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10-25-2005, 01:12 PM
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#1 | | | | | | | Assistant Cook
Profile: Join Date: Oct 2005
Posts: 7
| | Marsala Wine
Will any red wine work as a substitute for Marsala wine in cooking? I'd like to make Chicken Marsala, but don't have any. I have some cheap Merlot that I've cooked with before.
Thanks!
B
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10-25-2005, 01:17 PM
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#2 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,055
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No, unfortunately for Chicken Marsala there is no good sub (in my opinion) for the marsala wine. Marsala has a very distinct taste that is the main flavor component in the dish. No other wine will give you that flavor.
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10-25-2005, 01:18 PM
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#3 | | | | | | | Queen of the Food Court
Profile: Join Date: Mar 2002 Location: Boston
Posts: 6,028
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No. To make Chicken Marsala you have to use Marsala. Without it, it's like making a peanut butter and jelly sandwich with marshmallow fluff and not jelly. It might taste good, but it really isn't a PB and J.
Marsala tastes a lot different than merlot, is sweeter and has a different consistency as well.
That said, there are lots of other things you could make with chicken and merlot -- like coq au vin, for example. Or you could follow the directions for chicken marsala and use the merlot, but it won't really taste anything like chicken marsala. Might be good though!
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10-25-2005, 01:18 PM
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#4 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,292
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You can use the merlot in place of the marsala but then you won't have chicken marsala, you'll have chicken in merlot sauce.
Dry marsala is a fortified wine that has a distinctive flavor found in no other wine. If you like dishes cooked with marsala wine, you won't be happy with the flavor using other wines.
As a fortified wine, it will keep for a very long time without spoilage. Look for Florio Dry Marsala.
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10-25-2005, 05:25 PM
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#5 | | | | | | | Assistant Cook
Profile: Join Date: Oct 2005
Posts: 7
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Dang.... I don't have any Marsala and I have all the other ingrediants. I've not had a lot of marsala sauced food, so I probably won't notice. The wine I was going to use is pretty old... vinagery.. is that a problem?
Thanks for the replies~!
B
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10-25-2005, 05:36 PM
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#6 | | | | | | | Queen of the Food Court
Profile: Join Date: Mar 2002 Location: Boston
Posts: 6,028
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If it is vinagary then yes, it is a big problem and you should not cook with it.
Next time freeze the wine before it goes bad.
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10-25-2005, 05:48 PM
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#7 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,817
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Freeze the leftover wine? Really! What a great idea!
I learn something new every day...thanks, Jenny!
I have a question here...how long can I keep wine in the fridge before it's unfit for cooking?
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10-25-2005, 05:56 PM
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#8 | | | | | | | Queen of the Food Court
Profile: Join Date: Mar 2002 Location: Boston
Posts: 6,028
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If you keep wine in the fridge (white or red) it should last about 2 weeks, in my experience.
Although I think it depends on how sensitive your palate is to wine oxidizing. Some people taste it more acutely than others and don't mind even drinking wine that's a bit off.
I measure my wine and freeze it in ziplocks if I am not going to drink it within a week or so.
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10-25-2005, 06:06 PM
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#9 | | | | | | | Cooking Links Contest Winner
Profile: Join Date: Oct 2005 Location: Next door to Auntie Em, Dorothy, & Toto!
Posts: 1,188
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I vote: Drink all the wine and have Drunken Blutch with Chicken on the side!  | | |
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10-25-2005, 07:02 PM
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#10 | | | | | | | Assistant Cook
Profile: Join Date: Oct 2005
Posts: 7
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Hehehehe.
I did the deed. Cooked the dish with the bad wine. It was good... not great, but decent. I drank the good wine... still drinking it actually.
So, next time I will cook this meal with real, fresh marsala and compare.
Thanks for the advice!
B
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