|
I'm reading a recipe that calls for
1/2 cup of "dry white wine".
Can anyone suggest a dry white wine
to keep in the pantry ??
<rj>
|
|
|
| jmcquown |
<RJ> wrote:
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
> <rj>
Pretty much anything other than "cooking wine" (which is the dregs with salt
added) will do. I usually go for the kind I wouldn't mind drinking but
apparently you aren't a wine drinker ;) For strictly cooking, Gallo makes
inexpensive whites (for dry, think Chardonnay or Chablis).
Jill
Jill
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| zxcvbob |
<RJ> wrote:
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
> <rj>
Vermouth.
Best regards,
Bob
|
|
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| Peter Aitken |
Xref: 127.0.0.1 rec.food.cooking:995606
"zxcvbob" <zxcvbob@charter.net> wrote in message
news:2nplf2F3b0mpU1@uni-berlin.de...
> <RJ> wrote:
>
> > I'm reading a recipe that calls for
> > 1/2 cup of "dry white wine".
> >
> > Can anyone suggest a dry white wine
> > to keep in the pantry ??
> >
> >
> > <rj>
>
>
> Vermouth.
>
> Best regards,
> Bob
Not just any vermouth - dry white vermouth. If you use the red sweet stuff
you will be very sorry!
--
Peter Aitken
Remove the crap from my email address before using.
|
|
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| Jessica V. |
<RJ> wrote:
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
> <rj>
I keep a bottle of Domaine Caton Chardonay in the pantry for general
cooking purposes. It's imported by M.S. Walker, Somerville, MA, USA. A
whopping $4.99-$6.99 a litre. It's quite drinkable as well.
Jessica
|
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| Dimitri |
"<RJ>" <baranick@localnet.com> wrote in message
news:cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com...
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
> <rj>
Running from sweet to dry
RED White
Pinot Noir Riesling
Zinfandel Chardonnay
Cabernet Chenin Blanc
Syrah Sauvignon Blanc
Merlot Brut
http://www.soyouwanna.com/site/syws...ine3.html#para3
Dimitri
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|
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| Jim Lahue |
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
A Sauvignon Blanc, Chardonnay or Pinot Grigio works. I often use a
Mondavi Sauvignon Blanc to cook with. After I open the bottle, I keep
it in the refrigerator.
Jim Lahue
|
|
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| sf |
On Mon, 9 Aug 2004 10:54:03 -0500, "jmcquown"
<jmcquown@bellsouth.net> wrote:
> <RJ> wrote:
> > I'm reading a recipe that calls for
> > 1/2 cup of "dry white wine".
> >
> > Can anyone suggest a dry white wine
> > to keep in the pantry ??
> >
> >
> > <rj>
>
> Pretty much anything other than "cooking wine" (which is the dregs with salt
> added) will do. I usually go for the kind I wouldn't mind drinking but
> apparently you aren't a wine drinker ;) For strictly cooking, Gallo makes
> inexpensive whites (for dry, think Chardonnay or Chablis).
>
Ditto what Jill said... but expect Chablis to be a little
drier than Chardonnay and always add some lemon juice to the
recipe because any wine, dry or not, is sweet. You should
buy the smallest amount possible, store the unopened bottle
in a cool place - not your pantry and store the opened
bottle in the refrigerator (I recommend drinking it with
your meal). DO NOT expect to keep an opened bottle of
unfortified wine for any length of time because the quality
will deteriorate quickly.
BTW: One thing I've learned from experience is that wine
doesn't travel well. It likes sea voyages, but doesn't like
trucks or trains. On the West Coast, Gallo is a perfecly
good drinking wine. Not splashy or expensive, but there is
nothing wrong with it either. I've encountered many more
brands of "expensive" wine that I liked less than Gallo. If
you're on the East Coast, I'd say go for an inexpensive
European wine. If you're in the "heartland", you're SOL. I
stick to mixed drinks when I'm away from the coasts.
sf
Practice safe eating - always use condiments
|
|
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| sf |
On Mon, 09 Aug 2004 17:49:20 GMT, "Dimitri"
<Dimitri_C@prodigy.net> wrote:
> Running from sweet to dry
>
> RED White
> Pinot Noir Riesling
> Zinfandel Chardonnay
> Cabernet Chenin Blanc
> Syrah Sauvignon Blanc
> Merlot Brut
>
> http://www.soyouwanna.com/site/syws...ine3.html#para3
While I agree with their light/heavy list, I don't agree
with their sweet/dry. Anyone who really thinks zin is less
sweet than pinot noir hasn't tasted it and chenin blanc is
certainly sweeter than chardonnay. I have no idea why they
would list a sparking wine with still wines... that's a real
head scratcher for me. Since they did, why brut? Brut is
sweeter than Sauvingon Blanc, why not say extra brut???
IMO: A bone dry Sauvingon is still drier than the best of
extra brut.
sf
Practice safe eating - always use condiments
|
|
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| jmcquown |
sf wrote:
> On Mon, 9 Aug 2004 10:54:03 -0500, "jmcquown"
> <jmcquown@bellsouth.net> wrote:
>
>> <RJ> wrote:
>> > I'm reading a recipe that calls for
>> > 1/2 cup of "dry white wine".
>> >
>> > Can anyone suggest a dry white wine
>> > to keep in the pantry ??
>> > <rj>
>>
>> Gallo makes inexpensive whites (for dry, think
>> Chardonnay or Chablis).
