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Old 09-18-2006, 04:30 PM   #21
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Quote:
Originally Posted by GB
I have the end of a box of Franzia in my house right now. I bought a box of Trove to replace it. I haven't tried it yet, but the woman at the liquor store said it was the best box wine they carry.
Trove, eh. I'll have to check it out--purely from a scientific research standpoint, of course!<G>
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Old 09-18-2006, 04:34 PM   #22
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Dry Sherry and Dry Vermouth are also good choices. They will keep for months after being opened, and they have a lot more flavor that other white wines. Gallo makes decent dry sherry, and I like Martini & Rossi Vermouth.

For red wines, consider the little 4-packs of 187ml bottles (about 1 coup each). The Australian brand Lindeman's or the California brand Sutter Home are good choices. None of these have much tannin or oak as they're cheap and made for early consumption.

BTW, someone suggested that it's the cheap California Chardonnay's that have too much oak. In my experience, the cheapies don't have all that much, and it's some of the more expensive brands that are over the top with oak. One good choice is Columbia Crest from Washington, about $5 for a 750 ml bottle -- very little oak, good fruit.
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Old 09-18-2006, 04:57 PM   #23
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Quote:
Originally Posted by Barb L
I have seen those- lol, but never the spout ! Awful big- too big for me for just cooking- which isn't often-(with wine). Just my shrimp scampi ! Thanks GB for the input !!
Barb - you'd be surprised at what you'll put wine in if you have it on hand already.
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Old 09-18-2006, 05:14 PM   #24
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Originally Posted by kitchenelf
Barb - you'd be surprised at what you'll put wine in if you have it on hand already.
This is a fact. Nothing better for deglazing a pan after cooking your meat course to make a base for the sauce.... also great for mushrooms sauted in butter and wine with shallots or garlic (my DW's fav). I can go through a bottle of white in no time... I'm a little bit slower in using up the red...
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Old 09-18-2006, 05:16 PM   #25
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For cooking I always try to have the following in house: dry vermouth, dry sherry, marsala, a dry red California jug wine (usually Merlot or Burgundy), & a dry white California jug wine - usually Chablis.

Total investment for all of the above, which serve my basic cooking very well - a whopping $35.00.
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Old 09-18-2006, 05:23 PM   #26
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I have kept opened sherry, vermouth and marsala on the shelf for at least a year.

I freeze wine that I won't be drinking. What little of that there is.
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Old 09-18-2006, 05:26 PM   #27
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Quote:
Originally Posted by kitchenelf
Barb - you'd be surprised at what you'll put wine in if you have it on hand already.
As W.C. Fields said "I always cook with wine -- sometimes I even put it in the food!"
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Old 09-18-2006, 06:00 PM   #28
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Wink

Quote:
Originally Posted by RPCookin
This is a fact. Nothing better for deglazing a pan after cooking your meat course to make a base for the sauce.... also great for mushrooms sauted in butter and wine with shallots or garlic (my DW's fav). I can go through a bottle of white in no time... I'm a little bit slower in using up the red...
Now that might be smething we would like, all like bella's thanks for the idea-- My Mom never cooked w/wine, and Iam 61 and trying new things-- (never too late I guess) I do prefer white wine though.
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Old 09-18-2006, 08:04 PM   #29
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I don't know what kind of imports make it to the US, but a young, not too expensive riesling (from Luxembourg or Alsace) is my favourite for cooking with white wine. They're not spectacular for drinking (atleast not the cheap ones) but they're clean and fresh tasting and work realy well with just about anything you'd want to make a white wine sauce with.
For reds there's not too many wines that can top a Côtes du Rhône. I shy away a little from Syrah wines from the new world (Australia for example) as they are often oak ripened making them less suitable for cooking.
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Old 10-03-2006, 04:02 PM   #30
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Are you guys leaving the merlot in the pantry, or if you keep it that long to cook with do you refridgerate. I cook with wine all the time, and silly me never thought about the boxed ones. This is a great tip.
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