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re: Cooking with wine? Cheap Bottle or Expensive Bottle?
Posted on 1/25/19 at 8:08 am to Datfish
Posted on 1/25/19 at 8:08 am to Datfish
Here’s Serious Eats’ take on it. Like most things the answer is “it depends” on the dish you’re cooking. However, the statement “don’t cook with a wine you wouldn’t drink” was generally debunked as cooking gospel.
Serious Eats
Serious Eats
quote:
Don't use an off-dry wine when a dry one is called for: The residual sugar in the off-dry wines will completely change the flavor of a dish.
Don't splurge on wine for cooking: The flavor and aromas that make one wine better than another are largely lost during cooking and layering with other ingredients.
Consider the wine's acidity: More tart wines will cook down into much more tart foods; this can be desirable in some cases and not desirable in others.
Don't worry as much about oak and tannin: They can have an impact on the final dish, but not as much as the sugar and acidity of a wine.
Bad wine can be good to cook with: At least sometimes, flawed wines can produce good results through the transformational power of cooking, but proceed at your own risk because good results aren't guaranteed.
One last tip: Boxed wine will give you some of the best bang for your buck when it comes to cooking wine, and, even more importantly, it gives you the most flexibility, since you can use as small an amount as you want without worrying about having to finish the rest of the box before it goes bad
This post was edited on 1/25/19 at 8:10 am
1
Posted on 1/25/19 at 8:10 am to HungryFisherman
quote:
However, the statement “don’t cook with a wine you wouldn’t drink” was generally debunked.
I feel like we read a different sentence here.
quote:
At least sometimes, flawed wines can produce good results through the transformational power of cooking, but proceed at your own risk because good results aren't guaranteed.
That is in no way debunking the "don't cook with wine you wouldn't drink." It's saying "you might get lucky sometimes and that shitty wine will work well."
Posted on 1/25/19 at 8:36 am to TH03
Sure. Wouldn’t disagree with you on the risk of cooking with spoiled wine. Was just posting some actual experimental evidence that I’d read before.
I would say that it seems to be more important to be familiar with the wine you’re cooking with so that you can achieve desired results. Just because you’d drink a wine, doesn’t make it the best wine for the job.
Where I think the “cook with what you drink” makes sense is, generally you’d be familiar enough with the wine, plus you’d likely have some left to drink form a bottle.
I would say that it seems to be more important to be familiar with the wine you’re cooking with so that you can achieve desired results. Just because you’d drink a wine, doesn’t make it the best wine for the job.
Where I think the “cook with what you drink” makes sense is, generally you’d be familiar enough with the wine, plus you’d likely have some left to drink form a bottle.
Posted on 1/25/19 at 8:39 am to HungryFisherman
quote:
Just because you’d drink a wine, doesn’t make it the best wine for the job.
Correct. Drinkability does not ensure that a wine is good for cooking. It's a subject I'll do more research on because as my cooking evolves I'll be cooking more with wine.
When I do cook with wine I try to cook with a wine from the same region (country) as the food.
Posted on 1/25/19 at 8:40 am to Datfish
They say don’t cook with a wine you wouldn’t drink
So I imagine If your a super wine snob that’s a bit limiting but you probably should go with like the best 5 dollar bottle of wine and not the 2 buck chuck.
So I imagine If your a super wine snob that’s a bit limiting but you probably should go with like the best 5 dollar bottle of wine and not the 2 buck chuck.
Posted on 1/25/19 at 8:41 am to HungryFisherman
I think the cook what you would drink simply means price range/quality and not varietal preferences. You aren't going to make a white wine pasta sauce with cab just because you don't like white wine for instance.
It means I'm not using franzia cab for my coq de vin.
It means I'm not using franzia cab for my coq de vin.
Posted on 1/25/19 at 8:54 am to TH03
Not what I meant as far as varietials. Browse thru the link I posted if you want. More speaking to dry, sweet, acidic, etc and what that results in with various cooking methods.Posted on 1/25/19 at 9:06 am to HungryFisherman
quote:
More speaking to dry, sweet, acidic, etc
Right and broadly speaking, this means varietals and within varietals, regions.
When I say I use wine I would drink, I only mean that I'm using quality wine. I would hope people that say that don't mean "well I love Moscato so I put it in everything"
Posted on 1/25/19 at 9:27 am to gumbo2176
quote:
when I do, it is always with something I can drink. If I find it not to my taste out of a glass, I'll not use it in my food.
This is sort of the conventional culinary wisdom, and it's pretty much what I do as well, if for no other reason than I'm rarely using a whole bottle of wine in what I'm cooking, so I want to make sure I'm happy to drink whatever's left over.
But I would bet anyone here $10,000 that I could cook something using a crappy wine you might not want to drink and the same dish, using a delicious drinking wine, and you wouldn't be able to tell one iota's difference between the two.
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