>>
>
> Ditto what Jill said... but expect Chablis to be a little
> drier than Chardonnay and always add some lemon juice to the
> recipe because any wine, dry or not, is sweet. You should
> buy the smallest amount possible, store the unopened bottle
> in a cool place - not your pantry and store the opened
> If you're in the "heartland", you're SOL. I
> stick to mixed drinks when I'm away from the coasts.
>
> sf
> Practice safe eating - always use condiments
Uh... they sell Gallo and many other brands in the "heartland", too.
Memphis isn't exactly on a coast, unless you count the Mississippi River as
a coastline ;)
Jill
|
|
|
| Dimitri |
"sf" <nobody@comcast.com> wrote in message
news:qkifh0h7a3egan0noq1shn8bro2djlqt7o@4ax.com...
> On Mon, 09 Aug 2004 17:49:20 GMT, "Dimitri"
> <Dimitri_C@prodigy.net> wrote:
>
> > Running from sweet to dry
> >
> > RED White
> > Pinot Noir Riesling
> > Zinfandel Chardonnay
> > Cabernet Chenin Blanc
> > Syrah Sauvignon Blanc
> > Merlot Brut
> >
> > http://www.soyouwanna.com/site/syws...ine3.html#para3
>
>
> While I agree with their light/heavy list, I don't agree
> with their sweet/dry. Anyone who really thinks zin is less
> sweet than pinot noir hasn't tasted it and chenin blanc is
> certainly sweeter than chardonnay. I have no idea why they
> would list a sparking wine with still wines... that's a real
> head scratcher for me. Since they did, why brut? Brut is
> sweeter than Sauvingon Blanc, why not say extra brut???
> IMO: A bone dry Sauvingon is still drier than the best of
> extra brut.
>
> sf
> Practice safe eating - always use condiments
|
|
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| Dave Smith |
zxcvbob wrote:
> <RJ> wrote:
>
> > I'm reading a recipe that calls for
> > 1/2 cup of "dry white wine".
> >
> > Can anyone suggest a dry white wine
> > to keep in the pantry ??
> >
> >
> > <rj>
>
> Vermouth.
Sorry, but Vermouth is no substitute for dry white wine. It is a
fortified wine with aromatics added.
|
|
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| Michael Siemon |
In article <4117E4B2.51A32CB9@sympatico.ca>,
Dave Smith <adavid.smith@sympatico.ca> wrote:
> zxcvbob wrote:
>
> > <RJ> wrote:
> >
> > > I'm reading a recipe that calls for
> > > 1/2 cup of "dry white wine".
> > >
> > > Can anyone suggest a dry white wine
> > > to keep in the pantry ??
> > >
> > >
> > > <rj>
> >
> > Vermouth.
>
> Sorry, but Vermouth is no substitute for dry white wine. It is a
> fortified wine with aromatics added.
Ummm, it's by no means identical to ordinary wines, but it can
frequently be used as a substitute -- generally, in a quantity
of about 2/3 the specified amount of white wine. That's commonly
true of most additions of wine in braises and sauces in which a
fair amount of the alcohol will be boiled off. I'd far rather use
a decent vermouth than a cheap white wine, of any variety.
If the quantity of wine called for is more than a cup, it begins
to be better to pass on the vermouth and get a white that matches
well with the other ingredients.
|
|
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| Puester |
"" wrote:
>
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
> <rj>
This answer has caused controversy before, but
I keep white Vermouth on hand for most cooking.
gloria p
|
|
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| Peter Aitken |
"Dave Smith" <adavid.smith@sympatico.ca> wrote in message
news:4117E4B2.51A32CB9@sympatico.ca...
> zxcvbob wrote:
>
> > <RJ> wrote:
> >
> > > I'm reading a recipe that calls for
> > > 1/2 cup of "dry white wine".
> > >
> > > Can anyone suggest a dry white wine
> > > to keep in the pantry ??
> > >
> > >
> > > <rj>
> >
> > Vermouth.
>
> Sorry, but Vermouth is no substitute for dry white wine. It is a
> fortified wine with aromatics added.
>
Sorry but it is. If you don't believe me perhaps you will believe Julia
Child who frequently suggests this substitution in her books and shows.
--
Peter Aitken
Remove the crap from my email address before using.
|
|
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| zxcvbob |
Dave Smith wrote:
> zxcvbob wrote:
>
>
>><RJ> wrote:
>>
>>
>>>I'm reading a recipe that calls for
>>>1/2 cup of "dry white wine".
>>>
>>>Can anyone suggest a dry white wine
>>>to keep in the pantry ??
>>>
>>>
>>><rj>
>>
>>Vermouth.
>
>
> Sorry, but Vermouth is no substitute for dry white wine. It is a
> fortified wine with aromatics added.
>
Didn't *anybody* read the original question? RJ wanted a dry white
cooking wine that could be kept *in the pantry*. Vermouth (more
specifically, dry white vermouth as someone else pointed out) fits the
bill perfectly.
Bob
|
|
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| sf |
On Mon, 9 Aug 2004 14:47:26 -0500, "jmcquown"
<jmcquown@bellsouth.net> wrote:
> Uh... they sell Gallo and many other brands in the "heartland", too.
> Memphis isn't exactly on a coast, unless you count the Mississippi River as
> a coastline ;)
You didn't follow. I'm not trying to tell you what they
sell or don't sell. I'm saying what I would DRINK or not
drink depending on where I am.
Gallo is a decent drinking wine on the West Coast. I'm
saying it tastes different after it travels overland. I
don't buy any California wine if I am in the heartland or on
the E. Coast. I stick with European wines on the E. Coast
and likker in the heartland.
