User Panel
User Panel
User Panel
|
Posted: 2/23/2024 8:21:46 PM EDT
Most chefs in their videos always say “ use a wine you like to drink “ . I don’t drink wine ,I drink beer . So I kinda know to use red for meats , whites for seafood , and sweets for dessert . And fortified wines don’t need reduced . Other than that I have no clue on what to pay . Figure at least $10 -$20 range is ok ? I would not even know the difference between a hi dollar wine vs bargain wine . Thanks in advance , did search before I posted and couldn’t find it in the tacked threads . Have a good weekend everybody !
|
|
|
|
|
Posted: 2/23/2024 9:17:53 PM EDT
[#1]
My personal friend, Justin Wilson told me many years ago, don't cook with a wine you wouldn't drink for an accompaniment with a meal, You will be disappointed
|
|
|
|
|
Posted: 2/23/2024 10:43:38 PM EDT
[#2]
Quote HistoryOriginally Posted By 44-40pro: My personal friend, Justin Wilson told me many years ago, don't cook with a wine you wouldn't drink for an accompaniment with a meal, You will be disappointed Yessir , he is one of the cooks I am referring to . I am not a wine drinker . Just looking for suggestions on what price wines I should be looking for . Love Justin’s videos and his tales . Reminds me of my grampaw . |
|
|
|
|
Posted: 2/23/2024 10:47:50 PM EDT
[#3]
Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse.
|
|
|
|
|
Posted: 2/23/2024 11:21:18 PM EDT
[Last Edit: 4q2]
[#4]
Quote HistoryOriginally Posted By Bohr_Adam: Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse. Thank you sir . So I should taste it before cooking with it ? . Sorry if I seem to be a complete dummy on wine , but I am. |
|
|
|
|
Posted: 2/23/2024 11:23:53 PM EDT
[#5]
Quote HistoryOriginally Posted By 4q2: Thank you sir . So I should taste it before cooking with it ? . Sorry if I seem to be a complete dummy on wine , but I am. Quote HistoryOriginally Posted By 4q2: Originally Posted By Bohr_Adam: Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse. Thank you sir . So I should taste it before cooking with it ? . Sorry if I seem to be a complete dummy on wine , but I am. Yes, take a swig. If it's horribly foul, it's not good, but ten bucks is insane. |
|
|
|
|
Posted: 2/23/2024 11:27:17 PM EDT
[#6]
I'd extend the range to $10......but agree it should be drinkable .
|
|
|
|
|
Posted: 2/23/2024 11:54:45 PM EDT
[#7]
I would like to add that I do taste my food as it it is cooking , just have never done wine reductions before . This is new to me , I just don’t wanna add a crappy ingredient to my food . Sorry if I’m not well informed . Thanks everybody .
|
|
|
|
|
Posted: 2/24/2024 12:16:34 AM EDT
[#8]
It occurs to me that the other reason I prefer them drinkable is I always drink what's left while cooking. So, there's that.
|
|
|
|
|
Posted: 2/24/2024 12:29:33 AM EDT
[Last Edit: Mike_314]
[#9]
Here is a good place to start reading.
