Questions covering wine for both cooking and drinking, including selecting appropriate wines
13
votes
5answers
553 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 ...
12
votes
7answers
18k views
How long can I store cooking wine?
I made a dish that used a small amount of wine and now I'm wondering how long I can keep the rest of it for next time. I know you wouldn't want to keep good drinking wine around long after opening ...
12
votes
4answers
6k views
Is it safe to cook wine or vinegar in cast iron?
I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dutch oven, but am concerned about the ...
10
votes
6answers
30k views
What is a substitute for red or white wine in a recipe?
If someone cannot or will not use wine for cooking, what would be a good substitute?
Question applies to both red and white wine.
9
votes
3answers
2k 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 ...
8
votes
5answers
983 views
When a recipe calls for Wine, does it make a difference what wine to use?
In other words does it make a difference in the event that a recipe calls for a Red wine you use a Merlot, Cabernet, Shiraz ect..?
8
votes
1answer
333 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 ...
7
votes
4answers
316 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, ...
7
votes
9answers
10k views
What are some alternative wines for Boeuf Bourguignon?
Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
7
votes
3answers
2k views
Wondering if the bottle of wine I have is still good or not
During my move to a new place, I found a bottle of wine that I had kept in my refrigerator that was dated 2004. It was still sealed; it didn't look like anything was floating around inside, and to all ...
6
votes
8answers
1k views
What can I do with leftover wine?
We don't really drink wine in our house, so we only ever buy a bottle for cooking. Typically whatever meal we have made requires ~1/2 bottle.
How can I incorporate the rest of this wine into some ...
6
votes
1answer
3k 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?
6
votes
5answers
5k views
Does cooking wine go bad like regular wine?
I bought some cooking wine last week and made a delicious meal with it. I only used half a bottle, so the other half is still in my pantry.
I know that regular wine goes bad after about a day ...
6
votes
1answer
89 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 ...
6
votes
1answer
2k views
What is the best wine to use in a fondue recipe?
Assuming I'm willing to pull out all the stops, what is the best wine to use in a "standard" gruyere-based fondue, like this one?
6
votes
1answer
343 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 ...
6
votes
2answers
3k 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 ...
5
votes
3answers
1k views
Is it possible to freeze wine for future use?
I wanted to freeze some leftover wine (about half a bottle) to use for cooking at a later date.
Will it keep at all?
Are there any special ways to freeze it?
Would freezing it in the bottle be ...
5
votes
2answers
186 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
4answers
1k 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 ...
5
votes
3answers
4k views
What type of sherry is typically used when cooking?
Not having used sherry before, what is the type used when a recipe just calls for "sherry"? I see cream sherry, dry sherry, and very dry sherry at my local grocery store. Does brand matter much?
5
votes
1answer
90 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
115 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 ...
4
votes
2answers
3k 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 ...
4
votes
2answers
550 views
Why does my red wine reduction go 'grainy'?
After frying some meat, say beef or lamb, sometimes I want to make a red wine reduction.
After lifting the meat out of the pan I turn the heat down to low and add the wine. The wine tends to bubble ...
4
votes
2answers
19k views
What’s a good alternative to rice wine vinegar?
I find it difficult to source rice wine vinegar for recipes. I can usually find “rice vinegar“, “rice wine”, and “white wine vinegar”, but not specifically “rice wine vinegar”.
Can I use any of the ...
4
votes
3answers
801 views
Replacement for wine [duplicate]
Possible Duplicate:
What is a substitute for red or white wine in a recipe?
I am making a short rib recipe which calls for white wine in the brazing liquid. I don't have any wine, what ...
4
votes
3answers
310 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 ...
4
votes
1answer
400 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
2answers
315 views
Best substitute wine glass
I occasionally find myself opening a bottle of wine at a friend's ill-equipped house, and don't have any wine glasses handy.
What type of serving cup/glass can I substitute for a proper wine glass in ...
4
votes
2answers
591 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? ...
3
votes
2answers
103 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
4answers
2k views
Would it be alright to substitute white balsamic vinegar for wine in risotto?
I'm really craving risotto but I don't have any wine in the house at the moment. I do have white balsamic vinegar, however.
3
votes
2answers
149 views
Grape vinegar vs wine vinegar
Is there a difference between the two? Also, does the commercially available wine vinegar contain any alcohol?
3
votes
1answer
174 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 ...
3
votes
4answers
374 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 ...
3
votes
1answer
104 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 ...
3
votes
2answers
470 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 ...
3
votes
1answer
1k views
What's an inexpensive substitute for Port wine?
Is there a good substitute for port? It's for a slow cooked pork loin recipe. I'm not concerned about the alcohol, but I would like to keep the cost down.
3
votes
1answer
3k views
how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
how to combine wine in a cream sauce so it doesn't curdle?
3
votes
1answer
669 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.
2
votes
2answers
1k 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 ?
2
votes
1answer
155 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 ...
2
votes
1answer
734 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 ...
2
votes
2answers
606 views
When is homemade wine-based vinegar simply bad wine?
If I am making homemade wine-based vinegar, is there a way to tell if it's just plain soured wine? One recipe described the process as leaving the wine mixture open for a few weeks - is there a ...
2
votes
2answers
117 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.
...
2
votes
3answers
1k views
How to polish wine glasses if my hand cannot reach in?
Washing leaves some stains, which I want to get rid of.
It's easy to do with paper towel on the outside, but inside the glass it's a problem.
2
votes
3answers
8k views
Need to refrigerate vinaigrette?
I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil.
My problem is that whenever I take it out of the refrigerator, ...
1
vote
1answer
344 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
1answer
1k views
Can wine gone bad be bad for you?
Unfortunately, wine will eventually go bad. The time this takes can vary from a few years to many decades, but most wines eventually will get there; and things can always be sped up by improper ...
