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

Andy wrote on Sat, 14 Mar 2009 08:40:39 -0500:

> 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?

"Wine you would drink" covers quite a range of prices. I tend to buy the
more expensive 3-liter boxes with wine better than French and Italian
country wines but the 4-5liter Almaden-type boxes have wines that can be
enjoyed if not savored and are perfectly good enough for cooking. IMHO,
of course. Wines in jugs are something else.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"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?
>

Try a classic "coq au vin".

Or as an alternative, add white wine in place of half the stock in a chicken
stew.

I use wine in many of my dishes. Last w/e it was pot roast of pork with
celeriac and included about 500ml of red wine. Super "gravy".

Many years ago I was given a cookbook with a recipe for Duck Margaux, i.e.,
a whole bottle of Chateau Margaux used to cook a duck. The current price of
2005 Ch. Margaux is north of $1000 per bottle!

"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

Andy, the TV cooks are just trying to steer you away from the "cooking
wines" you'll find in supermarkets.

I only tried beef bourguignon with *burgundy* ONCE. It was awful.
(1970-ish)

Next time (and subsequent 100 or so times), I've used CHIANTI and Julia
Child's recipe. B I G difference.

Now THAT is freakin' AWESOME!! I mean delicious!! Guests demand take-home
containers as well as the recipe every time.

Try this:

Boeuf Bourguignon a La Julia Child Recipe
This is the classic, adapted from "Mastering the Art of French Cooking." A
wonderful dish, raising the simple stew to an art form and quite simple to
make--even though the instructions look long. Use Simple Beef Stock, or
canned beef broth. Use a wine which you would drink--not cooking wine. And
the better the cut of beef, the better the stew (I use well-marbled chuck
roast). As the beef is combined with braised onions and sautéed mushrooms,
all that is needed to complete your main course is a bowl of potatoes or
noodles and lots of good bread for the sauce.
SERVES 6

For the Stew

a.. 6 ounces bacon, solid chunk
b.. 1 tablespoon olive oil
c.. 3 lbs lean stewing beef, cut into 2-inch cubes (I ALWAYS use
chuck-great flavor).
d.. 1 carrot, peeled and sliced
e.. 1 onion, peeled and sliced
f.. 1 teaspoon salt
g.. 1/4 teaspoon pepper, freshly ground
h.. 2 tablespoons flour
i.. 3 cups red wine (Chianti)
j.. 2-3 cups beef stock (Simple Beef stock is posted on the site, unsalted
and defatted)
k.. 1 tablespoon tomato paste
l.. 2 garlic cloves, mashed (you may choose to add more)
m.. 1 sprig thyme (or 1/2 teaspoon dried thyme)
n.. 1 bay leaf, preferably fresh
For the braised onions
a.. 18-24 white pearl onions, peeled
b.. 1 1/2 tablespoons unsalted butter
c.. 1 1/2 tablespoons olive oil
d.. 1/2 cup beef stock
e.. salt & fresh ground pepper
f.. 1 bay leaf
g.. 1 sprig thyme
h.. 2 sprigs parsley
For the Sautéed Mushrooms
a.. 1 lb mushroom, quartered
b.. 2 tablespoons unsalted butter
c.. 1 tablespoon olive oil
1.. First prepare the bacon: cut off the rind and reserve.
2.. Cut the bacon into lardons about 1/4" think and 1 1/2" long.
3.. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of
water.
4.. Drain and dry the lardons and rind and reserve.
5.. Pre-heat the oven to 450°F.
6.. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep)
fireproof casserole and warm over moderate heat.
7.. Saute the lardons for 2 to 3 minutes to brown lightly.
8.. Remove to a side dish with a slotted spoon.
9.. Dry off the pieces of beef and sauté them, a few at a time in the hot
oil/bacon fat until nicely browned on all sides.
10.. Once browned, remove to the side plate with the bacon.
11.. In the same oil/fat, sauté the onion and the carrot until softened.
12.. Pour off the fat and return the lardons and the beef to the casserole
with the carrots and onion.
13.. Toss the contents of the casserole with the salt and pepper and
sprinkle with the flour.
14.. Set the uncovered casserole in the oven for four minutes.
15.. Toss the contents of the casserole again and return to the hot oven
for 4 more minutes.
16.. Now, lower the heat to 325°F and remove the casserole from the oven.
17.. Add the wine and enough stock so that the meat is barely covered.
18.. Add the tomato paste, garlic and herbs and the bacon rind.
19.. Bring to a simmer on the top of the stove.
20.. Cover and place in the oven, adjusting the heat so that the liquid
simmers very slowly for three to four hours.
21.. The meat is done when a fork pierces it easily.
22.. While the meat is cooking, prepare the onions and mushrooms and set
them aside till needed.
23.. For the onion, if using frozen, make sure they are defrosted and
drained.
24.. Heat the butter and oil in a large skillet and add the onions to the
skillet.
25.. Sauté over medium heat for about ten minutes, rolling the onions
about so they brown as evenly as possible, without breaking apart.
26.. Pour in the stock, season to taste, add the herbs, and cover.
27.. Simmer over low heat for about 40 to 50 minutes until the onions are
perfectly tender but retain their shape and the liquid has mostly
evaporated.
28.. Remove the herbs and set the onions aside.
29.. For the mushrooms, heat the butter and oil over high heat in a large
skillet.
30.. As soon as the foam begins to subside add the mushrooms and toss and
shake the pan for about five minutes.
31.. As soon as they have browned lightly, remove from heat.
32.. To Finish the Stew:.
33.. When the meat is tender, remover the casserole from the oven and
empty its contents into a sieve set over a saucepan.
34.. Wash out the casserole and return the beef and bacon to it
(discarding the bits of carrot and onion and herbs which remain in the
sieve).
35.. Distribute the mushrooms and onions over the meat.
36.. Skim the fat off the sauce and simmer it for a minute or two,
skimming off any additional fat which rises to the surface.
37.. You should be left with about 2 1/2 cups of sauce thick enough to
coat a spoon lightly.
38.. If the sauce is too thick, add a few tablespoons of stock.
39.. If the sauce is too thin, boil it down to reduce to the right
consistency.
40.. Taste for seasoning.
41.. Pour the sauce over the meat and vegetables.
42.. If you are serving immediately, place the covered casserole over
medium low heat and simmer 2 to 3 minutes.
43.. Serve in the casserole or on a warm platter surrounded by noodles,
potatoes or rice and garnished with fresh parsley.
44.. If serving later or the next day, allow the casserole to cool and
place cold, covered casserole in the refrigerator.
45.. 20 minutes prior to serving, place over medium low heat and simmer
very slowly for ten minutes, occasionally basting the meat and vegetables
with the sauce.

