On Tue, 16 Jun 2015 07:13:57 +1000, Jeßus
> wrote:

>On Sun, 14 Jun 2015 18:12:27 -0700 (PDT), Bryan-TGWWW
> wrote:
>
>>On Sunday, June 14, 2015 at 7:04:38 PM UTC-5, Je�us wrote:
>>> On Sun, 14 Jun 2015 16:33:13 -0700 (PDT), Bryan-TGWWW
>>> > wrote:
>>>
>>>
>>> >Just like with wine, if it's not good enough to drink, it's not good enough
>>> >to use in a recipe.
>>>
>>> Agree when it comes to red wine - but not white.
>>> That said, I'm not a grape wine drinker either.
>>
>>Other than really oaky stuff, I find most white wine pretty drinkable, at
>>least in a spritzer.
>
>There's something about grape wine I just can't take to. I like mead
>(honey wine), elderberry wine and some fortified wines though. I do
>like to cook with white wine though.

I haven't cooked with wine for years... I think this wine cookery
thing is all a lot of hype promulgated by the winerys to increase
their bottom line, wine does nothing for food unless you drink it...
you can accomplish the same thing by adding sweeteners may they be
sugars or fruits.. I'd rather add raisins (dried grapes). For robust
beef stews I've found beers at least add depth of flavor. I've found
that wines detract food flavors, wine in stewed chicken is an
abomination, coq au vin in French is... hold your nose and say:
garr-baurge.