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Old 09-19-2004, 08:40 AM   #11
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What a wealth of information. Thanks so much!!!!!!!










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Old 09-19-2004, 10:34 AM   #12
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Claire's right about the fortified wine, I have dry vermouth in the cupboard, it's great with fish, and tastes fairly revolting so I'm not tempted to drink it. Madeira is not good for cooking, it evaporates in the bottle............no only joking, it's just that I bought a bottle of it on Decmeber 24th last year and by the end of December 25th it was all gone!!!
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Old 09-19-2004, 10:38 AM   #13
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I wouldn't recommend freezing wine. I mentioned that to a vintner here in Michigan who owns a well respected winery and he just about fainted. It will ruin the taste and affect what you're cooking. I keep wine corked for about 2 weeks maximum in my fridge, but we usually wind up drinking it. The fortified wines will last much longer. I usually buy a cheaper wine for cooking like Glen Ellen, or a local wine for about 4 or 5 dollars a bottle. Whatever you do stay away from the so called "cooking wines" sold in grocery stores. That stuff is garbage and loaded with sodium.
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Old 09-19-2004, 10:45 AM   #14
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Any leftover wine usually gets turned into jelly in my house. Has become another one of those expected gifts at Christmastime.
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Old 09-19-2004, 10:58 AM   #15
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Originally Posted by Audeo
Any leftover wine usually gets turned into jelly in my house. Has become another one of those expected gifts at Christmastime.
That sounds interesting!!! Care to share the recipe?
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Old 09-19-2004, 02:24 PM   #16
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I always keep a bottle of dry (white) vermouth in the fridge. Would not drink the stuff but it is the most marvelous wine for cooking (learned this from Julia Child). Why waste the stuff you drink in the food when you really cannot tell the difference?? A suggestion left over wine (something is wrong with this as I cannot comprehend left over wine) is use it in jello. You may have to play with the amounts or add a little extra unflavored gelatin for it to set. I did this once long ago for a party, i.e. white wine in an orange jello with a mandarin orange in the middle, cherry jello with a cherry, etc.... the possibilities are endless. And while you are experimenting to find the best combination, always can consume the rejects.

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Old 09-19-2004, 02:33 PM   #17
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anytime you substitue something like sherry or vermouth into a recipe that calls for wine, you will dramtically change the flavor context. only use those if the recipe calls for it, or you are trying to intentionally change the flavor.
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Old 09-19-2004, 03:51 PM   #18
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Quote:
Originally Posted by ironchef
anytime you substitue something like sherry or vermouth into a recipe that calls for wine, you will dramtically change the flavor context. only use those if the recipe calls for it, or you are trying to intentionally change the flavor.
Sometimes I find the flavor of red wine is sometimes too intense for chicken, veal or pork, so I started using the dry vermouth (do not drink or cook with sherry) especially when I am using fresh herbs. I like to taste it all. Then dicided I liked it better. The flavor is more delicate. With beef I use a red wine sometimes depending on my pallet. Thanks for your comment.

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Old 09-19-2004, 03:53 PM   #19
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Quote:
Originally Posted by norgeskog
Quote:
Originally Posted by ironchef
anytime you substitue something like sherry or vermouth into a recipe that calls for wine, you will dramtically change the flavor context. only use those if the recipe calls for it, or you are trying to intentionally change the flavor.
Sometimes I find the flavor of red wine is sometimes too intense for chicken, veal or pork, so I started using the dry vermouth (do not drink or cook with sherry) especially when I am using fresh herbs. I like to taste it all. Then dicided I liked it better. The flavor is more delicate. With beef I use a red wine sometimes depending on my pallet. Thanks for your comment.

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you might try a lighter wine, such as a rose. Save the heavy reds for beef.
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Old 09-19-2004, 04:36 PM   #20
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I agree with IRONCHEF. Substituting fortified wines for red or white wine will absolutley change the taste and not always for the better. If a recipe calls for dry wine, you will not get the same taste if you use sherry, vermouth, or port. Fortified wines have their place in cooking recipes and to substitute regular wines for the fortified wines is just a s risky.
Chicken Marsala falls far short of the great flavor if you use just plain red wine for instance.
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