Scribblings from the Mitchy Side

I usually buy one of those mini bottles of white or red. 25cl I think. The rule is, usually, don't cook with what you won't drink but seeing as I don't drink that falls flat! I usually get a French or Italian, if that's any help. Sorry - that's about my limit! Most supermarket wines are pretty good anyway.

I was always told that a cheap thin red wine makes a cheap thin red stew; but I understand from people who can actually cook (ie not me beyond the theory!) that you can buy little bottles or cans of white/red from Tescos etc, that do the job just fine and are spot on for quantity.

Well on one hand it's a bit of a waste to use a good quality wine for cooking when really it's unlikely to make all that much difference in taste to the food exactly how good the wine is.
On the other hand if you get something good then not only can you have a glass of it with your food but you can have a drink of it while cooking your food and hell you might as well finish it off after you've eaten :-)
I say you should teach yourself to like wine and your problems will be solved (although you may gain other problems).

As to the sort it depends on what you are cooking but mostly a good strong red 'cause there is usually no point in getting anything subtle.
Have you any recipe in mind?

- Titus

General rule of thumb is to never cook with anything you wouldn't drink on its own. Which doesn't help you, I know. *g* I guess a loose translation woul be, don't cook with anything they actually sell in the supermarket as "cooking wine" - it's vile.