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Old 01-27-2010, 12:06 PM   #11
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dry vermouth straight out of the bottle, quite a shock. Cook with it, smooth and mellow. Never had a problem. I always keep it handy. Box wine: always thought it pale and dull by comparison for cooking. Chill it enough and on a hot day it can be consumed. Price of wine does not determine quality. Availability/scarcity determines price.

When a recipe specifies a type of wine, I try to follow that lead.
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Old 01-27-2010, 12:57 PM   #12
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Originally Posted by Tuscan Chef View Post
No don't use vermout. If a recepy calls for wine, if you use a spiced spirit it would change what you are getting.
In tuscany we use, depending on what we are aiming, primarily red wine, full body, and never a cheap wine. This for brasato and bolognese. If white meat, then we would use a white sweet wine like Vinsanto (cherry would be fine).
We know a chef using Brunello for cooking red meat.
White wine we are not using that much, if we do, still with white meat.
You don't have to use Vermouth, TC, but we have found, over the years, that it works very well not only with meats, but also with vegetables -- whether the recipe calls for wine, or whether we are improvising. Red vermouth is very complementary to pork, as well.
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Old 01-27-2010, 01:11 PM   #13
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The problem I see of using vermout is a little like using balsamic in excess (for those who loves it) or curry or nutmeg. It becomes something you will find on all your dishes. You might get addicted. Just like spicy food.
It's important, to keep variety, not to have a herb always on your cuisine.
Here in tuscany we might do it with garlic....
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Old 01-27-2010, 03:59 PM   #14
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I do not believe in any recommendations for wine use. I like to use wine that I like to drink, and I cannot stand dry wines. For example I've been making this dish for a while now and the other day I decided to use the dry wine as per recipe, everybody liked it, I couldn't eat it. I like very simple sweet, bubbly wine, I usually by the whole case of it. It is very light, I think only 6% alcohol, and has a bit of a fizz. It is Italian.

I use t for all my cooking that requires wine use and I love it. Am I making authentic dish - no I do not, do I like it the way I make - yes I do, do I care if people will tell me I am wrong - no I do not. Because it is me who will be eating it, and in all the truth, everybody does like when I make dishes with my wine. Maybe I have been lucky and have not had true gurmans (is it even a word?), purists, tasting my dishes.


Use the wine You like to drink, that’s is my advise.
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Old 01-28-2010, 03:54 AM   #15
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Lambrusco

Is it lambrusco?
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Old 01-28-2010, 11:34 AM   #16
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Is it lambrusco?
yuk
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