Van said...

> Andy, the TV cooks are just trying to steer you away from the "cooking
> wines" you'll find in supermarkets.
>
> I only tried beef bourguignon with *burgundy* ONCE. It was awful.
> (1970-ish)
>
> Next time (and subsequent 100 or so times), I've used CHIANTI and Julia
> Child's recipe. B I G difference.
>
> Now THAT is freakin' AWESOME!! I mean delicious!! Guests demand
> take-home containers as well as the recipe every time.
>
<recipe snipped and saved for brevity>


Van,

That's one heck of a recipe!

I have that cookbook! It was a garage sale 25¢ "best buy." Only problem I
have is that most of the recipes are titled in French so looking something
up in the index can be difficult (I don't speah or read French).

Thanks,

Andy

James Silverton wrote:
> Andy wrote on Sat, 14 Mar 2009 08:40:39 -0500:
>
>> 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?
>
> "Wine you would drink" covers quite a range of prices. I tend to buy the
> more expensive 3-liter boxes with wine better than French and Italian
> country wines but the 4-5liter Almaden-type boxes have wines that can be
> enjoyed if not savored and are perfectly good enough for cooking. IMHO,
> of course. Wines in jugs are something else.
>

Interesting. I don't like wine from boxes at all, but I am perfectly
content with Carlo Rossi Burgundy from a jug. I use it in cooking and I
drink it. I decent it into a cut glass decanter that I bought for $10 at
Marshall's.

It's fair to say that my favorite Burgundy is aged in stainless steel
with a vintage of Tuesday, but I don't taste the box liner, that I most
certainly do taste from the wine in boxes.

Everyone is different.

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

On Sat, 14 Mar 2009 08:40:39 -0500, 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?

I think they're referring to the old "cooking" wines, which were
salted. Probably to keep the help from hitting the bottle.
>
>First and last wine'd dish, beef bourguignon. Turned out terrible. A flawed
>recipe.
>
>Anyone?

Sorry no clue, I don't make it. I'd hit Food Network for a recipe.
http://www.foodnetwork.com/search/be...rchType=recipe

Just Googled and there are lots of recipes that look good to me!
http://www.epicurious.com/recipes/fo...urguignon-1196
http://www.marthastewart.com/recipe/...ef-bourguignon
http://www.elise.com/recipes/archive...ourguignon.php


