As someone just attempting to learn to cook, I also know nothing about wines or cooking with them.
I read the entire 'Why do You Cook With Wine' thread, so picked up on the reasons for using wine in some recipes.
I also saw the suggestion for only using wine that you would drink. I wouldn't care to drink any of it.
So choosing becomes a problem. The local grocery store has Chardonnay from $3 to $55 and red from $3 to $300.
Brands mean nothing to me. I suspect I would dislike it all.
So, at what threshold does the wine become 'good enough' to use for cooking? I would be inclined to spend as little as possible.
This isn't a major thing for me. In compiling hundreds of possible recipes, I have avoided any that mentioned wine. But if the cost is minimal, I'd be willing to experiment.
I read the entire 'Why do You Cook With Wine' thread, so picked up on the reasons for using wine in some recipes.
I also saw the suggestion for only using wine that you would drink. I wouldn't care to drink any of it.
So choosing becomes a problem. The local grocery store has Chardonnay from $3 to $55 and red from $3 to $300.
Brands mean nothing to me. I suspect I would dislike it all.
So, at what threshold does the wine become 'good enough' to use for cooking? I would be inclined to spend as little as possible.
This isn't a major thing for me. In compiling hundreds of possible recipes, I have avoided any that mentioned wine. But if the cost is minimal, I'd be willing to experiment.