Questions tagged [wine]

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

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1 answer
118 views

What is the name of Sardinian-Emilia Romagna cuisine adding wine to the end of cheese broth [closed]

Following this video, what is the name of the Sardinian-Emilia Romagna cuisine that adds wine at the end of the cheese broth, as advised by Edoardo Celadon?
4 votes
1 answer
6k 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?
7 votes
2 answers
2k views

Is there a device for separating the sediment from home made wine?

I'm thinking of a device that will probably look something like the image in this answer, a tube with a valve at the bottom. Then we could let the bottom sediment out, then collect the clean wine, and ...
4 votes
2 answers
672 views

Difference between wine and sparkling wine in cooking?

Would there be any point to using sparkling wine over ordinary white wine, when the gas will escape in cooking? I suppose bubbly might have some variant flavor profiles, but Serious Eats says that ...
8 votes
5 answers
2k views

Can you replace red wine with apera/sherry in a ragout sauce for lasagne?

I am trying to make this lasagne recipe. I have apera¹ in my pantry, which I bought to make stroganoff. Can I use this in place of red wine in the recipe? It may be sacrilegious, but I do not want to ...
1 vote
1 answer
345 views

Are freezer bags not safe to store alcohol?

I had some wine leftover and wanted to put them in the freezer to use it at a later point for baking or cooking. So I just poured it into a freezer bag. Today, I noticed that the bag is not frozen ...
0 votes
2 answers
2k 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 ...
2 votes
3 answers
91k views

Way to fix sharp tasting sauce

I've made a sauce with some white wine (with cream & tarragon) but it's really sharp. Probably the wine was a bit old, or I didn't boil it off well enough - is there any way to fix it? And what's ...
10 votes
2 answers
3k views

How can I improve the colour of my red wine mousse?

I've tried making a red wine mousse to go along with a chocolate mousse. My approach was similar to making the chocolate mousse itself, just with a different core ingredient. I heated up red wine, ...
9 votes
1 answer
2k 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 ...
1 vote
1 answer
638 views

Unopened wine bottles kept in fridge. Are they still good?

I have a couple of bottles of wine in my fridge that have never been opened (original packaging) and have been there for ~3 years. Would that mean that the wine have become worse and hence should ...
0 votes
0 answers
56 views

Making wild vinegar - covered or open?

I'm trying to make white wine vinegar using the traditional method - leaving an open jar with water-wine solution in a warm place (~7% alcohol content in the mixture) and waiting for the right ...
4 votes
3 answers
19k views

Grape vinegar vs wine vinegar

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

Is there an acceptable way of cooling red wine?

I've had several occasions by now when a red wine was clearly too warm on a hot day (a young wine with comparatively volatile bouquet and at room temperature that was way above the typically ...
13 votes
3 answers
30k 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 ...
20 votes
6 answers
75k 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 ...
17 votes
6 answers
2k views

How can I increase white wine shelf life specifically bought for cooking?

In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine. However, it seems that wine goes bad in a few days. I don't consume ...
10 votes
1 answer
16k views

How should red wine be used in Spaghetti Bolognese?

The classic Spaghetti Bolognese recipe adds red wine right at the beginning to the fried minced beef until its all absorbed with little liquid remaining. In theory, this makes sense to me in enhancing ...
14 votes
1 answer
5k views

Can I use cream of tartar instead of wine to avoid alcohol in a meat braise or risotto?

I admit it, if I open a bottle of wine to cook with, I am very happy to drink the rest and I need to not do that, but still make my Kümmelfleisch and risotto. Wine does affect proteins - pork, beef, ...
17 votes
10 answers
34k 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, ...
0 votes
1 answer
666 views

Too much wine used in coq au vin

The NYT coq au vin recipe called for 3 1/2 cups red wine and marinate overnight, then reduce to make the sauce. Husband added an extra 2-3 cups of wine to the marinade. It is now the morning after. ...
0 votes
1 answer
434 views

Can I skim mold off verjus?

I recently bought a bottle of verjus and used a little of it as part of a non-alcoholic cocktail recipe. I assumed that, due to its high acid content, it would be shelf-stable like vinegar. Turns ...
0 votes
2 answers
1k views

Flambéing wine to cook off alcohol

I was watching Bruno Albouze's video on Beef Bourguignon, and I noticed that in order to get rid of the alcohol, he flambés the wine (https://youtu.be/DPB4jvHiVec?t=38) . I always thought that wine ...
7 votes
3 answers
3k views

Safe to cook with alcohol

I want to cook with wine as the recipe I want to make calls for it. However I cannot have any alcohol in me because I have to drive and my country calls for a 0 BAC. The recipe uses 750ml of wine, 1 ...
3 votes
2 answers
11k views

How to clean a cork bottle stopper?

