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

[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.