Which wine should I cook with?


2Mark Angelillo

I've heard various answers to this, and obviously, the answer has something to do with what the recipe is, but leaving that aside... Does anyone have any broad suggestions as to the best wine to cook with? Specific varieties? Shared recipes? Absolute plonk or the good stuff?



Answers

  • I've always heard that you shouldn't cook with a wine you wouldn't drink. Seems like pretty good advice to me!

    answered by

    Snooth User: Kate Statton
    8538361,079

    Aug 18, 2011 at 10:58am


    • 2Mark Angelillo I've heard that too - if you wouldn't drink it, why would you put it in your food and eat it?



  • I cook with wine that I would drink if I had nothing left in the house - nothing too terrible.  For sauces, I like to use a wine with some residual sugar in it, as that lends to the thickness, and something more fruit forward rather than barrel intensive.  Really depends on technique, and can cut across varietals for me.

    answered by

    Snooth User: Chris Carpita
    330935,528

    Aug 18, 2011 at 11:10am



  •  

    It really depends on what you are cooking.  I once bought a white wine that tasted like asparagus, it was awful to my palate.  I kept it and tried it for a fish recipe with grilled asparagus;  It was the best one I ever made. 

    My mother likes to soak our thanksgiving turkey in white zinfandel; apparently it makes the turkey very juicy.  She told me to cook with the same varietal that I would normally pair the dish with.  Dark meats or tomato sauces with reds, fish with whites, etc. 

    As long as you don't cook with corked wine, I think you will be ok.  

    answered by

    Snooth User: Kirsy Muñoz
    8805431,786

    Aug 18, 2011 at 12:15pm



  •  

    "I love cooking with wine... sometimes I even put it in the food" 
     
    Love that saying :) You gotta be able to drink the wine in order to cook with it. A poor quality wine with sour or bitter flavours will only contribute to those flavours in the dish. As Kirsty says, it depends on what your cooking. For instance salty dishes go well with acidic wines, fruity dishes (apple sauces, figs, apricots) go well with fruity wines and creamy dishes enjoy wines with strong tannins. We actually cover this subject a while back in a blog post, check out out for some tasty recipes as well: http://cybercellar.wordpress.com/2011/07/22/cooking-and-wine/

    answered by

    Snooth User: CyberCellar wine
    39696226

    Aug 19, 2011 at 8:53am



  • I specifically buy Yellow Tail unoaked Chardonnay for cooking. The lack of oakiness seems to work with spinach and onions in my opinion.

    answered by

    Snooth User: benjamindehoog
    917651196

    Aug 19, 2011 at 1:40pm






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