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Old 03-21-2007, 03:40 PM   #11
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Vermouth was recommended to me by Julia Child for use in white wine recipes.
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Old 03-21-2007, 03:56 PM   #12
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It was recommended to me by my father to put in the drinks I mentioned
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Old 03-21-2007, 04:07 PM   #13
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No further justification needed!
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Old 03-21-2007, 08:01 PM   #14
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I'm in PA too... and I'm also not a wine drinker. But the people at the state store were FAR less than helpful when I asked this same question. If you would like a couple of inexpensive names... I've used Woodbridge Chardonnet, YellowTail Chardonnet... I can't remember, there are a couple other kinds. But it is intimidating walking into the wine section to pick something out. I've tried a couple of Marsalas and one was AWFUL and one was decent... but I don't remember the name of it! As for red... well... someone gave me a dry red wine that worked out well.

It would be really helpful if someone could give a couple of names of widely available, inexpensive wines for cooking. PA is a severly booze challenged state!

Dry White
Does White come sweet??
Dry Red
Sweet Red
Marsala
Other kinds? I have no idea.
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Old 03-21-2007, 10:02 PM   #15
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I use Yellow Tail when cooking because it tastes good enough to drink and is pretty inexpensive. They have several different kinds, both red and white and I don't dislike any of them.
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Old 03-21-2007, 10:10 PM   #16
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I keep boxed wines in my cabinets - Burgundy for the red and a Chardonnay for the white - boxed Chardonnays are unoaked so they are very suitable for cooking. These wines will last about 1 year so if you can look ahead to a couple recipes (cog au vin, shrimp scampi, etc., you can easily use them up).

They keep well because no air gets to them to oxidize them.

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Old 03-21-2007, 10:46 PM   #17
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Dry White: Australian chardonnays are not oaked. Look for Lindeman's Bin 65. Woodbridge wines are Robert Mondavi products and are decent and inexpensive. Corbett Canyon makes a boxed chardonnay.

Any of these brands in a Sauvignon Blanc would also qualify.

Does White come sweet??: White Zinfandel - Berringers. Johanesburg Reisling - Jekel.

Dry Red: Same brands. Lindemans Bin 40 merlot, Woodbridge and Corbett Canyon also.

Sweet Red: Don't know

Marsala: Florio is a good brand. Buy dry Marsala for savory dishes and sweet Marsala for dessert dishes.
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Old 03-22-2007, 10:04 AM   #18
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So is cooking with wine a personal kind of thing? In other words one person may like a sweet wine and another a dry in the same dish?

You folks have been very helpful!
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Old 03-22-2007, 10:44 AM   #19
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Quote:
Originally Posted by pacanis
So is cooking with wine a personal kind of thing? In other words one person may like a sweet wine and another a dry in the same dish?

You folks have been very helpful!
To a certain extent, yes. But, most recipes will call for a dry white or dry red. In wine talk, dry means not sweet.

Of course, if you're making chicken marsala, you have to use marsala wine. If you substitute another wine, you just have to call it something else.
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Old 03-22-2007, 10:49 AM   #20
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Chicken Ripple?
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