| Vincent |
What are the best types of wine to cook with? What would be considered a
_good_cooking_wine_? If I'm drinking wine with dinner, would I use the same
wine? This could be convenient if the recipe calls for only half a cup and
I'm opening up a bottle in advance for decanting anyway.
But if I buy an $85 Bordeaux (wholesale), that would be something I'd want
to _drink_ as opposed to cooking with. If I use a $5.99 Merlot (retail),
will I be doing my dish justice, or would it _clash_ with the Bordeaux I'm
drinking?
Thanks in advance.
\/
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| Hunt |
In article <Ff7Xc.7388$Y94.4536@newssvr33.news.prodigy.com>, nobody@nowhere.
com says...
>
>What are the best types of wine to cook with? What would be considered a
>_good_cooking_wine_? If I'm drinking wine with dinner, would I use the same
>wine? This could be convenient if the recipe calls for only half a cup and
>I'm opening up a bottle in advance for decanting anyway.
>
>But if I buy an $85 Bordeaux (wholesale), that would be something I'd want
>to _drink_ as opposed to cooking with. If I use a $5.99 Merlot (retail),
>will I be doing my dish justice, or would it _clash_ with the Bordeaux I'm
>drinking?
>
>Thanks in advance.
There are a lot of thought trains on this. I keep a few cases of less-
expensive Zin around, primarily for cooking, and sipping, while we cook. These
are very drinkable wines, just not what you'd serve for dinner with special
guests. The range is usually US$8-12/btl. OTHO, if a recipe calls for a
specific wine, I'll either do, as you mentioned, or find that varietal (how I
used that in the now accepted form :-}) in the cellar, though usually a good,
but less-expensive version. To distill: good, but not great wines, with exact
type only as is called for.
One opinion,
Hunt
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| Mark Lipton |
Vincent wrote:
> What are the best types of wine to cook with? What would be considered a
> _good_cooking_wine_? If I'm drinking wine with dinner, would I use the same
> wine? This could be convenient if the recipe calls for only half a cup and
> I'm opening up a bottle in advance for decanting anyway.
>
> But if I buy an $85 Bordeaux (wholesale), that would be something I'd want
> to _drink_ as opposed to cooking with. If I use a $5.99 Merlot (retail),
> will I be doing my dish justice, or would it _clash_ with the Bordeaux I'm
> drinking?
Here you touch on a contentious topic (do better wines produce better
dishes when used as cooking wines?) One thing that most all agree on is
that one shouldn't use a flawed wine to cook with; use something that
you're willing to drink. Our own Ian Hoare argues that the better the
wine, the better the outcome when cooking with it. I cannot say one way
or another, as I'm unwilling to sacrifice my better wines in pursuit of
an answer. :-)
As to your other question about clashing: IMO, most wine-based sauces
don't clash with wine. For instance, you could use a $10 generic red
burgundy to make your coq au vin and still greatly enjoy your '85 La
Tâche with it. I wouldn't drink many white wines with a red wine-based
sauce, but I've certainly enjoyed red wines like Cru Beaujolais with
rabbit cooked in a white wine-based sauce.
Mark Lipton
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| Brian Barcus |
On Wed, 25 Aug 2004 21:11:01 +0000, Vincent wrote:
> What are the best types of wine to cook with? What would be considered a
>
You touched on the best general purpose advice, cook with the wine you
will be drinking. But, of course, that doesn't make sense if the wine is
very expensive or in short supply. Some time back the test kitchen people
with Cooks Illustrated magazine tackled this question and came up with
mixed answers. Their favorite all-purpose red wine for cooking was a
basic Cote du Rhone. For tomato sauces Chianti came out slightly better
but they stuck with CdR for people who don't plan on keeping different
types of wines. The brands in their test were probably not important -
what I remember was that each wine they preferred was fairly basic and
typical of it's region.
--
----------------------------------------------------------------------
"The means of defense against foreign danger historically have become
the instruments of tyranny at home." --James Madison
----------------------------------------------------------------------
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| Max Hauser |
"Vincent" in news:Ff7Xc.7388$Y94.4536@newssvr33.news.prodigy.com...
> What are the best types of wine to cook with? What would be
> considered a _good_cooking_wine_? . . .
It was, and may still be, a custom of US wine wholesalers to very cheaply
sell mixed cases of bin ends, marginal looking bottles, etc. to restaurants
for "good cooking wine."
