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Old 09-14-2006, 02:37 PM   #1
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Wines for cooking?

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?

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Old 09-14-2006, 02:41 PM   #2
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Sure debbie, what you have on hand is fine. If you are only using it to cook, then whatever will be fine. Try not to use a sweet wine for cooking. Thats the only advice I have for you. Otherwise, fly at it!
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Old 09-14-2006, 03:29 PM   #3
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consider ver jus

http://whatscookingamerica.net/Verjus.htm
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Old 09-14-2006, 03:35 PM   #4
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Deb:

There are lots of good wines for cooking in the $10 range.

For both reds and whites, you can buy four packs of small bottles (about 8 ounces each). If a recipe calls for half a cup, you can refrigerate or freeze the rest.

For that matter, you can buy any wine and freeze that in ice cube trays or other small containers for future use.

For whites, look for chardonnay, sauvignon blanc or pinot grigio.

For reds, look for merlot, pinot noir or shiraz.

You can buy dry white vermouth, which is a fortified wine and it will keep for a very long time in the cabinet.

Never, ever, buy cooking wines. they are awful tasting and are loaded with salt.
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Old 09-14-2006, 03:36 PM   #5
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White wines with too much oak (inexpensive Cali Chardonnays, usually) won't cook down to a tasty syrup... nor inexpensive, young Cabernet Sauvignons, as they have too much tannin. Otherwise, all else is fair game.

You will not be able to keep it, even in the fridge, for more than a week, as they will oxidize, and change character completely. I often use whire vermouth, a fortified white wine that will keep much longer, refrigerated. Dry Sherry and Marsala are also fortified, ahd thus have a longer shelf life. They don't work in ALL situations, but will be tasty for many dishes.
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Old 09-14-2006, 04:08 PM   #6
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People actually keep wine for a WEEK in the fridge? LOL, mine is lucky to last a day or so!
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Old 09-14-2006, 04:11 PM   #7
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Debbie... you can buy wine in a box that last forever.

We don't drink wine either but I do use it in cooking and this seems to work just fine.
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Old 09-14-2006, 04:12 PM   #8
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buy the wines in the boxes. no oxidation, and they are fine for cooking.
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Old 09-14-2006, 04:13 PM   #9
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kitchen elf agrees with me and trish. I've seen the pictures of her kitchen.
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Old 09-14-2006, 04:21 PM   #10
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I agree with the boxed wines for cooking. I have been using them for about 5 years now (no not the same box ). They are perfect for cooking.
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