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Old 06-21-2007, 03:36 PM   #51
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Originally Posted by debbie24
whenever i'm looking for a recipe i always skip over recipes that call for wines because i just dont know what to use. hubby & i dont drink so we dont know much about alcohol or wines and there are so many different ones in the wine isle. what is a good red & white wine i can have on hand that will work in most dishes that call for wine and that i can keep in the refrigerator for a while (since we wont drink them)?

i do have some white wine & some red wine somewhere in the house that were given to us, would those be ok to use?
One thing I have always heard is, use a wine you would drink. I believe Jacques Pepin has said that a few times.
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Old 06-21-2007, 03:45 PM   #52
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Originally Posted by OnlineCooking
One thing I have always heard is, use a wine you would drink. I believe Jacques Pepin has said that a few times.
Most chefs say that, but it should be ammended to a wine that you COULD drink, not necessarily one that you WOULD drink. I could drink some of the wines that we've used for cooking in the different restaurants that I've worked in, but I wouldn't.
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Old 06-21-2007, 03:49 PM   #53
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I think possibly an even better way to say it is "Don't cook with wines you would not drink".
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Old 06-30-2007, 07:23 PM   #54
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Amen to Ironchef quotation of Jacques Pepin: If you are going to use wine for cooking, use a good quality wine that you would drink.
If you are in a budget, look for some Chilean or Argentinian red (Merlot, Malbec or Cabernet Sauvignon) and for white, Rieslings or Chablis.
As a guideline, the wine should bring extra body to whatever you are cooking but should not be powerfull enough to take over sauce or meet flavors.
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Old 07-03-2007, 10:39 PM   #55
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As some have already said, I'm a big believer in fortified wines for friends who don't actually drink the stuff. Vermouth, Marsala,Sherry, Port, etc. These have a long shelf life. Unfortunately, I love the stuff and will drink almost any and every wine. But if you don't, buy a fortified wine to cook with.
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