What is a good red wine to cook with.?!
What is a good red wine to cook with.?
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Answers:
I use cheap red wine or whatever is leftover from a bottle you drink. I also keep a red and white Marsala to use. Red and white vermouth is good too.
Matters what you are cooking.
A nice bottle of Burgandy.
Basically, anything you wouldn't mind drinking. Doesn't have to be expensive. Good luck!
Any red wine you would drink.
Try an easy to drink merlot from chile. Merlot being the most versatile wine in my opinion. for what ever that's worth... of yeah..about 10 points.
The way Emeril puts it , if you would drink it then cook with it.
It really does depend on what you are cooking - one could make or break a dish - but the most important factor is (Keith Floyd's "If a wine is not good enough to drink - it is not good enough to cook with"...
cabernet sauvignon is a dry wine and is great to cook steaks and pork in. it's also good to eat those meats with. merlot, pinot grigio and pinot noir are slightly sweeter and less dry (also more expensive), so you may just want to drink those not cook with them unless of course the recipe just calls for a little and you can drink the rest with dinner.
Funny you should mention. I just read a couple days ago an article in the NY Times about what wine you should cook with. They mentioned the saying about if you wouldn't drink it, don't cook with it, but it turns out that cooking with an expensive wine destroys the wine, as wine, and the article went on to discuss the experiments they made. Basically, your cheap wines did just as well as expensive ones, so why waste a good wine on cooking?
Bottom line: any red wine is fine - you're after the flavoring/seasoning effect, and they all have pretty much the same when used for cooking.
Any red or white wine...it only works if you drink 1/2 a cup more than you cooked with.
It depends a little on what you're cooking, but usually when I'm cooking with red wine it's to deglaze a pan that red meat has been in. In that case I use a moderately priced Pinot Noir/Burgundy
I like Marsala and also I like a nice merlot.....
also Chianti with my fava beans and census takers liver
i usually use a cabernet sauvignon or zinfandel in the 8 - 15 dollar range. Like Fetzer Valley Oaks, Kendall-Jackson Vintner's Reserve. All fairly decent drinking wines, not my total favorites, but when concentrated in the cooking process they are fine.
I would not say take my favorite sangiovese from Luna at $25 a bottle and use that however. Not worth it. I would advise against using things like two buck chuck stuff from Trader Joes. I have done that before and the flavor is just not as good as something slightly better in quality. If you look a little bit deeper at Trader JOes and Cost Plus World Market, there are a ton of rather decent wine under ten bucks.
I like to use Merlot, but my mother swears by Burgundy. I have even used Syrah/Shiraz with admirable results. Most of the dishes I cooked were hearty and full flavored. Anything delicate and I wouldn't want to stray from the original recipe.