If I lived where you live, I'd be drinking bourbon.
sf
Practice safe eating - always use condiments
|
|
|
| sf |
On Mon, 09 Aug 2004 21:23:21 GMT, Michael Siemon
<mlsiemon@sonic.net> wrote:
> In article <4117E4B2.51A32CB9@sympatico.ca>,
> Dave Smith <adavid.smith@sympatico.ca> wrote:
>
> > zxcvbob wrote:
> >
> > > <RJ> wrote:
> > >
> > > > I'm reading a recipe that calls for
> > > > 1/2 cup of "dry white wine".
> > > >
> > > > Can anyone suggest a dry white wine
> > > > to keep in the pantry ??
> > > >
> > > >
> > > > <rj>
> > >
> > > Vermouth.
> >
> > Sorry, but Vermouth is no substitute for dry white wine. It is a
> > fortified wine with aromatics added.
>
> Ummm, it's by no means identical to ordinary wines, but it can
> frequently be used as a substitute -- generally, in a quantity
> of about 2/3 the specified amount of white wine. That's commonly
> true of most additions of wine in braises and sauces in which a
> fair amount of the alcohol will be boiled off. I'd far rather use
> a decent vermouth than a cheap white wine, of any variety.
>
> If the quantity of wine called for is more than a cup, it begins
> to be better to pass on the vermouth and get a white that matches
> well with the other ingredients.
White vermouth tastes like white vermouth in the dish unless
you're using mere droplets of it and if that's all you're
using, why waste the alcohol?
sf
Practice safe eating - always use condiments
|
|
|
| Christopher Green |
"<RJ>" <baranick@localnet.com> wrote in message news:<cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com>...
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
Nothing that will keep well once opened; once it's opened, figure on
refrigerating it and using it within a small number of days.
Charles Shaw (Two Buck Chuck) Chardonnay is quite good for cooking,
not bad for drinking if you don't have really high expectations, and
can't be beat for the price.
--
Chris Green
|
|
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| Dave Smith |
zxcvbob wrote:
>
> > Sorry, but Vermouth is no substitute for dry white wine. It is a
> > fortified wine with aromatics added.
> >
>
> Didn't *anybody* read the original question? RJ wanted a dry white
> cooking wine that could be kept *in the pantry*. Vermouth (more
> specifically, dry white vermouth as someone else pointed out) fits the
> bill perfectly.
Yes, I read the OP. I would never use that amount of vermouth as a
substitute for dry white wine. It might be ok if the recipe called for a
splash of white wine, but Vermouth packs a lot of flavour, and flavour
that is much different from a dry white.
|
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|
|
In article <cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com>,
baranick@localnet.com says...
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
> <rj>
>
Buy an inexpensive bottle of Sauvignon Blanc from Gallo, Almaden, Paul
Masson or one of the other large California bottlers. Look for a cork
closure rather than a screwtop. Don't keep what you don't use in the
pantry. If you don't drink the stuff or can't otherwise use it in less
than a week, pour the remaining wine into ice cube trays, freeze it (it
probably won't freeze hard like water, unless you have a very cold
freezer), then store the cubes in a Tupperware or similar container.
Unless your pantry is pretty cold, leftover white wine won't keep well
there past a few days.
Bob
|
|
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| Dave Smith |
bob@yab.ogr wrote:
> Buy an inexpensive bottle of Sauvignon Blanc from Gallo, Almaden, Paul
> Masson or one of the other large California bottlers. Look for a cork
> closure rather than a screwtop.
Screw tops used to be a pretty good indicator of a low quality wine, but
not any more. Some wineries have started using plastic "corks", but others
have found that screw caps are a betty way to seal bottles for long term
storage and are starting to use them on their better wines.
> Don't keep what you don't use in the
> pantry. If you don't drink the stuff or can't otherwise use it in less
> than a week, pour the remaining wine into ice cube trays, freeze it (it
> probably won't freeze hard like water, unless you have a very cold
> freezer), then store the cubes in a Tupperware or similar container.
> Unless your pantry is pretty cold, leftover white wine won't keep well
> there past a few days.
Sound advice.
|
|
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| sf |
On Mon, 09 Aug 2004 18:30:10 -0500, zxcvbob
<zxcvbob@charter.net> wrote:
>
> Didn't *anybody* read the original question? RJ wanted a dry white
> cooking wine that could be kept *in the pantry*. Vermouth (more
> specifically, dry white vermouth as someone else pointed out) fits the
> bill perfectly.
>
We read it and came to the conclusion that person isn't a
drinker of any kind, due to the "kept in the pantry"
comment.
Use vermouth if you want the taste of vermouth. Use wine if
you want the taste of wine. You can store vermouth, you
can't store opened "unadulterated" wine for more than a day
or two w/o a noticable taste difference.
sf
Practice safe eating - always use condiments
|
|
|
|
In article <411814EA.8E8CE9AE@sympatico.ca>, adavid.smith@sympatico.ca
says...
> Screw tops used to be a pretty good indicator of a low quality wine, but
> not any more. Some wineries have started using plastic "corks", but others
> have found that screw caps are a betty way to seal bottles for long term
> storage and are starting to use them on their better wines.
>
Well, these have not made it over to the Right Coast of the U.S., where
I'm presently located. Here, even the most prolific Aussie wineries
continue to use stuff resembling "corks". Here, even Two Buck Chuck
bottles are finished with a sort of composite "cork".