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

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
...
> James Silverton wrote:
>> Andy wrote on Sat, 14 Mar 2009 08:40:39 -0500:
>>
>>> 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?
>>
>> "Wine you would drink" covers quite a range of prices. I tend to buy the
>> more expensive 3-liter boxes with wine better than French and Italian
>> country wines but the 4-5liter Almaden-type boxes have wines that can be
>> enjoyed if not savored and are perfectly good enough for cooking. IMHO,
>> of course. Wines in jugs are something else.
>>
>
> Interesting. I don't like wine from boxes at all, but I am perfectly
> content with Carlo Rossi Burgundy from a jug. I use it in cooking and I
> drink it. I decent it into a cut glass decanter that I bought for $10 at
> Marshall's.
>
> It's fair to say that my favorite Burgundy is aged in stainless steel with
> a vintage of Tuesday, but I don't taste the box liner, that I most
> certainly do taste from the wine in boxes.
>
> Everyone is different.
>
> --
> Janet Wilder
> Way-the-heck-south-Texas

Two Buck Chuck, or Charles Shaw from Trader Joes. Use either merlot or
cabernet. Any full
bodies inexpensive wine works fine, though we like Two Buck Chuck.

Hugh

"James Silverton" > wrote in message
...
> Andy wrote on Sat, 14 Mar 2009 08:40:39 -0500:
>
>> 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?

I almost never cook with wine. Dishes indicating wine I think turn out
better with beer... next stew add a couple beers, whatever beer you're
drinking.

> "Wine you would drink" covers quite a range of prices.

Anyone pours $30/liter wine into stew is an asshole... that's as low IQ as
using top shelf scotch for a sour.

I tend to buy the
> more expensive 3-liter boxes with wine better than French and Italian
> country wines but the 4-5liter Almaden-type boxes have wines that can be
> enjoyed if not savored and are perfectly good enough for cooking. IMHO, of
> course. Wines in jugs are something else.
>
>
You actually think the size of the package makes a difference... it all
comes from the same place... many different brands of wine are produced at
the same winery in the same vat. Most every winery markets multiple brands
(different packaging), it's all the same wine... this is true of most all
products, but especially in the food and beverage industries. The cosmetic
industry is especially guilty of questionable practices. The lipstick at
the 99¢ store is the same as from Neiman Marcus, for $10 more you get
glitzier packaging and the sales reps project an image so for those few
moments they're picking your pocket you feel like royalty, but once they sit
you down at the cosmetics bar you're not going to leave without getting a
custom make over and dropping $300 for $20 worth of face paint. Wine and
spirits works the same schtick. There's absolutely not a lick of difference
between $15 vodka and $45 vodka, none because it comes out of the same
vat... fancy glass bottles with foil labels in fancy schmancy presentation
boxes and slick magazine spreads cost more than nondescript plastic jugs and
zero Madison Ave input is all. All that bare cleavage in Swedish vodka ads
cost a lotta Krona.. with my Crystal Palace all I get are my own
manufactured dreams of Rapunzel.

"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

"boulanger" > wrote
>
> Many years ago I was given a cookbook with a recipe for Duck Margaux,
> i.e., a whole bottle of Chateau Margaux used to cook a duck. The current
> price of 2005 Ch. Margaux is north of $1000 per bottle!
>
You're kidding, $1,000 worth of wine for stewed duck... that had to be the
AFLAC duck!

On Sat, 14 Mar 2009 10:16:52 -0500, Andy > wrote:

>I have that cookbook! It was a garage sale 25¢ "best buy." Only problem I
>have is that most of the recipes are titled in French so looking something
>up in the index can be difficult (I don't speah or read French).

