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Cooking With Wine
Mark asks: I am far from a wine expert, so can you recommend which wines are good for cooking when called for in a recipe? Tom sez: Very Important Point #1: You do not need to be a wine expert to drink or cook with wine. All you need to know is how to open the bottle, pour the wine into a glass, and raise it to your lips. Never concern yourself that you're ordering or buying the wrong wine. All food goes with all wine, with so few exceptions it's not worth worrying about. You can cook with any wine. (Exception: See Point #3.) Less Important Point #2: Cook with wine you have left over from the last bottle you opened. Either that, or keep a bottle of inexpensive ($10) dry white wine (Chardonnay, Sauvignon Blanc, Pinot Grigio. . . most wines are dry wines for cooking purposes) in your refrigerator for cooking. Red wine is used less commonly in cooking, but keep open bottles of that in the refrigerator, too. Exception Point #3: Under no circumstances should you ever buy what's labeled as "cooking wine." It's very bad wine with salt added to make it undrinkable. It throws off recipes and should never be used. If you have any, throw it away. It's utterly worthless. It will not be on the shelf with the other wines, but with the vinegar and stuff like that, so there's not much chance of confusion. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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