Personally, I'd much rather contend with a dependable screw top than the
vicissitudes of what's considered "cork" these days...
By the way, speaking of Aussie wines, can anyone tell me why the trend
seems to be to higher and higher "percentage of alcohol by volume"
numbers? I've seen several wines from Australia that advertised 14% on
the label. Everyone else seems stuck back at 12.5% or 13%, but the
trend has definitely been upwards over the years. Despite of (or
perhaps thanks to) all the fruit of the vine that I've consumed over the
years, I can still remember excellent, long-lived red wines that maxed
out at 11%, with good, fresh young wines around 9% or 10.5% at most.
Are producers substituting higher alcohol for other longevity enhancers
like tannins? Or what's the deal? Is this yet another Rupert Murdoch
plot to take over the world? :-)
Bob
|
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| jmcquown |
sf wrote:
> On Mon, 9 Aug 2004 14:47:26 -0500, "jmcquown"
> <jmcquown@bellsouth.net> wrote:
>
>> Uh... they sell Gallo and many other brands in the "heartland", too.
>> Memphis isn't exactly on a coast, unless you count the Mississippi
>> River as a coastline ;)
>
> You didn't follow. I'm not trying to tell you what they
> sell or don't sell. I'm saying what I would DRINK or not
> drink depending on where I am.
>
> Gallo is a decent drinking wine on the West Coast. I'm
> saying it tastes different after it travels overland. I
> don't buy any California wine if I am in the heartland or on
> the E. Coast. I stick with European wines on the E. Coast
> and likker in the heartland.
>
> If I lived where you live, I'd be drinking bourbon.
>
> sf
> Practice safe eating - always use condiments
No you wouldn't, you'd be drinking Jack Daniel's Whisky. But even *I* don't
drink that, just the redneck around here do :)
Jill
|
|
|
| Gregory Morrow |
Jill wrote:
> No you wouldn't, you'd be drinking Jack Daniel's Whisky. But even *I*
don't
> drink that, just the redneck around here do :)
Hey Jill a very sophisticated friend ' o mine likes Jack and Vernor's ginger
ale on the rocks...*could* ya...???
*boggle*
It's not half - bad...I don't like whisky and the Vernor's helps it slide
down nice 'n eazy......
--
Best
Greg
|
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| alzelt |
wrote:
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
> <rj>
Once open, I would keep no white wine in the pantry. Keep it in the
fridge, for up to two weeks. As for which wine is good, but reasonably
priced, I opt for most wines from Columbia Crest. They have a well
deserved reputation for one of the best value priced wines in the States.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
|
|
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| jmcquown |
Gregory Morrow wrote:
> Jill wrote:
>
>> No you wouldn't, you'd be drinking Jack Daniel's Whisky. But even
>> *I* don't drink that, just the redneck around here do :)
>
>
> Hey Jill a very sophisticated friend ' o mine likes Jack and Vernor's
> ginger ale on the rocks...*could* ya...???
>
> *boggle*
>
> It's not half - bad...I don't like whisky and the Vernor's helps it
> slide down nice 'n eazy......
I couldna. The only whisky I can stomach is Glenfiddich and yes, I do
ginger ale with it, on the rocks. It's a Scottish thing :)
Jill
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| The Ranger |
zxcvbob <zxcvbob@charter.net> answered <RJ>'s request by typing:
> > I'm reading a recipe that calls for
> > 1/2 cup of "dry white wine".
> >
> > Can anyone suggest a dry white wine to keep
> > in the pantry ??
>>
>Vermouth.
>
Vermouth? Yeesh! Not as a sublimate for a dry white wine; that'd
overpower any dinner dish requiring anything remotely resembling
subtlety from the aromatics pumped into it..
I find using a dry sherry, specifically Hartley & Gibson Fino Sherry
(750 ML), a good substitute. It's dry but not austere.
If you are looking for a simple "jug wine" that will keep indefinitely
with minimal effort then get a boxed wine by Summit or Almaden or
Franzia. Those will keep virtually forever and you can also have a
tipple while cooking.
The Ranger
--
"The Irish believe wiff a most-'oly furor that eatin' food shoul' be a
test of courage. If we can't boil it t' deff, fry it in a vat o'
grease, or stuff it in an animal intestine, we're posit've it
shouldn't be eaten."
-- John Woolery, London Underground, 1992
|
|
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| Wayne |
The Ranger <cuhulain_-98@yahoo.com> wrote in
news:sgjgh0dlmot0nb1gc3vcgrpjjm48qkc8s5@4ax.com:
> zxcvbob <zxcvbob@charter.net> answered <RJ>'s request by typing:
>> > I'm reading a recipe that calls for
>> > 1/2 cup of "dry white wine".
>> >
>> > Can anyone suggest a dry white wine to keep
>> > in the pantry ??
>>>
>>Vermouth.
>>
> Vermouth? Yeesh! Not as a sublimate for a dry white wine; that'd
> overpower any dinner dish requiring anything remotely resembling
> subtlety from the aromatics pumped into it..
>
> I find using a dry sherry, specifically Hartley & Gibson Fino Sherry
> (750 ML), a good substitute. It's dry but not austere.
>
> If you are looking for a simple "jug wine" that will keep indefinitely
> with minimal effort then get a boxed wine by Summit or Almaden or
> Franzia. Those will keep virtually forever and you can also have a
> tipple while cooking.
Why do these keep "indefinitely"?
