Hello,
I've been cooking with bottles of my pepper wine for almost a year. Once I
opened the bottle and used it, I used a cork stopper and put it back in the
fridge until the next time I needed it. Sometimes, I'm sure the bottle sat
in the fridge for over a month, maybe two...until it was done. Now, I
didn't notice any problems with the wine. By that I mean, it seemed to be
fine, didn't turn brown, or seem to oxidize over that time period. I'm sure
it changed a bit, but nothing major.
Darlene
Wisconsin


"Marc" wrote in message
.. .
Good point indeed. I have always used the wine I drink to cook, or a
leftover that I'll keep in the fridge for not more than a few days. Now
that I'm in country wine making, I have a garlic wine and a coffee wine
that
are clearing right now and that I intend to use for cooking only. If
oxidation proves to be a problem, I will consider using a wine
preservation
spray (nitrogen) or a stopper kit with a vaccum pump.

As for aging a cooking wine, I used the garlic wine recipe on Jack
Keller's
site and it says the wine is ready to use once it's cleared. However, I'm
sure some other types of wine would gain by aging a bit. I'll try every
ways.

Marc

Hello,
I've been cooking with bottles of my pepper wine for almost a year. Once I
opened the bottle and used it, I used a cork stopper and put it back in the
fridge until the next time I needed it. Sometimes, I'm sure the bottle sat
in the fridge for over a month, maybe two...until it was done. Now, I
didn't notice any problems with the wine. By that I mean, it seemed to be
fine, didn't turn brown, or seem to oxidize over that time period. I'm sure
it changed a bit, but nothing major.
Darlene
Wisconsin


"Marc" wrote in message
.. .
Good point indeed. I have always used the wine I drink to cook, or a
leftover that I'll keep in the fridge for not more than a few days. Now
that I'm in country wine making, I have a garlic wine and a coffee wine
that
are clearing right now and that I intend to use for cooking only. If
oxidation proves to be a problem, I will consider using a wine
preservation
spray (nitrogen) or a stopper kit with a vaccum pump.

As for aging a cooking wine, I used the garlic wine recipe on Jack
Keller's
site and it says the wine is ready to use once it's cleared. However, I'm
sure some other types of wine would gain by aging a bit. I'll try every
ways.

Marc

Ray Calvert wrote:

So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
.....

I guess I have a different definition of "Cooking Wine".
My definition of "Cooking Wine" is the wine you drink while cooking.

Ray Calvert wrote:

So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
.....

I guess I have a different definition of "Cooking Wine".
My definition of "Cooking Wine" is the wine you drink while cooking.

Lol. I don't know how effective of a cook I'd be, if I sampled while I was
cooking. I usually hold off until I'm done cooking or close to done.
Darlene

"Paul E. Lehmann" wrote in message
...
Ray Calvert wrote:

So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
....

I guess I have a different definition of "Cooking Wine".
My definition of "Cooking Wine" is the wine you drink while cooking.

Lol. I don't know how effective of a cook I'd be, if I sampled while I was
cooking. I usually hold off until I'm done cooking or close to done.
Darlene

"Paul E. Lehmann" wrote in message
...
Ray Calvert wrote:

So far, I don't think anyone was responded to your actual question
concerning the necessity of aging cooking wine and worry about oxidation.
....

I guess I have a different definition of "Cooking Wine".
My definition of "Cooking Wine" is the wine you drink while cooking.

Ray I must admit that I totally agree with you with regard to cooking with
wine. I use all sort of marinades which I make up depending on the
particular dish that I am designing/preparing. And I select a wine as a
basis for that marinade as appropriate.

I just don't see the point of fermenting a specialised "cooking wine" when I
would then be tied to that particular flavour. Much better to make what I
need on the spot, at the time that I need it.

Since the wines I use in cooking ( apart from wine vinegars) are selected
from those that I drink then I certainly believe that the cook should enjoy
a glass or two of the wine he is cooking with. In my younger, more
flamboyant, days I certainly often used the principle of equal shares --
i.e. one glass for the pot -- one glass for the cook (and multiples
thereof!). and certainly I still often cook "live" with my guests --- so it
is a natural part of the evenings entertainment that we share the wine with
which I am cooking.

