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This is a YMMV issue. Some people notice slight differences, but most answers will probably work fine.
Beef, especially if it has been seared, has a fairly strong flavor of its own that can overpower additions. Because of that, I wouldn't waste money on an expensive wine except for bragging rights.
Once wine is opened, a lot of people suggest using it before the air can get to it, or in some cases (which has never happened to me) turn to vinegar. If the air can be minimized, such as with the BIB wines, shelf life is extended.
Where I would go with a better wine is in a fish dish. However, I rarely cook with wine anymore so defer to those who do.
Use the cheap wine, don't waste a good wine on a stew, unless you are entertaining a gourmet. Most won't know the difference.
If you open a bottle & can't finish it, I have heard of people who freeze it in ice cube trays & then just pop a cube in the next stew. However, I have never tried this, but thought it might work, I drink my leftovers
Use a burgundy or a pinot noir. Not the very cheapest, but you don't need a high end wine to cook with.
That Sutter Hone Cabernet recommended above would also work just fine.
Myself, since my family doesn't drink wine, I appreciate the screw top wines because they are easier to seal up and store for the next time.
Even with a screw top AND putting it in the fridge, the red wine will be yukky within 4-7 days. You might get up to 14 days with white. (Those estimates are to use it for cooking. Drinking would be about 1 day for red, 3-4 days for white.)
Quote:
Originally Posted by RobertFisher
I happen to have planned a trip to Napa and then thru Anderson Valley, both wine regions, tomorrow. I can pick up some red wine for this. Is it an overkill to buy wine for cooking purpose at Napa? Do they sell economical-enough wines? Any specific recommendation (specific wine)?
Very DEFINITELY overkill. Sinful wastage of wine. Sacrilege. Even the wineries selling it would tell you not to use it for cooking.
Personally, I cannot imagine spending more than $8 on a bottle of wine to be used for cooking.
I use the 3.00 bottles of cab from Trader Joes or Aldi to cook with and do not see a difference in the taste.
I used to use the 3 buck chuck for cooking (hell, years ago I used to drink it!)
I only noticed a difference AFTER I tried something else.
I think the aforementioned Sutter home (and various other mass market wines in that price range). After I tried those others, I realized that TJ's wine was leaving an acidic, slightly bitter taste.
Use the teeny bottles if you don't have a lot of wine around your house. Or use the boxed wines -- they'll last and last and last.
Don't spend a whole lot of money on wine you're only going to cook with -- and don't use the cooking wines (they do not add a pleasant flavor, but do add salt). If teeny bottles aren't available the day you buy the wine, look for what's on sale first.
Over time, you'll figure out which flavor you like best in which dish; then just buy those.
Use the teeny bottles if you don't have a lot of wine around your house. Or use the boxed wines -- they'll last and last and last.
Don't spend a whole lot of money on wine you're only going to cook with -- and don't use the cooking wines (they do not add a pleasant flavor, but do add salt). If teeny bottles aren't available the day you buy the wine, look for what's on sale first.
Over time, you'll figure out which flavor you like best in which dish; then just buy those.
If OP has Aldi nearby, they have a Winking Owl wine that’s not bad.
I am cooking beef soup. The recipe calls for wine.
From the picture I can make out it'd be red wine, but red wine can be from $3 to $300, do they make any difference after cooking? In another word should I just use the least expensive red wine? (I heard cheap wines are bitter)
In Asian cuisine there are a couple of wines that are specially engineered for cooking. Is there such thing in the western cooking?
With Beef? A red wine. Always. There is no "specially engineered" wine in Western cooking. I wasn't aware that there are designated wines in Asian cookery. Most Asian recipes do not call for wine. If they did, I'd just use an inexpensive but not awful, wine.
For your recipe, try a Burgandy. NEVER use a "cooking wine". They are loaded with salt.
During the winter, I make a Jacques Pepin beef stew with a bottle of red from the bottom shelf at the grocery. A not too sweet red wine, under 10 dollars works well.
Agree with the cooking wines, they aren’t as good as regular wine, but are ok for small amounts.
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