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Old 03-21-2007, 10:17 AM   #1
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Wine in the recipe

Hi,
I've run into a time or two where the recipe calls for wine, but I don't drink wine so never have any on hand. I heard on the cooking shows that you are supposed to use a wine you would drink and would like recommendations on good, but inexpensive wines to have on hand. Red and white I'll assume.
Also, how long can I expect the wine to last inbetween uses, or do I need to become a wine drinker

Thanks
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Old 03-21-2007, 10:21 AM   #2
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You can buy 4 pks of wine and each bottle holds about 6 oz. That way you could always have some fresh wine for a dish w/o wasting a whole bottle.
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Old 03-21-2007, 10:32 AM   #3
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You can also freeze wine in small amounts for later use. Chardonnay and sauvignon blanc are good for whites. Pinot noir and merlot are good for reds.

Also consider buying a bottle of dry white vermouth. It's a fortified wine so it will last a long time after opening.
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Old 03-21-2007, 10:40 AM   #4
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Hey great ideas! I think I'll do both.... buy some in small bottles and freeze what I don't use. I did not know it came in small bottles or could be frozen.
Andy, are the wines you listed "types" of wines or can I ask the state store (I live in PA) for a bottle of say, merlot, and he will hand me one?
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Old 03-21-2007, 11:47 AM   #5
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Yes, they are types of wine, not brands. You don't need expensive wines for cooking. For a normal sized bottle, you should pay less than $10 each for cooking.
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Old 03-21-2007, 12:00 PM   #6
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dry vermouth, dry sherry, and brandy are fortified wines that will last on your pantry shelf, but have "speciallized uses".
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Old 03-21-2007, 12:44 PM   #7
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Please don't leave out two of my favorites..Burgandy and Marsala
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Old 03-21-2007, 02:48 PM   #8
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This is kind of where my problem lies. There are so many types and then brands.... how is a non-wine drinker like me supposed to pick one out I would like and that would give the desired taste? The recipes should say which particular wine that author used.
I'm assuming that if it says white wine, I should not reach for the bottle of vermouth everytime, but I really don't know.

And me with a home surrounded by vineyards How ironic.
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Old 03-21-2007, 03:05 PM   #9
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For all purpose cooking, where the recipe calls for generic red or white wine, dry vermouth, chardonnay and sauvignon blanc will do the trick for whites and pinot noir or merlots for the reds. These are not the only types that will work, just some of the more common and less expensive, drinkable wines.

Sherry, marsala, madiera and brandy are more special use wines and would not be the best choices for a red or white wine recipe. Burgandy is another name for pinot noir.

Good wines from Australia and California can be had for small dollars. Go into any wine shop and ask for inexpensive wines that you want to cook with. Tell them you want one of the types mentioned and want to spend less than $10 a bottle. They will not be offended or think you are a cheakskate. The look forward to helping people who are new to wines so they can get you interested.
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Old 03-21-2007, 03:14 PM   #10
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Thanks again, Andy.
Armed with a little knowledge now (usually a dangerous thing) I'll be a bit more prepared to go wine shopping.
I had no idea dry vermouth was even used for anything except martinis and perfect manhattans....
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