I have read many of the recipes for these "peculiar" wines as they have
appeared at regular intervals and have often considered making a response as
I have done here today. Are any of these concoctions actually drinkable. By
that I mean are any of them pleasurable to drink and relish as I would any
good wine.

I am not criticising in any way -- I just don't see the point in making a
quantity ( 6 bottles to a gallon imp)
of a specialised cooking wine when I can make a marinade to my own
specification just for the single dish that I am making -- and have the
pleasure of drinking a glass or two of the wine I am using. I mean what do
you do with the rest of the bottle that you haven't used -- let it oxidise
or turn to vinegar (taking up precious space in your fridge), if you are
lucky?

I do make all sort of preserves through the year. Chutneys, pickles and so
on. Some of my favourite things are various wild mushrooms and fungi in
extra virgin Olive oil with different herbs and spices -- matured slowly
for well over a 12 month period. I can tell you that a few of these
mushrooms served with chunks of warm crusty bread to mop up the flavoured
oils are a delicious starter ( or a fantastic lunch time snack). I never
have enough on hand to meet demand! Collecting suitable fungi in the autumn
is often a bit hit and miss -- and I never reveal where I harvest them from
to other folk!
--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!


"Ray Calvert" wrote in message
. com...


snipsnip


Ahhh, Darlene, you are not doing it right! I have eaten with Paul. The
trick is to have the guests there drinking the "cooking wine" along with
you while you are cooking. You get lots of complements that way however
the food turns out. ;o)

I have never made cooking wine specifically for putting in my cooking. I
can see some justification to making a garlic or pepper wine for cooking
but then I would just add wine and garlic and pepper to what I was
cooking. IF I were making a wine like this specifically for cooking, I
think I would just make my regular wine and when bottling, I would put a
few garlic and red peppers directly in the wine bottle, rack the wine on
top of it and cork. Then I would age it in the kitchen on display. I
would think that a couple of weeks would be plenty for flavor extraction.
Has anyone done it this way?

Ray

I am obviously not as sophisticated a chef as yourself. I just thought that
since I enjoy spicy and garlicky foods that I would try to make a wine with
these flavors. I also posed the question about the effect of oxidation
because I realize that I would not use it up very fast. I definitely
understand your point about selecting the correct wine for the meal and I
am sure that you cook a wider variety of foods than I. I wouldn't mind
"tied to that particular flavour" if it is a flavour I enjoy. Also, I don't
have to cook every meal with the same wine. I would only use it when I
wanted it. You are correct too, 6 bottles is a lot of undrinkable wine but
I don't have a carboy less than a gallon.

I am curious to know some of your marinade recipes if they are not top
secret.

David




"pinky" wrote in message
. uk...
Ray I must admit that I totally agree with you with regard to cooking with
wine. I use all sort of marinades which I make up depending on the
particular dish that I am designing/preparing. And I select a wine as a
basis for that marinade as appropriate.

I just don't see the point of fermenting a specialised "cooking wine" when
I
would then be tied to that particular flavour. Much better to make what I
need on the spot, at the time that I need it.

Since the wines I use in cooking ( apart from wine vinegars) are selected
from those that I drink then I certainly believe that the cook should
enjoy
a glass or two of the wine he is cooking with. In my younger, more
flamboyant, days I certainly often used the principle of equal shares --
i.e. one glass for the pot -- one glass for the cook (and multiples
thereof!). and certainly I still often cook "live" with my guests --- so
it
is a natural part of the evenings entertainment that we share the wine
with
which I am cooking.

I have read many of the recipes for these "peculiar" wines as they have
appeared at regular intervals and have often considered making a response
as
I have done here today. Are any of these concoctions actually drinkable.
By
that I mean are any of them pleasurable to drink and relish as I would any
good wine.

I am not criticising in any way -- I just don't see the point in making a
quantity ( 6 bottles to a gallon imp)
of a specialised cooking wine when I can make a marinade to my own
specification just for the single dish that I am making -- and have the
pleasure of drinking a glass or two of the wine I am using. I mean what
do
you do with the rest of the bottle that you haven't used -- let it oxidise
or turn to vinegar (taking up precious space in your fridge), if you are
lucky?

