Hello All!

The recent threads on cooking with wine and using Vermouth prompted me
to post this from Joe Yonan in today's Washington Post.

Ask 10 cooks what they do with leftover wine and, trust me, at least
half will respond, "What's leftover wine?"
--


James Silverton
Potomac, Maryland

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

In article >, "James Silverton" <not.jim.silverton.at.verizon.not> wrote:
>Hello All!
>
>The recent threads on cooking with wine and using Vermouth prompted me
>to post this from Joe Yonan in today's Washington Post.
>
>Ask 10 cooks what they do with leftover wine and, trust me, at least
>half will respond, "What's leftover wine?"

Exactly what I was going to say when I saw the Subject. :-)

Cheers, Phred.

--
LID

James Silverton said...

> Hello All!
>
> The recent threads on cooking with wine and using Vermouth prompted me
> to post this from Joe Yonan in today's Washington Post.
>
> Ask 10 cooks what they do with leftover wine and, trust me, at least
> half will respond, "What's leftover wine?"


During my brief stint as a dishwasher at a famous French restaurant, the
chefs would make a custom (off the menu) dinner for the entire staff. After
all the food prep was finished, we'd sit in a backroom dining room around a
great formal round table before opening and eat and drink wine and beer,
then we'd step outside to the back parking lot and pass around joints of
the best marijuana on the planet for awhile, then get to work.

My job as a dishwasher also entailed being yelled at by the chefs to refill
their pitchers of beer from the keg in the walk in fridge.

Thank God we were only open three nights (Fri-Sun after 5pm)!!!

And yes, if there was leftover wine, there was Hell to pay!

André, le lave-vaisselle

On Wed, 25 Mar 2009 09:47:41 -0500, Andy > wrote:

>During my brief stint as a dishwasher at a famous French restaurant, the
>chefs would make a custom (off the menu) dinner for the entire staff. After
>all the food prep was finished, we'd sit in a backroom dining room around a
>great formal round table before opening and eat and drink wine and beer,
>then we'd step outside to the back parking lot and pass around joints of
>the best marijuana on the planet for awhile, then get to work.
>
>My job as a dishwasher also entailed being yelled at by the chefs to refill
>their pitchers of beer from the keg in the walk in fridge.
>
>Thank God we were only open three nights (Fri-Sun after 5pm)!!!
>
>And yes, if there was leftover wine, there was Hell to pay!
>
>André, le lave-vaisselle

Heh! What's left over wine?


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

Mae West

In article >,
"James Silverton" > wrote:

> Hello All!
>
> The recent threads on cooking with wine and using Vermouth prompted me
> to post this from Joe Yonan in today's Washington Post.
>
> Ask 10 cooks what they do with leftover wine and, trust me, at least
> half will respond, "What's leftover wine?"

I thought the same thing when I saw the thread name. <lol>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> "James Silverton" > wrote:
>
>> Hello All!
>>
>> The recent threads on cooking with wine and using Vermouth prompted
>> me to post this from Joe Yonan in today's Washington Post.
>>
>> Ask 10 cooks what they do with leftover wine and, trust me, at least
>> half will respond, "What's leftover wine?"
>
> I thought the same thing when I saw the thread name. <lol>

Actually, I save mine to serve with my leftover lobster.

nancy

In article >,
"Nancy Young" > wrote:

> Omelet wrote:
> > In article >,
> > "James Silverton" > wrote:
> >
> >> Hello All!
> >>
> >> The recent threads on cooking with wine and using Vermouth prompted
> >> me to post this from Joe Yonan in today's Washington Post.
> >>
> >> Ask 10 cooks what they do with leftover wine and, trust me, at least
> >> half will respond, "What's leftover wine?"
> >
> > I thought the same thing when I saw the thread name. <lol>
>
> Actually, I save mine to serve with my leftover lobster.
>
> nancy

