Which wine?

"hermit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I find that recipes that include wine will simply state - this amount
of white wine, this amount of red wine. It seems rarely do the
recipes state what type of white wine or red wine; e.g Chenin Blanc? A
Chardonnay? Sauvignon Blanc? etc. Same with the reds - what would one
use for cooking?

Thanks,

Rich

Check out at the library or buy a simple book by Andrea Immer. She is an
expert sommelier. Her books are understandable. You will see sample
recipes that pair with certain foods and soon get an overall picture.
Dee Dee

"hermit" <[email hidden]> wrote

Quoted message said:

I find that recipes that include wine will simply state - this amount
of white wine, this amount of red wine. It seems rarely do the
recipes state what type of white wine or red wine; e.g Chenin Blanc? A
Chardonnay? Sauvignon Blanc? etc. Same with the reds - what would one
use for cooking?

You'll probably get a different answer from everyone. I prefer
dry whites like pinot grigio. I would not like a sweet white in my
food or in my glass, and maybe you do. See what I mean.

So, my choice is a pinot grigio or soave for white, and maybe
a valpolicello for red. Bolla happens to be my go to brand.

nancy

Nancy wrote on Fri, 31 Aug 2007 09:09:58 -0400:

??>> I find that recipes that include wine will simply state -
??>> this amount of white wine, this amount of red wine. It
??>> seems rarely do the recipes state what type of white wine
??>> or red wine; e.g Chenin Blanc? A Chardonnay? Sauvignon
??>> Blanc? etc. Same with the reds - what would one use for
??>> cooking?

NY> You'll probably get a different answer from everyone. I
NY> prefer dry whites like pinot grigio. I would not like a
NY> sweet white in my food or in my glass, and maybe you do.
NY> See what I mean.

NY> So, my choice is a pinot grigio or soave for white, and
NY> maybe a valpolicello for red. Bolla happens to be my go to
NY> brand.

I'd go along with that and I wouldn't use a sweet wine unless it
was specified like Marsala ("dry marsala" is sweetish). I don't
think the type of wine beyond white or red makes much difference
given the amount usually involved. I use boxed Shiraz or Cabinet
for red and Chardonnay (usually) for white. One rare use where
the type of red wine might signify is pears poached in red wine
but there is usually enough cinnamon present to cancel
subtleties in wine.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Nancy Young" <[email hidden]> wrote in news:GZ-
[email hidden]:

Quoted message said:

"hermit" <[email hidden]> wrote

Quoted message said:

I find that recipes that include wine will simply state - this amount
of white wine, this amount of red wine. It seems rarely do the
recipes state what type of white wine or red wine; e.g Chenin Blanc? A
Chardonnay? Sauvignon Blanc? etc. Same with the reds - what would one
use for cooking?

You'll probably get a different answer from everyone. I prefer
dry whites like pinot grigio. I would not like a sweet white in my
food or in my glass, and maybe you do. See what I mean.

So, my choice is a pinot grigio or soave for white, and maybe
a valpolicello for red. Bolla happens to be my go to brand.

nancy

The rule being don't use a wine you wouldn't drink comes to mind. Then go
with a wine that would complement the main ingredients.

This drives me nuts as under age drinking of el cheapo wine to alcohol
poisioning stage...makes me unable to drink wine but allows me to cook
with it. This not being able to taste various wines without puking makes
me have to depend on other's knowledge.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus said:

The rule being don't use a wine you wouldn't drink comes to mind. Then go
with a wine that would complement the main ingredients.

This drives me nuts as under age drinking of el cheapo wine to alcohol
poisioning stage...makes me unable to drink wine but allows me to cook
with it. This not being able to taste various wines without puking makes
me have to depend on other's knowledge.

Hmm, my name is hahabogus and I'm an alchoholic... whats really nuts
is for you to ingest any spirits. There's is absolutely no reason
that any dish ever needs to contain alcohol (there are plenty of
alcohol-free flavorings and no one on this planet can tell whether a
dish contains red/white wine or red/white grape juice. Remember, with
spirits little of the alcohol content gets cooked off and with wines
especially practically none of the alcohol is cooked off. Alcohol in
of itself is totally flavorless, but your body will react anyway and
you don't need that.

