Questions covering wine for both cooking and drinking, including selecting appropriate wines

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3
votes
1answer
58 views

Do I chill mead?

I've just bought a bottle of mead for the first time - do I need to chill it before drinking, like a white wine, or let it breathe before drinking, like a red wine?
1
vote
1answer
47 views

How important are each of temperature, humidity, and vibration for storing wine?

I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would be to keep wine in my fridge (the ...
4
votes
1answer
93 views

Why are predominantly grapes an ingredient in wine?

Commonly, wine is defined as an alcoholic beverage made from fermented grapes. In contrast to this, wines made from other fruits are called fruit wine (except mead, cider, perry for historical ...
4
votes
3answers
98 views

Does oak aged wine contain vanillin?

"Vanilla" is one of the aromas used when described red wines. I am allergic to natural proteins in vanilla, per Elisa blood test. I am interested to know whether the red wine will contain actual ...
27
votes
8answers
7k views

Can I learn to like wine?

Wine, especially combined with the right food, seems to be a great deal among gourmets. I'd love to enjoy those highly-praised combinations too, but unfortunately, although I'm 22 years old by now, I ...
2
votes
1answer
158 views

I have a bottle of unopened 23 year old corked spanish white cooking wine

with laurel leaves steeping in it as well. I bought it at the Placio De Espania in 1992. Would it still be safe for use?
2
votes
1answer
64 views

Will freezing a bottle of vermouth change it's quality, life length or properties?

I accidentally froze an unopened bottle of white Vermouth. I've read that opening the bottle will cause the vermouth to slowly oxidase and you should finish the bottle within a month or so. How is it ...
1
vote
1answer
84 views

Wine substitutions for homemade salami

I want to make my own salami but I'm interested in alternative ways to lower the ph of the meat. I have people in the house with dependency issues so using wine in any sort of food (Like the recipe ...
1
vote
2answers
105 views

Can rosehip tisane be used as a substitute for red wine in cooking?

I'm currently watching a cooking series (The Everyday Gourmet) and in one of the lessons the chef talks about what to look for in a wine. For red wine he mentions to look for a wine with a deep red ...
10
votes
3answers
4k views

Can I make risotto without wine?

I want to make risotto without using any alcohol. I am a vegetarian and I want to use vegetarian or mushroom stock only (without any meat). What is the role of wine in making risotto? Does it help ...
5
votes
3answers
106 views

What is the impact of high heat on wine?

I usually use wine in my tomato sauces, which are usually slowly simmered on the lowest heat setting. I'd really like to make this recipe from The Pioneer Woman blog. However, I'm concerned about ...
1
vote
2answers
230 views

What would adding wine (red or white?) do when cooking Vindaloo?

This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo, however, I know that I like it in soups ...
3
votes
2answers
5k views

Nonalcoholic Substitute for Marsala Wine

For personal reasons I won't purchase alcohol or have it in my home, but I'm a bit of a foodie and love Chicken and Steak Marsala. I've found decent nonalcoholic substitutes for dry and sweet white ...
3
votes
1answer
53 views

What types of wine are suitable for Dijon mustard?

I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily accessible. However, I can't find much ...
2
votes
1answer
154 views

Cooking Wine in a Gas Oven?

I've got my first gas stove / oven. I'm wondering about cooking wine in the stove. Is it safe at all? I like putting a piece of meat in a all stainless steel pan, brown it a bit on the stove then ...
0
votes
3answers
109 views

What wines pair well with spicy, citrus chicken?

I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, ...
2
votes
2answers
90 views

Substitute Sherry for Wine in Sour dough cookies?

Can I substitute Sherry for Wine in my sour dough molasses cookies? Wondering if the Sherry might have a different effect on the fermentation of my dough.
1
vote
2answers
491 views

Do I need to let red wine breathe each time I uncork the same bottle?

I have always allowed my red wines to breathe for at least 45 minutes prior to pouring. Often I don't drink the whole bottle, but instead cork what is left. When I go to serve on a different day, ...
6
votes
4answers
4k views

Will swapping the red wine in my spaghetti bolognese with port wreck the dish?

We were out of red wine when cooking spaghetti bolognese today, but eyed off the port as a possible substitute. We decided against it but were left wondering. I imagine you'd have to halve the ...
1
vote
1answer
208 views

Opening wine bottle with rounded top using a waiter's friend

For opening non-screw-cap wine bottles I tend to use a "waiter's friend" style corkscrew (i.e. one with a lever that you push against the top of the bottle in order to extract the cork). I recently ...
8
votes
1answer
290 views

Does the speed of opening of a bottle of wine influence its flavour?

While having a (good) bootle of wine at a friends place I've been told the following: The bottle should be uncorked slowly and silently, not to spoil its bouquet. This statement came as ...
5
votes
2answers
648 views

Is there a substitute for port wine in a dessert risotto?

I am looking for a substitute for port wine in a "dessert risotto" that I would like to make. It's not that I'm worried about the alcohol (I would actually prefer to use the port), I just can't ...
1
vote
1answer
160 views

Low tannin dry red wine, good for sauces and stews?

I really don't care for red wine, and I have been told that it's probably the tannins that I object to. If that's the case, what varieties of red wine should I look for when a recipe (usually a stew ...
3
votes
1answer
144 views

Does quality decrease by heavily reducing wine?

Somewhere I read a suggestion to reduce wine separately before making a red wine sauce. After doing that, the alcohol taste is always gone, and I can control the wine taste efficiently. A few times ...
2
votes
4answers
620 views

White wine substitute in potato leek soup

In this recipe, can I substitute or do without the white wine? Is there a non-alcoholic substitute?
2
votes
3answers
304 views

Using white wine in the cooking

Once I was in an italian restaurant where you could see the chefs cooking. My friend ordered a a pasta whose sauce was made of vegetables red meat and white wine. As far as I could remember he cooked ...
0
votes
2answers
113 views

Why is wine not a common ingredient in (meat) stock?

