PDA

View Full Version : Wine for cooking

TinSoldier
03-30-2007, 09:29 PM
What should I look for in a wine for cooking?

I'm doing Marmalade's recipe for pot roast (http://www.criticalfumble.net/forum/showpost.php?p=45880&postcount=4) which calls for red wine or sherry.

I've clipped a recipe from the newspaper for coq au vin that I want to try and the recipe suggested using a pinot noir, so I picked a relatively inexpensive one that I could use on both the pot roast and the coq au vin when I decide to make it.

I know next to nothing about wine...
COTSBOE
03-30-2007, 11:00 PM
Here's a tidbit to keep in mind: The average wine bottle holds a little over four standard measure glasses of wine.

So, if you open a bottle of wine to have with dinner, and your wife and you each have a glass, then you've got about two glasses worth left over...This, my friend, is your cooking wine for the next night.

Never cook with wine that you wouldn't drink.
TinSoldier
03-30-2007, 11:09 PM
Never cook with wine that you wouldn't drink.Well, my standards are pretty low when it comes to wine and beer. Although I do know what good beer is...

I bought a bottle for $7 plus change of Redwood Creek Pinot Noir. In fact, I would like to have a glass...
COTSBOE
03-30-2007, 11:17 PM
I bought a bottle for $7 plus change of Redwood Creek Pinot Noir. In fact, I would like to have a glass...


Although for the most part I am convinced, with regard to wine, that you generally get what you pay for; I do have to say that I've had some crazy good $8 bottles of wine that would knock your socks off...and some $100 bottles of wine that weren't worth the price of the cork.

Don't let price weigh too heavily on your decision. Just find what you like--and the only way to really do that is to buy a bottle here and there and drink it (or find a local wine shop that does tastings; which to be honest you shouldn't have much trouble doing in the Northwest).
TinSoldier
03-30-2007, 11:30 PM
My co-worker (who attended culinary school) suggested that I go to Trader Joe's and ask for their recommendation and that they usually have very good $7 bottles of wine for cooking...

Cost weighs on me because I'm frugal by nature and broke usually by fact. So it isn't something that I can usually overlook.

Thanks for the advice, though.
TinSoldier
03-31-2007, 12:23 AM
BTW -- I'm having a glass of this right now. It's very good but it probably should be served warmer than I am drinking it.

It's very dry. But tasty.
silverwhisper
03-31-2007, 08:04 AM
a pinot noir that's dry? that's most unusual IMX--i tend to find pinot noirs very "jammy"--reminiscent of a jam.

trader joe's should be carrying two buck chuck's (it may be 4, now) which is considered quite an exceptional value, IIRC.

i can say nothing else to add upon tony's excellent observations.
TinSoldier
03-31-2007, 05:06 PM
Well dry means "not sweet" right?

I've heard of two-buck chucks. Huh. I should try that.
Kalzazz
03-31-2007, 11:37 PM
I am baffled

What is this 'Two Buck Chucks'?
Detritus
03-31-2007, 11:47 PM
I am baffled

What is this 'Two Buck Chucks'?
It's "Two Buck Chuck," I believe:

http://en.wikipedia.org/wiki/Charles_Shaw_wine
TinSoldier
03-31-2007, 11:58 PM
Well, back to the original question: For those of us who don't know a good wine from piss water, how do you choose a good wine with which to cook?

I wouldn't even be able to choose a good wine to drink, so while that's helpful it still doesn't mesh with my own experience.