Re: Which wine?
- From: Cindy Hamilton <angelicapaganelli@xxxxxxxxxxx>
- Date: Fri, 31 Aug 2007 13:25:46 -0700
On Aug 31, 6:04 am, hermit <her...@xxxxxxxxxx> wrote:
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
.
- References:
- Which wine?
- From: hermit
- Which wine?
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