Comments on: Cooking with wine http://www.anotherwineblog.com/archives/31 Because Another Wine, Food, Beer and Travel Blog would have been way too %#&@ing long! Mon, 06 Feb 2012 22:05:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Houstonwino http://www.anotherwineblog.com/archives/31/comment-page-1#comment-5507 Houstonwino Sun, 13 Feb 2011 00:20:00 +0000 http://www.anotherwineblog.com/archives/31#comment-5507 That should be a very good pairing. Don't sweat the cooking wine. I would suggest using a Chilean Cab for the braising wine. Decent ones can sometimes be had for under 10 bucks. The old adage about only cooking with wine that you would drink is nonsense anyway, so go even cheaper if you'd like. When cooking with wine, particularly using techniques like braising, using a somewhat similar taste profile to what you will be drinking, provided it had no off flavors or flaws, is just about the only thing you have to worry about. Never cook with any wine you couldn't drink if absolutely had to makes more sense. Let some other fool sacrifice their Swanson to the cooking pot. I'd rather drink it. Good luck with the ribs! I'm coming some up tomorrow myself (and probably using whatever is open on the counter as the braising liquid). Cheers! That should be a very good pairing. Don’t sweat the cooking wine. I would suggest using a Chilean Cab for the braising wine. Decent ones can sometimes be had for under 10 bucks. The old adage about only cooking with wine that you would drink is nonsense anyway, so go even cheaper if you’d like. When cooking with wine, particularly using techniques like braising, using a somewhat similar taste profile to what you will be drinking, provided it had no off flavors or flaws, is just about the only thing you have to worry about. Never cook with any wine you couldn’t drink if absolutely had to makes more sense. Let some other fool sacrifice their Swanson to the cooking pot. I’d rather drink it. Good luck with the ribs! I’m coming some up tomorrow myself (and probably using whatever is open on the counter as the braising liquid). Cheers!

]]> By: Tracy http://www.anotherwineblog.com/archives/31/comment-page-1#comment-5501 Tracy Thu, 10 Feb 2011 20:23:00 +0000 http://www.anotherwineblog.com/archives/31#comment-5501 Our neighborhood is doing a wine tasting party and I have the main entree to cook. I have to pair my dish with a Swanson Vineyard '06 Merlot. I picked braised beef short ribs, but I am now worried that most of the recipes call for a red wine in the braising. Can I use a different red wine? Will the cooking wine compete with the wine that we are taste testing? I don't want to ruin the overall experience by picking the wrong wine or entree! Our neighborhood is doing a wine tasting party and I have the main entree to cook. I have to pair my dish with a Swanson Vineyard ’06 Merlot. I picked braised beef short ribs, but I am now worried that most of the recipes call for a red wine in the braising. Can I use a different red wine? Will the cooking wine compete with the wine that we are taste testing? I don’t want to ruin the overall experience by picking the wrong wine or entree!

]]> By: Perfectly brined Thanksgiving turkey. | another wine blog http://www.anotherwineblog.com/archives/31/comment-page-1#comment-3109 Perfectly brined Thanksgiving turkey. | another wine blog Mon, 23 Nov 2009 01:02:44 +0000 http://www.anotherwineblog.com/archives/31#comment-3109 [...] but forget the old canard about never cooking with a wine that you would not drink. First of all, I find that to be nonsensical advice to begin with. Secondly, we want a flabby, buttery, over-oaked monstrosity of a Chardonnay for this [...] [...] but forget the old canard about never cooking with a wine that you would not drink. First of all, I find that to be nonsensical advice to begin with. Secondly, we want a flabby, buttery, over-oaked monstrosity of a Chardonnay for this [...]

]]> By: How to perfectly brine a turkey for Thanksgiving dinner | another wine blog http://www.anotherwineblog.com/archives/31/comment-page-1#comment-1019 How to perfectly brine a turkey for Thanksgiving dinner | another wine blog Sat, 22 Nov 2008 17:35:00 +0000 http://www.anotherwineblog.com/archives/31#comment-1019 [...] but forget the old canard about never cooking with a wine that you would not drink. First of all, I find that to be nonsensical advice to begin with. Secondly, we want a flabby, buttery, over-oaked monstrosity of a Chardonnay for this [...] [...] but forget the old canard about never cooking with a wine that you would not drink. First of all, I find that to be nonsensical advice to begin with. Secondly, we want a flabby, buttery, over-oaked monstrosity of a Chardonnay for this [...]

]]> By: Joe Power http://www.anotherwineblog.com/archives/31/comment-page-1#comment-30 Joe Power Tue, 29 Jan 2008 13:31:26 +0000 http://www.anotherwineblog.com/archives/31#comment-30 I was kidding, Papa. ;) While it is rare that a good bottle ever has anything left in it at my house, the same things you describe happen here, as well. While I've never been able to develop much of a taste for mulled wine, around the holidays there are few things that can make a house smell as festive as a pan of it warming on the stove. I was kidding, Papa. ;)

While it is rare that a good bottle ever has anything left in it at my house, the same things you describe happen here, as well. While I’ve never been able to develop much of a taste for mulled wine, around the holidays there are few things that can make a house smell as festive as a pan of it warming on the stove.

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