My wife bought a bottle of wine that she found on sale. It was an Australian Chardonnay. It kind of had a flavor that stuck with you long after you drink it . . . kind of like Nyquil. It reminded me of the Monty Python Skit - Australian Table Wines
Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.
Anyway, As I was finishing off the bottle tonight, a thought raced through my mind. This wine is fine for drinking (at least for me), but I'd never cook with it.
This is true. I've spent a decent amount of time looking for the right wines for my my pantry, but as far as consumption, I'd be just as happy drinking from a "box" of burgundy.
Does anyone else feel this way?