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

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2
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0answers
20 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
63 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
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2answers
70 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
220 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
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4answers
2k 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
129 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
168 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 ...
3
votes
2answers
451 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
93 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
122 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 ...
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vote
3answers
398 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
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2answers
185 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
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2answers
104 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
421 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
4k 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
113 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 ...
4
votes
2answers
343 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
16k 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
7k 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
35k 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
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2answers
3k views

Grape vinegar vs wine vinegar

Is there a difference between the two? Also, does the commercially available wine vinegar contain any alcohol?
2
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4answers
5k 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
301 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
798 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
996 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
382 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
453 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
371 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
6k 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
719 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
143 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
461 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
7k 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 ...
8
votes
1answer
498 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 ...
4
votes
1answer
2k views

cheese fondue not binding

I am planning on making a cheese fondue this weekend. How ever last time I made it the cheese (Emmental and gruyere) wouldn't fully disolve into the wine base. It basically was a winey sauce with ...
4
votes
4answers
4k views

Does placing a metal spoon in an open bottle of sparkling wine (etc.. .) help keep its fizz?

Does placing a metal spoon in an open bottles of bubbles, sparkling wine & Champagne help keep its fizz ? If so why is this ?
9
votes
3answers
4k views

How to recognize fizzy wine?

I don't have much theoretical knowledge about wine, but I like the taste. So I often get a random bottle from the wide selection at the supermarket, avoiding only the bottom line of TetraPack wine. I ...
9
votes
2answers
49k views

What is the standard amount (if there is one) for a “glass” of wine?

I have seen wine poured to various amounts in a wine glass; what amount is generally considered standard...4 oz, 6 oz, 8 oz?
4
votes
2answers
11k views

Should I warm wine in the microwave?

Although warming wine in the microwave might seem like a "horrible" thing to do it clearly has some practical benefits. So will the microwave change the aroma of the wine compared to the conventional ...
2
votes
1answer
209 views

Why do English recipes of “sauce marchand de vin” call for Worcestershire sauce?

The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredients: red wine and brown stock. It also uses ...
3
votes
4answers
2k views

Which wines have a strong, bitter flavor?

I experimented with adding wine and dark chocolate to a sauce. The result was generally OK, but the wine was not strong enough in comparison to the chocolate, I would have liked more of its taste to ...
2
votes
1answer
2k views

Is it okay for cork to look a bit “moldy”?

I just opened a bottle of "white red wine" (a Blanc de Noirs) from 2010. I must confess, I really don't know much about wine. The cork looks weird to me, as if it was "moldy". It's a bit ...
4
votes
3answers
1k views

How to pair cheese with wine?

It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline. Are there some easy, logical rules to follow? ...
6
votes
1answer
910 views

What role does alcoholic liquid play in cheese fondue recipes?

Pretty much every recipe I've seen for cheese fondue includes either white wine (sometimes alongside kirsch/brandy) or some kind of beer in the delicious cheesy sauce. Why is the added liquid ...
8
votes
2answers
31k views

Does it matter what type of wine is used to make mulled wine?

I had mulled wine at a French restaurant I went to for dinner last night, and it was a very dry wine - which was interesting, since there was definitely added sugar and the spices are typically ...
3
votes
2answers
840 views

Does the alcohol in wine affect cooking process?

When cooking with wine or other booze does the alcohol have an affect on the cooking process? Example: deglazing a pan or making a wine-based sauce. My understanding is that the alcohol evaporates ...
2
votes
1answer
370 views

will wine marinade kill bacteria? [closed]

After grocery shopping, my husband left vacuum sealed 2 jars of wine marinades herring outside the fridge on a shelf for 2 days. The shelf is in a cool spot. Can we still eat it? I have put them ...
3
votes
1answer
1k views

What is a more common substitute for Shaoxing cooking wine?

I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.