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
|
|
|
| Reg |
Wayne wrote:
>>If you are looking for a simple "jug wine" that will keep indefinitely
>>with minimal effort then get a boxed wine by Summit or Almaden or
>>Franzia. Those will keep virtually forever and you can also have a
>>tipple while cooking.
>
>
> Why do these keep "indefinitely"?
Because the wine is in a bag which protects it from exposure
to air. Wine deteriorates mostly from exposure to oxygen.
I like the box wines and use them mainly for cooking and marinades.
I find they're good for up to 3 months.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
|
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| Michael Siemon |
In article <sgjgh0dlmot0nb1gc3vcgrpjjm48qkc8s5@4ax.com>,
The Ranger <cuhulain_-98@yahoo.com> wrote:
> zxcvbob <zxcvbob@charter.net> answered <RJ>'s request by typing:
> > > I'm reading a recipe that calls for
> > > 1/2 cup of "dry white wine".
> > >
> > > Can anyone suggest a dry white wine to keep
> > > in the pantry ??
> >>
> >Vermouth.
> >
> Vermouth? Yeesh! Not as a sublimate for a dry white wine; that'd
> overpower any dinner dish requiring anything remotely resembling
> subtlety from the aromatics pumped into it..
>
> I find using a dry sherry, specifically Hartley & Gibson Fino Sherry
> (750 ML), a good substitute. It's dry but not austere.
Tastes (obviously) vary. I find sherry intolerable as an alternative
to _vin ordinaire_ white wine in recipes -- the "nutty" overtones
drive me nuts. On the other hand, it can be (in small does) an OK
substitute for _shao xing_ in marinades for Chinese stir-fry[*].
But the herby/earthy tones of vermouth seem to me to match quite
well with most (at least French-derived) uses of wine in small doses
-- certainly up to the half-cup size of the OP's note.
-
[*] I'll use _shao xing_ if I have it, and may or may not substitute
sherry when I don't; depends on other factors, like whether the
sherry taste is likely to disappear under other flavors. Soy sauce
tends to mask most wine flavors!
If you use a reasonably flavorful sauvignon blanc, you will get a
close analog of the vermouth effect; if you use a riesling, or a
chardonnay, you won't. It seems to me that the range of possible
flavor variants among (decent, characteristic) white varietals is
as great as the difference from any one of them to a vermouth.
And I seriously think that, unless you have incredibly subtle
(read: almost none :-)) herbal overtones in the rest of a given
preparation, the character of the wine used will tend to vanish
unless it really is extremely strong (or harsh and unappealing,
like most "cheap" and barely-drinkable wines -- somehow, _that_
manages to cut through even with lots of other accents in a dish!)
If _you_ dislike the overtones of vermouth in preparing a
recipe that calls for "white wine", fine. Don't use it. But be
advised that your opinion is going to be contradicted by lots
of others who don't have the same taste reaction you do.
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| The Ranger |
On Tue, 10 Aug 2004 04:44:34 GMT, Wayne <waynebw@att.net> asked after
I <cuhulain_-98@yahoo.com> wrote in
news:sgjgh0dlmot0nb1gc3vcgrpjjm48qkc8s5@4ax.com:
> > If you are looking for a simple "jug wine" that will keep
> > indefinitely with minimal effort then get a boxed wine by
> > Summit or Almaden or Franzia. Those will keep virtually
> > forever and you can also have a tipple while cooking.
> >
> Why do these keep "indefinitely"?
>
They're vacuum-sealed which will prevent air from oxidizing the wine.
In Summit's case, the box is also very heavy, thus acts as insulation
against any but the most-extreme temperature swings (which hopefully
RJ's pantry is free from.)
The Ranger
--
"I'd stop bragging about your Cellar's content before I tell you
that's Two Buck Chuck you've been swilling all night."
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| Michael Siemon |
In article <CCYRc.2262$Y94.1271@newssvr33.news.prodigy.com>,
Reg <reg@nospam.com> wrote:
> Wayne wrote:
>
> >>If you are looking for a simple "jug wine" that will keep indefinitely
> >>with minimal effort then get a boxed wine by Summit or Almaden or
> >>Franzia. Those will keep virtually forever and you can also have a
> >>tipple while cooking.
> >
> >
> > Why do these keep "indefinitely"?
>
> Because the wine is in a bag which protects it from exposure
> to air. Wine deteriorates mostly from exposure to oxygen.
>
> I like the box wines and use them mainly for cooking and marinades.
> I find they're good for up to 3 months.
That's reasonable -- but only if you actually use the wine in
cooking (or drinking) in largish quantities. At least all the boxed
wines I've seen tend to be 3-5 liters, with the larger amounts
more common. I wouldn't recommend this to someone who has a use
for "cooking wine" once every month or so!
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| The Ranger |
On Mon, 09 Aug 2004 21:43:03 -0700, I <cuhulain_-98@yahoo.com>
spell-checked and then substituted the wrong word in message:
>Vermouth? Yeesh! Not as a sublimate for a dry white wine;
WTF? "Sublimate"?!
"Substitute"! S-U-B-S-T-I-T-U-T-E... "Substitute."
The Ranger
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| Wayne |
The Ranger <cuhulain_-98@yahoo.com> wrote in
news:m8ngh0t534458lf49ttqtu31ng4ojaajjc@4ax.com:
> On Tue, 10 Aug 2004 04:44:34 GMT, Wayne <waynebw@att.net> asked after
> I <cuhulain_-98@yahoo.com> wrote in
> news:sgjgh0dlmot0nb1gc3vcgrpjjm48qkc8s5@4ax.com:
>> > If you are looking for a simple "jug wine" that will keep
>> > indefinitely with minimal effort then get a boxed wine by
>> > Summit or Almaden or Franzia. Those will keep virtually
>> > forever and you can also have a tipple while cooking.
