Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [wine]

Questions covering wine for both cooking and drinking, including selecting appropriate wines

157 questions
4
votes
2 answers

Why does my red wine reduction go 'grainy'?

After frying some meat, say beef or lamb, sometimes I want to make a red wine reduction. After lifting the meat out of the pan I turn the heat down to low and add the wine. The wine tends to bubble furiously and reduces quickly. I quickly try to…
Dan Gravell
  • 167
  • 8
4
votes
3 answers

Replacement for wine

Possible Duplicate: What is a substitute for red or white wine in a recipe? I am making a short rib recipe which calls for white wine in the brazing liquid. I don't have any wine, what would you recommend I used in place of it? Will I be…
Brettski
  • 412
  • 1
  • 5
  • 11
4
votes
3 answers

What can I use in lieu of white wine in this recipe?

I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a substitute for the white wine, to still achieve the desired effect?- Also, there is a…
Twila Gibson
  • 41
  • 1
3
votes
2 answers

How to clean a cork bottle stopper?

I was given a cork bottle stopper as a gift. Should I clean it after each usage? What is the appropriate way to clean cork? Since cork is porous, I would be concerned washing it could encourage bacterial growth.
indigochild
  • 676
  • 2
  • 7
  • 10
3
votes
2 answers

Does red wine vinegar and red vinegar taste same?

I am going to cook salad for my lunch, I checked a for recipes. I just eat halal food and wine is not halaf, so I am going to use red vinegar (which I don't know even exist) instead of red wine vinegar. Do they taste same? This is one of the salads…
Mohammad Kermani
  • 131
  • 1
  • 4
3
votes
1 answer

Storing sourdough starters with wine in a wine fridge?

Specifically: Can the yeast & carbon dioxide from the sourdough starter harm the wine bottles I'm aging in the refrigerator, and Roughly how often would I have to feed the starter if stored only at 52 degrees F? Thanks in advance for your input!
Liane763
  • 31
  • 1
3
votes
1 answer

Do I need to let wine breathe if I'm cooking with it?

Some red wines benefit from being allowed to breathe for some time before being drunk. If I'm using such a wine for cooking rather than drinking, do I still need to let it breathe?
Psychonaut
  • 388
  • 2
  • 9
3
votes
1 answer

Replacing dry white wine with bubbly

I have an onion soup recipe that calls for dry white wine. Can I replace the dry white wine with simple white cava/lambrusco? NOTE: I'm aware that there are a number questions regarding substitution of wine, but they seem to refer to non-alcoholic…
noamt
  • 291
  • 1
  • 4
  • 10
3
votes
1 answer

Will freezing a bottle of vermouth change it's quality, life length or properties?

I accidentally froze an unopened bottle of white Vermouth. I've read that opening the bottle will cause the vermouth to slowly oxidase and you should finish the bottle within a month or so. How is it with a frozen bottle - does that matter? What…
miphe
  • 133
  • 1
  • 4
3
votes
1 answer

What types of wine are suitable for Dijon mustard?

I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily accessible. However, I can't find much information on the types of wine one might use. I'm sure…
RICK
  • 1,126
  • 8
  • 14
3
votes
1 answer

Does quality decrease by heavily reducing wine?

Somewhere I read a suggestion to reduce wine separately before making a red wine sauce. After doing that, the alcohol taste is always gone, and I can control the wine taste efficiently. A few times I've by mistake "over reduced" wine so it's more…
NiklasJ
  • 723
  • 1
  • 7
  • 18
3
votes
4 answers

Wine sediment clinging to top of bottle?

I recently bought a fairly old bottle of wine (bottled in 2008) and I noticed that there was a bunch of schmutz clinging to the top third of the inside of the bottle after I poured a glass. What is this and what does it mean about my wine? Is it…
Brh
  • 1,586
  • 12
  • 23
  • 29
3
votes
4 answers

Difference between Spumante & Champagne

When winter holidays come, I always find with my parents and the whole family. Sometimes we use Spumante, some other times Champagne, both to accompain with some sweet at the end of the meal, or during the meal. In any case, I always wondered which…
Daniele B
  • 293
  • 1
  • 4
  • 13
3
votes
7 answers

Substituting for Madeira wine in a mushroom stuffed with sausage recipe

The recipe calls for Madeira but I am thinking about using another wine. My choices are: Pernod, Calvados, pinneau du Terrier or dry sherry. What does anyone recommend on this subject?
user15163
  • 31
  • 1
  • 1
  • 2
3
votes
1 answer

Can I use mulled wine for deglazing a beef stew?

In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious amounts of mulled wine though. Will this do for deglazing or will the sweetness/spices mess…
victoriah
  • 944
  • 3
  • 14
  • 21
1 2 3
…
10 11