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I use the 3.00 bottles of cab from Trader Joes or Aldi to cook with and do not see a difference in the taste.
Same here. I don't drink wine very often, or cook w/it.
But, when I do, I'll purchase the $3 cab. Knowing that if I just have a couple of glasses and no more, that I won't feel bad about the waste when it goes bad.
And, it serves it's purpose for the lamb shanks or stew I'm making.
I haven't been to Napa Valley in a long time but nothing was economical enough just to use in food. If you have an open bottle from Napa that you're drinking, maybe add a little, but if not, buy the cheap stuff.
Some of the best wine I drank in France & Italy was from the grocery stores in those countries & it was cheap.
I am cooking beef soup. The recipe calls for wine.
From the picture I can make out it'd be red wine, but red wine can be from $3 to $300, do they make any difference after cooking? In another word should I just use the least expensive red wine? (I heard cheap wines are bitter)
In Asian cuisine there are a couple of wines that are specially engineered for cooking. Is there such thing in the western cooking?
I have used an old Julia Childs trick and it does work. Substitute vermouth in place of the wine. An open bottle of vermouth will stay fresh for about 6 months, but an open bottle of regular wine is good for only a day or two. You either have to drink it or waste it. Vermouth will give you more mileage in the kitchen than a bottle of wine.
If they are selling it, then of course they will say yes. But cheap wines work fine for cooking. I hope you had a good trip anyhow.
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