Not even restaurant French?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Van" > wrote in message
...
>
> "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
>
> Andy, the TV cooks are just trying to steer you away from the "cooking
> wines" you'll find in supermarkets.
>
> I only tried beef bourguignon with *burgundy* ONCE. It was awful.
> (1970-ish)
>
> Next time (and subsequent 100 or so times), I've used CHIANTI and Julia
> Child's recipe. B I G difference.
>
> Now THAT is freakin' AWESOME!! I mean delicious!! Guests demand take-home
> containers as well as the recipe every time.
>
> Try this:
>
> Boeuf Bourguignon a La Julia Child Recipe
> This is the classic, adapted from "Mastering the Art of French Cooking." A
> wonderful dish, raising the simple stew to an art form and quite simple to
> make--even though the instructions look long. Use Simple Beef Stock, or
> canned beef broth. Use a wine which you would drink--not cooking wine.
> And the better the cut of beef, the better the stew (I use well-marbled
> chuck roast). As the beef is combined with braised onions and sautéed
> mushrooms, all that is needed to complete your main course is a bowl of
> potatoes or noodles and lots of good bread for the sauce.
> SERVES 6
>
> For the Stew
>
> a.. 6 ounces bacon, solid chunk
> b.. 1 tablespoon olive oil
> c.. 3 lbs lean stewing beef, cut into 2-inch cubes (I ALWAYS use
> chuck-great flavor).
> d.. 1 carrot, peeled and sliced
> e.. 1 onion, peeled and sliced
> f.. 1 teaspoon salt
> g.. 1/4 teaspoon pepper, freshly ground
> h.. 2 tablespoons flour
> i.. 3 cups red wine (Chianti)
> j.. 2-3 cups beef stock (Simple Beef stock is posted on the site,
> unsalted and defatted)
> k.. 1 tablespoon tomato paste
> l.. 2 garlic cloves, mashed (you may choose to add more)
> m.. 1 sprig thyme (or 1/2 teaspoon dried thyme)
> n.. 1 bay leaf, preferably fresh
> For the braised onions
> a.. 18-24 white pearl onions, peeled
> b.. 1 1/2 tablespoons unsalted butter
> c.. 1 1/2 tablespoons olive oil
> d.. 1/2 cup beef stock
> e.. salt & fresh ground pepper
> f.. 1 bay leaf
> g.. 1 sprig thyme
> h.. 2 sprigs parsley
> For the Sautéed Mushrooms
> a.. 1 lb mushroom, quartered
> b.. 2 tablespoons unsalted butter
> c.. 1 tablespoon olive oil
> 1.. First prepare the bacon: cut off the rind and reserve.
> 2.. Cut the bacon into lardons about 1/4" think and 1 1/2" long.
> 3.. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of
> water.
> 4.. Drain and dry the lardons and rind and reserve.
> 5.. Pre-heat the oven to 450°F.
> 6.. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep)
> fireproof casserole and warm over moderate heat.
> 7.. Saute the lardons for 2 to 3 minutes to brown lightly.
> 8.. Remove to a side dish with a slotted spoon.
> 9.. Dry off the pieces of beef and sauté them, a few at a time in the hot
> oil/bacon fat until nicely browned on all sides.
> 10.. Once browned, remove to the side plate with the bacon.
> 11.. In the same oil/fat, sauté the onion and the carrot until softened.
> 12.. Pour off the fat and return the lardons and the beef to the
> casserole with the carrots and onion.
> 13.. Toss the contents of the casserole with the salt and pepper and
> sprinkle with the flour.
> 14.. Set the uncovered casserole in the oven for four minutes.
> 15.. Toss the contents of the casserole again and return to the hot oven
> for 4 more minutes.
> 16.. Now, lower the heat to 325°F and remove the casserole from the oven.
> 17.. Add the wine and enough stock so that the meat is barely covered.
> 18.. Add the tomato paste, garlic and herbs and the bacon rind.
> 19.. Bring to a simmer on the top of the stove.
> 20.. Cover and place in the oven, adjusting the heat so that the liquid
> simmers very slowly for three to four hours.
> 21.. The meat is done when a fork pierces it easily.
> 22.. While the meat is cooking, prepare the onions and mushrooms and set
> them aside till needed.
> 23.. For the onion, if using frozen, make sure they are defrosted and
> drained.
> 24.. Heat the butter and oil in a large skillet and add the onions to the
> skillet.
> 25.. Sauté over medium heat for about ten minutes, rolling the onions
> about so they brown as evenly as possible, without breaking apart.
> 26.. Pour in the stock, season to taste, add the herbs, and cover.
> 27.. Simmer over low heat for about 40 to 50 minutes until the onions are
> perfectly tender but retain their shape and the liquid has mostly
> evaporated.
> 28.. Remove the herbs and set the onions aside.
> 29.. For the mushrooms, heat the butter and oil over high heat in a large
> skillet.
> 30.. As soon as the foam begins to subside add the mushrooms and toss and
> shake the pan for about five minutes.
> 31.. As soon as they have browned lightly, remove from heat.
> 32.. To Finish the Stew:.
> 33.. When the meat is tender, remover the casserole from the oven and
> empty its contents into a sieve set over a saucepan.
> 34.. Wash out the casserole and return the beef and bacon to it
> (discarding the bits of carrot and onion and herbs which remain in the
> sieve).
> 35.. Distribute the mushrooms and onions over the meat.
> 36.. Skim the fat off the sauce and simmer it for a minute or two,
> skimming off any additional fat which rises to the surface.
> 37.. You should be left with about 2 1/2 cups of sauce thick enough to
> coat a spoon lightly.
> 38.. If the sauce is too thick, add a few tablespoons of stock.
> 39.. If the sauce is too thin, boil it down to reduce to the right
> consistency.
> 40.. Taste for seasoning.
> 41.. Pour the sauce over the meat and vegetables.
> 42.. If you are serving immediately, place the covered casserole over
> medium low heat and simmer 2 to 3 minutes.
> 43.. Serve in the casserole or on a warm platter surrounded by noodles,
> potatoes or rice and garnished with fresh parsley.
> 44.. If serving later or the next day, allow the casserole to cool and
> place cold, covered casserole in the refrigerator.
> 45.. 20 minutes prior to serving, place over medium low heat and simmer
> very slowly for ten minutes, occasionally basting the meat and vegetables
> with the sauce.
>
>
This is far more complex than it needs to be. Beouf Bourguignon is a dish
like cassoulet,
a bit different from restaurant to restaurant.
The following is from memory, though it's pretty much Michael
Field's[Michael Field's Cooking School].