A few restaurant chefs I know rail away (if you get them started) about use
of cheap wines in cooking, pointing out that many people will notice the
result in the food. Related to this, I was surprised to find (not having
tried before), a couple of years ago in New Orleans when tasting a specialty
of a chef there, that I immediately picked up Bourbon whiskey in his sauce
for a meat dish; cheap Bourbon too, I guessed at the brand (from the wood)
and was right. (That chef has gone on to do many good things there.)
On cooking with wine, those in or near the US might enjoy a book that
advocated the idea for 30 years, Morrison Wood's _With a Jug of Wine._
(1949). It was fairly common (and is widely and cheaply available used)
though not as popular as (for example) the Rombauers' _Joy of Cooking_ (with
its weird history, the original JOC edition being based on canned foods;
more on that, recently, on alt.cooking-chat). What's unusual about Wood is
his advocacy of flavor, spices, garlic, wine, etc. in mid-century US, when
many mainstream cookbooks seemed bent on eradicating savor and subtlety (in
favor of canned soups and green food coloring and "Thousand Island" salad
dressing [1], and who can blame other peoples for poking fun at a food
culture that does such things?)
I recommended Wood (and the main sequel) on the wine newsgroup in 1992 to a
request for books on cooking with wine:
http://tinyurl.com/49xl6
(for some reason, the rest of the thread is not archived at Google, but what
happened, in good newsgroup tradition, is that the requester ignored this
advice, preferring "The Frugal Gourmet," though I did get interested
correspondence from others).
To Vincent's question, Wood recommended, for a stew, one bottle of good
Burgundy for the pot and another for the table; if not real Burgundy then
California Pinot. (That was in 1949.)
[1] "Thousand Island" is a mayonnaise sauce appearing in US cookbooks by
1948 (de Gouy for example, revised edition; Wood lists it also) and commonly
used on lettuce salads. It consists in original recipes of a very bland
"Russian" Dressing with additional mayonnaise, and with whipped cream added
just in case the bland flavors were still too assertive. It is occasionally
even used on Reuben Sandwiches, though not in my presence. If the ages of
humankind can be listed as Stone, Bronze, Iron, etc., then the ages of the
US can be further subdivided, in which case the last half of the 20th
Century was the Age of Mayonnaise.
-- Max Hauser
Copyright 2004
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| Dale Williams |
We've had this discussion here before. My personal opinion is it all comes down
to balance. One does not want to use a wine that one wouldn't drink;yet I for
one can't afford to use a $30+ bottle for cooking wine. I do try as much as
possible to match the spirit of the recipe if not the letter.
If a recipe is for Coq au Chambertin, I can't see opening an $80+ bottle to
cook with, even if I had one. What I would do is try to find a decent yet
comparatively inexpensive village Gevrey, or a Bourgogne from a good Gevrey
based producer like Bachelet. Then I might serve with the rest of the bottle,
and maybe a bottle of Bachelet's Gevrey VV.
Similarly, for my birthday last year Betsy made beef in Barolo. I sacrificed 2
bottles of (comparatively) inexpensive Villadoria Barolo for cooking, and
served some better ones. If I had not had the Villadoria, I probably would have
used a non-Barolo nebbiolo (a Langhe or Ghemme) for the cooking.
As far as daily cooking wine, if there are leftovers we use that. Otherwise, I
have a small rack that Betsy knows is "wines that are ok to open". Inexpensive
wines that I like. Currently the reds are the Rex Goliath PN, Borsao, and Les
Heretiques - kind of a spectrum of flavors depending on recipe. Whites are
usually an unoaked Chardonnay (typically Macon) or for dishes needing something
quite light the Melini Orvieto.
Dale
Dale Williams
Drop "damnspam" to reply
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| Richard Neidich |
Dale, my wife and I both do a lot of cooking. Not quite as elaborate as
yours but more country french.( I have not boycotted food and wine issues:-)
We use boxed wines mostly for cooking. We have several boxed in pantry that
have spickets and remain air sealed via asceptic packaging. They are Cab
Sauv, Mountain Burg, and 2 whites. Brand varies.
I think it's wine that is ok to drink but you would not enjoy this wine.
You don't really get the complexiity when making sauce/gravy/reductions
anyway.
As long as the wine is not vinegar we use.
Current brands of box ared Vella Chablis and Almedans for balance.
"Dale Williams" <dwmidnt@aol.comdamnspam> wrote in message
news:20040827083304.26478.00004581@mb-m03.aol.com...
> We've had this discussion here before. My personal opinion is it all comes
down
> to balance. One does not want to use a wine that one wouldn't drink;yet I
for
> one can't afford to use a $30+ bottle for cooking wine. I do try as much
as
> possible to match the spirit of the recipe if not the letter.
