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jennifer75
10-22-2008, 01:21 AM
When a recipe calls for red wine, which do you use? Merlot? Cab? Pinot? Shiraz? Zin? And why????

vixey
10-22-2008, 01:28 AM
Ooohh ... a wine question.

I once saw a Tyler Florence episode where he traveled to Burgundy and worked with a vineyard owner in making Boeuf Bourgignone (sp?). The winery owner used 2 bottles of the estate's burgundy in the stew at $50 a pop!

*checks pockets*

Not at my house, hon.

Anyway, I'd likely use any of the ones you mentioned except the Shiraz (too spicy IMHO for the beef dish). My favorite wine store owner says only cook with what you'd drink. I find that any 'cheap' wine will do. I'm sure others will come out with differing opinions. (Like my wine-snob BIL - but he has no clue what AW is.)

Bon appetit!!

MsK
10-22-2008, 01:30 AM
Depends on how much wine it calls for: For a small amount, I will use whatever I feel like drinking, cab., pinot or merlot. If it calls for more than a glass, I use a two buck chuck cabernet.

Ol' Fashioned Girl
10-22-2008, 01:31 AM
Depends what I've got left over in the fridge. :)

jennifer75
10-22-2008, 01:33 AM
Anyone got a favorite "calls for wine" recipe?

Ol' Fashioned Girl
10-22-2008, 01:35 AM
Spaghetti sauce... I didn't realize just how much flavor that addition of wine makes! It really does release those flavors from the tomato that can't be released in any other way. A half cup or so of that leftover Merlot is incredible.

vixey
10-22-2008, 01:40 AM
Spaghetti sauce... I didn't realize just how much flavor that addition of wine makes! It really does release those flavors from the tomato that can't be released in any other way. A half cup or so of that leftover Merlot is incredible.

I've never added it to spaghetti sauce. Thanks for the suggestion!

Alpha Echo
10-22-2008, 01:51 AM
I mostly just drink reds no matter what I'm eating. Cabs, Shiraz...whatever. Merlots aren't my favorites, but I'm learning to like them. Occasionally, I like a white, but most of the time not. Whether I'm eating fish or steak, I go with red b/c I like dry wines. I know there are dry whites, I'm just not a huge fan.

jennifer75
10-22-2008, 01:53 AM
Question for ya, I make my own sauce with tomato sauce from the can, onions, seasonings, and my secret ingredient - will the wine water it down???? Or should I compensate with more tomato sauce???

Alpha Echo
10-22-2008, 01:56 AM
Okay so I answered this wrong. :tongue

I use white. Whatever I happen to have in the fridge honestly. I'm not a chef, but my food's good.

Hmmmm, I wanna take a cooking class...

vixey
10-22-2008, 01:57 AM
Question for ya, I make my own sauce with tomato sauce from the can, onions, seasonings, and my secret ingredient - will the wine water it down???? Or should I compensate with more tomato sauce???

OFG may do it differently, but when I cook with red wine in a sauce or stew I add it after I've sauteed the onions, garlic, carrots (whatever) to deglaze the pan, then let the wine reduce. It thickens a bit and concentrates the flavors. If you do it that way, it won't water down your sauce. It might add a few minutes (5-10?) time onto cooking time.

OK - must stop posting and cook dinner. We're having fried chicken sans wine.

Alpha Echo
10-22-2008, 01:57 AM
Spaghetti sauce... I didn't realize just how much flavor that addition of wine makes! It really does release those flavors from the tomato that can't be released in any other way. A half cup or so of that leftover Merlot is incredible.

Mmmm, I'll have to try it!

jennifer75
10-22-2008, 01:59 AM
I know what I'm havin for dinner tonight.



Farking bear traps, make eating so damn impossible. I can slurp spaghetti noodles though.

Ol' Fashioned Girl
10-22-2008, 11:59 PM
Question for ya, I make my own sauce with tomato sauce from the can, onions, seasonings, and my secret ingredient - will the wine water it down???? Or should I compensate with more tomato sauce???

See below... vixey does it just like I do.


OFG may do it differently, but when I cook with red wine in a sauce or stew I add it after I've sauteed the onions, garlic, carrots (whatever) to deglaze the pan, then let the wine reduce. It thickens a bit and concentrates the flavors. If you do it that way, it won't water down your sauce. It might add a few minutes (5-10?) time onto cooking time.

Or, if I'm in a hurry, I just throw it in at the very end of all the ingredients and let it simmer.