Use salt pork instead of bacon. Cut it into 1/4 inch pieces, simmer it for
10 minutes to release salt.
Brown the salt pork until firm and crusty. Brown 2.5 inch pieces of meat in
the salt pork fat. This is very important.
After browning, sauté the finely minced carrots and shallots until soft. Add
2 Tbs flour, and gently cook to make a roux on top
of the shallots and carrots.

Add the meat to the pot, along with bits of salt pork, carrots and onions,
add 1 cup of beef stock and 3 cups of wine.
Add bouquet garni containing thyme, celery tops and bay leaf. The
braising liquid should come to the top of the meat,
so the stock and wine may need adjusting. Maintain, however, the one part
stock/three parts wine ratio, and adjust your seasoning
to taste.

Braise the above at 350F, reducing to 325F in a tightly covered casserole
pan, adjusting heat to maintain a slight simmer. Everything
should be done at about 3 hours when the meat starts to fall apart a bit.

Add pearl onions and mushrooms after browning in the last hour or so of
braising. Small red potatoes can also be added to provide
the starch element of your dish.

This is a great dish. We make it a lot. Make enough for several portions and
freeze them.

Ed



Add meat
..

"brooklyn1" > wrote in message
...
>
> "boulanger" > wrote
>>
>> Many years ago I was given a cookbook with a recipe for Duck Margaux,
>> i.e., a whole bottle of Chateau Margaux used to cook a duck. The current
>> price of 2005 Ch. Margaux is north of $1000 per bottle!
>>
> You're kidding, $1,000 worth of wine for stewed duck... that had to be the
> AFLAC duck!

I kid you not! Note that the book was written many years ago when the wine
would have been much cheaper, but then, so was everything else and its
relative cost would still have been high, making it an atrociously decadent
dish.
BTW, when I divorced and we split rhe assets, I made sure my ex took that
book{:-)

On Mar 14, 7:59*am, sf > wrote:
>
> I think they're referring to the old "cooking" wines, which were
> salted. *Probably to keep the help from hitting the bottle.....
>
They're still around, and still bad. Even Chinese rice wine -- Shao
Xing -- comes in a "cooking wine," i.e., salted, version. In a good
market like the Ranch 99s in SoCal you will find that bad stuff on the
grocery shelves. You have to go to the separate section where they
sell wine and liquor to get the real Shao Xing wine, unsalted. In
states where grocery stores can't sell booze or wine I suspect you can
only get the salted kind. In that case, I'd opt for sherry
instead. -aem

I cook with wine a lot. Usually I cook with whatever wine I'd be
drinking, but not always. I sometimes buy a special wine for a special
meal, but I don't usually cook with it. I think it's a waste of money
to use an expensive for cooking.
I always have on hand some lower priced burgundy, Merlot, chablis,
cabernet,,etc. on hand for cooking. They work fine.

Darren

Hugh said...

> Two Buck Chuck, or Charles Shaw from Trader Joes. Use either merlot or
> cabernet. Any full
> bodies inexpensive wine works fine, though we like Two Buck Chuck.
>
> Hugh


Hugh,

Two Buck Chuck won top honors in a wine competition. The chardonay won a
double gold (?), Best of California and Best in Class.

I've been itching to try some but none of the Trader Joes near me sell
alcohol. The closest being 130 miles away in New Jersey, which would make
it $22 Buck Chuck when all's said and done. [sigh]

Best,

Andy

FYI:
TJs Coming Soon:
Aliso Viejo, CA
Huntington Harbor, CA
Larkspur, CA
Newbury Park, CA
Olympia, WA
Redding, CA
Santa Maria, CA - March 16
Virginia Beach, VA

"Janet Wilder" > wrote in message
>
> Interesting. I don't like wine from boxes at all, but I am perfectly
> content with Carlo Rossi Burgundy from a jug. I use it in cooking and I
> drink it. I decent it into a cut glass decanter that I bought for $10 at
> Marshall's.

Use to be only a couple of poor grades in boxes. Now there are a few decent
brands and the prices are reasonable. .

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

In article >,
sf > wrote:

> On Sat, 14 Mar 2009 08:40:39 -0500, 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?
>
> 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.

