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Old 12-28-2006, 01:18 PM   #31
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Thanks for the freezing tip ! Didn't think about that ! Barb L.
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Old 12-28-2006, 01:45 PM   #32
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I use the Gallo jug wines all the time for cooking & have for over 20 years. In fact, always have jugs of Chablis Blanc, Burgundy &/or Chianti in the pantry at all times.

Very drinkable - although I always serve something nicer to company - & work fabulously in everything I cook. And at $8 to $10 a gallon, a steal considering how much cooking with wine I do.
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Old 12-28-2006, 04:51 PM   #33
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All great input. We enjoy the Burgundy Gallo always. Chill...we keep ours
in our shed next to the kitchen...just keeps it the right temp. I use a Port/Taylor Burgundy for my tomatoe sauces. And I also use Port/Taylor for my Beef Stew...I use white Marcus James Chardonnay for clam sauce and Pork Stew plus. For special times: Taylor Fladgate First Estate Reserve Port. Some of our family lives in the Wine Finger Lakes. Enjoy
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Old 12-29-2006, 04:00 PM   #34
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I have to agree with those who suggested Gallo Burgundy. This is a decent quality, low priced wine and lends itself well to cooking. When you add several ingredients to a dish and cook for a length of time the fine qualities of expensive wines are lost. For drinking, I would buy Mondavi or another wine of good quality. The Zinfandel would have been fine with your dish. I doubt anyone, even with the finest palate , would have noticed the difference. Whatever you do, DON'T buy the so-called "cooking wines." They're the bottom of the barrel and contain huge amounts of sodium and taste awful. They can ruin a dish.

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