>
> If a recipe is for Coq au Chambertin, I can't see opening an $80+ bottle
to
> cook with, even if I had one. What I would do is try to find a decent yet
> comparatively inexpensive village Gevrey, or a Bourgogne from a good
Gevrey
> based producer like Bachelet. Then I might serve with the rest of the
bottle,
> and maybe a bottle of Bachelet's Gevrey VV.
>
> Similarly, for my birthday last year Betsy made beef in Barolo. I
sacrificed 2
> bottles of (comparatively) inexpensive Villadoria Barolo for cooking, and
> served some better ones. If I had not had the Villadoria, I probably would
have
> used a non-Barolo nebbiolo (a Langhe or Ghemme) for the cooking.
>
> As far as daily cooking wine, if there are leftovers we use that.
Otherwise, I
> have a small rack that Betsy knows is "wines that are ok to open".
Inexpensive
> wines that I like. Currently the reds are the Rex Goliath PN, Borsao, and
Les
> Heretiques - kind of a spectrum of flavors depending on recipe. Whites are
> usually an unoaked Chardonnay (typically Macon) or for dishes needing
something
> quite light the Melini Orvieto.
>
>
> Dale
>
> Dale Williams
> Drop "damnspam" to reply
|
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| Vincent |
Hi, Dale Williams, and thank you for your reply...
> We've had this discussion here before. My personal opinion is it all comes
down
> to balance. One does not want to use a wine that one wouldn't drink;yet I
for
> one can't afford to use a $30+ bottle for cooking wine. I do try as much
as
> possible to match the spirit of the recipe if not the letter.
>
> If a recipe is for Coq au Chambertin, I can't see opening an $80+ bottle
to
> cook with, even if I had one. What I would do is try to find a decent yet
> comparatively inexpensive village Gevrey, or a Bourgogne from a good
Gevrey
> based producer like Bachelet. Then I might serve with the rest of the
bottle,
> and maybe a bottle of Bachelet's Gevrey VV.
>
> Similarly, for my birthday last year Betsy made beef in Barolo. I
sacrificed 2
> bottles of (comparatively) inexpensive Villadoria Barolo for cooking, and
> served some better ones. If I had not had the Villadoria, I probably would
have
> used a non-Barolo nebbiolo (a Langhe or Ghemme) for the cooking.
>
> As far as daily cooking wine, if there are leftovers we use that.
Otherwise, I
> have a small rack that Betsy knows is "wines that are ok to open".
Inexpensive
> wines that I like. Currently the reds are the Rex Goliath PN, Borsao, and
Les
> Heretiques - kind of a spectrum of flavors depending on recipe. Whites are
> usually an unoaked Chardonnay (typically Macon) or for dishes needing
something
> quite light the Melini Orvieto.
A much simpler question then, for a basic beginner. When a recipe simply
calls for "red wine" (as opposed to a specific wine such as the Coq au
Chambertin you mentioned), is it better to choose a red wine that would go
best with that particular recipe, or would it be better to choose a red wine
that matches the one we'd be drinking? I suppose the answer would be "both",
but let's say I have a bunch of $80+ Bordeaux wines, and I want to open up
one of those bottles to drink with dinner. I also have a case of $20
Bordeaux (per bottle). I'm cooking a veal stew that calls for red wine in
the recipe. I use the $20 Bordeaux, and open up a 1986 Pichon Lalande to
drink with the stew. The stew comes out tasting too strong of wine, but I
don't believe that was the intent (the wine I'm drinking tastes fantastic,
nevertheless). I used only the amount of wine called for by the recipe. I am
thinking Bordeaux was the wrong choice. Am I correct? If so, which type wine
could I have used instead, and would there also have been a better match to
drink?
\/
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| jcoulter |
"Vincent" <nobody@nowhere.com> wrote in
news:m05Yc.8183$FV3.5664@newssvr17.news.prodigy.com:
> A much simpler question then, for a basic beginner. When a recipe
> simply calls for "red wine" (as opposed to a specific wine such as the
> Coq au Chambertin you mentioned), is it better to choose a red wine
> that would go best with that particular recipe, or would it be better
> to choose a red wine that matches the one we'd be drinking? I suppose
> the answer would be "both", but let's say I have a bunch of $80+
> Bordeaux wines, and I want to open up one of those bottles to drink
> with dinner. I also have a case of $20 Bordeaux (per bottle). I'm
> cooking a veal stew that calls for red wine in the recipe. I use the
> $20 Bordeaux, and open up a 1986 Pichon Lalande to drink with the
> stew. The stew comes out tasting too strong of wine, but I don't
> believe that was the intent (the wine I'm drinking tastes fantastic,
> nevertheless). I used only the amount of wine called for by the
> recipe. I am thinking Bordeaux was the wrong choice. Am I correct? If
> so, which type wine could I have used instead, and would there also
> have been a better match to drink?
