What kind of wine to use for cooking?!

There was a Cajun chef that used to be on TV named Justin Wilson, a real influence of mine, said use what you like be it white or red!. So I typically like either and take his suggestion I expand my rice in Jambalaya with red, mostly because its got a stronger aura than a lighter white or blush, and the dish is very spicy anyway so the red I use is a Merlot or Cabernet Sauvignon!. But if I am in a complete different end of the scale of wines if I am cooking something delicate and light I might use a good white like champagne or Pinot greggio, for poached fish over bell peppers and sweet onions, and for a pear desert like white zinfindel blush wine to saute' pears in to be served like a preserve on a half biscuit with a dollop of cream cheese on top!. when I cook its an art form not a chore for me and I always use the best ingredients I can find to cook with and never by one of those so called cooking wines off the shelf with vinegar and ketchup!. Now I had to heat up some left over Jambalaya just tonight and most might add water me I used 3 or 4 oz of apple juice and it added a subtle but sweet taste in the background of a somewhat spicy dish (hot)!. in about a half gallon of Jambalaya!. Really brought it back to life!. Now most of these wines are more affordable packed in paper boxes instead of bottles, I don't see the need of buying the best wine you can afford to cook with and remember cooking in wine cooks out the alcohol and is not a threat to anyone regardless of age!. Buy a simple grocery store type wines to cook with, I never spend more than 10 dollars for a bottle I am cooking with!. and the big bottles cook just fine!. Remember the taste of the different wines to choose a complimentary flavor, no one can say one wine is right or wrong in your dish your the artist pick your own colors to paint with!. oh in regards to Butternut squash maybe try a white like cabernet saviginon white or a strong blush!.Www@FoodAQ@Com

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Sauvignon Blanc is always a good white wine for cooking!. A good rule of thumb is to never cook with a wine you wouldn't drink!. Use a nice, dry wine with "zing", and one that has a fruity flavor on the pallet!.

Whatever you choose, I think you will find it a nice, flavorful addition to many recipes, especially soups and stews!Www@FoodAQ@Com

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use a wine you would drink!. don't buy one of those cooking wines they sell at the store, they're full of salt, and that just intensifies as you cook!. white wine vinegar is not what they want, but an actual white drinking wine!. pick one you like the flavor of and use that!.Www@FoodAQ@Com

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Any wine that you are prepared to drink!. Good food - good wine
**** wine - **** food

I would use a Chardonay, don't use wine vinegar - YUK - if you don't have wine use water!. stock, or brandyWww@FoodAQ@Com

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Use the zinfandel,when using wine in cooking use a good quality one,if you use a poor quality one what you cook will taste nasty!.Www@FoodAQ@Com

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Wine lady!.!.
not expensive, you just want the flavor!.

and not vinegar!.!. duhh!.

lol!.Www@FoodAQ@Com

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i'm a somelier, i strongly suggest Chardonnay, no need for it to be expensive!.
Bon appetit!Www@FoodAQ@Com

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they have different kinds of cooking wine in the section near the olive oil at the store!.Www@FoodAQ@Com

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White cooking wine, not white wine vinegarWww@FoodAQ@Com

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Any white wine that you choose, they do not mean vinegarWww@FoodAQ@Com

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