<laughs> okay, that was funny. ;-D
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"James Silverton" > wrote in message
...
> Hello All!
>
> The recent threads on cooking with wine and using Vermouth prompted me to
> post this from Joe Yonan in today's Washington Post.
>
> Ask 10 cooks what they do with leftover wine and, trust me, at least half
> will respond, "What's leftover wine?"
> --
>
>
> James Silverton
> Potomac, Maryland


I thought that was an oxymoron

:-)

Dimitri

"James Silverton" > wrote in message
...
> Hello All!
>
> The recent threads on cooking with wine and using Vermouth prompted me to
> post this from Joe Yonan in today's Washington Post.
>
> Ask 10 cooks what they do with leftover wine and, trust me, at least half
> will respond, "What's leftover wine?"
> --
>
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not
If it's a fine wine you served with dinner cover it with a nitrogen blanket
and recork it. If properly done, it will last for months. I usually
refrigerate recorked wine, though it's not absolutely necessary. Vermouth,
or any fortified wine like Port, or Sherry, will hold its own if it's just
recorked for quite a long time. I guess the "today" wines, red and white, we
all know what to do with.

Ed

On Wed, 25 Mar 2009 10:29:20 -0700, "Theron" >
wrote:

>
>"James Silverton" > wrote in message
...
>> Hello All!
>>
>> The recent threads on cooking with wine and using Vermouth prompted me to
>> post this from Joe Yonan in today's Washington Post.
>>
>> Ask 10 cooks what they do with leftover wine and, trust me, at least half
>> will respond, "What's leftover wine?"
>> --
>>
>>
>> James Silverton
>> Potomac, Maryland
>>
>> Email, with obvious alterations:
>> not.jim.silverton.at.verizon.not
>If it's a fine wine you served with dinner cover it with a nitrogen blanket
>and recork it. If properly done, it will last for months. I usually
>refrigerate recorked wine, though it's not absolutely necessary. Vermouth,
>or any fortified wine like Port, or Sherry, will hold its own if it's just
>recorked for quite a long time. I guess the "today" wines, red and white, we
>all know what to do with.
>
>Ed
>
I can't say nitrogen protects wine for months, but it can extend wine
for a few (very few compared to a month) days. As far as decent
"today" wines... they are made to drink TODAY (whatta concept), not in
five to twenty years. So if you or anyone else has a problem with
that, you're the one with the *problem*.


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

Mae West

sf wrote on Wed, 25 Mar 2009 20:35:44 -0700:

>> "James Silverton" > wrote in
>> message ...
>>> Hello All!
>>>
>>> The recent threads on cooking with wine and using Vermouth
>>> prompted me to post this from Joe Yonan in today's
>>> Washington Post.
>>>
>>> Ask 10 cooks what they do with leftover wine and, trust me,
>>> at least half will respond, "What's leftover wine?" --
>>>
>>> James Silverton
>>> Potomac, Maryland
>>>
>>> Email, with obvious alterations:
>>> not.jim.silverton.at.verizon.not
>> If it's a fine wine you served with dinner cover it with a
>> nitrogen blanket and recork it. If properly done, it will
>> last for months. I usually refrigerate recorked wine, though
>> it's not absolutely necessary. Vermouth, or any fortified
>> wine like Port, or Sherry, will hold its own if it's just
>> recorked for quite a long time. I guess the "today" wines,
>> red and white, we all know what to do with.
>>
>> Ed
>>
> I can't say nitrogen protects wine for months, but it can
> extend wine for a few (very few compared to a month) days. As
> far as decent "today" wines... they are made to drink TODAY
> (whatta concept), not in five to twenty years. So if you or
> anyone else has a problem with that, you're the one with the
> *problem*.

I kind of doubt that a small injection of nitrogen would do even as much
as a vacuum pump. Given that nitrogen is slightly less dense than air,
you'd probably have to bubble nitrogen thro' your wine for quite a time
to have much effect. Now argon, being quite a bit denser, might work but
it's got to be more costly. Carbon dioxide would perhaps work too but
I'd think you would be able to taste it, unlike nitrogen and argon.