I do make all sort of preserves through the year. Chutneys, pickles and so
on. Some of my favourite things are various wild mushrooms and fungi in
extra virgin Olive oil with different herbs and spices -- matured slowly
for well over a 12 month period. I can tell you that a few of these
mushrooms served with chunks of warm crusty bread to mop up the flavoured
oils are a delicious starter ( or a fantastic lunch time snack). I never
have enough on hand to meet demand! Collecting suitable fungi in the
autumn
is often a bit hit and miss -- and I never reveal where I harvest them
from
to other folk!
--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!


"Ray Calvert" wrote in message
. com...


snipsnip


Ahhh, Darlene, you are not doing it right! I have eaten with Paul. The
trick is to have the guests there drinking the "cooking wine" along with
you while you are cooking. You get lots of complements that way however
the food turns out. ;o)

I have never made cooking wine specifically for putting in my cooking.
I
can see some justification to making a garlic or pepper wine for cooking
but then I would just add wine and garlic and pepper to what I was
cooking. IF I were making a wine like this specifically for cooking, I
think I would just make my regular wine and when bottling, I would put a
few garlic and red peppers directly in the wine bottle, rack the wine on
top of it and cork. Then I would age it in the kitchen on display. I
would think that a couple of weeks would be plenty for flavor
extraction.
Has anyone done it this way?

Ray

Firstly, the middle of this thread talked about oxidation.

I use this, I picked it up at a gadgets-n-more at the mall.

http://www.marketexpo.com/productdet...n_id=1&Sub1=10

It really works... you just have to have enough of those little vacuum
corks and it is great.

As far as cooking. I love to cook and drink wine while cooking.
However I never seem to get the wine into the food. I guess it is
just my choice.

I've used beer in food, steaming clams, mussels and such, and in the
butt of a chicken on the grill.

I make killer Fajitas, but I use a 2 oz of tequila and cilantro and
lime which are the keys to the best...

I will eventually make a cilantro and try to marinate with that. And
of course garlic too.. What about Jalapeno? There's just so many
possibilities.

My problem is that I tend to hold strange schedules and cooking is on
the run instead of an event. I would like to change that in the
future.

Oh well, my point really is that the thing above works great on
drinking wine, I imagine it would work well if you store the wine a
bit longer, or just for cooking.

Greg



On Fri, 10 Dec 2004 20:14:48 GMT, "news-server.triad.rr.com"
wrote:

I am obviously not as sophisticated a chef as yourself. I just thought that
since I enjoy spicy and garlicky foods that I would try to make a wine with
these flavors. I also posed the question about the effect of oxidation
because I realize that I would not use it up very fast. I definitely
understand your point about selecting the correct wine for the meal and I
am sure that you cook a wider variety of foods than I. I wouldn't mind
"tied to that particular flavour" if it is a flavour I enjoy. Also, I don't
have to cook every meal with the same wine. I would only use it when I
wanted it. You are correct too, 6 bottles is a lot of undrinkable wine but
I don't have a carboy less than a gallon.

I am curious to know some of your marinade recipes if they are not top
secret.

David




"pinky" wrote in message
.uk...
Ray I must admit that I totally agree with you with regard to cooking with
wine. I use all sort of marinades which I make up depending on the
particular dish that I am designing/preparing. And I select a wine as a
basis for that marinade as appropriate.

I just don't see the point of fermenting a specialised "cooking wine" when
I
would then be tied to that particular flavour. Much better to make what I
need on the spot, at the time that I need it.

Since the wines I use in cooking ( apart from wine vinegars) are selected
from those that I drink then I certainly believe that the cook should
enjoy
a glass or two of the wine he is cooking with. In my younger, more
flamboyant, days I certainly often used the principle of equal shares --
i.e. one glass for the pot -- one glass for the cook (and multiples
thereof!). and certainly I still often cook "live" with my guests --- so
it
is a natural part of the evenings entertainment that we share the wine
with
which I am cooking.

I have read many of the recipes for these "peculiar" wines as they have
appeared at regular intervals and have often considered making a response
as
I have done here today. Are any of these concoctions actually drinkable.
By
that I mean are any of them pleasurable to drink and relish as I would any
good wine.

