Wine in the recipe

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It kind of makes you wonder if specific wines were chosen for dishes because they added an elegant ring to the name.
 
pacanis said:
It kind of makes you wonder if specific wines were chosen for dishes because they added an elegant ring to the name.


I think it's more likely that long ago, local cooks came up with dishes that used the local wines. Some of these dishes sound elegant jsut because we ar not used to cooking with wine.

Coq au Vin, for example is nothing more than chicken stew. Beef Bourguignon is beef stew.
 
Andy M. said:
Dry White: Australian chardonnays are not oaked. Look for Lindeman's Bin 65. Woodbridge wines are Robert Mondavi products and are decent and inexpensive. Corbett Canyon makes a boxed chardonnay.

Any of these brands in a Sauvignon Blanc would also qualify.

Does White come sweet??: White Zinfandel - Berringers. Johanesburg Reisling - Jekel.

Dry Red: Same brands. Lindemans Bin 40 merlot, Woodbridge and Corbett Canyon also.

Sweet Red: Don't know

Marsala: Florio is a good brand. Buy dry Marsala for savory dishes and sweet Marsala for dessert dishes.

Thank you!!!!!!!!
 
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