Cooking wine suggestions?

Question

I am trying to find the best red and white wines to cook with...I know there are the cooking wines that are sold in stores but I read those aren't best to cook with and that you want to cook with a wine that you normally would drink....I am not a true wine conniseur so I was hoping to get suggestions of good cooking white and red wines..(the more affordable the better)...

Answer 1

I buy Chardonnay or Pinot Grigio for white, Cabernet for red and the cheapest sherry I can get at the liquer store for cooking. Like...Cavit brand for the whites and Four Corners or Yellow Tail for the reds (all under $6-7 bucks).

Answer 2

No you should NEVER cook with cooking wine, they are bad wine to start with and the salt and MSG content will ruin anything. Most stores are now selling 4 pack mini's of REAL wine. Some places you can make your own 4 pack, but be careful as some lables cost more than others. These 4 packs are not only a handy way to buy wine to cook with but also give you a good in to the whole "Wine thing". Not every type of wine is the same from vintner to vintner (a fancy way of saying wine maker, wine house or winery) or year to year. This is where you get vintages and all the talk about good years and bad years.
You can always go to a liquer store or a wine shop and ask, preface it with what you said here and tell them what you are cooking. They will give you great suggestions.

Ok, meat and potatoes time. Red wine, Cabs and Merlot are great for cooking red meat, beef and emu (yes emu). White wine, unless you are making Coque au Vin (Chicken in Red wine) cook chicken with Chards and fish with Pinot. Pork is good with Chard too. I would not cook with rose's or "combo" wines, White Zin, White Merlo, White Sharaz, they're good to drink and good with food if you can't think of anything else.

I hope this helps

Answer 3

I usually cook with what I have in the house that I would drink. You are absolutely right, do not use what they sell as "cooking" wine. When you cook with wine the flavors are concentrated and if you wouldn't drink it out of the glass, don't cook with it. I like mostly white wines, pinot grigo, savigion blanc which I think would be fine to cook with, and I cook with them. As for reds, I don't drink red, but I cook with what I have open that my friends have left behind, merlot, cabernet sauvignon. I never spend a lot on wine, maybe 10-12 max on a small bottle, but I usually spend that on a big. Here are a few links to what I like to drink. If you want some "expert" advise, your local liquor store can probably suggest some good wines for a decent price.

Answer 4

Go to the liquor store.

Red French: Beaujolais
This is a light-bodied red wine from the Beaujolais region of France, made from the Gammay grape varietal. The Beaujolais bursts with juicy strawberries, ripe raspberries and has a low tannin content. This is a terrific picnic wine, that will complement everything from a roast beef sandwich to bbq chicken and cheese.

Red French Bordeaux
Bordeaux will not disappoint. A terrific blend of Merlot, Cab Franc and Cab Sauvignon - this wine offers both good value and fine flavor. Great for first-timers and structured enough for those with a more experienced palate.

White French Chardonnay
Chardonnay is light-styled and lets the full apple flavor permeate every sip. Well-oriented for virtually all forms of poultry and seafood. A delight with cheese, especially Swiss Gruyere, cheddar or goat cheese.

White Italian Pinot Grigio
Pinot Grigio wine from Italy, a well-balanced wine with fresh fruit flavors and a crisp, dry finish. Enjoy with seafood, chicken, cheese.

Answer 5

You do want to pick a wine that you would want to drink. Cooking wines are filled with sodium and do not taste very good.

Since tastes differ, what is a good wine to one may not be a good wine to another. I do not consider myslef a "true wine conniseur" either, but I have asked employees their recomendations based on what they have in stock. Typically they point me in the direction of a $15-$20 bottle, and Ive been happy ever since.

These links have helped me in the past:
What types of wine go with what type of food
http://whatscookingamerica.net/WineInCooking.htm

http://www.cookinglight.com/cooking/mp/wine/article/0,13803,428084,00.html

http://www.foodandwine.com/wine/easy/?type=reds

Answer 6

When cooking beef I use a burgundy and when cooking Chicken I use a Riesling. I am not brand loyal Ask some one at the wine store for a recommendation. You can get pretty good bottles for less than $15 anywhere. Do not use a cooking wine They have stuff added to them esp salt and can not be drunk. "A glass for the pot and a glass for the cook" Happy cooking.

Answer 7

As always with wine, there is not a single,"best of all." When you find a wine that tastes good to you, just consider how it would go with your meal. I wouldn't recommend using Boone's Farm or Mad Dog 20/20 (with MD 20/20 I urge caution in even drinking it!). Myself, I like to use a Merlot or Shiraz in pot roasts, stews and pasta sauces. A Pinot Grigio or Chardonnay with chicken.

Answer 8

chicken, Cream Sauces, and Gravies: Use thicker and very flavored dry whites, including Chardonnay, for making cream sauces, gravy and poultry. there are a number of white wines that are wealthy and creamy, although Chardonnay is probable the main extensively obtainable. Cooking with wine in a cream sauce or gravy demands slightly greater understand-how because it’s complicated to stability acidity or visual show unit how lots of the wine has decreased. this may lead directly to a bitter sauce or residual alcohol, the two one in each and every of that can harm a dish. It’s exceptionally significant for this reason to in many situations flavor your food mutually as cooking.

Answer 9

It depends greatly on what you are planning to prepare.

I have never went wrong with a quality Port for red meat. For seafood, I prefer dry Reislings. Now let me also say...I have had success with the opposite.

Let me also remind you, in some of the nicest resturants, they use the cheapest wine.

Answer 10

a cheap bottle of wine should suffice....no casks...try a sav blanc for white which is fruity and dry and a cab sav for red.
as long as your buying bottled it is good enough to drink!