Wine

Discussion in 'Food & Cooking' started by piglet91, Mar 16, 2005.

  1. piglet91

    piglet91

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    i want to start cooking with wine i don't know what to use with dish someone told me i can use white and red there so many i'm not a wine drinker i might have 1 glass in a blue moon but how to use the wine white and red with what kind food


    Think you very much
    Tammy
    :cool:

    :chef:
     
  2. deltadoc

    deltadoc

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    There are three general rules about using wine in cooking:

    1. Red wine generally goes with meat type dishes.

    2. White wine gererally goes with fish and poultry type dishes.

    3. Never use any wine to cook with that you wouldn't drink yourself!!!!

    There are exceptions to the above general rules, but that is where the art is in using wine to cook with.

    NEVER EVER use supermarket type cooking wines as they are heavily doused with salt. You don't want to use them under any circumstances.

    Hope this helps!

    doc
     
  3. hipjoint

    hipjoint

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    HEY ... ARE THERE FOOD COPS OUT THERE???

    excuse me ... i got over wrought ...

    read wine reviews (stand around a book store and browse if you must) and
    keep in mind what the reviewers are saying about the nose and taste of a
    wine.

    if a wine has "big nose of ripe plums and blackberries with a background of
    blueberries and lemongrass", just think of how this would match with your
    food. the reason white wines are paired with fish and fowl is that the clear
    color doesn't turn the color of the protein. poach some bass in a nice merlot
    and you end up with some sickly pinkish meat. you wouldn't want to eat it no matter HOW good it tastes!! poaching the same bass in a pinot grigio and the meat stays beautifully white.

    red meat is red so red wine will not change the color of the meat. if you are
    to believe the taste buds of COOKS ILLUSTRATED, white wine can successfully be used with red meat. the taste of the wine adds to the
    background flavor, and the alcohol permits other ingredients (like tomatoes)
    to release their flavors.

    there is another reason white wine should be used instead of red wine in red
    meat dishes. red wines are often heavily oaked (esp. california cabernets)
    and the heavy oak sometimes makes you feel like you are chewing on wood.
     
  4. andy m.

    andy m.

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    If you want to try cooking with wine, I recommend buying a bottle of dry white vermouth and starting with that. Noilly Pratt is a popular brand you can find anywhere.

    Vermouth will keep for a long time without spoiling. This way you will be able to experiment with several dishes over time and won't have to keep buying wines you aren't going to drink.

    Cooking with wine adds flavor and the alcohol in the wine releases flavors in certain foods that you wouild miss otherwise.

    If you find you want to get into it more, you can experiment with other wines to find the food/wine combinations you like best.

    Good luck.