Just interested what you use? Does it really make a difference? Thanks
awoftam,
Apr 22, 6:11am
It depends on what I am cooking. Hearty meals call for a hearty wine like a Syrah - a lighter dish a pinot noir. And only use wine you would drink - the cheapest red in the bargain bin of the supermarket will ruin a dish.
murfee,
Apr 22, 8:48am
I use cheaper wines - around the $10 mark and I think they are fine. I've heard you should never use a wine you wouldn't drink - I drink $30+ bottles of wine and are too stingy to use them in my cooking :-) A cleanskin wine is great, in my opinion, for cooking.
awoftam,
Sep 21, 6:42pm
Cleanskins are usually drinkable. When I tell people not to cook with a wine they wouldn't drink, I mean Queen Adelaide lol.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.