I am not criticising in any way -- I just don't see the point in making a
quantity ( 6 bottles to a gallon imp)
of a specialised cooking wine when I can make a marinade to my own
specification just for the single dish that I am making -- and have the
pleasure of drinking a glass or two of the wine I am using. I mean what
do
you do with the rest of the bottle that you haven't used -- let it oxidise
or turn to vinegar (taking up precious space in your fridge), if you are
lucky?

I do make all sort of preserves through the year. Chutneys, pickles and so
on. Some of my favourite things are various wild mushrooms and fungi in
extra virgin Olive oil with different herbs and spices -- matured slowly
for well over a 12 month period. I can tell you that a few of these
mushrooms served with chunks of warm crusty bread to mop up the flavoured
oils are a delicious starter ( or a fantastic lunch time snack). I never
have enough on hand to meet demand! Collecting suitable fungi in the
autumn
is often a bit hit and miss -- and I never reveal where I harvest them
from
to other folk!
--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!


"Ray Calvert" wrote in message
. com...


snipsnip


Ahhh, Darlene, you are not doing it right! I have eaten with Paul. The
trick is to have the guests there drinking the "cooking wine" along with
you while you are cooking. You get lots of complements that way however
the food turns out. ;o)

I have never made cooking wine specifically for putting in my cooking.
I
can see some justification to making a garlic or pepper wine for cooking
but then I would just add wine and garlic and pepper to what I was
cooking. IF I were making a wine like this specifically for cooking, I
think I would just make my regular wine and when bottling, I would put a
few garlic and red peppers directly in the wine bottle, rack the wine on
top of it and cork. Then I would age it in the kitchen on display. I
would think that a couple of weeks would be plenty for flavor
extraction.
Has anyone done it this way?

Ray

Firstly, the middle of this thread talked about oxidation.

I use this, I picked it up at a gadgets-n-more at the mall.

http://www.marketexpo.com/productdet...n_id=1&Sub1=10

It really works... you just have to have enough of those little vacuum
corks and it is great.

As far as cooking. I love to cook and drink wine while cooking.
However I never seem to get the wine into the food. I guess it is
just my choice.

I've used beer in food, steaming clams, mussels and such, and in the
butt of a chicken on the grill.

I make killer Fajitas, but I use a 2 oz of tequila and cilantro and
lime which are the keys to the best...

I will eventually make a cilantro and try to marinate with that. And
of course garlic too.. What about Jalapeno? There's just so many
possibilities.

My problem is that I tend to hold strange schedules and cooking is on
the run instead of an event. I would like to change that in the
future.

Oh well, my point really is that the thing above works great on
drinking wine, I imagine it would work well if you store the wine a
bit longer, or just for cooking.

Greg



On Fri, 10 Dec 2004 20:14:48 GMT, "news-server.triad.rr.com"
wrote:

I am obviously not as sophisticated a chef as yourself. I just thought that
since I enjoy spicy and garlicky foods that I would try to make a wine with
these flavors. I also posed the question about the effect of oxidation
because I realize that I would not use it up very fast. I definitely
understand your point about selecting the correct wine for the meal and I
am sure that you cook a wider variety of foods than I. I wouldn't mind
"tied to that particular flavour" if it is a flavour I enjoy. Also, I don't
have to cook every meal with the same wine. I would only use it when I
wanted it. You are correct too, 6 bottles is a lot of undrinkable wine but
I don't have a carboy less than a gallon.

I am curious to know some of your marinade recipes if they are not top
secret.

David




"pinky" wrote in message
.uk...
Ray I must admit that I totally agree with you with regard to cooking with
wine. I use all sort of marinades which I make up depending on the
particular dish that I am designing/preparing. And I select a wine as a
basis for that marinade as appropriate.

I just don't see the point of fermenting a specialised "cooking wine" when
I
would then be tied to that particular flavour. Much better to make what I
need on the spot, at the time that I need it.