--
Dan Abel
Petaluma, California USA

"Andy" > wrote in message ...
> Hugh said...
>
>> Two Buck Chuck, or Charles Shaw from Trader Joes. Use either merlot or
>> cabernet. Any full
>> bodies inexpensive wine works fine, though we like Two Buck Chuck.
>>
>> Hugh
>
>
> Hugh,
>
> Two Buck Chuck won top honors in a wine competition. The chardonay won a
> double gold (?), Best of California and Best in Class.
>
> I've been itching to try some but none of the Trader Joes near me sell
> alcohol. The closest being 130 miles away in New Jersey, which would make
> it $22 Buck Chuck when all's said and done. [sigh]
>
> Best,
>
> Andy
>

A friend of mine living in the boonies in western Colorado takes his van to
New Mexico and returns with "many"
cases of Two Buck Chuck

"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.

"boulanger" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
>>
>> "boulanger" > wrote
>>>
>>> Many years ago I was given a cookbook with a recipe for Duck Margaux,
>>> i.e., a whole bottle of Chateau Margaux used to cook a duck. The
>>> current price of 2005 Ch. Margaux is north of $1000 per bottle!
>>>
>> You're kidding, $1,000 worth of wine for stewed duck... that had to be
>> the AFLAC duck!
>
> I kid you not! Note that the book was written many years ago when the
> wine would have been much cheaper, but then, so was everything else and
> its relative cost would still have been high, making it an atrociously
> decadent dish.
> BTW, when I divorced and we split rhe assets, I made sure my ex took that
> book{:-)
>
Better that book than your nuts! LOL

When my ex left she didn't leave me the price of a jar of peanut butter...
looking back it was well worth it.

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

Theron said...

>
> "Andy" > wrote in message
> ...
>> Hugh said...
>>
>>> Two Buck Chuck, or Charles Shaw from Trader Joes. Use either merlot or
>>> cabernet. Any full
>>> bodies inexpensive wine works fine, though we like Two Buck Chuck.
>>>
>>> Hugh
>>
>>
>> Hugh,
>>
>> Two Buck Chuck won top honors in a wine competition. The chardonay won
>> a double gold (?), Best of California and Best in Class.
>>
>> I've been itching to try some but none of the Trader Joes near me sell
>> alcohol. The closest being 130 miles away in New Jersey, which would
>> make it $22 Buck Chuck when all's said and done. [sigh]
>>
>> Best,
>>
>> Andy
>>
>
> A friend of mine living in the boonies in western Colorado takes his van
> to New Mexico and returns with "many"
> cases of Two Buck Chuck


Theron,

I'd have to try their offerings first before I committed to cases.

Then I also run the risk of illegal interstate transportation of alcohol. I
haven't been pulled over in 10 or more years. That would probably be just
my luck!

It's done all the time, I know. I can be in Delaware in 15 minutes, where
there's no sales tax and no 19% (BS!!!) PA/Johnstown flood (1889) tax that
they never withdrew!!! Heck, Johnstown should be more built up than Los
Angeles, NYC and Chicago, combined!!! The BUMS!!! </rant>

Best,

Andy

boulanger wrote:
> "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?
>>
>
>
> Try a classic "coq au vin".
>
> Or as an alternative, add white wine in place of half the stock in a chicken
> stew.
>
> I use wine in many of my dishes. Last w/e it was pot roast of pork with
> celeriac and included about 500ml of red wine. Super "gravy".

I do something similar on Thanksgiving day with a white wine, Gallo
Chinine Blanc, i remove the turkey & pan juices from the roasting pan,
deglaze the pan with the wine, add just enough defatted pan juices to
form a roux and then add stock & wine to bring up the volume.

People have been so admiring of my turkey gravy that i had to give away
the secret to save myself from developing an even bigger ego than i
already have
--
JL

>
> Many years ago I was given a cookbook with a recipe for Duck Margaux, i.e.,
> a whole bottle of Chateau Margaux used to cook a duck. The current price of
> 2005 Ch. Margaux is north of $1000 per bottle!
>
>

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

Hugh wrote:
> "Janet Wilder" > wrote in message
> ...
>
>>James Silverton wrote:
>>
>>>Andy wrote on Sat, 14 Mar 2009 08:40:39 -0500:
>>>
>>>
>>>>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?
>>>
>>>"Wine you would drink" covers quite a range of prices. I tend to buy the
>>>more expensive 3-liter boxes with wine better than French and Italian
>>>country wines but the 4-5liter Almaden-type boxes have wines that can be
>>>enjoyed if not savored and are perfectly good enough for cooking. IMHO,
>>>of course. Wines in jugs are something else.
>>>
>>
>>Interesting. I don't like wine from boxes at all, but I am perfectly
>>content with Carlo Rossi Burgundy from a jug. I use it in cooking and I
>>drink it. I decent it into a cut glass decanter that I bought for $10 at
>>Marshall's.
>>
>>It's fair to say that my favorite Burgundy is aged in stainless steel with
>>a vintage of Tuesday, but I don't taste the box liner, that I most
>>certainly do taste from the wine in boxes.
>>
>>Everyone is different.
>>
>>--
>>Janet Wilder
>>Way-the-heck-south-Texas
>
>
> Two Buck Chuck, or Charles Shaw from Trader Joes. Use either merlot or
> cabernet. Any full
> bodies inexpensive wine works fine, though we like Two Buck Chuck.
>
> Hugh
>

The elderly relative likes a glass of Merlot and so i tried to use it
for cooking, to less than remarkable results. It seemed to me weak and
ineffectual as a cooking wine. Cab's are 'ok' with me as a cooking wine
but i prefer something much more robust.