--

James Silverton
Potomac, Maryland

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

On Thu, 26 Mar 2009 12:10:34 +0000, James Silverton wrote:

> sf wrote on Wed, 25 Mar 2009 20:35:44 -0700:
>
>>> "James Silverton" > wrote in message
>>> ...
>>>> Hello All!
>>>>
>>>> The recent threads on cooking with wine and using Vermouth prompted
>>>> me to post this from Joe Yonan in today's Washington Post.
>>>>
>>>> Ask 10 cooks what they do with leftover wine and, trust me, at least
>>>> half will respond, "What's leftover wine?" --

Quality wine comes in bottles, and once open they need to be emptied the
same day. The next day you may cook with it, at most.
The daily drink comes in a "bag in box" as we call it in France, where I
live. They still look strange at me if I ask a "sac en boite". That keeps
for some weeks, since no air comes in contact with the wine. There are
qualities in bags, though. The best are those that look silvery.

--
Groet, salut, Wim.

On 26 Mar 2009 19:19:00 GMT, Wim van Bemmel >
wrote:

>Quality wine comes in bottles, and once open they need to be emptied the
>same day. The next day you may cook with it, at most.
>The daily drink comes in a "bag in box" as we call it in France, where I
>live. They still look strange at me if I ask a "sac en boite". That keeps
>for some weeks, since no air comes in contact with the wine. There are
>qualities in bags, though. The best are those that look silvery.

In the US, there are many bottled and corked wines that taste far
worse than the boxed stuff. Advertising sold consumers on the concept
of "if it is in a bottle and has a cork, it's good". Now they have to
undo it because some of the best wines come with a screw cap now.
Screw caps were a marker of bad wine before the wine-in-a-box concept
was invented. It's only a matter of time until some high priced
winery decides wine in a box is the way to go and it will start at the
restaurant "by the glass" level where they can hide the package and
still sell the wine.


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

Mae West

"James Silverton" > wrote in message
...
> sf wrote on Wed, 25 Mar 2009 20:35:44 -0700:
>
>>> "James Silverton" > wrote in
>>> message ...
>>>> Hello All!
>>>>
>>>> The recent threads on cooking with wine and using Vermouth
>>>> prompted me to post this from Joe Yonan in today's
>>>> Washington Post.
>>>>
>>>> Ask 10 cooks what they do with leftover wine and, trust me,
>>>> at least half will respond, "What's leftover wine?" --
>>>>
>>>> James Silverton
>>>> Potomac, Maryland
>>>>
>>>> Email, with obvious alterations:
>>>> not.jim.silverton.at.verizon.not
>>> If it's a fine wine you served with dinner cover it with a
>>> nitrogen blanket and recork it. If properly done, it will
>>> last for months. I usually refrigerate recorked wine, though
>>> it's not absolutely necessary. Vermouth, or any fortified
>>> wine like Port, or Sherry, will hold its own if it's just
>>> recorked for quite a long time. I guess the "today" wines,
>>> red and white, we all know what to do with.
>>>
>>> Ed
>>>
>> I can't say nitrogen protects wine for months, but it can
>> extend wine for a few (very few compared to a month) days. As
>> far as decent "today" wines... they are made to drink TODAY
>> (whatta concept), not in five to twenty years. So if you or
>> anyone else has a problem with that, you're the one with the
>> *problem*.
>
> I kind of doubt that a small injection of nitrogen would do even as much
> as a vacuum pump. Given that nitrogen is slightly less dense than air,
> you'd probably have to bubble nitrogen thro' your wine for quite a time to
> have much effect. Now argon, being quite a bit denser, might work but it's
> got to be more costly. Carbon dioxide would perhaps work too but I'd think
> you would be able to taste it, unlike nitrogen and argon.
> James Silverton
> Potomac, Maryland
>
>
We use a product called "Private Reserve". You spray the nitrogen blanket
onto the
remaining wine in the bottle, and immediately recork firmly. This will keep
a wine
from oxidizing for at least a month, and possibly longer. I have a fair
store of very old
Bordeaux and Burgundies, all very sensitive to any more oxidation that
they've already
had from aging, and I haven't had any problem. I don't think a vacuum pump
applied to a half full
bottle will remove enough oxygen, especially for a very old red wine.