>
Baordeaux would seem to be a tad strong for veal at any rate and $20 a
bottle bordeaux is mayhaps a tad expensive to through into the stew. Veal
IMHO would go much better if at all with a light red like a Valpolicella.
No doubt the wine tastes fantastic, but do the flavors really blend? that
is the secrect. with veal keep it light, it is so easy to overpower veal.
|
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| Vincent |
Hi, Max Hauser, and thank you for your reply...
<snip>
> On cooking with wine, those in or near the US might enjoy a book that
> advocated the idea for 30 years, Morrison Wood's _With a Jug of Wine._
> (1949). It was fairly common (and is widely and cheaply available used)
> though not as popular as (for example) the Rombauers' _Joy of Cooking_
(with
> its weird history, the original JOC edition being based on canned foods;
> more on that, recently, on alt.cooking-chat). What's unusual about Wood
is
> his advocacy of flavor, spices, garlic, wine, etc. in mid-century US, when
> many mainstream cookbooks seemed bent on eradicating savor and subtlety
(in
> favor of canned soups and green food coloring and "Thousand Island" salad
> dressing [1], and who can blame other peoples for poking fun at a food
> culture that does such things?)
You've mentioned this book once before, and since then I have obtained a
copy. In the book, Morrison Wood refers to the leading American winemakes,
mentioning Inglenook as one of the top 15. Tomorrow, I will be making his
"Chicken a la Chasseur" recipe, which calls for 1 cup of dry white wine.
I'll be using 2000 Beaulieu Costal Chardonnay. I paid $10.99 for a 750ml
bottle, and while at the store, noticed an Inglenook Chardonnay going for
$4.99 for a 1.5 liter bottle. At that price, I wondered if they'd still be
considered one of the leading winemakers today (as the book was written in
1949)? Are they good wines to cook with? Are they drinkable?
\/
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| Mark Lipton |
Vincent wrote:
>
>
> You've mentioned this book once before, and since then I have obtained a
> copy. In the book, Morrison Wood refers to the leading American winemakes,
> mentioning Inglenook as one of the top 15. Tomorrow, I will be making his
> "Chicken a la Chasseur" recipe, which calls for 1 cup of dry white wine.
> I'll be using 2000 Beaulieu Costal Chardonnay. I paid $10.99 for a 750ml
> bottle, and while at the store, noticed an Inglenook Chardonnay going for
> $4.99 for a 1.5 liter bottle. At that price, I wondered if they'd still be
> considered one of the leading winemakers today (as the book was written in
> 1949)? Are they good wines to cook with? Are they drinkable?
No, Inglenook in the era in which "With a Jug of Wine" (one of the dozen or so
cookbooks to be found in my mother's kitchen during my youth BTW) was written
was run by John Daniel, a legendary winemaker from the early post-Prohibition
years in CA. The Cabernets made by Inglenook in that era were considered among
the best produced in CA. Inglenook was sold to United Vintners in 1964, at
which point the quality went down the tubes. The Inglenook estate is today
home to Niebaum-Coppola winery (Gustave Niebaum founded Inglenook), and
Daniel's daughter Robin Daniel Lail today runs Lail winery. Inglenook today is
just the label name for generic Central Valley jug wines.
Mark Lipton
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| Max Hauser |
"Mark Lipton" in news:4131600B.3A9B8F72@eudrup.ude...
>
> Vincent wrote:
>
> > ...and while at the store, noticed an Inglenook Chardonnay going for
> > $4.99 for a 1.5 liter bottle. At that price, I wondered if they'd still
be
> > considered one of the leading winemakers today (as the book was
> > written in 1949)? Are they good wines to cook with? Are they drinkable?
>
> No, Inglenook in the era in which "With a Jug of Wine" ... was written
> was run by John Daniel, a legendary winemaker from the early
> post-Prohibition years in CA. The Cabernets made by Inglenook in
> that era were considered among the best produced in CA. Inglenook
> was sold to United Vintners in 1964 ... Inglenook today is
> just the label name for generic Central Valley jug wines.
