When a recipe calls for Red Wine

marysvilleksegghead

what do you all like . . . keeping in mind I'm a cheap bastid 

GrateEggspectations

For cooking, I use the cheap stuff. 

A splash for the recipe; a splash for me. 

BGEChicago

I posted a pot roast cook tonight that called for 1 cup of red wine, I have these in my bar just for cooks as I'm not a wine drinker....

SciAggie

http://www.stegenwines.com/ Their 1.5 liter red is usually about $7-$9 a bottle around here. I like it as an everyday table wine. Sorry @YukonRon. I know you taught me better. 

Botch

Box wine is fine, and because the packaging doesn't expose the remainder to air, it lasts forever.  Well, almost.  

RRP

I'm sort of treading likely to not offend anyone...but my SIL has been sober 19 years now. When we have them over I never mention any wine I have used in the cook - since any alcohol has already been evaporated.

YukonRon

Since I drink a lot of wine, I usually go with a full body, fruit forward dry finish, like a Napa Cab. There are many nice ones to choose.

I choose one I really like, because whatever portion is not used, goes into my Snoop Dog  jeweled chalice and I finish it during the cook.

Life is too short to drink śhitty wine my friends. Cook with what you like to drink.

Just like choosing the grade of meat....you buy select, don't expect prime results. Same with wine. It does make a difference.

GrateEggspectations

YukonRon said:

Since I drink a lot of wine, I usually go with a full body, fruit forward dry finish, like a Napa Cab. There are many nice ones to choose.

I choose one I really like, because whatever portion is not used, goes into my Snoop Dog  jeweled chalice and I finish it during the cook.

Life is too short to drink śhitty wine my friends. Cook with what you like to drink.

Just like choosing the grade of meat....you buy select, don't expect prime results. Same with wine. It does make a difference.

Standing by and eagerly awaiting a picture of you and your “Snoop Dog” chalice. There’s no Ron like a Gangsters’ Ball Ron. 

Sea2Ski

I can’t wait to see what @Jeremiah chooses for his response!! 

YukonRon

Sea2Ski said:

I can’t wait to see what @Jeremiah chooses for his response!! 

Boxed Beringer white zin

theyolksonyou

You guys beat me to it.  I was gonna call out the resident expert. 

Yno

I'm mostly a Cab (Sauvignon or Franc) and Merlot drinker. When I get Pinot's or Syrah's in wine club selections they go into the cooking wine department. Lot's of the recipes I make can use an entire bottle of wine in a reduction, so I don't always drink the remainder. They are good wines, just not my favorite tipple. But they are very good for cooking.

fishlessman

Screaming Eagle Cabernet Sauvignon 1992

marysvilleksegghead

fishlessman said:

Screaming Eagle Cabernet Sauvignon 1992

Well heck . . . maybe I should get 2 bottles! 

https://www.nationwideliquor.com/58907/screaming-eagle-napa-cabernet-2002-rated-97wa?utm_source=google&utm_medium=cpc&adpos=1o1&scid=scplp58907&sc_intid=58907&gclid=EAIaIQobChMIzpeS7saD5AIVl8DICh2e6g4mEAQYASABEgKcDPD_BwE

Sea2Ski

Youuhooooo..... @Jeremiah

fishlessman

marysvilleksegghead said:

fishlessman said:

Screaming Eagle Cabernet Sauvignon 1992

Well heck . . . maybe I should get 2 bottles! 

https://www.nationwideliquor.com/58907/screaming-eagle-napa-cabernet-2002-rated-97wa?utm_source=google&utm_medium=cpc&adpos=1o1&scid=scplp58907&sc_intid=58907&gclid=EAIaIQobChMIzpeS7saD5AIVl8DICh2e6g4mEAQYASABEgKcDPD_BwE

takes 12 years to get on the mailing list after signing up, wonder how many on this forum have a bottle

https://vinepair.com/articles/screaming-eagle-best-napa-cabernet/

YukonRon

Not me.