>> >
>> Why do these keep "indefinitely"?
>>
> They're vacuum-sealed which will prevent air from oxidizing the wine.
> In Summit's case, the box is also very heavy, thus acts as insulation
> against any but the most-extreme temperature swings (which hopefully
> RJ's pantry is free from.)
Thanks!
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Wayne |
Reg <reg@nospam.com> wrote in news:CCYRc.2262$Y94.1271
@newssvr33.news.prodigy.com:
> Wayne wrote:
>
>>>If you are looking for a simple "jug wine" that will keep indefinitely
>>>with minimal effort then get a boxed wine by Summit or Almaden or
>>>Franzia. Those will keep virtually forever and you can also have a
>>>tipple while cooking.
>>
>>
>> Why do these keep "indefinitely"?
>
> Because the wine is in a bag which protects it from exposure
> to air. Wine deteriorates mostly from exposure to oxygen.
>
> I like the box wines and use them mainly for cooking and marinades.
> I find they're good for up to 3 months.
>
Thanks!
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Reg |
Michael Siemon wrote:
> That's reasonable -- but only if you actually use the wine in
> cooking (or drinking) in largish quantities. At least all the boxed
> wines I've seen tend to be 3-5 liters, with the larger amounts
> more common. I wouldn't recommend this to someone who has a use
> for "cooking wine" once every month or so!
Agreed. It works out best if you go through a lot of it, which I
do. I have a few ducks marinating in some Franzia merlot for
the smoker tomorrow.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
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| Rodney Myrvaagnes |
On Mon, 09 Aug 2004 19:14:14 GMT, sf <nobody@comcast.com> wrote:
>On Mon, 09 Aug 2004 17:49:20 GMT, "Dimitri"
><Dimitri_C@prodigy.net> wrote:
>
>> Running from sweet to dry
>>
>> RED White
>> Pinot Noir Riesling
>> Zinfandel Chardonnay
>> Cabernet Chenin Blanc
>> Syrah Sauvignon Blanc
>> Merlot Brut
>>
>> http://www.soyouwanna.com/site/syws...ine3.html#para3
>
>
>While I agree with their light/heavy list, I don't agree
>with their sweet/dry. Anyone who really thinks zin is less
>sweet than pinot noir hasn't tasted it and chenin blanc is
>certainly sweeter than chardonnay. I have no idea why they
>would list a sparking wine with still wines... that's a real
>head scratcher for me. Since they did, why brut? Brut is
>sweeter than Sauvingon Blanc, why not say extra brut???
>IMO: A bone dry Sauvingon is still drier than the best of
>extra brut.
>
Any grape variety can be vinified bone dry, which makes that list less
than useful. I have had bone dry zins. And, as you say, Sauvignon
Blanc covers the gamut. Even chenin blanc can be dry, but I have only
experienced such from somewhere far away, either Australia or South
Africa, I can't remember which.
With all the boutique wineries now active, I expect someone makes ( or
has made) a bone-dry chenin blanc in the USA.
Rodney Myrvaagnes NYC J36 Gjo/a
"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light
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| The Ranger |
On Tue, 10 Aug 2004 05:30:18 GMT, Michael Siemon <mlsiemon@sonic.net>
countered after I <cuhulain_-98@yahoo.com> wrote
<sgjgh0dlmot0nb1gc3vcgrpjjm48qkc8s5@4ax.com>,
> > >Vermouth.
> > >
> > Vermouth? Yeesh! Not as a sublimate for a dry white wine; that'd
> > overpower any dinner dish requiring anything remotely resembling
> > subtlety from the aromatics pumped into it..
[snip]
> If _you_ dislike the overtones of vermouth in preparing a
> recipe that calls for "white wine", fine. Don't use it. But be
> advised that your opinion is going to be contradicted by lots
> of others who don't have the same taste reaction you do.
There are people that will disagree -- with me -- over what I consider
a vile, repugnant, and overpowering substance?! I find that difficult,
nay impossible, to fathom.
"Off with their heads!" says I!
In case you were serious about warning me, I do understand the nature
of Usenet -- and in particular those participants of RFC. <G>
The Ranger
--
"Singapore vodka?" -- James Bond, "You Only Live Twice"
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| HiTech RedNeck |
"<RJ>" <baranick@localnet.com> wrote in message
news:cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com...
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
Sure, Insta-Wine by Ripple Farms, Inc. It's a dry powder. Just add water.
(OK just kidding)
Unless you're a real food snob, just about any white wine intended for
drinking, that you know is dry by the label information, will do OK. It
doesn't need to be "dry," if the recipe also calls for sugar or other sweet
ingredients. Keep it in the refrigerator after opening, unless intending to
use it up within a few days.
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| hahabogus |
"HiTech RedNeck" <hitechCOLOR-OF-BLOODneck@ameritech.net> wrote in
news:F__Rc.1120$ZC7.318@newssvr19.news.prodigy.com:
>
> "<RJ>" <baranick@localnet.com> wrote in message
> news:cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com...
>> I'm reading a recipe that calls for
>> 1/2 cup of "dry white wine".
>>
>> Can anyone suggest a dry white wine
>> to keep in the pantry ??
