Okay I am not a wine drinker, but as of late I have ran across several recipes that call for either "white wine" or "red wine". I am interested in trying these recipes as written so my question is What type/brand of white and red wine is the best? TIA.

By Kaye on Monday, November 8, 2004 - 03:47 pm:

If you are just using wines to cook with, the best thing to do is buy one of those little four packs of wine. They keep for a long time and then you don't have to waste! in general the companies that do that are reasonable company. I don't think the quality of the wine makes a huge difference in the taste of the food. In general, go with known names, Kendall Jackson, Gallio, etc.

By Fraggle on Monday, November 8, 2004 - 04:16 pm:

I was just going to say the same thing. I buy the small four packs of white wine and then I don't have to worry about it going to waste. One bottle is about a cup. DH always has an open bottle of red wine so I just use that when a recipe calls for it. I have also had pretty good luck with the marsala and sherry cooking wines-decrease the salt in your recipe if you use them, but these keep for a long time. I have never liked using the red and white cooking wines though.

By My2cuties on Monday, November 8, 2004 - 04:28 pm:

If I have it here chances are it will not go to waste, my grandparents were recently telling me how red wine is good for you to have a small glass a day, I was really wanting to know a good brand incase we decided to drink a small bit with our meal also, and on special occasions. But I may buy a bottle AND some small packs, where do you get the small packs like you have mentioned and what is a really good brand to drink white or red? Sorry to not clarify the first time.

By Missmudd on Monday, November 8, 2004 - 05:10 pm:

The little 4 packs usually can be found in any supermarket in the wine section. As far as wines wow there are so many and it matters what you like. There was a post in the last week or two about what people like to drink, I am going to go find it and bump it.

By My2cuties on Monday, November 8, 2004 - 05:21 pm:

thanks alot

By Boxzgrl on Monday, November 8, 2004 - 10:01 pm:

http://www.northshoredining.com/wineguide.html

Candis, that link shows a bit of the wine "rules". I'm still learning them as I go.

As far as cooking, I just use an open wine bottle if there is one otherwise I buy the wine in a bottle that is specially made for cooking. I believe you could find it in the condiment aisle at the grocery store.

By Bea on Tuesday, November 9, 2004 - 05:51 pm:

Do not use cooking wines. They have high salt content. Buy a cheap dry white wine like a Chardonnay, a dry red wine, like a Merlot and a sweet red wine like Cream Sherry. You can freeze them in ice cube trays, and use as many cubes as you need with your recipe. It's a handy way to store wine for cooking without having it go sour on you.