I was given a cork bottle stopper as a gift. Should I clean it after each usage? What is the appropriate way to clean cork? Since cork is porous, I would be concerned washing it could encourage ...
11 votes
2 answers
518 views

How do I identify the fermentation process in a wild ferment?

TL;DR - How do I go about to identify the microbiological processes in a wild ferment? Background I have a recipe for rose hip wine based on wild (spontaneous) fermentation, that I got from a Swedish ...
1 vote
2 answers
2k views

What am I doing wrong with my Beurre Blanc?

I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar enough before I started throwing in the ...
2 votes
4 answers
6k views

Can I use red wine instead of white wine for chicken scallops?

There's dry white wine used in chicken scallops , is it possible to substitute it with red wine ?
25 votes
13 answers
279k 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.
2 votes
2 answers
1k views

Does white wine have an expiry date?

A few weeks ago, in a local Tesco store, I bought two carton packs of 2,25 litre white and red dry wine (Lion's Gate). I noticed that the white dry wine package has an expiry date: While red one ...
1 vote
1 answer
9k views

Alternative to Marsala?

Is there a good alternative to Marsala wine? particularly in this recipe
1 vote
2 answers
552 views

Keeping Muscat de Rivesaltes

I've had a bottle of Muscat de Rivesaltes on the shelf for a while but opened it last night for cooking. How should I store the remainder, as I'll be using it rather slowly? It's a very lightly ...
24 votes
8 answers
4k views

What is the difference between expensive wine and regular wine?

It's fairly known at most supermarkets and stores you can get regular, cheap wine. However, at some stores who dedicate themselves solely to liquor and spirits, they sell incredibly expensive wine, ...
3 votes
1 answer
356 views

Wine reduction sauce a little too rich

I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great ...
14 votes
3 answers
5k views

How Does Wine Enhance Flavor?

In an article - What's Cooking America; How To Cook With Wine - I found that wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished ...
1 vote
3 answers
308 views

How can I make sugar-free sangria? [closed]

I love sangria, but I avoid sugars. According to the NCC database, there's 300x as much sugar in sangria as in merlot. I had this idea to try to make "sangria" with red wine + sugar-free Cool Aid + ...
2 votes
2 answers
198 views

Garlic wine jelly

I'm currently experimenting with making various wine jellies to be served with meat and/or cheese. Cabernet + black pepper, mulled wine jelly, and so on. I then can the result in a water bath to ...
4 votes
3 answers
334 views

What can I use in lieu of white wine in this recipe?

I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still ...
0 votes
2 answers
258 views

looking for an idea for "fondue alternative" dish, that can be served in a buffet

I'm looking for an idea for a dish with fondue taste (mainly the combination of cheese and wine \ beer), but which can be served in a buffet (without constant heating, and something that can be eaten ...
3 votes
1 answer
595 views

Can wine be made from citrus fruits?

Can wine be made from citrus fruits? They have sugar to feed the yeast. Or does the citric acid interfere with the fermentation process? I'm familiar with limoncello, but that is made by soaking ...
2 votes
1 answer
245 views

Can wine be made from tomatoes?

Can wine be made from tomatoes? Do they have enough sugar to feed the yeast? Are they too acidic?
5 votes
3 answers
37k 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
1 answer
5k 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 ...
3 votes
4 answers
184k 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 ...
37 votes
6 answers
39k views

Can I use cooking sherry instead of red wine in my stew?

So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like ...
8 votes
5 answers
72k 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 ...
1 vote
2 answers
134 views

Olives in French Beef Stew

What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the meat gets marinated in wine and herbs, ...
43 votes
2 answers
8k views

Was honey in ancient times different than now?

I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it uses a lot (30 % of the volume of the ...
4 votes
1 answer
4k views

Do sulfites cook out?

Do sulfites cook out when you reduce wine? The main cooking mode I'm thinking of is a braise: coq au vin or beef Bourguignon, but would also be interested in the shorter cooking time recipes, e.g. a ...
11 votes
4 answers
16k 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 ...