I have had it though with some friends while working in California. It is good, perhaps even great, when compared to others from the area.

The thing is, at least by my experience, is that when you get past Robert Parkers Napa Cab rating of a 92, which is a damn good wine, the differences, in my opinion, are extremely subtle.

I have had several he has rated in the low 90s and a few 95+.....and could not figure out what his decision making factors were in putting together his ratings.

Obviously, his pallette, is much more refined than mine.

My favorite wine, is still and will always remain, the wine shared with friends.

fishlessman

the 2012 has a 100 parker rating, thats why it would make a great cooking wine for recipes, you cant score higher than that that might be what his decision making factors were

SmokeyPitt

https://www.seriouseats.com/2015/02/how-to-choose-red-white-wine-for-cooking.html

My $.02- if you are not a wine drinker then I would just get something relatively inexpensive. If you are a wine drinker then get something you like, because chances are you are going to have some leftover to drink. 

I am a wine drinker, but I still might opt for a 4 pack for cooking. The reason is simple...I will finish the bottle, then feel a little "cheated" because some was wasted in the food. Then I will proceed to drink almost 2 bottles by myself and have a bad Monday. 

YukonRon

SmokeyPitt said:

https://www.seriouseats.com/2015/02/how-to-choose-red-white-wine-for-cooking.html

My $.02- if you are not a wine drinker then I would just get something relatively inexpensive. If you are a wine drinker then get something you like, because chances are you are going to have some leftover to drink. 

I am a wine drinker, but I still might opt for a 4 pack for cooking. The reason is simple...I will finish the bottle, then feel a little "cheated" because some was wasted in the food. Then I will proceed to drink almost 2 bottles by myself and have a bad Monday. 

Classic. I totally get this.

SciAggie

YukonRon said:

My favorite wine, is still and will always remain, the wine shared with friends.

Brother you are one of my favorite people. I wish I could graft your soul into some of my students. 
Someday we must meet - and share some wine and good food. I’ll let you pick the wine. 

SonVolt

YukonRon said:

Life is too short to drink śhitty wine my friends. Cook with what you like to drink.

Just like choosing the grade of meat....you buy select, don't expect prime results. Same with wine. It does make a difference.

I'm sorry but this nonsense. When cooking, a cheap $10 bottle of Yellow Tail is perfectly fine.  Guess what type of wine those 3 star Michelin joints are using in that $60 plate of braised short ribs? It sure aren't a nice CdP... it's the cheapest yet still drinkable red they can get away with. It doesn't not make a difference.

1voyager

I use an "everyday" wine for cooking. I wouldn't cook with a wine that I was unwilling to drink. 

marysvilleksegghead

Not a wine drinker, more of a cheap Canadian whiskey type 
Picked up a box of Bandit cabernet sauvignon today for $10

BigreenGreg

Any Coppola red, they’re all good and relatively cheap. However my love of The Godfather may bias my pick.

mahenryak

RRP said:

I'm sort of treading likely to not offend anyone...but my SIL has been sober 19 years now. When we have them over I never mention any wine I have used in the cook - since any alcohol has already been evaporated.

Ron, with regard to your SIL and her sobriety, you might want to read the article in the link below:

https://www.finedininglovers.com/article/food-mythbusters-does-alcohol-cook-out

YukonRon

SciAggie said:

YukonRon said:

My favorite wine, is still and will always remain, the wine shared with friends.

Brother you are one of my favorite people. I wish I could graft your soul into some of my students. 
Someday we must meet - and share some wine and good food. I’ll let you pick the wine. 

We will my friend. That I promise.

RRP

SonVolt said

I'm sorry but this nonsense. When cooking, a cheap $10 bottle of Yellow Tail is perfectly fine.  Guess what type of wine those 3 star Michelin joints are using in that $60 plate of braised short ribs? It sure aren't a nice CdP... it's the cheapest yet still drinkable red they can get away with. It doesn't not make a difference.

