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Forum ยป For micers who do a lot of home cooking: wine choice?
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Thread: For micers who do a lot of home cooking: wine choice?

post 1661560263 05-19-2022, 09:36 AM
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For micers who do a lot of home cooking: wine choice?

How do you guys pick wines for cooking if a recipe only states the color of the wine: like red wine or white wine? What brands do you choose? I don't drink so any help would be great.
post 1661560503 05-19-2022, 09:41 AM
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Depends on the meal. A lot of time, its good to use whatever the wine you plan on having with the meal. I would never use anything too expensive unless just for a flavor for the meal. What are you cooking?
post 1661560673 05-19-2022, 09:44 AM
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Almost never want sweet whites so a cheap Chardonnay like yellow foot or sutter home

Occasionally I might branch out from cooking with cab sauv for red and go merlot or pinot but same brands.
post 1661560683 05-19-2022, 09:44 AM
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Penne Arrabiata.
post 1661561003 05-19-2022, 09:51 AM
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cum
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post 1661561973 05-19-2022, 10:08 AM
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The cheapest and driest wine you can find.
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post 1661562353 05-19-2022, 10:16 AM
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Originally Posted By Drew23⏩
The cheapest and driest wine you can find.
why is wine sometimes called dry? wine is a liquid so what makes it dry?
post 1661562643 05-19-2022, 10:21 AM
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Originally Posted By DesiredUser****⏩
cum
This.
post 1661562853 05-19-2022, 10:24 AM
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IMO you want the stereotypical red wine flavour profile for braising or slow cooking I use a Cabernet.

Rule of thumb is use the same quality you drink. I have cheap tastes, so its usually a bottle with a foot or a kangaroo on the label.
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post 1661563453 05-19-2022, 10:40 AM
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Originally Posted By MagicBear⏩
why is wine sometimes called dry? wine is a liquid so what makes it dry?
Lower sugar and higher tannins make a wine "dry". When you drink it, it tends to leave your mouth feeling dry. Dry white wines are Chardonnay and Sauv Blanc. Most red wines are considered dry with the exception of Sherry, Port, and anything that is considered a "dessert wine".
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post 1661564733 05-19-2022, 11:03 AM
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Oddly enough, I've switched almost exclusively to using beer. It gives such a good depth of flavor, I love it...

For deglazing and pan sauces I use a sav blanc... not too cheap btw make sure it's decent enough to drink
post 1661564923 05-19-2022, 11:07 AM
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Originally Posted By amerikansjc⏩
Oddly enough, I've switched almost exclusively to using beer. It gives such a good depth of flavor, I love it...

For deglazing and pan sauces I use a sav blanc... not too cheap btw make sure it's decent enough to drink
Used to boil all my chicken in beer/water with seasonings and then put the whole pot in the refrigerator the day before cooking. It comes out so good.
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post 1661571333 05-19-2022, 12:47 PM
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Originally Posted By engj⏩
IMO you want the stereotypical red wine flavour profile for braising or slow cooking I use a Cabernet.

Rule of thumb is use the same quality you drink. I have cheap tastes, so its usually a bottle with a foot or a kangaroo on the label.
This makes me feel better

OP, probably a sauvignon blanc or a cabernet. I can usually get close enough with a good stock, though.
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