My inclination is to think that red wine would go well in a beef stock and white wine in the making of a chicken stock but I rarely, if ever, see it as an ingredient. Is there a common reason why wine ...
7
votes
1answer
550 views

Are vacuum pump effective to improve wine conservation?

Is there any evidence for (or against) those "Vacuum Wine Saver" pumps (such as "Vacu Vin") that claim to improve the conservation of opened wine bottles? By evidence, I mean blind tastings or ...
9
votes
2answers
6k views

Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?

What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the ...
2
votes
1answer
164 views

Wine sediment clinging to top of bottle?

I recently bought a fairly old bottle of wine (bottled in 2008) and I noticed that there was a bunch of schmutz clinging to the top third of the inside of the bottle after I poured a glass. What is ...
5
votes
2answers
512 views

Whisky instead of wine in marinades?

I know that almost every one of us use wine or vinegar for marinades or meals. Recently I was cooking a Chinese food and tried whisky instead just for a difference. That bitterness of the whisky ...
3
votes
1answer
25k views

How long does Marsala wine last, after opening?

How long does Marsala wine last, after opening? In the fridge or outside? What about Marsala all'Ouvo (Marsala with added egg yolks)
9
votes
5answers
12k views

How to get a synthetic cork back in a wine bottle?

The past couple times I've bought wine stopped with a synthetic cork, I've had a very difficult time reinserting the cork after opening the bottle. It seems the cork expands after leaving the bottle, ...
3
votes
3answers
53k views

Difference between Spumante & Champagne

When winter holidays come, I always find with my parents and the whole family. Sometimes we use Spumante, some other times Champagne, both to accompain with some sweet at the end of the meal, or ...
3
votes
2answers
4k views

Grape vinegar vs wine vinegar

Is there a difference between the two? Also, does the commercially available wine vinegar contain any alcohol?
2
votes
5answers
7k views

Substituting for Madeira wine in a mushroom stuffed with sausage recipe

The recipe calls for Madeira but I am thinking about using another wine. My choices are: Pernod, Calvados, pinneau du Terrier or dry sherry. What does anyone recommend on this subject?
5
votes
1answer
401 views

How should I order unknown wines in a tasting

I hope this is not too off-topic. We are doing a wine tasting soon, where everyone presents a wine (assume all red, dry). As there will be a wide variety of types, I think the order is quite ...
5
votes
2answers
1k views

long term wine storage

I'm planning storing some wine over a long period of time. I'm not sure about the exact duration, but I'm thinking of either 25 or 50 years. What should be taken into consideration? Here's a list of ...
5
votes
2answers
2k views

Effect of wine used for deglazing on dish

What wine should be used for deglazing, e.g. a tomato sauce? Will certain aspects of the flavor (e.g. fruity, dry) be noticeable in the finished dish or is it just for the 'general' wine taste? Can I ...
6
votes
1answer
815 views

How to pop a tiny champagne cork?

I know how to uncork champagne. However, I just got a bottle of prosecco with a tiny cork, and I'm not sure how to pop it. I can't grab it like with a normal cork, and I'm worried about putting a cork ...
3
votes
1answer
532 views

Can I use mulled wine for deglazing a beef stew?

In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious amounts of mulled wine though. Will this ...
4
votes
3answers
2k views

Will vacuum sealing an open bottle of wine make it like it was never opened?

I have a professional vacuum sealer, which removes the air, and seals the bottle, or container. Will this work with wine, or does the wine degrade once it has been exposed to air, no matter how well ...
2
votes
2answers
437 views

How do I sweeten a mulled or spiced wine that is too tart?

I prepared a spiced wine according to a recipe last night using Cabernet with a mix of Pinot Grigio and Rum. I suspect the Cabernet caused it to come out on the tart side after reading this question. ...
1
vote
1answer
9k views

When to use “wine vinegar” vs just wine?

How do you choose between red wine and red wine vinegar in cooking? Likewise, how do you choose between white wine and white wine vinegar? The specific example I am thinking of is deglazing a pan, ...
1
vote
3answers
939 views

How to thicken a white wine sauce to drizzle over prawns?

I'm thinking of making a white wine sauce which will consist of White wine chopped garlic squeeze of lemon (maybe) mixed herbs. What I have in mind is something that will pour with the ...
3
votes
1answer
160 views

How is it that zinfandel can taste spicy?

How can it be that zinfandel wines taste spicy (hot?) I experienced this sensation for the first time recently, but never have sensed this before in cabernets, merlots, or other reds. Subsequently I ...
1
vote
2answers
480 views

What red wine goes with fish?

I have been wanting to try a nice red wine with fish and I'm not a huge fan of white. Recently I have been drinking Pinot Noir. But I'm looking for one more suited for fish (I know this isn't ...
5
votes
5answers
10k views

Why are red wine glasses wider than white wine glasses?

I understand that one of the important aspects of a wine glass is that it has smaller opening at the top, which is going to help concentrate the aromas. But why are glasses for red wine generally ...
9
votes
1answer
600 views

Wine selection when dining on horse meat?

I know there is a lot of received wisdom about what sorts of wines to pair with, say, beef or fish or chicken, though I couldn't quote any of it off the top of my own head, as I am the furthest thing ...
14
votes
5answers
2k views

Are there any scientific advantages to using a cork to stop a wine bottle?

Although I am by no means a connoisseur (I don't really even drink it) I have been investigating the various means by which wine bottles are stopped up. This was prompted by a negative reaction by a ...