Andy wrote:
> For the longest time I've wondered about TV cooks over emphasizing to viewers
> to "only add wine that you would drink." to the pot.
>
> Who's in the business of making wine you wouldn't drink? Boone's Farm!
>
> Maybe based on personal taste?
>
> First and last wine'd dish, beef bourguignon. Turned out terrible. A flawed
> recipe.
>
> Anyone?
>
> Andy

I rarely drink wine but i love to cook with it. I don't know enough
about wines to even consider using the grand cru's or even boutique
vintages.

But after having the Gallo's recommended to me for cooking i am quite
pleased with them, for cooking.

I use the Chenine Blanc routinely and the Gallo 'hearty burgundy' less
often, i just make less dishes that call for red wine, and more for white.

While the fruity flavor wine imparts to food is an obvious reason for
using them, im also aware of another subtler dimension wine adds to
cooking, i don't really know how to explain it except to say that it
seems to enhance or complement other flavors.

I often use a good ruby port in a chocolate cake, and sake for a
marinade along with sesame oil and soy sauce.

I tried the shao xing rice wine but don't like it.

Various brandies can be very nice, the French apple brandy (calvados) is
very nice with chicken and various cream sauces.

I occasionally serve a small dish of good vanilla ice cream with a ounce
or so of a good port poured over it. Marsala is good for fish & fowl
but finding a good, not too sweet Marsala reasonably priced is tricky.
--
JL