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

[(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