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Old 09-04-2008, 07:46 PM   #21
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I like to drink this very sweet red wine, and that is what I use in my meat sauce. Kind of kills two birds with one stone. Because it is sweet I do not have to add sugar to kill acidity, but that's just me. You see to each it's own. I hate dry wine. Can't stand it.
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Old 09-05-2008, 09:19 AM   #22
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In my "neck" of the woods that statement would cause an uproar
The country store down the road is fully stocked with all flavors of Boones
Several of our friends, my hubby and I used to pass around a bottle or two of Boone's while sitting around the campfire at the campground we stayed all summer. We had no class, but we had one heck of a lot of fun. Can't drink that wine today and certainly can't pass the bottle around. Too bad we grew up.
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Old 09-05-2008, 09:22 AM   #23
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Several of our friends, my hubby and I used to pass around a bottle or two of Boone's while sitting around the campfire at the campground we stayed all summer. We had no class, but we had one heck of a lot of fun. Can't drink that wine today and certainly can't pass the bottle around. Too bad we grew up.
You had class - - - just like me - - - - we had a LOT of class - - - - it was just all "low" awwwwww - those were the days!
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Old 09-05-2008, 03:11 PM   #24
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I was trained to use red wine in most pomodoro based sauces, but now I prefer to use white wines. IMO it brings out a much better flavor with the tomatoes, as long as you're not using a white wine that has a high acidity. Two key liquid ingredients that I use when making a tomato based pasta sauce are white wine and chicken broth/stock. The combination of the two give the sauce a very well rounded and balanced flavor, while also adding some savoriness and I guess what could be called umami to the sauce.
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Old 09-05-2008, 03:19 PM   #25
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I was trained to use red wine in most pomodoro based sauces, but now I prefer to use white wines. IMO it brings out a much better flavor with the tomatoes, as long as you're not using a white wine that has a high acidity. Two key liquid ingredients that I use when making a tomato based pasta sauce are white wine and chicken broth/stock. The combination of the two give the sauce a very well rounded and balanced flavor, while also adding some savoriness and I guess what could be called umami to the sauce.
I'll bet that tastes good, but that is very un-Italian!
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Old 09-05-2008, 03:35 PM   #26
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I'll bet that tastes good, but that is very un-Italian!
LOL that's true, but I guess that's why I like it because it doesn't taste like a traditional Italian pomodoro. It brings something different to the table. But I won't use the chicken stock if making something like linguine al vongole. For something like arrabiata I will.
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Old 09-05-2008, 03:42 PM   #27
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I use white wine too. I haven't tried the chicken stock, but I'll give it a shot next time.
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Old 09-05-2008, 04:11 PM   #28
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I tried Lambruco a few months ago, can't figure out why I liked it, too sweet and watery, Lancer's almost the same, I guess I have grow up taste wise.
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Old 09-05-2008, 04:58 PM   #29
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Riunite is the brand of Lambrusco. Wouldn't have remembered that name in a million years. We did a lot of Lancers' too in that little funny looking brown bottle. Ummm, I wasn't a kid. Anybody remember Boones Farm? That's when we were poor and had no class. LOL. Two bottles for $4.50.

I remember Boone's Farm for $.99

When I make my standard big old pot of red sauce I don't add wine. Only when making other types of sauce. I do drink the wine, however, while making it.
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Old 11-20-2008, 01:47 PM   #30
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oh noo whine is not to be put into any spaghetti sauce,neither ketchup is good for this purpose,I am sorry,for a delicious spaghetti sauce you may gather in a pan smoked bacon,onions,olive oil,green olives,chopped tomatoes, chilly,or paprika powder,everything chopped and fried for at least 15 minutes untill the sauce is well cooked.
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