Snooth Blog

Snooth User: Philip James

Cooking with wine

Posted by Philip James, Mar 23, 2007.

There are two camps; those that cook with whatever wine is lying around and those that feel cooking with fine wines can accentuate the dish. The NY Times put out a great article a couple of days ago about this. Catch it before they make it subscription only.

Their summary: "Over all, wines that I would have poured down the drain rather than sip from a glass were improved by the cooking process, revealing qualities that were neutral at worst and delightful at best. On the other hand, wines of complexity and finesse were flattened by cooking — or, worse, concentrated by it, taking on big, cartoonish qualities that made them less than appetizing."

One thing to watch out for is the fact that any flavors the wine has will become stronger as it is heated. For example a tannic wine can end up dominating the dish - much safer to stick to a smoother, gentler wine.


Blog comment by T.I.M, Mar 27, 2007.

What wine goes good with steak and potatoes ?

Reply by Philip James, Mar 30, 2007.

TIM - I'm going to post about how Snooth's algorithms will answer such questions and give you a few specifics at the same time.

Blog comment by Snooth Blog Steak and Potatoes, Apr 3, 2007.

[...] week T.I.M commented on an earlier post asking which wine would go well with Steak and Potatoes. This post will answer two questions: [...]

Reply by amour, Dec 5, 2009.

I have passed through this topic and relevant books for many years.
But , this much I can say.from my own cooking experience in my home and in the restaurant of our private island...WHEN USING WINE IN COOKING, NEVER HAVE THE HEAT TOO HIGH.
And, even commonplace foods take on a lovely subtlety of flavour with the addition of wine in their cooking, or with a wine-flavoured sauce. THANKS.

Reply by rhill2990, Dec 5, 2009.

I had a kind of funny experience about a month ago. The cookbook that I go by, indicates that using relatively cheap wine in cooking is best. So one day I went to a local shop that I would never buy wine for drinking purposes looking for a cheap bottle of red to use in making beef ribs bourgonoin (sp?). I saw a relatively old (about 85 I would estimate) gentleman stocking shelves. I asked him for the location of the cheap red stuff because I was looking to use it in cooking. He had an accent (Maybe greek) and he looked at me excitedly and indicated that I should come with him, he had the perfect wine for me. He pointed at a gallon jug entitled "Fortissimo" "California Table Wine". I am not going to expose the producer. Anyway, he looked at me and said "You cook...You drink" It was $18 for the gallon. I could not resist purchasing it. I brought it home to my wife and indicated that I had made my latest acquisition of "vintage" wine. I showed her the bottle and she laughed hysterically. I used that wine for several dishes now and it has been great. It is a tad too sweet for "good drinking" but it has worked great in cooking.

Reply by GregT, Dec 5, 2009.

Cheap fruity wine with little wood is best. Some of the most expensive restaurants use jugs of wine just like that. Often Carlo Rossi. Why not?

Reply by amour, Dec 6, 2009.


Back to Categories

Top Contributors This Month

324443 Snooth User: outthere
51 posts
1498622 Snooth User: Really Big Al
1498622Really Big Al
39 posts
847804 Snooth User: EMark
38 posts


View All

Snooth Media Network