https://www.masterclass.com/articles/what-is-the-best-wine-for-cooking There is a product called cooking sherry or various "cooking wines". Don't use them they have added salt. Buy a decent wine that you would drink. Taste it first. If it doesn't taste good to you don't use it - cooking boils off the alcohol and water which will concentrate the flavor. If it didn't taste good in the first place, it's going to taste worse after cooking. IF YOU'RE ADDING WINE OR ANY OTHER ALCOHOL TO A HOT PAN - TAKE IT OFF THE STOVE FIRST. ESPECIALLY A GAS STOVE. The alcohol in the wine will vaporize first and quickly in a hot pan, and especially on a gas stove may burst into a large brief flame. You don't want the bottle near the possible flame.  When you put the pan back on the burner with the wine or whatever you're using (cognac goes well with mushrooms) stand back a little in case you get flames. Don't sweat it, the flames are very brief (and kind of cool looking, like on TV!).Most of the wine I've liked for cooking runs 5-10 bucks a 750ml bottle. I also like the Bolla reds in the 2 liter bottle. Try this: make hamburgers any way you like them. When they're done, take them out, poor off the grease and put them back in. Pour in about half a cup of dry red wine (I like Valpolicella, Burgundy or Merlot work) remember off the burner, let the alcohol cook off a minute or so and add half a cop or so of heavy cream to make a sauce. Some carmelized onions are good in this too. |
|
|
|
|
Posted: 2/24/2024 12:30:16 AM EDT
[#10]
Quote HistoryOriginally Posted By Bohr_Adam: It occurs to me that the other reason I prefer them drinkable is I always drink what's left while cooking. So, there's that. 
|
|
|
|
ME, USA
|
Posted: 2/24/2024 8:44:33 AM EDT
[#11]
I like the little pints of box wine. Cheap, handy and good enough for cooking with.
|
|
|
|
Posted: 2/24/2024 9:02:37 AM EDT
[#12]
I've been buying the 4 packs of little bottles. For my purposes, that little bottle has just enough wine that I don't waste much, if any. I don't drink the stuff either.
|
|
|
|
|
Posted: 2/24/2024 6:24:03 PM EDT
[#13]
Quote HistoryOriginally Posted By Logan45: I've been buying the 4 packs of little bottles. For my purposes, that little bottle has just enough wine that I don't waste much, if any. I don't drink the stuff either. Great idea ! Didn’t know that was a thing . |
|
|
|
|
Posted: 2/24/2024 6:26:03 PM EDT
[#14]
Quote HistoryOriginally Posted By Mike_314: Here is a good place to start reading. https://www.masterclass.com/articles/what-is-the-best-wine-for-cooking There is a product called cooking sherry or various "cooking wines". Don't use them they have added salt. Buy a decent wine that you would drink. Taste it first. If it doesn't taste good to you don't use it - cooking boils off the alcohol and water which will concentrate the flavor. If it didn't taste good in the first place, it's going to taste worse after cooking. IF YOU'RE ADDING WINE OR ANY OTHER ALCOHOL TO A HOT PAN - TAKE IT OFF THE STOVE FIRST. ESPECIALLY A GAS STOVE. The alcohol in the wine will vaporize first and quickly in a hot pan, and especially on a gas stove may burst into a large brief flame. You don't want the bottle near the possible flame. When you put the pan back on the burner with the wine or whatever you're using (cognac goes well with mushrooms) stand back a little in case you get flames. Don't sweat it, the flames are very brief (and kind of cool looking, like on TV!).Most of the wine I've liked for cooking runs 5-10 bucks a 750ml bottle. I also like the Bolla reds in the 2 liter bottle. Try this: make hamburgers any way you like them. When they're done, take them out, poor off the grease and put them back in. Pour in about half a cup of dry red wine (I like Valpolicella, Burgundy or Merlot work) remember off the burner, let the alcohol cook off a minute or so and add half a cop or so of heavy cream to make a sauce. Some carmelized onions are good in this too. Thank you sir . That website was kinda what I was looking for . Great help from everybody ! Thank you |
|
|
|
|
Posted: 2/24/2024 11:48:44 PM EDT
[#15]
If you're making a red wine based sauce, use a cabernet Sauvignon or Pinot Noir. Don't use a Merlot, in general.
