Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost. What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
"Kent" <[email hidden]> schrieb im Newsbeitrag news:[email hidden]...
Quoted message said:
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Use a Beaujolais - style wine. Or a Merlot. Fruity taste, and no too many subtleties.
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
I agree. That $35 has a lot of qualities that most people would not even recognize. It is a dreadful waste of good wine. Use any decent dry red.By the time it is infused with garlic, salt pepper, thyme, onions and tomato paste I don't think any but the most experienced oenophile to be able to identify the wine, though really cheap plonk might leave a nasty taste.
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Kent
Sure i make a stroganoff with white wine, James Beard recipe iirc, but as often as not i will use a gallo "burgundy" i am quite fond of gallo wines for cooking, the cheine blanc i use routinly. -- JL
Oh pshaw, on Sat 27 Oct 2007 12:06:12p, Kent meant to say...
Quoted message said:
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Kent
You can still use a burgundy. Just don't buy an expensive one with all the "subtleties". In a stew it won't matter.
-- Wayne Boatwright __________________________________________________
I have a rock garden, but three of them died last week.
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
I made beef stew with red wine a couple weeks ago and I used Cline Zinfandel. 10 bucks a bottle. I used two cups in the stew and drank the rest.
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost. What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Kent
Sorry to piggyback, kili, but for some reason (gmail, maybe?) I can't see the original post.
The "rule" about cooking only with wine you'd drink merely means (at least to me) not to buy that [censored] they call cooking wine in the grocery store. It's the dregs of the barrel with a lot of salt added. I see no reason to cook with a $35 bottle of wine to make what is essentially beef stew. Doesn't have to be French wine.
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
Good heavens! Are you kidding? I'd only put the expensive stuff in beef burgundy if it was leftover from dinner *last night*. Use Gallo Hearty Burgundy, it's very drinkable and does well as a recipe ingredient. Save the expensive wine for drinking WITH your meal tonight.
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What wines do you use? I've never braised beef with white wine. Have any of you tried that?
No. I don't use white wine with red meat. Even the driest white is too sweet for red meat and needs lemon juice to cut it. That's why I use white with fish, shellfish or chicken only.
If you want to try something really different, try adding a half cup of sweet sherry to your pot of beef stew. You can't taste it as sherry in the finished product, but it leaves a subtle undertone that is absolutely fascinating.
-- See return address to reply by email remove the smiley face first
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. [snip]
What wines do you use? I've never braised beef with white wine. Have any of you tried that?
I've had good results with burgundies, pinot noirs and zinfandels. Less good with bordeauxs and cabernets. Tried a white wine once and thought it a failed experiment. I take "cook with what you drink" as designating a family or type rather than a bottle. Meaning cook with an inexpensive bordeaux if you're drinking a good one but don't cook with a zin and then drink a Bordeaux. As to zins, they vary so widely that I would choose the cooking bottle and the drinking bottle from the same vineyard. -aem
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Kent
I use jug burgundy that I keep specifically for cooking. White wine doesn't have the body/flavor to stand up to cooking beef, IMO. I use white when sauteeing mushrooms and in sauce for pasta that uses Italian sausage, garlic, onions and peppers.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
kilikini said:
Kent said:
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost. What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Kent
Sorry to piggyback, kili, but for some reason (gmail, maybe?) I can't see the original post.
The "rule" about cooking only with wine you'd drink merely means (at least to me) not to buy that [censored] they call cooking wine in the grocery store. It's the dregs of the barrel with a lot of salt added. I see no reason to cook with a $35 bottle of wine to make what is essentially beef stew. Doesn't have to be French wine.
Jill
Agreed, you can get a decent wine for < $20 these days. It doesn't necessarily have to be French either as many other regions produce very passable grapes. California is good, so too are the Australian wines.
I can get a two or three year old California Pinot Noir here for about $13.
In article <[email hidden]>, [email hidden] says...
Quoted message said:
Kent said:
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
I made beef stew with red wine a couple weeks ago and I used Cline Zinfandel. 10 bucks a bottle. I used two cups in the stew and drank the rest.
Here here! That's the nice part about using wine you'd drink instead of that disgusting [censored] sold in supermarkets.
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Kent
Use a kind-of cheap ($5) Burgundy, like maybe Inglenook or Gallo.
"Kent" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Which red wine do you use for making beef stew? Tonight we're making boeuf bourguignon, one of our braised beef dishes. The traditional recipes always say: "use the burgundy you're going to drink at the table with the dish". These days a good bottle of French Burgundy or California pinot noir is at least $35. That seems like quite a lot. When you braise with wine, the fruit stays, but much of the subtleties that make it cost $35+ are lost.
What wines do you use? I've never braised beef with white wine. Have any of you tried that? TIA.
Kent
I usually use a cheap red with some guts, such as a Concha Y Toro or Walnut Crest Shiraz.
The "rule" about cooking only with wine you'd drink merely means (at least to me) not to buy that [censored] they call cooking wine in the grocery store. It's the dregs of the barrel with a lot of salt added. I see no reason to cook with a $35 bottle of wine to make what is essentially beef stew. Doesn't have to be French wine.
Jill
I agree - I never buy "cooking" wine. Generally, there's quite a bit of wine around my house, because I have a family member who owns a sports bar and grill, and a friend that works around the wine industry. There is usually leftover wine around (I know, I know - leftover wine?).
I generally freeze the leftover wine into cubes, and then bag and freeze, the cubes in ziploc bags for use in my cooking and recipes.
For a Beef stew recipe, I'd use a good red wine, Like Gamay Beaujolais (usually more expensive), a Merlot. They tend to have a nice fruity. But I also like Pinot Noir, and Cabernet Sauvignon. . .Red wine for sure.
The "rule" about cooking only with wine you'd drink merely means (at least to me) not to buy that [censored] they call cooking wine in the grocery store. It's the dregs of the barrel with a lot of salt added. I see no reason to cook with a $35 bottle of wine to make what is essentially beef stew. Doesn't have to be French wine.
I used to use "cooking" wine, because we don't drink it and I don't know how to store "regular" wine. I haven't cooked with it for quite a while.
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I agree - I never buy "cooking" wine. Generally, there's quite a bit of wine around my house, because I have a family member who owns a sports bar and grill, and a friend that works around the wine industry. There is usually leftover wine around (I know, I know - leftover wine?).
Well, it's not as if they were drinking from the bottle. ;-)
Quoted message said:
I generally freeze the leftover wine into cubes, and then bag and freeze, the cubes in ziploc bags for use in my cooking and recipes.
What a neat idea!
Quoted message said:
For a Beef stew recipe, I'd use a good red wine, Like Gamay Beaujolais (usually more expensive), a Merlot. They tend to have a nice fruity. But I also like Pinot Noir, and Cabernet Sauvignon. . .Red wine for sure.
I generally freeze the leftover wine into cubes, and then bag and freeze, the cubes in ziploc bags for use in my cooking and recipes.
What a neat idea!
I should also tell you that if you use ziploc bags to freeze your wine cubes, you should either double bag them, or place in a glass container, to keep the wine from seeping through.
I also sometimes, put left over wine in pint sized canning jars and freeze. This keeps the leaking through problem from happening.
I've also used Tupperware containers, but the red wine stains them. It's fine with white wine however.