Sheldon Wagon

Nancy Young said:

So, my choice is a pinot grigio or soave for white, and maybe
a valpolicello for red. Bolla happens to be my go to brand.

I like Bolla's Valpolicello very much myself.

"hermit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I find that recipes that include wine will simply state - this amount
of white wine, this amount of red wine. It seems rarely do the
recipes state what type of white wine or red wine; e.g Chenin Blanc? A
Chardonnay? Sauvignon Blanc? etc. Same with the reds - what would one
use for cooking?

Thanks,

Generally speaking, you cook with dry wines for savory dishes. For red, a
decent cabernet is all you need. No point using expensive wines, it won't
help the dish. For white wine I often use a sauvignon blanc or a chardonnay
if I know it has a low brix level. Again, the rule is if you can drink it
you can cook with it.

Paul

hermit said:

I find that recipes that include wine will simply state - this amount
of white wine, this amount of red wine. It seems rarely do the
recipes state what type of white wine or red wine; e.g Chenin Blanc? A
Chardonnay? Sauvignon Blanc? etc. Same with the reds - what would one
use for cooking?

Some recipes just want a small quantity--a quarter cup or a splash.
In those the specific wine doesn't matter very much. Some recipes
give the wine a more prominent place, and those should be more
specific about the wine. At the least they should offer choices for
you to experiment with. I make coq au vin with cabernet most often,
but use a burgundy for beef. I also make a white wine chicken stew,
for which I like something like a chenin blanc better than a
chardonnay. I guess I'm saying, a) look for better recipes, and b)
experiment. Fortified wines like marsala and madeira, and sherry, are
usually specified in recipes that use them. -aem

hermit <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I find that recipes that include wine will simply
state - this amount of white wine, this amount
of red wine. It seems rarely do the recipes state
what type of white wine or red wine; e.g
Chenin Blanc? A Chardonnay? Sauvignon Blanc?
etc. Same with the reds - what would one use
for cooking?

If you're looking for recipes to name names, I'm afraid you'll
find the variety slim pickings.

In the book, "Favorite Recipes of California Winemakers" (1963)
published by Wine Advisory Board, (SF CA) there is a table that
lists the very information you're looking for: wines types and
suggested uses. The nice thing about this table is the caveat at
the bottom, "Most people prefer the combinations shown in the
right-hand column. But the '/correct/' whine is the one YOU like
best."

http://www.abebooks.com/servlet/BookDetailsPL?bi=920061008&searchurl=sts%3Dt%26tn%3DFavorite%2BRecipes%2Bof%2BCalifornia%2BWinemakers%26x%3D0%26y%3D0
(or, when the above breaks:
http://tinyurl.com/yoeww7)

The Ranger

Quoted message said:

Generally speaking, you cook with dry wines for savory dishes. For red, a
decent cabernet is all you need. No point using expensive wines, it won't
help the dish. For white wine I often use a sauvignon blanc or a chardonnay
if I know it has a low brix level. Again, the rule is if you can drink it
you can cook with it.

Paul

To add to that. I find dry wines go best into acidic/citric dishes and
medium wines into cream dishes. Dry wines into cream dishes doesn't
work at all for me.

hermit said:

I find that recipes that include wine will simply state - this amount
of white wine, this amount of red wine. It seems rarely do the
recipes state what type of white wine or red wine; e.g Chenin Blanc? A
Chardonnay? Sauvignon Blanc? etc. Same with the reds - what would one
use for cooking?

Thanks,

Rich

I use 1/3 cup of Chianti Classico for my spaghetti sauce and a splash
for meatballs.

James Beard alwyas said to cook with the same wine you're gonna
drink with the dish. Seems eminently reasonable to me.

Steve

Steve Pope said:

James Beard alwyas said to cook with the same wine you're gonna
drink with the dish. Seems eminently reasonable to me.

That works for me so long as it is not an outrageously expensive vintage
wine. I am not going to waste that by using it to cook with. Most dishes
that call for wine have a lot of other flavourings and seasoning in them
and it isn't really reasonable to expect the wines to pair perfectly.
Frankly, I don't think there are many people out there who could tell the
difference in most dishes.

hermit said:

I find that recipes that include wine will simply state - this amount
of white wine, this amount of red wine. It seems rarely do the
recipes state what type of white wine or red wine; e.g Chenin Blanc? A
Chardonnay? Sauvignon Blanc? etc. Same with the reds - what would one
use for cooking?