At one time there was a local discount liquor store selling bottles of a
French Pouilly - Fusse that was not only delicious to drink but worked
wonders in food.

I kept going back for a few bottles at a time till they ran out,
unfortunately i did not keep an empty bottle or label so i don't know
which vineyard it was, i keep thinking Latour but im not sure. All i
remember is that it was inexpensive and delicious.
--
JL

Joseph Littleshoes said...

> People have been so admiring of my turkey gravy that i had to give away
> the secret to save myself from developing an even bigger ego than i
> already have


JL,

<Grins>

Thanks for sharing the magic!

Best,

Andy

wrote:
> On Mar 14, 7:59 am, sf > wrote:
>
>>I think they're referring to the old "cooking" wines, which were
>>salted. Probably to keep the help from hitting the bottle.....
>>
>
> They're still around, and still bad. Even Chinese rice wine -- Shao
> Xing -- comes in a "cooking wine," i.e., salted, version. In a good
> market like the Ranch 99s in SoCal you will find that bad stuff on the
> grocery shelves. You have to go to the separate section where they
> sell wine and liquor to get the real Shao Xing wine, unsalted. In
> states where grocery stores can't sell booze or wine I suspect you can
> only get the salted kind. In that case, I'd opt for sherry
> instead. -aem

If im being specifically Asian with a recipe and it calls for rice wine
i substitute Japanese sake.
--
JL

"Joseph Littleshoes" > wrote in message
...
>
>
> boulanger wrote:
>> "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?
>>>
>>
>>
>> Try a classic "coq au vin".
>>
>> Or as an alternative, add white wine in place of half the stock in a
>> chicken stew.
>>
>> I use wine in many of my dishes. Last w/e it was pot roast of pork with
>> celeriac and included about 500ml of red wine. Super "gravy".
>
> I do something similar on Thanksgiving day with a white wine, Gallo
> Chinine Blanc, i remove the turkey & pan juices from the roasting pan,
> deglaze the pan with the wine, add just enough defatted pan juices to form
> a roux and then add stock & wine to bring up the volume.
>
> People have been so admiring of my turkey gravy that i had to give away
> the secret to save myself from developing an even bigger ego than i
> already have
> --

When I roast lamb, I usually make Shrewsbury sauce with red wine and
redcurrant jelly. My son hates lamb but insists that I make the sauce to go
with turkey, so I subsititute cranberry jelly for the redcurrant.

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

boulanger wrote:
> "Joseph Littleshoes" > wrote in message
> ...
>
>>
>>boulanger wrote:
>>
>>>"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?
>>>>
>>>
>>>
>>>Try a classic "coq au vin".
>>>
>>>Or as an alternative, add white wine in place of half the stock in a
>>>chicken stew.
>>>
>>>I use wine in many of my dishes. Last w/e it was pot roast of pork with
>>>celeriac and included about 500ml of red wine. Super "gravy".
>>
>>I do something similar on Thanksgiving day with a white wine, Gallo
>>Chinine Blanc, i remove the turkey & pan juices from the roasting pan,
>>deglaze the pan with the wine, add just enough defatted pan juices to form
>>a roux and then add stock & wine to bring up the volume.
>>
>>People have been so admiring of my turkey gravy that i had to give away
>>the secret to save myself from developing an even bigger ego than i
>>already have
>>--
>
>
> When I roast lamb, I usually make Shrewsbury sauce with red wine and
> redcurrant jelly. My son hates lamb but insists that I make the sauce to go
> with turkey, so I subsititute cranberry jelly for the redcurrant.
>
>
I agree with your son on that one.

There are very few lamb dishes i like. Perhaps its just preparation,
some people cook better than others, i do like a lamb curry, and
moussaka is a favorite but generally lamb tastes fatty and greasy to me.

I do have an Austrian (iirc) lamb recipe that is quite nice. I have
posted it before so it is easy to insert here

From an alt.cooking-chat Easter thread of 2004.

Note: sometimes the vegetables are cut into julienne and rolled up
inside the meat. I would hesitate to do this due to the fat content of
lamb.