Ed

Theron wrote on Thu, 26 Mar 2009 13:29:01 -0700:


> "James Silverton" > wrote in
> message ...
>> sf wrote on Wed, 25 Mar 2009 20:35:44 -0700:
>>
>>>> "James Silverton" > wrote in
>>>> message ...
>>>>> Hello All!
>>>>>
>>>>> The recent threads on cooking with wine and using Vermouth
>>>>> prompted me to post this from Joe Yonan in today's
>>>>> Washington Post.
>>>>>
>>>>> Ask 10 cooks what they do with leftover wine and, trust
>>>>> me, at least half will respond, "What's leftover wine?" --

>>>>> James Silverton
>>>>> Potomac, Maryland
>>>>>
>>>>> Email, with obvious alterations:
>>>>> not.jim.silverton.at.verizon.not
>>>> If it's a fine wine you served with dinner cover it with a
>>>> nitrogen blanket and recork it. If properly done, it will
>>>> last for months. I usually refrigerate recorked wine,
>>>> though it's not absolutely necessary. Vermouth, or any
>>>> fortified wine like Port, or Sherry, will hold its own if
>>>> it's just recorked for quite a long time. I guess the
>>>> "today" wines, red and white, we all know what to do with.
>>>>
>>>> Ed
>>>>
>>> I can't say nitrogen protects wine for months, but it can
>>> extend wine for a few (very few compared to a month) days. As far
>>> as decent "today" wines... they are made to drink
>>> TODAY (whatta concept), not in five to twenty years. So if you or
>>> anyone else has a problem with that, you're the one
>>> with the *problem*.
>>
>> I kind of doubt that a small injection of nitrogen would do
>> even as much as a vacuum pump. Given that nitrogen is
>> slightly less dense than air, you'd probably have to bubble
>> nitrogen thro' your wine for quite a time to have much
>> effect. Now argon, being quite a bit denser, might work but
>> it's got to be more costly. Carbon dioxide would perhaps work
>> too but I'd think you would be able to taste it, unlike
>> nitrogen and argon. James Silverton Potomac, Maryland
>>
> We use a product called "Private Reserve". You spray the
> nitrogen blanket onto the
> remaining wine in the bottle, and immediately recork firmly.
> This will keep a wine
> from oxidizing for at least a month, and possibly longer. I
> have a fair store of very old
> Bordeaux and Burgundies, all very sensitive to any more
> oxidation that they've already
> had from aging, and I haven't had any problem. I don't think a
> vacuum pump applied to a half full
> bottle will remove enough oxygen, especially for a very old
> red wine.

Now, I don't dispute that, if you could remove the air from above the
wine in a bottle you could well preserve the wine. However, how is it
done? As I said, I cannot see that nitrogen would displace the slightly
heavier air very quickly and it seems you would need a lot of USPC
quality gas.

There is a wine bottle attachment for food preserving vacuum pumps but
I've never tried it.
--

James Silverton
Potomac, Maryland

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

On Thu, 26 Mar 2009 13:29:01 -0700, "Theron" >
wrote:

>We use a product called "Private Reserve". You spray the nitrogen blanket
>onto the
>remaining wine in the bottle, and immediately recork firmly. This will keep
>a wine
>from oxidizing for at least a month, and possibly longer. I have a fair
>store of very old
>Bordeaux and Burgundies, all very sensitive to any more oxidation that
>they've already
>had from aging, and I haven't had any problem. I don't think a vacuum pump
>applied to a half full
>bottle will remove enough oxygen, especially for a very old red wine.

