?

[KathrynAragon]

Originally Posted by RobertFisher

I am cooking beef soup. The recipe calls for wine.

From the picture I can make out it'd be red wine, but red wine can be from $3 to $300, do they make any difference after cooking? In another word should I just use the least expensive red wine? (I heard cheap wines are bitter)

In Asian cuisine there are a couple of wines that are specially engineered for cooking. Is there such thing in the western cooking?

You can buy cooking wine, or just use an inexpensive red wine.

[don6170]

Originally Posted by RobertFisher

From the picture I can make out it'd be red wine, but red wine can be from $3 to $300, do they make any difference after cooking? In another word should I just use the least expensive red wine? (I heard cheap wines are bitter)

I am not a wine drinker, but have always heard that for cooking, you should use the same wine you would drink - eg not the cheap stuff. We keep a few of the very small boxed wines for cooking.

[Flamingo13]

For a beef stew, use red - for a chicken, etc. type soup, use white. Just like what you are supposed to drink w/various foods/meats.

[Lodestar]

Note - cooking wine has extra salt in it.

If you normally don't keep wine in the house you can ask for a split. That's about a fourth of a normal size bottle, a glass worth, to cook with or drink.

I aim for a dry wine.

[Threestep2]

Use what you would serve with the dish.

[Jkgourmet]

Originally Posted by don6170

I am not a wine drinker, but have always heard that for cooking, you should use the same wine you would drink - eg not the cheap stuff. We keep a few of the very small boxed wines for cooking.

I AM a wine drinker - Don's answer is spot on.

The Sutter home half bottles are perfect for cooking purposes, especially the cabernet sauvignon.



If I needed white wine, I'd buy the sauvignon blanc however, I always keep a bottle of low cost dry vermouth in the pantry. It can easily be used instead of white wine for deglazing.

Robert Fisher (the OP) - I'm in this forum a lot, and I've seen your frequent questions. I gotta give you credit for learning how to cook. Bravo!

[oregonwoodsmoke]

Use a burgundy or a pinot noir. Not the very cheapest, but you don't need a high end wine to cook with.

That Sutter Hone Cabernet recommended above would also work just fine.

Myself, since my family doesn't drink wine, I appreciate the screw top wines because they are easier to seal up and store for the next time.

[Texas Ag 93]

Originally Posted by Jkgourmet

I AM a wine drinker - Don's answer is spot on.

The Sutter home half bottles are perfect for cooking purposes, especially the cabernet sauvignon.

This is exactly what I do. Keep some small bottles of a Cabernet Sauvignon or a Merlot on hand for cooking with beef dishes.

[RobertFisher]

I happen to have planned a trip to Napa and then thru Anderson Valley, both wine regions, tomorrow. I can pick up some red wine for this. Is it an overkill to buy wine for cooking purpose at Napa? Do they sell economical-enough wines? Any specific recommendation (specific wine)?