>
> Mark Lipton
Thanks Mark, that sounds like a good history, I did not know all of that.
The Inglenook Cabernets from 1950s and early 1960s that I was lucky enough
to encounter from people's cellars by the 1980s were eye-opening,
worldview-revising, to someone who had gotten to know the Inglenook brand in
its later manifestations, mainly a jug white called Inglenook Navalle. In
the 1970s Matt Kramer in Oregon wrote (to the extent of my memory)
characterizing Inglenook Navalle as a "dating-bar `Chablis' that always
smelled like cheap German wine and tasted like a Popsicle." (Outside US:
the last is a frozen fruit-juice novelty.)
-- Max
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| jcoulter |
>> No, Inglenook in the era in which "With a Jug of Wine" ... was
>> written was run by John Daniel, a legendary winemaker from the early
>> post-Prohibition years in CA. The Cabernets made by Inglenook in
>> that era were considered among the best produced in CA. Inglenook
>> was sold to United Vintners in 1964 ... Inglenook today is
>> just the label name for generic Central Valley jug wines.
>>
>> Mark Lipton
>
Those were not good days for California wine (mid 60's) or at least the
perception of CA wine. Besdies Inglenook, there was Almaden (which I sort
of like) and the great player on the scene, Italian Swiss colony
withthe"The little old winemaker, ME!" ads. which were to set a standard
for bad wine ads until Aldo "Chilla Cella" Cella competed with Riunite
:Riunite on ice, thasss nice!" for worst Italian wines of the late 20th
Century.
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| Chuck Reid |
Greetings Vincent:
This is getting a little eerie.... I too recently acquired the book and also
selected the Chicken Chasseur.... my choice of cooking wine however was to
be Noilly Prat vermouth. I often have this also as an apéritif over ice and
a slice of lemon peel.
Santé,
Chuck
So much wine; So little time!
To reply, delete NOSPAM from return address
"Vincent" <nobody@nowhere.com> wrote in message
news:2mcYc.6260$ZC7.5042@newssvr19.news.prodigy.com...
> Hi, Max Hauser, and thank you for your reply...
>
> <snip>
>
> > On cooking with wine, those in or near the US might enjoy a book that
> > advocated the idea for 30 years, Morrison Wood's _With a Jug of Wine._
> > (1949). It was fairly common (and is widely and cheaply available used)
> > though not as popular as (for example) the Rombauers' _Joy of Cooking_
> (with
> > its weird history, the original JOC edition being based on canned foods;
> > more on that, recently, on alt.cooking-chat). What's unusual about Wood
> is
> > his advocacy of flavor, spices, garlic, wine, etc. in mid-century US,
when
> > many mainstream cookbooks seemed bent on eradicating savor and subtlety
> (in
> > favor of canned soups and green food coloring and "Thousand Island"
salad
> > dressing [1], and who can blame other peoples for poking fun at a food
> > culture that does such things?)
>
> You've mentioned this book once before, and since then I have obtained a
> copy. In the book, Morrison Wood refers to the leading American winemakes,
> mentioning Inglenook as one of the top 15. Tomorrow, I will be making his
> "Chicken a la Chasseur" recipe, which calls for 1 cup of dry white wine.
> I'll be using 2000 Beaulieu Costal Chardonnay. I paid $10.99 for a 750ml
> bottle, and while at the store, noticed an Inglenook Chardonnay going for
> $4.99 for a 1.5 liter bottle. At that price, I wondered if they'd still be
> considered one of the leading winemakers today (as the book was written in
> 1949)? Are they good wines to cook with? Are they drinkable?
>
> \/
>
>
|
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| Dale Williams |
In article <m05Yc.8183$FV3.5664@newssvr17.news.prodigy.com>, "Vincent"
<nobody@nowhere.com> writes:
> let's say I have a bunch of $80+ Bordeaux wines, and I want to open up
>one of those bottles to drink with dinner. I also have a case of $20
>Bordeaux (per bottle). I'm cooking a veal stew that calls for red wine in
>the recipe. I use the $20 Bordeaux, and open up a 1986 Pichon Lalande to
>drink with the stew. The stew comes out tasting too strong of wine, but I
>don't believe that was the intent (the wine I'm drinking tastes fantastic,
>nevertheless). I used only the amount of wine called for by the recipe. I am
>thinking Bordeaux was the wrong choice. Am I correct? If so, which type wine
>could I have used instead, and would there also have been a better match to
>drink?