You're a collector who drinks what he collects? Future SIL has
clients who do that. I couldn't. My tastes are rather plebeian.
Maybe if I had more money to burn, my taste in fine wine would include
an increase in what I'm willing to pay for it.


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

Mae West

On Thu, 26 Mar 2009 12:10:34 GMT, "James Silverton"
> wrote:

>I kind of doubt that a small injection of nitrogen would do even as much
>as a vacuum pump.

I was never impressed with a vacuum pump.

>Given that nitrogen is slightly less dense than air,
>you'd probably have to bubble nitrogen thro' your wine for quite a time
>to have much effect. Now argon, being quite a bit denser, might work but
>it's got to be more costly. Carbon dioxide would perhaps work too but
>I'd think you would be able to taste it, unlike nitrogen and argon.

I haven't ever used that stuff personally. I don't even remember what
it is (if I ever knew) I just remember it wasn't cheap. I bought
some from a winery in the Paso Robles wine area and gave it to my
future son-in-law. Future SIL was appreciative. He deals in
collectable wine and he doesn't drink the profit. Wheew.



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

Mae West

sf wrote:

> I was never impressed with a vacuum pump.

Sheldon keeps one on his nightstand.

Bob, COMPLETELY out of context

On Mar 25, 8:23*am, "James Silverton" >
wrote:
> Hello All!
>
> The recent threads on cooking with wine and using Vermouth prompted me
> to post this from Joe Yonan in today's Washington Post.
>
> Ask 10 cooks what they do with leftover wine and, trust me, at least
> half will respond, "What's leftover wine?"
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

Except for an occasional margarita or mojito (like once every three of
four months) I can't drink alcohol. I keep a bottle of Xtian Bros dry
sherry in my fridge for cooking (won't use "cooking wine" ).

I use sherry for pretty much anything that calls for wine for
deglazing. I would never use it for any dish which specifically calls
for a particular wine ( Chicken Marsala, Boeuf Bourguinonne etc.) If
I'm going to make something like that, I try to buy a "split" so I
won't have so much left over. Anybody got a better solution?
Freezing wine "cubes"???

Don't laugh - you too may be all alone with no one to cook for and a
kitchen the size of a postage stamp.
Lynn in Fargo ;-)
waiting for the water

Lynn wrote on Wed, 25 Mar 2009 11:54:49 -0700 (PDT):

> On Mar 25, 8:23 am, "James Silverton"
> > wrote:
>> Hello All!
>>
>> The recent threads on cooking with wine and using Vermouth
>> prompted me to post this from Joe Yonan in today's Washington
>> Post.
>>
>> Ask 10 cooks what they do with leftover wine and, trust me,
>> at least half will respond, "What's leftover wine?" --
>>
>> James Silverton
>> Potomac, Maryland
>>
>> Email, with obvious alterations:
>> not.jim.silverton.at.verizon.not

> Except for an occasional margarita or mojito (like once every
> three of four months) I can't drink alcohol. I keep a bottle
> of Xtian Bros dry sherry in my fridge for cooking (won't use
> "cooking wine" ).

Christian Brothers, sure as hell, is cooking wine!
--

James Silverton
Potomac, Maryland

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

On Wed, 25 Mar 2009 21:42:35 GMT, "James Silverton"
> wrote:
>
>Christian Brothers, sure as hell, is cooking wine!

Christian Brothers is still around? I haven't seen CB in years! When
I was in my 20's it was *branded* and sold by the glass at an upscale
French restaurant I ate at every now and then (for a treat) on my
lunch hour.


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

Mae West

On Wed, 25 Mar 2009 20:56:32 -0700, sf > wrote:

>On Wed, 25 Mar 2009 21:42:35 GMT, "James Silverton"
> wrote:
>>
>>Christian Brothers, sure as hell, is cooking wine!
>
>Christian Brothers is still around? I haven't seen CB in years! When
>I was in my 20's it was *branded* and sold by the glass at an upscale
>French restaurant I ate at every now and then (for a treat) on my
>lunch hour.

