If a recipe calls for "red wine" but doesn't specify the type... - The DIS Discussion Forums

Papa Deuce · 11-23-2009, 01:51 PM

what would you use?

I don't drink wine at all, and rarely cook with it, so I am at a loss here...

java · 11-23-2009, 01:53 PM

What are you making?

Red wine can be either a Bordeaux or a Burgandy generally.
If you tell me what you're making maybe I can help with which one although either would probably be fine.

JessicaR · 11-23-2009, 01:55 PM

I cook with what I drink mostly. Don't use cooking wines, yuck. Whay type of red I use depends greatly on what I am cooking. What ya making?

This may be helpful!
http://www.wineintro.com/food/recipes/cookingwine.html

Zandy595 · 11-23-2009, 02:13 PM

I know everyone always says not to buy those cooking wines and to only cook with what you would drink, but I don't like to drink wine. However, I do cook with it once in a while. I can't see buying a big bottle of wine just to use a 1/3 of a cup to put in my risotto. IMO, if you're not using very much in the recipe and you won't be drinking it, cooking wine is just fine.

3boymthr · 11-23-2009, 02:28 PM

I buy regular wine, not "cooking wine" which doesn't have any alcohol in it so it does affect the flavor.

But... since I don't drink it, I buy the cheapest bottle of wine I can find - and I don't pay attention to type. I figure if I can't taste the difference between a $40 bottle of burgundy wine and a $5 bottle of burgundy wine when I'm drinking it out of a glass, how can I tell the difference between them and or a bordeaux or... when I'm eating it in a recipe that mixes it with other ingredients.

Zandy595 · 11-23-2009, 02:41 PM

Quote:

Originally Posted by 3boymthr

I buy regular wine, not "cooking wine" which doesn't have any alcohol in it so it does affect the flavor.

But... since I don't drink it, I buy the cheapest bottle of wine I can find - and I don't pay attention to type. I figure if I can't taste the difference between a $40 bottle of burgundy wine and a $5 bottle of burgundy wine when I'm drinking it out of a glass, how can I tell the difference between them and or a bordeaux or... when I'm eating it in a recipe that mixes it with other ingredients.

Your post made me curious, so I went to look at the cooking wine I just bought. It says, "Alcohol: 12% by volume". I don't think I've ever bought cooking wine that didn't contain alcohol.

Papa Deuce · 11-23-2009, 02:42 PM

Quote:

Originally Posted by java

What are you making?

Red wine can be either a Bordeaux or a Burgandy generally.
If you tell me what you're making maybe I can help with which one although either would probably be fine.

Prime rib.

java · 11-23-2009, 02:47 PM

Ah Prime rib is forgiving. Any red wine that you would drink - or I should say I would drink-

You can use a cheapo jug Carlo Rossi Burgundy. I keep that on hand to cook with. And I have used it with my prime rib.

Shugardrawers · 11-23-2009, 02:51 PM

NEVER BUY COOKING WINE! IT'S CRAP!!!

The alcohol is evaporated during the cooking process and only a slight taste remains. You can get many decent tasting cheap wines MUCH less expensive that cooking wines. Cooking wines are the scraping from what was left over after they made the drinkable stuff

Look for a brand called Barefoot. Very inexpensive but has won many awards. Choose a Burgundy, Merlot or Cabernet Sauvignon, all excellent for flavoring a beef dish. You won't go wrong. You might try a taste as well (if you drink that is) you might find it suprisingly good. It should be $5 to $8 per bottle.

pixiewings71 · 11-23-2009, 03:29 PM

For beef, I think I'd go with a Merlot or a Cab. I'm not a red drinker but Barefoot makes my favorites so I would definitely go with them. They are about $5 a bottle.....also I was at Wal Mart over the weekend and they had some wine for $1.97 a bottle....I bought a couple to try but haven't opened them yet. If you're just using it for cooking I would go with one of their reds.

sbell111 · 11-23-2009, 03:46 PM

Quote:

Originally Posted by Zandy595

I know everyone always says not to buy those cooking wines and to only cook with what you would drink, but I don't like to drink wine. However, I do cook with it once in a while. I can't see buying a big bottle of wine just to use a 1/3 of a cup to put in my risotto. IMO, if you're not using very much in the recipe and you won't be drinking it, cooking wine is just fine.