For white wine sauces, try a Chablis or Pinot Grigio, rather than a Chardonnay or Sauvignon Blanc in today's world 8-10 bucks a bottle is reasonable for a bottle to cook with and perhaps to drink |
|
|
|
|
Posted: 2/25/2024 9:17:24 PM EDT
[#16]
Quote HistoryOriginally Posted By KiowaCreekRaider: If you're making a red wine based sauce, use a cabernet Sauvignon or Pinot Noir. Don't use a Merlot, in general. For white wine sauces, try a Chablis or Pinot Grigio, rather than a Chardonnay or Sauvignon Blanc in today's world 8-10 bucks a bottle is reasonable for a bottle to cook with and perhaps to drink Thank you for that information ! To be honest , I probably would not be able to tell the difference in a $8 wine or a $50 bottle of 🍷 |
|
|
|
|
Posted: 2/25/2024 11:14:45 PM EDT
[#17]
Quote HistoryOriginally Posted By KiowaCreekRaider: If you're making a red wine based sauce, use a cabernet Sauvignon or Pinot Noir. Don't use a Merlot, in general. For white wine sauces, try a Chablis or Pinot Grigio, rather than a Chardonnay or Sauvignon Blanc in today's world 8-10 bucks a bottle is reasonable for a bottle to cook with and perhaps to drink 8 bucks is more than I'm willing to spend to drink. |
|
|
|
USA
|
Posted: 2/27/2024 10:07:26 AM EDT
[#18]
I just made a chicken fricasse with white wine. I grabbed the Aldis 8.99 bottle of Sauv Blanc with the twist off cap. I tasted it and it definitely wasn't anything I would drink, but it worked perfect in the dish. I wouldn't waste good money pouring a wine that I would drink into a dish I was cooking. Save the good wine to enjoy with the food.
|
|
|
|
Posted: 2/27/2024 10:13:42 AM EDT
[Last Edit: Monkeysuncle69]
[#19]
Been on a Chef Jean Pierre kick as of late. He made a steak Marsala that was pretty tasty. I bought an eight dollar bottle and was pleasantly surprised with it. Not a wine drinker.
|
|
|
|
|
Posted: 3/2/2024 9:34:58 PM EDT
[#20]
Originally Posted By 4q2: Most chefs in their videos always say “ use a wine you like to drink “ . I don’t drink wine ,I drink beer . So I kinda know to use red for meats , whites for seafood , and sweets for dessert . And fortified wines don’t need reduced . Other than that I have no clue on what to pay . Figure at least $10 -$20 range is ok ? I would not even know the difference between a hi dollar wine vs bargain wine . Thanks in advance , did search before I posted and couldn’t find it in the tacked threads . Have a good weekend everybody ! Don't spend more than $5-10 for a bottle of wine you're going to cook with. It really doesn't make a difference. Certainly don't waste a $30 bottle of wine on short ribs. |
|
|
|
|
Posted: 3/6/2024 9:07:11 PM EDT
[#21]
Quote HistoryOriginally Posted By Logan45: I've been buying the 4 packs of little bottles. For my purposes, that little bottle has just enough wine that I don't waste much, if any. I don't drink the stuff either. This is exactly what I do. If you're not a wine drinker, it will go bad over time. I do have a few full bottles here and there, but this method works for the amount needed for cooking since I don't really drink it. |
|
|
|
|
Posted: 3/7/2024 1:39:11 AM EDT
[#22]
Unless I'm following a recipe that insists otherwise, my white default is a Pinot Gris (or Grigio), and my red default is a Cabernet Sauvignon. I ignore the oft-quoted "chef" advice of only using wines I would enjoy, and so do most professional chefs. To me, that means "Isn't terrible or otherwise undrinkable". Every subtle note in taste that makes one wine better than another, is more or less obliterated the moment you heat the crap out of it. For the love of God, do not spend too much. You're needlessly lighting your money on fire.