I forgot to say.... the poor quality of wine (shipping ruins it) is
why I turn to the hard stuff when I'm out of California and I order
French wine over California wine when I'm on the East Coast.


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

Mae West

On Wed, 25 Mar 2009 20:59:37 -0700, sf wrote:

> On Wed, 25 Mar 2009 20:56:32 -0700, sf > wrote:
>
>>On Wed, 25 Mar 2009 21:42:35 GMT, "James Silverton"
> wrote:
>>>
>>>Christian Brothers, sure as hell, is cooking wine!
>>
>>Christian Brothers is still around? I haven't seen CB in years! When
>>I was in my 20's it was *branded* and sold by the glass at an upscale
>>French restaurant I ate at every now and then (for a treat) on my
>>lunch hour.
>
> I forgot to say.... the poor quality of wine (shipping ruins it) is
> why I turn to the hard stuff when I'm out of California and I order
> French wine over California wine when I'm on the East Coast.

isn't france farther away from the east coast than california?

your pal,
blake

"sf" > wrote in message
...
> On Wed, 25 Mar 2009 20:56:32 -0700, sf > wrote:
>
>>On Wed, 25 Mar 2009 21:42:35 GMT, "James Silverton"
> wrote:
>>>
>>>Christian Brothers, sure as hell, is cooking wine!
>>
>>Christian Brothers is still around? I haven't seen CB in years! When
>>I was in my 20's it was *branded* and sold by the glass at an upscale
>>French restaurant I ate at every now and then (for a treat) on my
>>lunch hour.
>
> I forgot to say.... the poor quality of wine (shipping ruins it) is
> why I turn to the hard stuff when I'm out of California and I order
> French wine over California wine when I'm on the East Coast.
>
>
I'm afraid, my friend, that the Bordeaux taste exactly the same in
California as they
do in France, and vice versa. That's also true of the more delicate French
wines, like
Beaujolais. You would potentially have a problem shipping an old wine, with
a fragile
cork, and more ullage than a new bottle. One might be a bit worried about
that.
The consigners, selling old cellars, do ship around the country.

Ed

sf > wrote:

>Christian Brothers is still around? I haven't seen CB in years!

Spooks took it over.

Actually, it is now the CIA (Culinary Institute of America)
site in Napa Valley.

It was indeed considered a fine winery in its day.

Steve

On Wed, 25 Mar 2009 11:54:49 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>Except for an occasional margarita or mojito (like once every three of
>four months) I can't drink alcohol.

I was gonna say: What a wuss.... then I saw *can't*. Sorry!

<snip>
>Don't laugh - you too may be all alone with no one to cook for and a
>kitchen the size of a postage stamp.

I know they are rare in the whole scheme of things, but lots of people
who live in Manhattan have a postage stamp sized kitchens (heck some
kitchens are more like half a stamp - a tiny walk in closet is
bigger).


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

Mae West

On Wed, 25 Mar 2009 11:54:49 -0700 (PDT), Lynn from Fargo Ografmorffig
wrote:

> Except for an occasional margarita or mojito (like once every three of
> four months) I can't drink alcohol. I keep a bottle of Xtian Bros dry
> sherry in my fridge for cooking (won't use "cooking wine" ).
>
> I use sherry for pretty much anything that calls for wine for
> deglazing. I would never use it for any dish which specifically calls
> for a particular wine ( Chicken Marsala, Boeuf Bourguinonne etc.) If
> I'm going to make something like that, I try to buy a "split" so I
> won't have so much left over. Anybody got a better solution?
> Freezing wine "cubes"???
>
> Don't laugh - you too may be all alone with no one to cook for and a
> kitchen the size of a postage stamp.
> Lynn in Fargo ;-)

believe me, lynn, you're not (pardon the expression) alone in this. i have
my eyes peeled for these kind of tips always.

your pal,
blake