"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine > Alcoholic Drinks
Reply
 
Thread Tools Display Modes
 
Old 03-08-2006, 01:27 PM   #21
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,716
for whites, pinot grigio delle venezie here too! i've tried a few other whites, but they weren't the same imo.

for red, the selection is wider depending on the dish. sometimes you want fruit and acid on the light side, so a young beaujolais works. other dishes require a hearty burgundy or dry chianti.

and i almost never spend more than 7 or 8 bucks on the bottle if i'm using half or all of it for cooking.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 03-12-2006, 09:01 AM   #22
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
I use Julia Childs' good ole white vermouth. Sometimes pinot grigio if I have a bottle open.
__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 03-12-2006, 09:13 AM   #23
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
I do not use expensive for cooking either - and usually stick to chardonnay. I am a red wine drinker - I have never thought of wine in the box.

What I have found, though, is individual bottles of wine - and on sale, they are only $1! They measure out to be 1 cup exactly. I can't remember the brands, sutter home is one, they are brands you would recognize. Have any of you ever used these?
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 03-12-2006, 06:13 PM   #24
Senior Cook
 
RDG's Avatar
 
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to RDG
Usually, quality in white wines is not so important in cooking, except that for dishes in which the wine is raw over the food, as champagne risotto, f.i.
So, I use cheap wines, usually.
It's in some way different for red wines. The taste that remaines after you have cooked is very different between one and another, so may be correct to spend some money more for a good wine. I can't do a comparison about prices, but here an all-day wine is from 2 to 4 euro a bottle, a decent wine is about 8-10 euro and a really good wine is about 15-20, or more. (The limit is the sky, we say....)
Ok, to cook with a decent wine I can spend....let'say...10 euros? 12? (of course, if I use just a bit of wine, I use the same I'll drink with the food)
__________________
RDG is offline   Reply With Quote
Old 03-12-2006, 06:21 PM   #25
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
I don't drink wine, but I love to marinate my chicken in sherry (dry or cream, but never cooking sherry), along with some parsley, then oven roast it or cook it in my rotisserie oven. I do game hens the same way. It is SO good!

Barbara
__________________
Barbara L is offline   Reply With Quote
Old 03-12-2006, 06:29 PM   #26
Senior Cook
 
fireweaver's Avatar
 
Join Date: Jan 2006
Location: the d.c. 'burbs
Posts: 265
Send a message via Yahoo to fireweaver
aaaaaaaaaaa!! mm, friends don't let friends drink sutter home. that stuff is awful, something about their bulk-tank fermentation gives every one of their wines a particularly nasty ethanol/methanol harsh aftertaste.

my rule of thumb is that if i wouldn't enjoy drinking it, i won't cook with it. probably, in part, because i'm sipping on that first glass *while* cooking. but also, if you cook with what you plan on serving with the meal, the food and wine are magically matched up just perfect.

red wines tend to be in heavy sauces, like marinara, so careful selection of exactly what type not so important, and the same decent middle-of-the-road red could be used in everything from pasta to steak marinade. white wines, though, i find dramatic differences in using a riesling vs a pinot grigio in the same chicken recipe. sydfan, just try experimenting in broad sweeps, like using a sweet wine one time and a drier one the next, until you find what you like best.
__________________
I love cooking with wine...sometimes I even put it in the food... fireweaver.wordpress.com
fireweaver is offline   Reply With Quote
Old 03-12-2006, 09:49 PM   #27
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Fireweaver, thanks for the info on sutter home. i don't normally drink white, so i just open and dump. Maybe I should be more careful on choosing a brand.

Now.....red wine is a different story. RDG - didn't know that about red wine - interesting. Usually I open a big bottle of red wine (750 ml) so I can, as some have said here, partake first then share with this dish!
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 03-12-2006, 11:26 PM   #28
Senior Cook
 
bluespanishsky's Avatar
 
Join Date: Oct 2004
Location: seattle
Posts: 133
Send a message via AIM to bluespanishsky
wow i have never thought of using boxed wines! what a great idea.

i usualy use pino griego when i need a white wine, and sometimes chardoney. i end up getting the $2 buck chuck at trader joe's and that works just fine for me.

i drink a lot of red wine mostly barberra, or barolo's, so i'll use those when i need a red wine since i always have an open bottle on hand. ;-)
__________________
bluespanishsky is offline   Reply With Quote
Old 03-13-2006, 07:21 AM   #29
Senior Cook
 
RDG's Avatar
 
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to RDG
Fireweaver, this is an interesting point of wew... You consider the white wines more characterizing than red ones...Interestin, true. Can you explain better? TIA.

"my rule of thumb is that if i wouldn't enjoy drinking it, i won't cook with it" This is, normally, the correct position. But sometimes, this happens to be a little...expensive I say... Next year I'be sixty, and I have in mind to open a particular bottle I have. A wonderful Barolo 1976 of a particular good cellar. I'll drink it with a couple of friends, an no else. I think we'll eat just some bites of something, together, but this is because I want appreciate the wine. And to cook with a bottle of 250 is a little too much. Even to drink, but, once in a life.... ( I don't think to arrive 120....). Surely it's a fault of mine's, but I find enormous differences between different red wines, over all in the very old ones, and I dont feel nothing particular in the whites. Of course they have, but non so important, if you understand what I mean....
__________________
RDG is offline   Reply With Quote
Old 03-13-2006, 11:25 AM   #30
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
I love to cook with nice dry Reislings. Alsatian chicken comes to mind. Mmmmm.

Remember that you can FREEZE LEFTOVER WINE. So it really never has to go to waste. Portion it and put it in a ziplock. It won't freeze solid but will get slushy. Thaw it completely and it'll be good for cooking.
__________________

__________________
jennyema is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.