 My other favorite trick for cooking wines? Rather than buy a single 750ml bottle, I prefer to buy the 4pk bottles (The Sutter Home ones are fine, and available everywhere - even Wal-Mart). They're like $8. Here me out: A bottle of wine contains 3 cups. You'll notice that just about every (well-written) recipe that calls for wine, tends to do so in 3/4 cup increments. Know many of those there are in a bottle of wine? 4. Nice even number.  So when a recipe only calls for 3/4 cup of wine, I just dump a small bottle in. No need to save the rest of the bottle I'm not using in the fridge, and no need to measure it. If it's a dumb recipe and it calls for 1 cup, I just pour the one 3/4 cup bottle in anyway. The extra 1/4 cup called for in the recipe isn't going to be missed. |
|
|
|
|
Posted: 5/14/2024 3:40:41 AM EDT
[#23]
Thank you sir .
|
|
|
|
PA, USA
|
Posted: 5/14/2024 12:16:53 PM EDT
[#24]
Quote HistoryOriginally Posted By Rincon_11: Don't spend more than $5-10 for a bottle of wine you're going to cook with. It really doesn't make a difference. Certainly don't waste a $30 bottle of wine on short ribs. I used to love the 2 buck Chuck (Charles Shaw) wines from Trader Joes. They were decent wines to begin with. Especially the reds for braises or reductions. |
|
|
PA, USA
|
Posted: 5/14/2024 12:19:57 PM EDT
[#25]
Quote HistoryOriginally Posted By Logan45: I've been buying the 4 packs of little bottles. For my purposes, that little bottle has just enough wine that I don't waste much, if any. I don't drink the stuff either. Wife buys them also. Especially Whites for linguine with white clam sauce. 1 small bottle is plenty for the recipe. |
|
|
ME, USA
|
Posted: 6/2/2024 8:30:56 AM EDT
[#26]
These little guys are really perfect for cooking at home.
|
|
|
|
Posted: 6/2/2024 8:16:35 PM EDT
[#27]
Quote HistoryOriginally Posted By Subnet: Unless I'm following a recipe that insists otherwise, my white default is a Pinot Gris (or Grigio), and my red default is a Cabernet Sauvignon. I ignore the oft-quoted "chef" advice of only using wines I would enjoy, and so do most professional chefs. To me, that means "Isn't terrible or otherwise undrinkable". Every subtle note in taste that makes one wine better than another, is more or less obliterated the moment you heat the crap out of it. For the love of God, do not spend too much. You're needlessly lighting your money on fire. My other favorite trick for cooking wines? Rather than buy a single 750ml bottle, I prefer to buy the 4pk bottles (The Sutter Home ones are fine, and available everywhere - even Wal-Mart). They're like $8. Here me out: A bottle of wine contains 3 cups. You'll notice that just about every (well-written) recipe that calls for wine, tends to do so in 3/4 cup increments. Know many of those there are in a bottle of wine? 4. Nice even number. So when a recipe only calls for 3/4 cup of wine, I just dump a small bottle in. No need to save the rest of the bottle I'm not using in the fridge, and no need to measure it. If it's a dumb recipe and it calls for 1 cup, I just pour the one 3/4 cup bottle in anyway. The extra 1/4 cup called for in the recipe isn't going to be missed. But then you miss out on drinking the rest! |
|
|
|
|
Posted: 6/2/2024 8:19:11 PM EDT
[#28]
Quote HistoryOriginally Posted By Bohr_Adam: But then you miss out on drinking the rest! Quote HistoryOriginally Posted By Bohr_Adam: Originally Posted By Subnet: Unless I'm following a recipe that insists otherwise, my white default is a Pinot Gris (or Grigio), and my red default is a Cabernet Sauvignon. I ignore the oft-quoted "chef" advice of only using wines I would enjoy, and so do most professional chefs. To me, that means "Isn't terrible or otherwise undrinkable". Every subtle note in taste that makes one wine better than another, is more or less obliterated the moment you heat the crap out of it. For the love of God, do not spend too much. You're needlessly lighting your money on fire. My other favorite trick for cooking wines? Rather than buy a single 750ml bottle, I prefer to buy the 4pk bottles (The Sutter Home ones are fine, and available everywhere - even Wal-Mart). They're like $8. Here me out: A bottle of wine contains 3 cups. You'll notice that just about every (well-written) recipe that calls for wine, tends to do so in 3/4 cup increments. Know many of those there are in a bottle of wine? 4. Nice even number. So when a recipe only calls for 3/4 cup of wine, I just dump a small bottle in. No need to save the rest of the bottle I'm not using in the fridge, and no need to measure it. If it's a dumb recipe and it calls for 1 cup, I just pour the one 3/4 cup bottle in anyway. The extra 1/4 cup called for in the recipe isn't going to be missed. But then you miss out on drinking the rest! |
|
|
|
|
Posted: 6/2/2024 8:34:53 PM EDT
[Last Edit: mcculver5]
[#29]
I have a box of cab sav and a box of pinot grigio to cook with.
