Dan Abel wrote:
> In article >,
> sf > wrote:
>
>> I think they're referring to the old "cooking" wines, which were
>> salted. Probably to keep the help from hitting the bottle.
>
> I thought it was for tax reasons. But I looked it up:
>
> http://en.wikipedia.org/wiki/Classification_of_wine
>
> The salt is a preservative that keeps it from turning into vinegar.
> Most drinking wine will turn into vinegar within days or weeks of
> opening.
>


It's also to make it undrinkable so that grocery stores w/o a liquor
license can sell it and so it can be sold to minors.

gloria p

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?
>


Make your favorite beef stew substituting a cup of jug burgundy or cab
for some of the usual liquid. You'll love it. The wine adds only one
note to the final flavor.

gloria p

Gloria P wrote:
> 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?
>>
>
>
> Make your favorite beef stew substituting a cup of jug burgundy or cab
> for some of the usual liquid. You'll love it. The wine adds only one
> note to the final flavor.
>

That's exactly what I do. I sub some of the beef stock for wine. It's
excellent.


--
Janet Wilder
Way-the-heck-south-Texas

"Janet Wilder" > wrote in message
...
> Gloria P wrote:
>> 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?
>>>
>> Make your favorite beef stew substituting a cup of jug burgundy or cab
>> for some of the usual liquid. You'll love it. The wine adds only one
>> note to the final flavor.
>>
> That's exactly what I do. I sub some of the beef stock for wine. It's
> excellent.
> Janet Wilder
> Way-the-heck-south-Texas

This is a a kickback to the old, old daze. Julia used to say that. Boeuf
Bourguignon was
supposed to have Burgundy, and you were supposed to drink the good burgundy
with the
dish. Burgundy. A good Burgundy costs $35+. Don't spend your moneyt. Use a
full bodies red wine with fruit taste you
like. It doesn't have to be pinot noir. The classic recipe calls for 3 cups
of wine and 1 cup of beef stock
for 3-4 lb of beef. Beef chuck is best.

Ed

In article >,
"Theron" > wrote:


> This is a a kickback to the old, old daze. Julia used to say that. Boeuf
> Bourguignon was
> supposed to have Burgundy, and you were supposed to drink the good burgundy
> with the
> dish.

I have a different memory, but I'm often wrong nowadays. I thought
Boeuf Bourguignon was beef in the style of Burgundy, which is an area in
France where wine of the same name comes from.

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> "Theron" > wrote:
>
>
>> This is a a kickback to the old, old daze. Julia used to say that. Boeuf
>> Bourguignon was
>> supposed to have Burgundy, and you were supposed to drink the good
>> burgundy
>> with the
>> dish.
>
> I have a different memory, but I'm often wrong nowadays. I thought
> Boeuf Bourguignon was beef in the style of Burgundy, which is an area in
> France where wine of the same name comes from.
>
> --
> Dan Abel
> Petaluma, California USA
>

That's right. People used the local wine with the dish. We just can't afford
to anymore.

Dan Abel > wrote:

>I have a different memory, but I'm often wrong nowadays. I thought
>Boeuf Bourguignon was beef in the style of Burgundy, which is an area in
>France where wine of the same name comes from.

That's true, but there is also Burgundy wine used in braising it.

Steve

Gloria P wrote:
> 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?
>>
>
>
> Make your favorite beef stew substituting a cup of jug burgundy or cab
> for some of the usual liquid. You'll love it. The wine adds only one
> note to the final flavor.
>
> gloria p

Beef braised in red wine is a favorite of mine, i wanted to make beef
ala borolo but was put off by the price of even an inexpensive borrolo
(sp?) so i use Gallo "hearty burgundy" to very good effect.
--
JL

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

On Mar 14, 9:40*am, 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?

Which brings up the question: what about those of us who don't drink
much, don't know wine, and still like to cook with it? I like my
friends' taste in wine, but can never remember the label when I want
to cook and am at the store.

maxine in ri

maxine wrote:
> On Mar 14, 9:40 am, 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?
>
>
> Which brings up the question: what about those of us who don't drink
> much, don't know wine, and still like to cook with it? I like my
> friends' taste in wine, but can never remember the label when I want
> to cook and am at the store.
>
> maxine in ri

Its probly more trouble than its worth but you can make a wine book by
gently heating the empty wine bottle under hot running water till the
label slides off in one piece, then quickly place this on a blank page
in a notebook and let it dry, add any tape or glue if it does not stick
on its own.

Note down any particular use for or thoughts on the wine on the same
page as the label. Even including cost and supplier if desired.
--
JL

In article >, says...
>
> 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


You have to be very careful about wine from the liquor store around the
corner from me. Much of the time the higher priced stuff is crap.

I tend to go for the Italian wines.

But we do have an absolutely marvelous wine store called Eno. The SO and
I have gotten some absolutely spectacular wines from that place. The
people who own it know pairings for just about every type of food. And
they're willing to point you in the right direction.

"Andy" > wrote in message ...
> 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 would imaging those chefs mean a $9 bottle of a dry merlot to cook with,
rather than say a $50 bottle of barolo.

By he way, a $9 bottle of dry merlot-paul mason or some such-works well in
beef bourguignon.

"Andy" > wrote in message ...
> For the longest time I've wondered about TV cooks over emphasizing to
> viewers

Sign on my fridge: "I always cook with wine. Sometimes I put it in the
food!"

boulanger wrote:
> "Andy" > wrote in message ...
>> For the longest time I've wondered about TV cooks over emphasizing to
>> viewers
>
> Sign on my fridge: "I always cook with wine. Sometimes I put it in the
> food!"
>
>

Oh, I just love that! May I borrow it?

--
Janet Wilder
Way-the-heck-south-Texas

"Janet Wilder" > wrote in message
...
> boulanger wrote:
>>
>> Sign on my fridge: "I always cook with wine. Sometimes I put it in the
>> food!"
>
> Oh, I just love that! May I borrow it?
>
> --
> Janet Wilder
> Way-the-heck-south-Texas

With pleasure! It's not mine!{:-)

There's a corollary: "When a recipe says add wine, never ask to what!"

boulanger wrote:
> "Janet Wilder" > wrote in message
> ...
>> boulanger wrote:
>>> Sign on my fridge: "I always cook with wine. Sometimes I put it in the
>>> food!"
>> Oh, I just love that! May I borrow it?
>>
>> --
>> Janet Wilder
>> Way-the-heck-south-Texas
>
> With pleasure! It's not mine!{:-)
>
> There's a corollary: "When a recipe says add wine, never ask to what!"
>
>
Lol!

--
Janet Wilder
Way-the-heck-south-Texas