A Wine Whine.

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!!

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.

Depends what I've got left over in the fridge.

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.

Ol' Fashioned Girl said:

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.

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

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.

Okay so I answered this wrong.

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...

jennifer75 said:

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???

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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.

Ol' Fashioned Girl said:

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.

Click to expand...

Mmmm, I'll have to try it!

jennifer75 said:

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???

Click to expand...

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

vixey said:

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.

Click to expand...

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