Can a wine bottle be recorked and if so how and what are the best cooking wines?!
Can a wine bottle be recorked and if so how and what are the best cooking wines?
Answers:
The wine you use to cook with is best determined by what you are cooking and what flavors you like. Are you talking about recorking cooking wines only or table wines?
As far as standard food cooking wines I like Marsala and Sherries. But, if I have a bottle of something open that I like I usually will pour a little of that into anything I am cooking that be enhanced with wine.
The brandies and sweeter wines can be used for deserts - like banana liquor is used in bananas foster (my favorite desert). A little rum for flaming deserts is good too. The alcohol burns off.
Last, as far as corks go, I would choose a nitric sprayer to put a seal on top of the wine and then put a good cork (preferrably the one that originally sealed it). Another optioin is to get an air pump kit (not expensive) that you can use to pump the air out of a bottle using a special cork designed for wine bottles that can be used over and over. It helps to keep wine longer by putting it in the frig after getting a good seal on it.
Source(s):
me
What types of wines are used in cooking?
* Dry white wines (Chablis, Chenin Blanc)
* Dry red wines (Burgundy, Zinfandel)
* Dessert/Fortified wines (Marsala, Madeira, Sherry, Port, Vermouth, Brandy)
What is cooking wine?
A. Cooking wine is table wine that has salt added to it. This makes the wine non-potable or undrinkable and not subject to alcoholic beverage tax. This wine has a longer shelf life and may be purchased at a grocery store.
Q. Should I use table wine or cooking wine?
A.You can use either type of wine with fine results; however, remember that cooking wine has had salt added to it, so you may need to adjust the amount of salt you use in your recipe.
recorking an open bottle of wine
Before using the corks they need to be put under cold water for 24 hours, this is very important! If you can’t find a new cork then there is one last alternative. You can use an old cork if you take care of three things: Take the wanted cork out of the bottle with a very thin and sharp corkscrew; the best way to do this is to use a corkscrew with two little blades that are inserted between cork and bottle. The cork is then removed without damaging it. Make sure the cork is of good length and in good condition without any sealing wax. A cork from a higher priced wine bottle should do the job, the newer the cork is, the better. The cork will then be turned upside down when it is inserted into your Madeira wine bottle, so any traces of the former wine should not go into your Madeira wine. It is always better the use a new cork, but I did take two used corks for the recorking of two Russian Massandra bottles with very thin bottle necks. This was three years ago and the corks are doing fine so far…
You can recork wines but the flavour is impaired. Cooking wines? Buy the cheapest garbage you can find and use that - the alcohol evaporates and therefore it is not worth spending good money.
Personally, I would buy one of the ersatz bottles from a supermarket which add the taste of wine and can be kept on the shelf for ages.
The bottle can be re-corked. if you must. I suggest buying the handy little gadget available at cooking/wine stores that extract the air to keep the vino fresh. Try to drink it ASAP. As far as cooking with wine - don't cook with anything less than you would drink.
Recorked? Technically-No (sorry it's the wine snob me) Yes you can.
To preserve the flavor, and fruit of the wine, you can purchase a pump to remove the excess oxygen from your unfinished bottle and it usually comes with air tight rubber stoppers. Bevmo (Beverages and More), Cost Plus are some places to name a few. (note-most red wines usually turn on the second day after opening-not all, but most)
If you are using the wine for a sauce for dinner, I suggest you use the wine you will be serving at dinner. I disagree with the thought process that you should get the cheapest garbage you can find. After all you wouldn't want to consume garbage. Besides most wine pairing techniques use the Bridge method.
If you are using a wine to deglaze to make a veal stock or beef stock-yes a cheap dry red wine will do. The person who answered first gave you a good list.
You can recork...newer openers such as the "Rabbit" uncorks and recorks, but why bother, If you are cooking with it, you'll probably finish it and should with dinner.
As far as cooking with wine, Inferior wine will produce an inferior meal. Never cook with a wine you wouldn't drink on it's own!
First part: Yes, but just putting the old cork back into the bottle doesn't help much. The oxygen that goes into the bottle in place of the wine that went out will change the wine and it's not a good change. You could use a nitrogen injection system but they are very expensive. Your best choice is the Vacu-Vin that only costs about 15 bucks. It will double the time you can enjoy the wine such as 6 days instead of three. Link below. Another thought is that deterioration is hastened by heat so refrigerate the opened bottle even if you use a Vacu-Vin. Then, take the bottle out of the 'fridge a half hour before serving to let it warm up. I have tested two opened bottles of the same wine, one kept in 'fridge, the other out and the 'fridged one was definitely better two days later. French wine cellars are typically 55 degrees F. Your fridge is about 40 degrees. Better than 80 degrees in August!
Second part: I always cook with wine and sometimes I put it in the food. That's a joke. I like to cook with the same low-budget wines I would drink with a hamburger or shrimp salad when I am not trying to be a snob. I suggest NEVER use a salted wine (cooking wine) for anything. Gastly tasting things. Even if the wine were decent, and it's not, the salt is over the top. Always choose a wine that tastes good. It doesn't need to be very expensive but you definitely can taste the difference. If you couldn't taste it, why would you even bother to put it in the dish? Yes, the alcohol will dissipate over a 7-10 minute heating but alcohol is not the only taste in wine. Otherwise, we could use vodka.
Some types of wine have special flavors such as herbs. An example is vermouth. If the recipe calls for vermouth, use it. Other wines will not have the same taste.