The only reason I don't have a box of super dense red zinfandel for my red cooking wine is because I'm too lazy to source it. Box wine lasts almost forever without turning. Used a bit of the red to finish the mushroom saute' which topped the Sunday Steaks. |
|
|
|
|
Posted: 6/2/2024 8:38:06 PM EDT
[#30]
Quote HistoryOriginally Posted By Subnet: Unless I'm following a recipe that insists otherwise, my white default is a Pinot Gris (or Grigio), and my red default is a Cabernet Sauvignon. I ignore the oft-quoted "chef" advice of only using wines I would enjoy, and so do most professional chefs. To me, that means "Isn't terrible or otherwise undrinkable". Every subtle note in taste that makes one wine better than another, is more or less obliterated the moment you heat the crap out of it. For the love of God, do not spend too much. You're needlessly lighting your money on fire. My other favorite trick for cooking wines? Rather than buy a single 750ml bottle, I prefer to buy the 4pk bottles (The Sutter Home ones are fine, and available everywhere - even Wal-Mart). They're like $8. Here me out: A bottle of wine contains 3 cups. You'll notice that just about every (well-written) recipe that calls for wine, tends to do so in 3/4 cup increments. Know many of those there are in a bottle of wine? 4. Nice even number. So when a recipe only calls for 3/4 cup of wine, I just dump a small bottle in. No need to save the rest of the bottle I'm not using in the fridge, and no need to measure it. If it's a dumb recipe and it calls for 1 cup, I just pour the one 3/4 cup bottle in anyway. The extra 1/4 cup called for in the recipe isn't going to be missed. Solid advice. If I cared about my family more I would follow this method. But, as it is, they get box wine of indeterminate age and questionable provenance in their marinades and sauces. It mostly doesn't contain antifreeze, mostly. |
|
|
|
TX, USA
|
Posted: 6/2/2024 8:38:51 PM EDT
[#31]
Quote HistoryOriginally Posted By Bohr_Adam: Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse. |
|
|
|
Posted: 6/2/2024 9:05:40 PM EDT
[#32]
Does wine go bad for cooking purposes? I don't drink at all so the advice of use what you like/drink is of no use.
|
|
|
|
|
Posted: 6/2/2024 9:08:02 PM EDT
[#33]
Quote HistoryOriginally Posted By TexasSheepdog: Costco has a 1.5L bottle of Kirkland brand white wine for $7 that I cook with. Quote HistoryOriginally Posted By TexasSheepdog: Originally Posted By Bohr_Adam: Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse. The only problem with those is that's a lot to drink after opening when it's just you. |
|
|
|
|
Posted: 6/2/2024 9:10:53 PM EDT
[#34]
Quote HistoryOriginally Posted By Bohr_Adam: The only problem with those is that's a lot to drink after opening when it's just you. Quote HistoryOriginally Posted By Bohr_Adam: Originally Posted By TexasSheepdog: Originally Posted By Bohr_Adam: Spending more than 4 bucks for a cooking wine is absurd. Just make sure it's not unpalatable, like vinegar or something worse. The only problem with those is that's a lot to drink after opening when it's just you.  |
|
|
|
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