"Gesottens lammernes"

Boiled lamb in marjoram sauce
-----------------------------

A 3 pound boned lamb shoulder or leg, rolled and tied

1 large onion, quartered

3 parsnips, 1 roughly chopped, 2 scraped and cut into julienne strips (3
inches long, 1/2 inch wide)

5 carrots, 2 roughly chopped, 3 scraped and cut into julienne strips (3
inches long, 1/2 inch wide)

3 celery stalks, 1 coarsely chopped 2 cut into julienne strips (3 inches
long, 1/2 inch wide)

[Note: make 2 sets of carrots, parsnip, celery. One set for cooking
with the meat and another to add when the meat is done as less than
clearly indicated in the recipe.]


2 quarts water

1 & 1/2 teaspoon salt

3 large potatoes (1 & 1/2 to 2 pounds, peeled and sliced length wise
into 1/4 inch strips

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon marjoram

3 anchovy fillets, drained and finely chopped

1 tablespoon lemon juice

1 tablespoon finely chopped parsley

Combine the lamb onion, the chopped parsnips and carrots, and the
chopped celery in a 5 or 6 quart dutch oven. Pour in the water and add
the salt. Bring to a boil, then lower the heat and simmer uncovered,
for 2 & 1/2 hours, or until the lamb show no resistance when tested with
the tip of a sharp knife.

When the lamb is almost done, blanch the [remaining] julienne of
carrots, parsnips,
celery and potatoes by cooking them rapidly for 3 minutes in enough
unsalted boiling water to cover them, drain and set them aside.

Transfer the lamb to a heated platter. Pour the stock through a
strainer, pressing hard on the vegetables with a wooden spoon before
discarding them. Skim off the surface fat and return the stock to the
pan. Boil it over high heat, uncovered, until it is reduced to about 3
cups.

Meanwhile, in another saucepan, melt the butter, stir in the four and
cook over very low heat until light brown. Add the marjoram, anchovies,
lemon juice and parsley. Stir in the 3 cups of stock, continuing to
whisk over low heat until the sauce is creamy and smooth.

transfer the lamb to the large dutch oven or casserole and pour the
sauce over it. Bring it to a boil, then reduce the heat to low and add
the julienne carrots, parsnips, celery and potatoes. Simmer for 10
minutes longer, or until the vegetables are tender but not mushy. Taste
for seasoning. Serve the lamb on a platter with the vegetables
surrounding it. Pour a few tablespoons of the sauce over the lamb and
serve the rest in a sauceboat. Garnish the meat with the parsley.
--
JL

Darren wrote:
> I cook with wine a lot. Usually I cook with whatever wine I'd be
> drinking, but not always. I sometimes buy a special wine for a special
> meal, but I don't usually cook with it. I think it's a waste of money
> to use an expensive for cooking.
> I always have on hand some lower priced burgundy, Merlot, chablis,
> cabernet,,etc. on hand for cooking. They work fine.
>
> Darren

I cook with Marsala, but I don't drink it. I don't want to drink it.

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

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

On Mar 14, 11:16*am, Andy > wrote:
> Van said...
>
> > Andy, the TV cooks are just trying to steer you away from the "cooking
> > wines" you'll find in supermarkets.
>
> > I only tried beef bourguignon with *burgundy* ONCE. *It was awful.
> > (1970-ish)
>
> > Next time (and subsequent 100 or so times), I've used CHIANTI and Julia
> > Child's recipe. B I G difference.
>
> > Now THAT is freakin' AWESOME!! *I mean delicious!! Guests demand
> > take-home containers as well as the recipe every time.
>
> <recipe snipped and saved for brevity>
>
> Van,
>
> That's one heck of a recipe!
>
> I have that cookbook! It was a garage sale 25¢ "best buy." Only problem I
> have is that most of the recipes are titled in French so looking something
> up in the index can be difficult (I don't speah or read French).
>
> Thanks,
>
> Andy

Que tu es bete, mon povre petit frere!

(most of what I remember from ALM French in high school)
;-)
maxine in ri

Ed Pawlowski wrote:
> "Janet Wilder" > wrote in message
>> Interesting. I don't like wine from boxes at all, but I am perfectly
>> content with Carlo Rossi Burgundy from a jug. I use it in cooking and I
>> drink it. I decent it into a cut glass decanter that I bought for $10 at
>> Marshall's.
>
> Use to be only a couple of poor grades in boxes. Now there are a few decent
> brands and the prices are reasonable. .
>
>
The problem is that I can't see buying all that wine in a box if I'm not
going to like it. I'm more comfortable with tossing a bottle of bad wine
down the sink. <g>

My neighbor drinks tons of white Zinfandel from a box all day long. It
tastes like bad raspberry soda to me. I can tolerate cheap white Zin
from Sutter Home, in a bottle when it is very cold, but the stuff from
the box....not so.

I like a lot of the Australian reds. Do they put them in boxes that
don't taste like the plastic balloon inside the boxes?

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

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