Questions tagged [wine]

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

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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?
Avi's user avatar
  • 111
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 ...
ispiro's user avatar
  • 183
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 ...
ariola's user avatar
  • 697
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 ...
Cyber's user avatar
  • 81
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 ...
Spammer's user avatar
  • 21
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, ...
G_H's user avatar
  • 352
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 ...
Jim's user avatar
  • 451
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 ...
Reverent Lapwing's user avatar
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 ...
user99798's user avatar
  • 199
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 ...
Shashank Sawant's user avatar
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 ...
Physiks lover's user avatar
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, ...
Lisa Biesinger's user avatar
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. ...
Jill's user avatar
  • 1
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 ...
FuzzyChef's user avatar
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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 ...
JudasMoses's user avatar
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 ...
Liam F-A's user avatar
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 ...
LudvigH's user avatar
  • 255
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 ...
trejder's user avatar
  • 733
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 ...
Chris H's user avatar
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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 ...
Lordsamuel's user avatar
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 ...
Consider Non-Trivial Cases's user avatar
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 + ...
user avatar
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 ...
user141592's user avatar
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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 ...
Twila Gibson's user avatar
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 ...
Ophir Yoktan's user avatar
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 ...
Geremia's user avatar
  • 1,082
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?
Geremia's user avatar
  • 1,082
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 ...
franpen's user avatar
  • 137
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 ?
FabioSpaghetti's user avatar
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, ...
Stephan's user avatar
  • 11
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 ...
Andrea Shaitan's user avatar
2 votes
3 answers
628 views

Chinese cooking wine varieties

I have access to a lot of Asian and specifically Chinese grocery products where I live (Austin). However, a thing that's never been made clear to me by anything I've read or watched is whether the ...
Pointy's user avatar
  • 1,851
1 vote
2 answers
500 views

When making a sauce, at what point should you add the wine?

Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN add the fat?
Bar Akiva's user avatar
  • 5,855
6 votes
2 answers
2k views

What is the opposite of cuvée?

I know that cuvée is wine produced from several types of grape. Is there a word to describe wine made from a single type?
Wine-o's user avatar
  • 61
1 vote
2 answers
4k views

what is [flavor-wise] the closest nonalcoholic substitute for white wine and red wine? [duplicate]

White wine and red wine have great flavors when added to a dish. But because I'm on medication, I'm not able to use wine (my body would have odd reactions when I consume food cooked in white wine) I ...
thefarseer's user avatar
2 votes
2 answers
340 views

Does wine go bad or just taste bad?

Does wine left in the fridge more than the recommended time of up to a week (?) before it goes "off" go bad in terms of bacterial or mold overgrowth? Or is it safe to drink but just doesn't taste as ...
padma's user avatar
  • 1,202
2 votes
4 answers
31k views

How long can I store open wine for cooking?

I bought a bottle of wine larger than required for my recipe. How and how long can I keep the remainder, so I can use it in cooking again? (In other words, it needn't be drinkable.)
lofidevops's user avatar
1 vote
4 answers
2k views

Why wine _before_ butter in shrimp scampi?

According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic slices, add white wine and let the alcohol ...
Saizan's user avatar
  • 163
23 votes
4 answers
8k views

What defines cooking wine?

What makes cooking wines and cooking sake considered only for cooking? My thoughts would be how cooking sake has more spices added to it but I'm not sure for wine.
Jade So's user avatar
  • 1,309
1 vote
2 answers
3k views

What wine(s) would you substitute for sweet red vermouth?

I want to make a chukar cherry sauce recipe which calls for 1/2 cup of sweet red vermouth, which gets cooked and reduced with the cherries and other ingredients. I don't have vermouth on hand, and I'...
FuzzyChef's user avatar
  • 63.1k
7 votes
3 answers
476 views

Achieve butter-like aroma in a vegan recipe

I am planning to cook a French bœuf bourguignon, but a vegan version. Apart from the wine and the herbs, I recall that the butter had quite an impact on the vegetarian version that I previously made. ...
noumenal's user avatar
  • 265
6 votes
4 answers
8k views

Beef Bourguignon Wine Question

I'm hoping you can help me with an issue I have. I had a co-worker whose spouse made a very large pot of Beef Bourguingnon. It was delicious. I found out she had used Ina Garten's recipe. You can find ...
Dalton's user avatar
  • 729
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 ...
IAmNoOne's user avatar
  • 527
5 votes
2 answers
201 views

Why are the corks of some of my Muscat wines popping out?

We have bottled Muscat wine and with a few bottles (three out of 30) the cork seems to be pushing out. The storage area is 12 Celsius. The wine was bottled in mid June of this year, by a small winery. ...
Gabeck's user avatar
  • 51
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 ...
indigochild's user avatar
2 votes
3 answers
19k views

Possible Wine Substitutions for Sherry When Making French Onion Soup

I am making French onion soup, and it calls for sherry. What would be a good substitute for the sherry?
Paulette L Costa's user avatar
1 vote
1 answer
2k views

How do you reduce wine when deglazing without burning the fond?

I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?
Bar Akiva's user avatar
  • 5,855
3 votes
2 answers
7k views

Does red wine vinegar and red vinegar taste same?

I am going to cook salad for my lunch, I checked a for recipes. I just eat halal food and wine is not halaf, so I am going to use red vinegar (which I don't know even exist) instead of red wine ...
Mohammad Kermani's user avatar
2 votes
1 answer
622 views

Red v White wine in cooking with a stomach issue

As with many people, my husband has an issue with red wine, it gives him an acid stomach. So, he drinks white. However, not wanting to irritate the issue, but wanting to continue to cook with wine ...
dougal 5.0.0's user avatar
  • 1,772
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 ...
Dave's user avatar
  • 450