You need not choose between wasting a bottle of wine and using gross cooking wine. 187 ml bottles of wine are sold pretty much all over. 187 ml is a bit over 3/4 of a cup. You can also buy the 'half-bottle' 375ml bottles. These work out to be a bit over 1.5 cups.

Papa Deuce · 11-23-2009, 05:18 PM

But not "port", right.... I have a bottle of that open in the fridge... Not sure why / how it got there...

Briarmom · 11-23-2009, 05:49 PM

Quote:

Originally Posted by Papa Deuce

But not "port", right.... I have a bottle of that open in the fridge... Not sure why / how it got there...

No, that is for dessert.

I second the Barefoot suggestion. Cab Sauv would be just fine. I used a Bordeaux in cooking this weekend.

Ciao Mickey · 11-23-2009, 06:22 PM

Quote:

Originally Posted by Papa Deuce

what would you use?

I don't drink wine at all, and rarely cook with it, so I am at a loss here...

I would use a merlot.

It dosen't have to be expensive, but it would be something I would drink.

You should not use a cabernet, it is too "woody" for cooking.

merekc · 11-23-2009, 07:15 PM

I think (if my memory is correct) that cooking wines are also very high in sodium compared to using regular wine.

Often I use Sherry when a recipe calls for red wine basically because I'm not a huge wine drinker (especially not red) and Sherry has a bit more bite that I prefer.

When I cook prime rib I actually use half Sherry, half beef broth to make my au jus. Yuuummm.

Someone mentioned Barefoot wine as an inexpensive option, I have only tried their Moscato (sweet white) but it is really good for a $7 bottle of wine.

11-23-2009, 01:51 PM	#1
Papa Deuce BBQ loving, fantasy football playin,' DJ. Join Date: Sep 2003 Location: Too Close to work....west of Philly. Posts: 17,809	If a recipe calls for "red wine" but doesn't specify the type... what would you use? I don't drink wine at all, and rarely cook with it, so I am at a loss here... __________________ For the rest of my life I have one goal: to be a great role model for my daughters.

11-23-2009, 02:13 PM	#4
Zandy595 DIS Veteran The other day I found a big honkin' frog in my toilet Join Date: Nov 2000 Location: SE FLORIDA Posts: 6,164	I know everyone always says not to buy those cooking wines and to only cook with what you would drink, but I don't like to drink wine. However, I do cook with it once in a while. I can't see buying a big bottle of wine just to use a 1/3 of a cup to put in my risotto. IMO, if you're not using very much in the recipe and you won't be drinking it, cooking wine is just fine. __________________ Sandy Animal Kingdom Lodge Pop Century All Star Music All Star Movies Caribbean Beach Disney Wonder 2001 Disney Magic Eastern 2004

11-23-2009, 02:28 PM	#5
3boymthr DIS Veteran Join Date: Nov 2008 Location: Southeastern Mass. Posts: 2,273	I buy regular wine, not "cooking wine" which doesn't have any alcohol in it so it does affect the flavor. But... since I don't drink it, I buy the cheapest bottle of wine I can find - and I don't pay attention to type. I figure if I can't taste the difference between a $40 bottle of burgundy wine and a $5 bottle of burgundy wine when I'm drinking it out of a glass, how can I tell the difference between them and or a bordeaux or... when I'm eating it in a recipe that mixes it with other ingredients. __________________ (me) (dh) ds (13) ds (9) ds (7)

