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Message
Cooking with Wine
Posted on 7/24/11 at 3:26 pm
Posted on 7/24/11 at 3:26 pm
What types of wine do you like to use when cooking?
4
Posted on 7/24/11 at 3:29 pm to heatom2
for red, i've use Cabs mostly. probably because that is primarily what we drink; so when i need a red for cooking that is what is there.
for white, i use a dry Riesling more often than not. but it really depends on the dish.
for white, i use a dry Riesling more often than not. but it really depends on the dish.
Posted on 7/24/11 at 3:30 pm to Eddie Vedder
I'm cooking something that calls for a dry white, would Riesling be the best way to go IYO?
Posted on 7/24/11 at 3:39 pm to heatom2
quote:
would Riesling be the best way to go IYO?
it would be fine, as long as you make sure you pick up a dry one. Rieslings run the spectrum from very sweet to very dry. just read the description on the bottle.
Posted on 7/24/11 at 3:42 pm to heatom2
What are you cooking?
Posted on 7/24/11 at 3:43 pm to heatom2
Marsala.
Posted on 7/24/11 at 3:48 pm to yellowfin
Shrimp scampi
Posted on 7/24/11 at 3:58 pm to heatom2
quote:
Shrimp scampi
then a dry Riesling would work great, as would a Pinot Gris or a vermouth.
Posted on 7/24/11 at 4:04 pm to Eddie Vedder
What about Chardonnay? I went shopping before I posted and I got a small bottle. If it's not going to work I can go back to the store. 
Posted on 7/24/11 at 4:08 pm to heatom2
quote:
What about Chardonnay? I went shopping before I posted and I got a small bottle. If it's not going to work I can go back to the store.
the only real concern that you would have, with any white wine that you picked for a dish calling for a dry wine, would be that if the wine was overly sweet it would overpower the other flavors. just take a taste of the the wine you bought; if it doesn't taste overly sweet, run with it. if it tastes really sweet, i would get something else.
This post was edited on 7/24/11 at 4:10 pm
Posted on 7/24/11 at 4:10 pm to Eddie Vedder
cool thanks man
Posted on 7/24/11 at 5:55 pm to heatom2
HELL NO!!! Fume blanc or Pino Griogio.
Posted on 7/24/11 at 5:56 pm to CITWTT
quote:
HELL NO!!!
Tasted pretty damn good CIT.
Posted on 7/24/11 at 7:06 pm to heatom2
Justin Wilson used to always be putting Sauterne in the dishes he cooked. It was a constant on his show.
Out of curiosity, I went looking for some. It was nowhere to be found. When I asked the wine guy at Rouse's, he said the closest thing would be Riesling.
- for what it's worth.
ETA: I have also heard that the term "Sauterne" could refer to any white wine. Maybe the winos on this board could elaborate.
Out of curiosity, I went looking for some. It was nowhere to be found. When I asked the wine guy at Rouse's, he said the closest thing would be Riesling.
- for what it's worth.
ETA: I have also heard that the term "Sauterne" could refer to any white wine. Maybe the winos on this board could elaborate.
This post was edited on 7/24/11 at 9:42 pm
Posted on 7/24/11 at 7:10 pm to Stadium Rat
If it was good enough for Justin, it's good enough for me.
Posted on 7/24/11 at 10:18 pm to Stadium Rat
quote:
Justin Wilson used to always be putting Sauterne in the dishes he cooked
"sauterne" is a general term for sweet dessert wines here in the US...I agree with the guy at your wine shop that a good example would be a very sweet riesling....
Posted on 7/24/11 at 10:23 pm to heatom2
The only white we ever have on hand is pinot grigio, so that's what I use.
Reds, mostly pinot noir because it's on hand but I'll use whatever I have.
Reds, mostly pinot noir because it's on hand but I'll use whatever I have.
Posted on 7/24/11 at 11:30 pm to Spankum
quote:
quote:
Justin Wilson used to always be putting Sauterne in the dishes he cooked
"sauterne" is a general term for sweet dessert wines here in the US...I agree with the guy at your wine shop that a good example would be a very sweet riesling....
I have a hard time believing Wilson meant a very sweet wine. He was putting a good bit of it in dishes like jambalaya, gumbo and turtle soup.
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