>
> Sure, Insta-Wine by Ripple Farms, Inc. It's a dry powder. Just add
> water.
>
> (OK just kidding)
>
> Unless you're a real food snob, just about any white wine intended for
> drinking, that you know is dry by the label information, will do OK.
> It doesn't need to be "dry," if the recipe also calls for sugar or
> other sweet ingredients. Keep it in the refrigerator after opening,
> unless intending to use it up within a few days.
>
>
>
I keep a selection of "one glass sized" wines bottles (approx 8 oz
each)...white,red, sparkling etc...for cooking. I don't drink wine but do
enjoy cooking with it. And this allows me some disgression as to its use.
I'm too cheap to waste a full bottle for the amount used to deglaze a pan
or finish a soup. I do keep a largish bottle of mid range price/taste
sherry as this will keep about a year in the cupboard and is nice in soups
and chinese stir fry type things.
While underage drinking I got too drunk on Buck a gallon wine and to this
day just smelling wine makes the hair on my arms stand up.
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
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| Frogleg |
On Mon, 09 Aug 2004 08:27:35 -0700, "<RJ>" <baranick@localnet.com>
wrote:
>I'm reading a recipe that calls for
>1/2 cup of "dry white wine".
>
>Can anyone suggest a dry white wine
>to keep in the pantry ??
Dear Julia often uses vermouth for that purpose. It keeps a relatively
long time.
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| Melba's Jammin' |
In article <Xns9541202F27952notvalidinvalid@127.0.0.1>, hahabogus
<not@valid.invalid> wrote:
> "HiTech RedNeck" <hitechCOLOR-OF-BLOODneck@ameritech.net> wrote in
> news:F__Rc.1120$ZC7.318@newssvr19.news.prodigy.com:
>
> >
> > "<RJ>" <baranick@localnet.com> wrote in message
> > news:cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com...
> >> I'm reading a recipe that calls for
> >> 1/2 cup of "dry white wine".
> >>
> >> Can anyone suggest a dry white wine
> >> to keep in the pantry ??
(snip)
> I keep a selection of "one glass sized" wines bottles (approx 8 oz
> each)...white,red, sparkling etc...for cooking.
Ack!! That's a great idea for the likes o' me. I just discovered those
little bottles when I was putting together a gift basket for the Madres
last week. I found these cute little 4-packs for $4. I believe I'll
stash a couple of the reds I bought (but didn't include in the basket)
for just such a purpose. Thanks for the thought!
>I don't drink wine but do
> enjoy cooking with it. And this allows me some disgression as to its use.
Discretion, Dearie. Discretion. "-)
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.
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| Melba's Jammin' |
In article <sgjgh0dlmot0nb1gc3vcgrpjjm48qkc8s5@4ax.com>,
cuhulain_-98@yahoo.com wrote:
(snip)
> I find using a dry sherry, specifically Hartley & Gibson Fino Sherry
> (750 ML), a good substitute. It's dry but not austere.
Austere? Yer startin' to talk in code again, Boy.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.
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| Naomi Darvell |
x-no-archive: yes
>Tastes (obviously) vary. I find sherry intolerable as an alternative
>to _vin ordinaire_ white wine in recipes -- the "nutty" overtones
>drive me nuts.
Me too.
I think vermouth is fine in some recipes and not in others. I made Chicken
Vesuvio from a recipe someone posted here, using Vermouth, and it was great. I
wouldn't use it in other dishes.
Naomi D.
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| Dave Smith |
jmcquown wrote:
>
> > It's not half - bad...I don't like whisky and the Vernor's helps it
> > slide down nice 'n eazy......
>
> I couldna. The only whisky I can stomach is Glenfiddich and yes, I do
> ginger ale with it, on the rocks. It's a Scottish thing :)
>
Now that is what I call a travesty. I have never understood the point of
wasting good whiskey by adding mix to it when a much cheaper whiskey would
have filled the bill.
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| Kswck |
"<RJ>" <baranick@localnet.com> wrote in message
news:cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com...
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
Go to your local liquor(package) store-NOT one of those big chains. Ask the
proprietor what is a decent (and cheap) red and white wine to use for
cooking. Any mom-and-pop shop will have exactly what you need.
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| Kswck |
"<RJ>" <baranick@localnet.com> wrote in message
news:cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com...
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
Vermouth will do in a pinch since it IS a dry white wine anyway-but billed
as 'vermouth' it will be more expensive.
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| Ben |
"<RJ>" <baranick@localnet.com> wrote in message
news:cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com...
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
> <rj>
If you only use the wine for cooking, try the single serving bottles that
come in a 4 pack. Several wineries make those.
Ben
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| Kswck |
"Ben" <ben@al.com> wrote in message
news:XLbSc.43$bv2.4@fe39.usenetserver.com...
>
> "<RJ>" <baranick@localnet.com> wrote in message
> news:cr5fh01modh45rde8ml39revq93hca7c8d@4ax.com...
> > I'm reading a recipe that calls for
> > 1/2 cup of "dry white wine".
> >
> > Can anyone suggest a dry white wine
> > to keep in the pantry ??
> >
> >
> > <rj>
>
>
> If you only use the wine for cooking, try the single serving bottles that
> come in a 4 pack. Several wineries make those.
> This is true
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| sf |
On Mon, 9 Aug 2004 21:17:32 -0500, "jmcquown"
<jmcquown@bellsouth.net> wrote:
> No you wouldn't, you'd be drinking Jack Daniel's Whisky. But even *I* don't
> drink that, just the redneck around here do :)
Jack Daniels would be just fine... and I'll wear a scarf.
