Quote:
Originally Posted by RebelR
You'd be surprised at top restaurants using cheap wine to cook with. For deglazing a pan you're not going to see much difference between $6 plonk, and Chateau Petrus, other than the $1900 price difference. Much like Olive oil, cooking with vs drizzling at the end, there's no need to go high end.
I once ran into a neighbor in the LCBO, who was browsing the Vintages section looking for "a good Burgundy" I asked her what it was to be paired with.. she responded, it was to go in a Beef Bourguignon. The book said the better the wine, the better the dish. So I directed her to a $12 Aussie Pinot instead. During the cooking process, much of the subtle differences that separate a great wine from a tolerable wine, are lost.
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I'm not saying cook with a $1900 wine.
I am saying cooking with a sugar wine in any way where you can taste the wine in the food or the sauce is bad advise.
A $120 wine kits produce about 30 bottles of wine at $4-$5 each - equivalent to a $15-$20 bottle of wine from the wine store. I'm saying that's the kind of wine one should be cooking with - NOT the crap wine some people have talked about in this thread.
I guess I define a 'good' wine as something that retails for $15-$20 in Canada at the wine store... a GREAT wine is the next step... and I agree you'll not see much difference in using one of those to a good wine in cooking... BUT using a CRAP wine will result in crap flavors... they have to go somewhere 
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