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Started By
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When a Recipe Calls for White Wine, What Do You Use?
Posted on 3/13/15 at 4:55 pm
Posted on 3/13/15 at 4:55 pm
Justin Wilson always used "Sauterne" it seems, but I heard that used to be synonymous with white wine back then. What kind of red wine would you use if a recipe needs red?
9
Posted on 3/13/15 at 4:57 pm to Stadium Rat
Whatever I'm drinking when I eat it
Posted on 3/13/15 at 4:57 pm to Stadium Rat
I just buy "cooking wine" in red and white. Usually found by the olive oil and dressings. I don't actually use a bottle of wine.
Posted on 3/13/15 at 5:01 pm to Stadium Rat
White? Whatever the cheapest bottle in the house is. Must also be dry to medium dry.
Red? Depends on the dish.
Red? Depends on the dish.
Posted on 3/13/15 at 5:01 pm to MSMHater
quote:
I just buy "cooking wine" in red and white. Usually found by the olive oil and dressings. I don't actually use a bottle of wine.
I've always wondered what that was, and what differentiated it from wine we drink. Any particular reason why you use that and just not regular wine?
Posted on 3/13/15 at 5:02 pm to MSMHater
quote:Most chefs say to never, ever use that stuff. Full of salt and unwanted seasonings.
I just buy "cooking wine" in red and white.
I asked the wine guy at Rouse's for Sauterne, and he said the closest he had to that was Riesling.
This post was edited on 3/13/15 at 5:07 pm
Posted on 3/13/15 at 5:06 pm to Y.A. Tittle
quote:
Any particular reason why you use that and just not regular wine?
Yes, we're not wine drinkers. I'm not buying a bottle of red to uncork and use for cooking then let go to waste. I'm sure there are preservatives and a shite ton of sodium in these bottles, but most of the time I'm just using it for deglazing or in very small amounts.
If the recipe calls for some good beer or some good liquor, I got that covered.
Posted on 3/13/15 at 5:07 pm to MSMHater
No reason to ever use"cooking wine"-it's nasty. Full of sodium aND other garbage. You would be better off using Two Buck Chuck if price is the issue.
Posted on 3/13/15 at 5:13 pm to MSMHater
You could get a half bottle or even airplane bottles.
Posted on 3/13/15 at 5:14 pm to MSMHater
If you're not wine drinkers and the recipe calls for small amount, buy a 4 pack of the small bottles of wine. Sutter Home and a few other brands have them. Better than using the cooking wine stuff. I really don't like that stuff at all.
Posted on 3/13/15 at 5:20 pm to Gris Gris
quote:
buy a 4 pack of the small bottles of wine. Sutter Home and a few other brands have them
This. You can probably find 4 packs for somewhere in the $6-8 range and it is exponentially better than that cooking wine crap. Hell, franzia would still be a much much better option.
Posted on 3/13/15 at 5:23 pm to The Last Coco
In what kind of dish would you use a sweet red wine? Wine is usually added for acidity and deglazing, right?
Posted on 3/13/15 at 5:43 pm to MSMHater
Hell, Walmart sells their Oak Leaf brand for $3. No big deal if you waste it. Most recipes call for at least half a bottle.
Posted on 3/13/15 at 5:54 pm to Stadium Rat
Cooks Ill says:
REDS: Go with blended (nonvarietal) American and Australian wines, or a French Côtes du Rhône. (I usually use pinot noir, shiraz, or malbec; whichever I have open.)
WHITES: Go with clean, crisp, dry Sauvignon Blancs rather than sweet Rieslings or heavily oaked Chardonnays, which can dominate subtle flavors. (I use Sauvignon Blanc; always have some around.)
They also suggest freezing leftover wine in cubes (if you are not a drinker) to save for future cooking.
Testing showed that dry vermouth makes a good substitute for white wine. It's cheap and lasts a long time after opened.
"The salt used to preserve inexpensive cooking wine makes it unpotable."
For a replacement for wine in soups and stews: Before serving, mix in 1/2 cup broth with 1/2 teaspoon red or white wine vinegar or lemon juice.
REDS: Go with blended (nonvarietal) American and Australian wines, or a French Côtes du Rhône. (I usually use pinot noir, shiraz, or malbec; whichever I have open.)
WHITES: Go with clean, crisp, dry Sauvignon Blancs rather than sweet Rieslings or heavily oaked Chardonnays, which can dominate subtle flavors. (I use Sauvignon Blanc; always have some around.)
They also suggest freezing leftover wine in cubes (if you are not a drinker) to save for future cooking.
Testing showed that dry vermouth makes a good substitute for white wine. It's cheap and lasts a long time after opened.
"The salt used to preserve inexpensive cooking wine makes it unpotable."
For a replacement for wine in soups and stews: Before serving, mix in 1/2 cup broth with 1/2 teaspoon red or white wine vinegar or lemon juice.
Posted on 3/13/15 at 6:04 pm to Stadium Rat
quote:
Whatever I'm drinking when I eat it
This, which is typically a wine from the country or region of the food that I am cooking...
Posted on 3/13/15 at 6:18 pm to BigDropper
sauterne is a sweet wine usually from france ... as others have said, buy an extra bottle of what you are drinking with the meal ...
if not drinking wine with the meal, then learn to drink wine ...
if not drinking wine with the meal, then learn to drink wine ...
Posted on 3/13/15 at 6:22 pm to Stadium Rat
rarely do I use it
Posted on 3/13/15 at 6:25 pm to Stadium Rat
Red wine
Posted on 3/13/15 at 6:29 pm to Stadium Rat
I use Riesling for my turkey giblet gravy and it gives it "that something".
Posted on 3/13/15 at 7:04 pm to Stadium Rat
I usually go with a good cabernet when needing red and a good chardonnay if the recipe needs white.
I drink whatever is left over with my meal or while cooking.
If a need a sweet white I go with a gewürztraminer and drink whatever is left.
I drink whatever is left over with my meal or while cooking.
If a need a sweet white I go with a gewürztraminer and drink whatever is left.
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