Question for cookwitch or <user site="livejournal.com" user="bi

[mitchy]

So I don't drink wine (apart from champagne but that's a whole nother story), so I never buy it or have it in the house and I know notheeeeng about wines. So whenever I come across a recipe that wants a glass or more of wine or whatever, I'm lost. What sort of wine? Will any old wine do for cooking? Or should you get a decent quality wine? And if so, can I get it in quantities small enough so that I'm not left with a bottle of the stuff that I'll never drink? Any thoughts appreciated :)

Comments

[cookwitch.livejournal.com]

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.

[mitchy.livejournal.com]

Thaaank you :)

[smokingboot.livejournal.com]

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.

[bibliogirl.livejournal.com]

This is exactly what I do when I need wine for putting in something but don't want to drink the remainder; I keep a stock of the cans from Tesco. They are 1/3 bottle size (250 ml) which is usually pretty much what's needed. I haven't tried the red, but I wouldn't drink the white through choice ;)

Theoretically the better the wine, the better the outcome, but if you're just looking for something to throw in stew, sauces or that kind of thing, these are what you need.

[mitchy.livejournal.com]

Excellent, that's good to know! It is for sauces and/or stews, so suits my needs perfectly :) Thank you, both!

[cookwitch.livejournal.com]

*nods*

Those cans are so useful and the quality isn't bad at all.

[(Anonymous)]

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

[mitchy.livejournal.com]

I don't mind wine, but it doesn't like me - I used to drink it and now I think better of it :)

As I've replied above, I'm thinking mostly for sauces or stews, so the cans sound like a terrific compromise.

Thanks for the answer! Isn't it about time you got an LJ? :D

[jenni411.livejournal.com]

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.

[mitchy.livejournal.com]

*giggles* OK, that sounds like good advice! Thanks :)

[(Anonymous)]

They actually sell "cooking wine"?
I thought that was just a phrase used to describe wine you get that tastes really, really bad!

Must get some and save it for guests I want to get rid of.

- Titus.

[therealsherbs.livejournal.com]

since we usually have wine in the house the problem doesn't usually arise but on the whole when wine gets cooked it makes little difference what it was like to start with, and if you find yourself inadvertently left with extra wine either cook something else with it or save it for me when I come to see you :)

[mitchy.livejournal.com]

I like the way you think :D