Questions covering wine for both cooking and drinking, including selecting appropriate wines
Questions tagged [wine]
157 questions
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Can I use cream of tartar instead of wine to avoid alcohol in a meat braise or risotto?
I admit it, if I open a bottle of wine to cook with, I am very happy to drink the rest and I need to not do that, but still make my Kümmelfleisch and risotto.
Wine does affect proteins - pork, beef, egg, differently than does lemon juice, sauerkraut…
Lisa Biesinger
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How Does Wine Enhance Flavor?
In an article - What's Cooking America; How To Cook With Wine - I found that wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. The alcohol in the wine evaporates while the…
Consider Non-Trivial Cases
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Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?
What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the actual selection depends on the role the wine…
fitzhugh
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How to recognize fizzy wine?
I don't have much theoretical knowledge about wine, but I like the taste. So I often get a random bottle from the wide selection at the supermarket, avoiding only the bottom line of TetraPack wine. I have noticed a few trends (e.g. I don't like…
rumtscho
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How do I identify the fermentation process in a wild ferment?
TL;DR - How do I go about to identify the microbiological processes in a wild ferment?
Background
I have a recipe for rose hip wine based on wild (spontaneous) fermentation, that I got from a Swedish wine/beer makers forum. The recipe is simple…
LudvigH
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When a recipe calls for Wine, does it make a difference what wine to use?
In other words does it make a difference in the event that a recipe calls for a Red wine you use a Merlot, Cabernet, Shiraz ect..?
AttilaNYC
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How can I improve the colour of my red wine mousse?
I've tried making a red wine mousse to go along with a chocolate mousse. My approach was similar to making the chocolate mousse itself, just with a different core ingredient. I heated up red wine, then beat in small cubes of cold butter one by one…
G_H
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Does cooking wine go bad like regular wine?
I bought some cooking wine last week and made a delicious meal with it. I only used half a bottle, so the other half is still in my pantry.
I know that regular wine goes bad after about a day where as regular alcohol (rum, scotch, etc) doesn't…
Chase Florell
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Does the speed of opening of a bottle of wine influence its flavour?
While having a (good) bootle of wine at a friends place I've been told the following:
The bottle should be uncorked slowly and silently, not to spoil its bouquet.
This statement came as something completely new to me, and I do not understand what…
Giovanni De Gaetano
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Are vacuum pump effective to improve wine conservation?
Is there any evidence for (or against) those "Vacuum Wine Saver" pumps (such as "Vacu Vin") that claim to improve the conservation of opened wine bottles?
By evidence, I mean blind tastings or equivalent. It is easy to find a lot of opinions on the…
Calimo
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Wine selection when dining on horse meat?
I know there is a lot of received wisdom about what sorts of wines to pair with, say, beef or fish or chicken, though I couldn't quote any of it off the top of my own head, as I am the furthest thing from a gourmand in this world. Nevertheless, I am…
ETD
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How should red wine be used in Spaghetti Bolognese?
The classic Spaghetti Bolognese recipe adds red wine right at the beginning to the fried minced beef until its all absorbed with little liquid remaining. In theory, this makes sense to me in enhancing the flavour of the beef, yet I can't taste any…
Physiks lover
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What are some alternative wines for Boeuf Bourguignon?
Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
crtjer
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How long does Marsala wine last, after opening?
How long does Marsala wine last, after opening? In the fridge or outside? What about Marsala all'Ouvo (Marsala with added egg yolks)
random
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What type of sherry is typically used when cooking?
Not having used sherry before, what is the type used when a recipe just calls for "sherry"? I see cream sherry, dry sherry, and very dry sherry at my local grocery store. Does brand matter much?
hobodave
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