Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Hot answers tagged

69

"Cooking wine" is unfortunately ubiquitous on US mega-mart shelves. It is notoriously bad. I mean really, really notoriously bad. It starts bad, and then they add obscene amounts of salt so that it can be sold on grocery store shelves for $6. As pointed out by @Malvolio, "salted wine is supposed to be disgusting! Many US states have special licensing ...


67

It's not honey that's changed since ancient times, it's wine! Wine makers in ancient Rome lacked the knowledge and equipment to prevent oxidation and unwanted bacterial colonies, so their product was pretty awful by modern standards, being both sour and bitter with all sorts of off flavors. Honey and spices were added to try and make it palatable. So you ...


44

At least in germany "cooking wine" is more a reference to a cheap wine that just does not taste good if drunken (or is of a low percieved quality). For example a cheap lambrusco, which you get if you order a few pizzas at your local pizzaria, is considered "cooking wine" in germany.


43

There's no point drinking wine and not enjoying it. The point of wine with food is that, if you enjoy the wine and enjoy the food, you'll enjoy both together even more. But if you don't enjoy the wine, you'll enjoy the food less if you force yourself to drink wine with it. Is there anything you do like about wine? If not, I suggest you ignore it for the ...


40

Cooking wine has added salt so it is unpalatable to drink and legal to be sold in a store that doesn't have a liquor license in states requiring that.


32

There are several factors that increase price. Some are related to the objective quality of the wine, some indirectly linked, other are rather disconnected from quality (but not necessarily irrelevant, as we'll see). It's also worth noting that being of high quality doesn't necessarily mean being appealing to the average consumer. Apart from the stuff ...


31

As my answer is quite long, it was suggested to add a summary up front. Here are the main points along with a little more info. In the US, commercial cooking wines found in the grocery store, usually on the aisle with vinegar products, contain salt and other preservatives. The main reason for this is stability, giving the products a longer shelf life after ...


29

It comes from two different measurements, typical wine bottle size, and government alcohol regulations Typical wine bottles are 750 ml, and this divides exactly into five or six servings of 150 or 125 ml (thanks peter). So many traditional wine glass serves are "exactly" 150 or 125 ml (~5 or 4 oz) depending in which country you live in For typical ...


21

If a wine maker loves their wine, and their customers, they will use screw caps. All the studies have come back positive for screw caps. See screw cap initiative for starters. Some main points are: Corks taint the wine Corks, real or synthetic, have a very high failure rate. Screw caps are basically 100% effective (maybe too effective) Wine ages better ...


19

There is no trick, it just won't work. Synthetic corks are popular as replacements to cork not only because they are cheaper, but more effective at preserving wine as they don't dry out, and they expand more in the neck keeping a tighter seal. This makes it more difficult, if not impossible, to get them back in. The simple and easy solution is to buy re-...


17

Yes, all it is, is flavour. Apple juice and grape juice are 2 things I've used in the past for non-alcohol people. You can also get away with not using anything as a replacement as long as you use enough of everything else (butter and Parmesan etc). Wine just gives a little depth and a sort of 'freshness'. Edit: I just read the vegetarian part of your ...


16

I've made risotto plenty of times without wine (as it's not something that I typically keep in my house). The main issue is that wine is both acidic (which can affect how quickly things break down when cooking, like onions), and it's a solvent (so it helps to distribute other flavors). Although it does add some flavor on its own, you typically won't miss ...


15

Yes, you can. In fact, red wine is notorious to be an acquired taste. And a big part of what humans like (not just in food) is dependent on familiarity. It would be rather unusual (but not impossible) that the usual wine tastes are so offputting to you that you cannot deliberately let it grow on you. But just because you can, it doesn't mean you should. ...


13

Before I provide the following answer, I feel it necessary to preface it by saying that I enjoy all sorts of fine (read: expensive) alcoholic beverages, and some of the best meals in my life have been at restaurants with amazing paired wines that create amazing taste sensations. Those meals (and the wines) could rarely be classified as "cheap." ...