Since the wines I use in cooking ( apart from wine vinegars) are selected
from those that I drink then I certainly believe that the cook should
enjoy
a glass or two of the wine he is cooking with. In my younger, more
flamboyant, days I certainly often used the principle of equal shares --
i.e. one glass for the pot -- one glass for the cook (and multiples
thereof!). and certainly I still often cook "live" with my guests --- so
it
is a natural part of the evenings entertainment that we share the wine
with
which I am cooking.

I have read many of the recipes for these "peculiar" wines as they have
appeared at regular intervals and have often considered making a response
as
I have done here today. Are any of these concoctions actually drinkable.
By
that I mean are any of them pleasurable to drink and relish as I would any
good wine.

I am not criticising in any way -- I just don't see the point in making a
quantity ( 6 bottles to a gallon imp)
of a specialised cooking wine when I can make a marinade to my own
specification just for the single dish that I am making -- and have the
pleasure of drinking a glass or two of the wine I am using. I mean what
do
you do with the rest of the bottle that you haven't used -- let it oxidise
or turn to vinegar (taking up precious space in your fridge), if you are
lucky?

I do make all sort of preserves through the year. Chutneys, pickles and so
on. Some of my favourite things are various wild mushrooms and fungi in
extra virgin Olive oil with different herbs and spices -- matured slowly
for well over a 12 month period. I can tell you that a few of these
mushrooms served with chunks of warm crusty bread to mop up the flavoured
oils are a delicious starter ( or a fantastic lunch time snack). I never
have enough on hand to meet demand! Collecting suitable fungi in the
autumn
is often a bit hit and miss -- and I never reveal where I harvest them
from
to other folk!
--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!


"Ray Calvert" wrote in message
. com...


snipsnip


Ahhh, Darlene, you are not doing it right! I have eaten with Paul. The
trick is to have the guests there drinking the "cooking wine" along with
you while you are cooking. You get lots of complements that way however
the food turns out. ;o)

I have never made cooking wine specifically for putting in my cooking.
I
can see some justification to making a garlic or pepper wine for cooking
but then I would just add wine and garlic and pepper to what I was
cooking. IF I were making a wine like this specifically for cooking, I
think I would just make my regular wine and when bottling, I would put a
few garlic and red peppers directly in the wine bottle, rack the wine on
top of it and cork. Then I would age it in the kitchen on display. I
would think that a couple of weeks would be plenty for flavor
extraction.
Has anyone done it this way?

Ray

I have seen these before but had never purchased one because an open
bottle on the counter at my house doesn't usually hang around long
enough to bother. If I make a cooking wine and don't get talked out of
it here maybe I'll pick one up. :-)

David

I have seen these before but had never purchased one because an open
bottle on the counter at my house doesn't usually hang around long
enough to bother. If I make a cooking wine and don't get talked out of
it here maybe I'll pick one up. :-)

David

David,
I hope you don't get talked out of making a cooking wine. I always kept a
bottle of a dry white wine around here for cooking with; now I just use my
own dry pepper wine (or oregano wine). I don't particularly like really dry
wines, so making my own suits me just fine.
Darlene
Wisconsin

wrote in message
oups.com...
I have seen these before but had never purchased one because an open
bottle on the counter at my house doesn't usually hang around long
enough to bother. If I make a cooking wine and don't get talked out of
it here maybe I'll pick one up. :-)

David

David,
I hope you don't get talked out of making a cooking wine. I always kept a
bottle of a dry white wine around here for cooking with; now I just use my
own dry pepper wine (or oregano wine). I don't particularly like really dry
wines, so making my own suits me just fine.
Darlene
Wisconsin

wrote in message
oups.com...
I have seen these before but had never purchased one because an open
bottle on the counter at my house doesn't usually hang around long
enough to bother. If I make a cooking wine and don't get talked out of
it here maybe I'll pick one up. :-)

David

I will probably still make the cooking wine but what I think I'll do is
make 1 of gallon jalapeno wine. Then I can use two of the bottles as a
cooking wine and the other left over as novelty. I can take some of
the suggestions here and just add garlic cloves and whatever else to
the bottles used for cooking and let it soak on display for a while.
That way I get my cooking wine and something that I can age and try
later and if not suitable for drinking, it can become cooking wine as
well.

David