I don't drink wine, and I barely care what wine I cook with.

I believe Cook's Illustrated liked Coppola's Rosso for a red wine. I
often
use vermouth for white. It lasts a long time in the refrigerator and
most
of my dishes are so highly flavored that I can't tell the difference.

We laid in a four-pack each of those splits of some California red and
white,
and we use those, too.

Having said that, I don't do, like, a reduction of a whole bottle down
to a half
cup, where the wine might actually make a difference. I usually just
splash
some in to deglaze the pan, or glug it into a monster pot of spaghetti
sauce.

Cindy Hamilton

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

hahabogus said:

The rule being don't use a wine you wouldn't drink comes to mind. Then go
with a wine that would complement the main ingredients.

This drives me nuts as under age drinking of el cheapo wine to alcohol
poisioning stage...makes me unable to drink wine but allows me to cook
with it. This not being able to taste various wines without puking makes
me have to depend on other's knowledge.

Hmm, my name is hahabogus and I'm an alchoholic... whats really nuts
is for you to ingest any spirits. There's is absolutely no reason
that any dish ever needs to contain alcohol (there are plenty of
alcohol-free flavorings and no one on this planet can tell whether a
dish contains red/white wine or red/white grape juice. Remember, with
spirits little of the alcohol content gets cooked off and with wines
especially practically none of the alcohol is cooked off. Alcohol in
of itself is totally flavorless, but your body will react anyway and
you don't need that.

Sheldon Wagon

Sheldon, you have your head in a strange place. Water at standard
atmospheric pressure, or sea level, boils at 212 °F (100 °C), while ethanol
boils at about 172 °F (78 °C). With any dish you are simmering at 212F, or
even in a pan where you're rapidly deglazing with brandy, by the time you
eat it it's all gone.

Kent

On Fri, 31 Aug 2007 09:09:58 -0400, "Nancy Young" <[email hidden]>

Quoted message said:

"hermit" <[email hidden]> wrote

Quoted message said:

I find that recipes that include wine will simply state - this amount
of white wine, this amount of red wine. It seems rarely do the
recipes state what type of white wine or red wine; e.g Chenin Blanc? A
Chardonnay? Sauvignon Blanc? etc. Same with the reds - what would one
use for cooking?

You'll probably get a different answer from everyone. I prefer
dry whites like pinot grigio. I would not like a sweet white in my
food or in my glass, and maybe you do. See what I mean.

That happened to me tonight. A guest at last Friday's shindig left a
bottle of white in out refrigerator -- Texas Pete's, or something. I
made pork roulades stuffed with lemon zest, dried cherry tomatoes and
dried figs for dinner and thought I'd deglaze with white wine to make
a pan sauce. The stuff was sweet. Sticky lips sweet. I deglazed and
added chicken stock, lemon slices and salt and a piece of smoked
jalapeno. It still needed lemon juice at service to cut the sweetness,
but on the whole it was okay.

Quoted message said:

So, my choice is a pinot grigio or soave for white, and maybe
a valpolicello for red. Bolla happens to be my go to brand.

I like a big red zinfandel.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

"Kent" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Sheldon, you have your head in a strange place. Water at standard
atmospheric pressure, or sea level, boils at 212 øF (100 øC), while
ethanol boils at about 172 øF (78 øC). With any dish you are simmering
at 212F, or even in a pan where you're rapidly deglazing with brandy,
by the time you eat it it's all gone.

Kent

Been proven that all the alcohol doesn't leave...there was a thread by a
chemist eons ago ...he had a table to show temp time and percentage
before, during and after cooking.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Quoted message said:

Bolla happens to be my go to brand.

Expand your horizions....their is wonderful world outside the
pedestrian brand of Bolla.

"Ward Abbott" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Bolla happens to be my go to brand.

Expand your horizions....their is wonderful world outside the
pedestrian brand of Bolla.

Not interested, but thanks for the thought.

nancy