<G>
sf
Practice safe eating - always use condiments
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| sf |
On Tue, 10 Aug 2004 01:59:19 -0400, Rodney Myrvaagnes
<rodneym@attglobal.net> wrote:
> With all the boutique wineries now active, I expect someone makes ( or
> has made) a bone-dry chenin blanc in the USA.
It is made that way and I've tasted them, but overall chenin
blanc tends to be on the sweeter (fruity) side.
sf
Practice safe eating - always use condiments
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| sf |
On Mon, 9 Aug 2004 21:50:53 -0400, <bob@yab.ogr> wrote:
> Are producers substituting higher alcohol for other longevity enhancers
> like tannins? Or what's the deal? Is this yet another Rupert Murdoch
> plot to take over the world? :-)
I can only tell you that the real trend is not to buy wine
just to store it. People want good wines they can drink
today.
sf
Practice safe eating - always use condiments
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| Richard Periut |
wrote:
> I'm reading a recipe that calls for
> 1/2 cup of "dry white wine".
>
> Can anyone suggest a dry white wine
> to keep in the pantry ??
>
>
> <rj>
Pantry? Please! Wine oxidizes very quickly (unless you displace the air
in the bottle with one of those combinations of inert gases.) In other
words, wine (once opened) will keep very well in your pantry as good as
milk will.
Buy yourself a couple of bottles of a decent (with a year,) chardonnay
or blanc, and open them up as needed, while storing the rest in the
fridge (will give you a week the most,) or displace the air as mentioned.
I currently use those 1.5 liter chardonnay (Avia) from Slovenia. 5.99 US
a bottle. Excellent cooking and sipping.
Those 1/2 and full gallon that Gallo and others make are tantamount to
canned stock for those that require the real McCoy. One of the most
nauseating drinks I've ever been served has been those gallon wines.
Yuchh!!!!
My rule of thumb (but there are many tastes in this NG,) don't cook with
a wine you wouldn't enjoy drinking.
Rich
--
"Dum Spiro, Spero."
As long as I breath, I hope.
Cicero
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| Chuck |
I'm gonna guess that you're not a big fan of Atholl Brose (Whisky and
oatmeal) then, right?
"Dave Smith" <adavid.smith@sympatico.ca> wrote in message
news:4118D858.999651D7@sympatico.ca...
> jmcquown wrote:
>
> >
> > > It's not half - bad...I don't like whisky and the Vernor's helps it
> > > slide down nice 'n eazy......
> >
> > I couldna. The only whisky I can stomach is Glenfiddich and yes, I do
> > ginger ale with it, on the rocks. It's a Scottish thing :)
> >
>
> Now that is what I call a travesty. I have never understood the point of
> wasting good whiskey by adding mix to it when a much cheaper whiskey would
> have filled the bill.
>
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| Peter Aitken |
"sf" <nobody@comcast.com> wrote in message
news:ekpih0tp4mipuviarfok8d9gsrrrpfjcjo@4ax.com...
> On Tue, 10 Aug 2004 01:59:19 -0400, Rodney Myrvaagnes
> <rodneym@attglobal.net> wrote:
>
> > With all the boutique wineries now active, I expect someone makes ( or
> > has made) a bone-dry chenin blanc in the USA.
>
> It is made that way and I've tasted them, but overall chenin
> blanc tends to be on the sweeter (fruity) side.
>
Sweetness and fruitiness in white wine are two completely distinct things. A
lot of wines have both, of course. Many people mistake a subtle sweetness
for fruitiness because fruit is sweet.
Peter Aitken
|
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| sf |
On Wed, 11 Aug 2004 13:31:45 GMT, "Peter Aitken"
<paitken@CRAPnc.rr.com> wrote:
> "sf" <nobody@comcast.com> wrote in message
> news:ekpih0tp4mipuviarfok8d9gsrrrpfjcjo@4ax.com...
> > On Tue, 10 Aug 2004 01:59:19 -0400, Rodney Myrvaagnes
> > <rodneym@attglobal.net> wrote:
> >
> > > With all the boutique wineries now active, I expect someone makes ( or
> > > has made) a bone-dry chenin blanc in the USA.
> >
> > It is made that way and I've tasted them, but overall chenin
> > blanc tends to be on the sweeter (fruity) side.
> >
>
> Sweetness and fruitiness in white wine are two completely distinct things. A
> lot of wines have both, of course. Many people mistake a subtle sweetness
> for fruitiness because fruit is sweet.
>
Try: sweeter "and" fruity side.
Is that clear enough for you?
>
sf
Practice safe eating - always use condiments
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| Christopher Green |
sf <nobody@comcast.com> wrote in message news:<ekpih0tp4mipuviarfok8d9gsrrrpfjcjo@4ax.com>...
> On Tue, 10 Aug 2004 01:59:19 -0400, Rodney Myrvaagnes
> <rodneym@attglobal.net> wrote:
>
> > With all the boutique wineries now active, I expect someone makes ( or
> > has made) a bone-dry chenin blanc in the USA.
>
> It is made that way and I've tasted them, but overall chenin
> blanc tends to be on the sweeter (fruity) side.
>
> sf
> Practice safe eating - always use condiments
It's difficult to make good dry chenin blanc: when made dry, chenin
blanc can have a bitter or metallic edge to it. Thus the old style for
chenin blanc, which is the base of such French wines as Vouvray, is to
leave a bit of residual sugar.
--
Chris Green
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