LOL - that reminds me of a black tie $200 a plate affair my boss invited us to attend about 40 years ago. The food was the $200 part but cocktail hour was $10 per drink! Then after 2 cocktails we sat down for the meal our boss sprung for 2 bottles of wine at $30 per bottle for our table of 8. As the waiter filled our glasses I noticed there was a price tag on the bottom of the bottle from a local grocery store named Ben Swartz...the price for each of those $30 bottles? $2.98.

YukonRon

SonVolt said:

YukonRon said:

Life is too short to drink śhitty wine my friends. Cook with what you like to drink.

Just like choosing the grade of meat....you buy select, don't expect prime results. Same with wine. It does make a difference.

I'm sorry but this nonsense. When cooking, a cheap $10 bottle of Yellow Tail is perfectly fine.  Guess what type of wine those 3 star Michelin joints are using in that $60 plate of braised short ribs? It sure aren't a nice CdP... it's the cheapest yet still drinkable red they can get away with. It doesn't not make a difference.

Whatever you say chef. Obviously you are the expert in cooking with wine. I know what I like, and I use it when I cook. 

It is not yellowtail.

No apologies necessary. I am full of nonsense and other stuff.

SonVolt

YukonRon said:

SonVolt said:

YukonRon said:

Life is too short to drink śhitty wine my friends. Cook with what you like to drink.

Just like choosing the grade of meat....you buy select, don't expect prime results. Same with wine. It does make a difference.

I'm sorry but this nonsense. When cooking, a cheap $10 bottle of Yellow Tail is perfectly fine.  Guess what type of wine those 3 star Michelin joints are using in that $60 plate of braised short ribs? It sure aren't a nice CdP... it's the cheapest yet still drinkable red they can get away with. It doesn't not make a difference.

Whatever you say chef. Obviously you are the expert in cooking with wine. I know what I like, and I use it when I cook. 

It is not yellowtail.

No apologies necessary. I am full of nonsense and other stuff.

I'm glad you know what you like, I just wanted to ensure others were aware this advice was tantamount to using a 25 year Bourbon in a Jack 'n Coke. 

YukonRon

Not an balanced equation, but, ok. I understand your statement..

There is a difference between what is commonly referred to as cheap wine and inexpensive bargain wines. When you find them,  you buy them, and we do.

(We have used cheap wine to eradicate fruit flies. It works. PM me if you ever have that problem, we got a hack that works.)

Typically any wine I open, we finish. If I use a cup or more in the process of cooking, no biggie. The rest is not wasted. We drink it.

I buy certain wines by the case, so it really is not a big deal for us to use a cup or two. But I get the point, if you are not into wine, then do not lay down some Benjamines for cooking a pot roast. We do not do that either, as we love finding highly rated wines often for less than you pay for those which seldom crack the mid 80s in ranking.

The picture below of the case with a 93 on it....which was the rating, was $8.00 a bottle. Slightly better and less expensive than yellowtail or the equivalent, at least around here.

Italian wines are excellent to cook with, and awesome to drink. You can get killer vintages in the $10.00 to $15.00 dollar range currently.

Trust me (or not), there is a different taste profile.

Every thing I read said bad wine when cooked only accentuates the negatives, and every chef I have met or read their books, had one thing in common; If you won't drink it, never cook with it. I tend to agree with them. I have tried it. I agree.

That is what we do. We cook with what we drink.

That image is the corks we gave to a wine shop so they could use it for their decor. That was not all of them. That was about 24 months worth. (We had two more wine cases filled, not in the picture, but of the same time span).

Yeah, I have a problem. Admitting it is the first step to recovery.

Either way, it will not go to waste. We drink a lot of wine, cook with a lot of wine, and have done so for years (I am a wino).

I was just trying to pass on some experience, but we are fortunate to have experts on this forum to get you going in the right direction.

My friend @SonVolt will steer you straight.

Better days my friends, keep cooking.