11-23-2009, 02:51 PM	#9
Shugardrawers Ovarian Cancer Survivor! I need to bust a royal wee! Having a torrid affair with the I like my pickles whole Join Date: Aug 2003 Location: Newport News, VA Posts: 9,201	NEVER BUY COOKING WINE! IT'S CRAP!!! The alcohol is evaporated during the cooking process and only a slight taste remains. You can get many decent tasting cheap wines MUCH less expensive that cooking wines. Cooking wines are the scraping from what was left over after they made the drinkable stuff Look for a brand called Barefoot. Very inexpensive but has won many awards. Choose a Burgundy, Merlot or Cabernet Sauvignon, all excellent for flavoring a beef dish. You won't go wrong. You might try a taste as well (if you drink that is) you might find it suprisingly good. It should be $5 to $8 per bottle. __________________ *QUEEN SHUGGIE OF COOKIELAND, EMPRESS OF THE STATE OF PUI* SO I LOVE MY SUBJECTS!! PROBLEM???

11-23-2009, 03:29 PM	#10
pixiewings71 Sweet!!! Totally!!!!! YAY for good weather! It's that Disney Magic, I don't know how it works but it does! Join Date: Jun 2007 Location: Suisun City CA Posts: 11,104	For beef, I think I'd go with a Merlot or a Cab. I'm not a red drinker but Barefoot makes my favorites so I would definitely go with them. They are about $5 a bottle.....also I was at Wal Mart over the weekend and they had some wine for $1.97 a bottle....I bought a couple to try but haven't opened them yet. If you're just using it for cooking I would go with one of their reds. __________________ Kerri DBF DD13 DD9 APs expired 1-3-2010, the girls are still good until 2-6-2010 but we have no plans for a visit before they expire. No plans for our next visit, it will be 2011 or 2012 before we head back. We've had fun DLR/DCA, we will miss you while we are gone. We took 14 trips from July 07-July 08 and around 16 from Jan 09-Jan 10.

11-23-2009, 01:53 PM	#2
java I am embracing the Turkey Butt We have the mentally insane lab and the incredibly flatulent Bulldog I'm the mean wife Join Date: Jan 2005 Posts: 14,428	What are you making? Red wine can be either a Bordeaux or a Burgandy generally. If you tell me what you're making maybe I can help with which one although either would probably be fine.

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11-23-2009, 01:55 PM	#3
JessicaR DIS Veteran I wanna shoot aliens in the AM too! The Grinch is rude in a funny sorta way run to the hams! Join Date: Sep 2000 Location: Long Island, NY Posts: 7,264	I cook with what I drink mostly. Don't use cooking wines, yuck. Whay type of red I use depends greatly on what I am cooking. What ya making? This may be helpful! http://www.wineintro.com/food/recipes/cookingwine.html

11-23-2009, 02:47 PM	#8
java I am embracing the Turkey Butt We have the mentally insane lab and the incredibly flatulent Bulldog I'm the mean wife Join Date: Jan 2005 Posts: 14,428	Ah Prime rib is forgiving. Any red wine that you would drink - or I should say I would drink- You can use a cheapo jug Carlo Rossi Burgundy. I keep that on hand to cook with. And I have used it with my prime rib.

11-23-2009, 05:18 PM	#12
Papa Deuce BBQ loving, fantasy football playin,' DJ. Join Date: Sep 2003 Location: Too Close to work....west of Philly. Posts: 17,809	But not "port", right.... I have a bottle of that open in the fridge... Not sure why / how it got there... __________________ For the rest of my life I have one goal: to be a great role model for my daughters.

11-23-2009, 07:15 PM	#15
merekc DIS Veteran Join Date: May 2006 Location: Kansas City Posts: 1,462	I think (if my memory is correct) that cooking wines are also very high in sodium compared to using regular wine. Often I use Sherry when a recipe calls for red wine basically because I'm not a huge wine drinker (especially not red) and Sherry has a bit more bite that I prefer. When I cook prime rib I actually use half Sherry, half beef broth to make my au jus. Yuuummm. Someone mentioned Barefoot wine as an inexpensive option, I have only tried their Moscato (sweet white) but it is really good for a $7 bottle of wine.

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