2006-07-23 05:42:02 · 13 answers · asked by cong_ming_siao_zhi 1 in Food & Drink ➔ Cooking & Recipes
Red wine, sangria, port, vermouth..any kind.
Red wine: Usually Red meat
Sangria: Fruits and Veggies
Port: Fish and red meat
Vermouth: Chicken, fish even red meat.
Sherry: Depends on the recipe
Marsalla: Usually Chicken or Veal
Balsamic Vinegar is made from Red wines, aged and is terriffied on just about anything...even STRAWBERRIES!!
2006-07-23 05:46:49 · answer #1 · answered by DEATH 7 · 2⤊ 0⤋
You can use any wine to cook. Make sure it's a good quality wine since the sugars will affect the taste of your food.
I made a red wine sauce last night for a White Bean and Vegetable Stew. It turned out delicious.
1 cup of Cabernet (I used Columbia Crest, which is what I like to drink)
2/3 cup of diced shallots
1 stick of butter, divided
Melt half the butter in a small pan
Add the shallots
Cook for 3 minutes
Add the wine
Cook until the wine reduces (recipe said 8 minutes, I cooked for 20 minutes)
Add the remaining butter
This sauce goes well over vegetables, red meat or chicken.
2006-07-23 07:20:29 · answer #2 · answered by Anonymous · 0⤊ 0⤋
It is recommended to use the same wine in cooking that you plan to serve with dinner. This is just a suggestion however, not a guideline that must be followed. Sparkling wines that have gone flat are good for cooking.
Any red wine can be easily used in marinades to tenderize meat and in cooking to bring out the flavor of foods. White wines can be used in sauces or can be diluted with water to poach foods such as fish. Wines are usually simmered to disperse the alcohol and mellow the flavor.
2006-07-23 06:01:21 · answer #3 · answered by plantladywithcfids 4 · 0⤊ 0⤋
You can cook with red- generally beef or lamb and red wine are a good pair. White wines pair well with fish and chicken. There are also sherrys and marsalas that are recipe specific.
2006-07-23 05:46:33 · answer #4 · answered by Heather 5 · 0⤊ 0⤋
Red wine goes with most things
2006-07-23 05:45:08 · answer #5 · answered by Derek K 3 · 0⤊ 0⤋
red wine will do the job. But I would still go with white. You can also use rum
2006-07-23 06:48:11 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Add a little red wine to your tomato sauce dishes----marinade beef with burgandy or brandy,or add to beef or venison roasts--use sherry in white sauce---try a 'sherry cake' its great.
2006-07-23 06:39:13 · answer #7 · answered by patlrussell 2 · 0⤊ 0⤋
in general, use white wine for chicken , fish, clams, mussels. red wine for beef, lamb, and coq au vin (french chicken dish). you can also use sake, sherry. just make sure whatever alcohol you would use is something you would drink, otherwise it won't taste good.
2006-07-23 06:07:54 · answer #8 · answered by Lucy 5 · 0⤊ 0⤋
Red, of course. Ever had Boeuf Bourguignon or Coq au Vin? Classics.
2006-07-23 05:47:37 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Marsala wine is great with chicken, and sherry is great added to stews,soups and goulash.
2006-07-23 06:18:43 · answer #10 · answered by Ricky 6 · 0⤊ 0⤋