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Don't cook with anything you wouldn't drink!!! Words to live by. You may also want to stay away from using the sweeter wines (unless you're poaching pears or making a desert). I also advise staying away from dry but fruity wines...I once made a beef stew (to which I always add a little red wine), but the only red wine I had was a merlot. It didn't work as well as a burgandy or regular dry red. I don't spend as much on the wines I cook with as I do on the ones I drink with dinner, but I've been known to drink (and like) the cheap ones when the more expensive bottles run out.


MsgID: 0031612
Shared by: Lisa-NC
In reply to: ISO: Betsy, Which Wine?
Board: Cooking Club at Recipelink.com
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