13

A cuvée usually means that the wine if made from the same batch of grapes, harvested at the same time (year), from a particular plot of land. A cuvée can either be a single grape varietal , which is called a mono-varietal cuvée or different varietals, which is usually called a blend. For example, a Bordeaux wine can be made with different grapes varietals (...


12

White wine in tomato sauces adds: Some acidity, but tomatoes are quite acidic as well A touch of fruitiness and flavor Alcohol, which does not all cook off, which can enhance the perception of the dish due to some flavor molecules being alcohol soluble, especially in tomatoes Since you are avoiding alcohol itself, some of the options you might use are: ...


11

You could check whether a wine is carbonated which should be indicated on the label (it's one of the processes to produce wine). If it's not indicated on the label, then it's normally a young wine. The way to get rid of the off flavour is very simple: wait! A glass of evil smelling, lightly carbonated, wine can become a very nice drink if left to breathe. ...


11

Well, I can definitely point you in the right direction towards a Cook's Illustrated test of vacuum wine keepers. Unfortunately, I don't have a membership to their website, but this free portion of the article suggests that at least some of them do in fact work better than just replacing the cork. For our wine stopper test, we evaluated several methods of ...


11

Please do not use a cooking wine. Those are awful. Pick a juice, any juice. I'd say cranberry. You probably don't want anything too sweet.


11

In short, using port as a substitute for red wine will not wreck the dish. Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using ...


11

Welcome to the site @User3176270. I'm not an expert in Halal but my understanding from my halal friends is that red wine vinegar is halal because the process of turning the wine into vinegar gets rid of all the alcohol. In fact, all vinegar is derived from alcohol, the sourness is created by bacteria that eats the alcohol and turns it into acetic acid, so ...


11

A varietal is a wine made from a single type of grape.


10

If you want to make sure your wine is still good without opening the bottle (wine, vinegar or broth), there are some things you can check. This doesn't give you 100% guarantee that the wine is actually any good. Did the bottle lay horizontally (good) or was it standing up (bad). The wine must be in contact with the cork to hydrate it. This way the seal ...


10

An oenologist (a wine expert), once told me that for young wines, artificial corks (and probably screw caps) are perfectly alright. Young wines should be consumed within a year or two. However, for aged wines, he'd stick with natural cork, because cork lets the wine breathe, letting the wine mature further inside the bottle. The debate around synthetic ...


10

The best nonalcoholic substitution that I can think of for a ruby-style port would be pomegranate or black cherry juice, something not from concentrate. The POM brand is readily available, at least in my local market. You may want to thicken this a little to help mimic the silky texture of a port. I'd recommend starting with about 12 liquid oz, bringing ...


10

This seems to be a myth based on the idea that wine can be 'bruised' by popping the cork or handling the bottle roughly. 'Dr Vinny', Wine Spectator Magazine's advice expert, has this to say on the subject: Someone asked whether or not making a cork "pop" when you pull it will bruise the wine. Others have also asked about bruising in relation to decanting....


10

This is generally an indication that the wine is not stable - that is, it is still fermenting, which is a defect in wines not intended to be sparkling (carbonated) wines. If you made the wine, and the winery bottled it, this is your problem. If the winery made and bottled the wine, I would bring it up with them, as it's their problem, and hopefully they ...


9

As a beer brewer, I'm pretty concerned with fizz ;) Since the below may be a little tl;dr, the short answer to your question is, "I don't think so." This is actually the first time I've heard of the metal spoon "trick", so I can't directly comment on that, but I'll share a little of what I know about carbonation. Carbonation is carbon dioxide (CO2) that ...


9

Wine vinegar and wine are very different although are produced from the same thing. Wine vinegars are vinegars produced from fermenting wine by acetic acid bacteria which convert the ethanol in wine into acetic acid. Being a vinegar, it is much sharper than wine although like wine many flavours can be detected beyond the generic sharp lemon-like flavour, ...


9

One method that has worked for me if you desperately need to use that cork again is to shave the end with a knife to create a taper so that it will slide into the opening of the bottle and then with the pressure of your hand you can squeeze it down in. I always keep a set of reusable rubber corks around though for this very problem. They're cheap, come in ...


Only top voted, non community-wiki answers of a minimum length are eligible