In a veal stew I'd tend to go with a somewhat lighter wine than a Bordeaux - a
light styled Côtes du Rhône, a modest California merlot, or a pinot noir based
wine.
'86 Pichon Lalande, huh? Glad it was good. I personally would look for
something "beefier" with that wine, '86 being a big tannic year. But I do
understand the "but this is the wine I want to drink tonight!" syndrome. :)
Dale
Dale Williams
Drop "damnspam" to reply
|
|
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| Max Hauser |
"jcoulter" in news:Xns95545840EC200225stellar@216.196.97.136...
>
>
> Those were not good days for California wine (mid 60's) . . .
> Italian Swiss colony with the"The little old winemaker, ME!" ads.
> which were to set a standard for bad wine ads until Aldo "Chilla
> Cella" Cella competed with Riunite :Riunite on ice, thasss nice!"
> for worst Italian wines of the late 20th Century.
Don't forget a couple of celebrity endorsements, though, that were high
points if you spotted the delicate irony. I recall Orson Welles with brow
furrowed in deadpan earnestness ("This may be the finest wine _you've_ ever
tasted"), and Peter Ustinov ("_You_ will like it").
-- Max
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| Mark Lipton |
jcoulter wrote:
> Those were not good days for California wine (mid 60's) or at least the
> perception of CA wine. Besdies Inglenook, there was Almaden (which I sort
> of like) and the great player on the scene, Italian Swiss colony
> withthe"The little old winemaker, ME!" ads. which were to set a standard
> for bad wine ads until Aldo "Chilla Cella" Cella competed with Riunite
> :Riunite on ice, thasss nice!" for worst Italian wines of the late 20th
> Century.
It may have been more the perception than the reality. In that era, you had
in addition to Inglenook, BV, Martin Ray, Joe Swan and Joe Heitz pursuing
the goal of making world class wines in CA. (Charley Wagner may also have
begun Caymus then, too) But, the overall quality of wine made in CA was far
lower than now, owing to the profusion of cheap jug wines that have only
lately fallen out of favor. I have had few opportunities to taste wines
made in that era, but I am always skeptical of viewing the past in a bad
light. To paraphrase Newton*, "If we see farther today, it is only because
we stand on the shoulders of those giants who came before us."
Mark Lipton
*translation: I can't be bothered to look up the precise quote.
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| Leo Bueno |
On Sun, 29 Aug 2004 12:57:54 -0700, "Max Hauser"
<maxREMOVE@THIStdl.com> wrote:
>"jcoulter" in news:Xns95545840EC200225stellar@216.196.97.136...
>>
>>
>> Those were not good days for California wine (mid 60's) . . .
>> Italian Swiss colony with the"The little old winemaker, ME!" ads.
>> which were to set a standard for bad wine ads until Aldo "Chilla
>> Cella" Cella competed with Riunite :Riunite on ice, thasss nice!"
>> for worst Italian wines of the late 20th Century.
>
>Don't forget a couple of celebrity endorsements, though, that were high
>points if you spotted the delicate irony. I recall Orson Welles with brow
>furrowed in deadpan earnestness ("This may be the finest wine _you've_ ever
>tasted"), and Peter Ustinov ("_You_ will like it").
>
>-- Max
>
I recall the Orson Wells line, for Paul Masson wines I think, being:
"We will sell no wine before its time". To which a comedian replied:
"As soon as they can get it into the bottle. . . it's time!"
--
=================================================
Do you like wine? Do you live in South Florida?
Visit the MIAMI WINE TASTERS group at
http://groups.yahoo.com/group/miamiWINE
=================================================
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| Michael Scarpitti |
"Vincent" <nobody@nowhere.com> wrote in message news:<Ff7Xc.7388$Y94.4536@newssvr33.news.prodigy.com>...
> What are the best types of wine to cook with? What would be considered a
> _good_cooking_wine_? If I'm drinking wine with dinner, would I use the same
> wine? This could be convenient if the recipe calls for only half a cup and
> I'm opening up a bottle in advance for decanting anyway.
>
> But if I buy an $85 Bordeaux (wholesale), that would be something I'd want
> to _drink_ as opposed to cooking with. If I use a $5.99 Merlot (retail),
> will I be doing my dish justice, or would it _clash_ with the Bordeaux I'm
> drinking?
>
> Thanks in advance.
>
> \/
For some reason, Barbera (Italy-Piedmont) has been especially good for
cooking and marinating red meats like lamb, in my experience. Other
good wines are the reds from Puglia, Sicily, and Sardinia.
I do suggest staying in the same general style of wine for that being
served.
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