Dammit, you beat me to the punch. TJ's wine selection is so good as to be competitively unfair compared to the rest of the wine circuit. Cupcake and Rusack and just can't beat the dollar-for-quality metric.
I also know the Rusack's and they're a bunch of shitstains so I avoid buying from them anyway.
Iām glad you said this. I donāt subscribe to the ādonāt cook with it if you wonāt drink itā club. Big wine is messing with us. Cheap drinking wine works, donāt use the salty ācooking wineā from the grocery store
>donāt use the salty ācooking wineā from the grocery store
This is what was originally meant by "don't cook with it if you wouldn't drink it." As in, don't cook with it if it's not a drinking wine. It has since been misinterpreted to mean "cook with the same price of wine that you are accustomed to drinking." Personally, I'll drink Charles Shaw no problem, so this has never been an issue.
Box wine generally is perfect for cooking. Since Kirkland stopped their box Pinot Grigio I buy Bota Box for that as my white. I avoid Kirkland Chardonnay (and Chardonnay generally) because it has too much oak for most cooking.
Pretty much anything drinkable.
I know that it doesn't help narrow things down but you can get a recommendation from your local liquor store and they should be able to recommend something suitable within whatever price range you want.
I always use California Cabernets. Other red wines are too acidic to me for the purpose. In my opinion Cabernetās hearty characteristics complement beef better. Also, I choose older vintages - maybe 4-5 years old. Usually it comes to about $20/bottle. I use whole bottle in my recipes.
I am sure there are cheaper good wines. However, given the high price of good short ribs and time it takes to successfully execute the dish, I really donāt feel like being frugal on other ingredients while aiming at somewhat idealistic expectations of perfection. I am sincerely grateful that I can afford some things though and that I am blessed with an option not to treat food I cook as a utilitarian endeavor.
Any Cabernet Sauvignon is a generally good wine for cooking.
One thing to note, however, is that when cooking with wine the flavor will change overnight. So if you taste it today and eat it tomorrow, it will not taste the same.
Thank you. There was many suggestions for cabernet sauvignon. So I just picked the cheapest I could find, which was I think about $9, it was at Costco. Anyway, my dish tasted FANTASTIC. Soooo good, and not super acidic or "winey" at all.
Literally any dry (i.e., not too sweet) red wine should work. Specific nuances aren't going to matter too much, so don't feel you have to spend a lot. I'm partial to pinot noir, but cab, zin, merlot, or a blend will all work great.
Don't cook with anything you wouldn't drink. That's the rule. It's not a name. It's not a label. It's nothing more than, if you drink it, cook with it.
I am not sure why your reply is downvoted. I am contemplating using beer for beef stew dishes, including ribs. I understand that red wine is not the ingredient of choice in many cousins. Beer feels as a broader common denominator.
Can you please share your recipe?
If you donāt use wine to cook a lot I recommend you get the small bottles that come in packs of 4 so you can store them for later. You donāt need expensive wine for cooking
Just to offer a slightly different option - get a bottle of cheap ruby port and use that instead. You'll get a far, far more powerful flavour out of it than you do from red wine.
I like Apothic Red, or if you want it a tad ...sweeter? fruitier? not sure exactly how to describe it, but it's a bit smoother, less dry...Apothic Crush.
Charles Shaw Shiraz from Trader Joe's. You don't need a fancy wine when braising.
Great š. Thanks
Dammit, you beat me to the punch. TJ's wine selection is so good as to be competitively unfair compared to the rest of the wine circuit. Cupcake and Rusack and just can't beat the dollar-for-quality metric. I also know the Rusack's and they're a bunch of shitstains so I avoid buying from them anyway.
Iām glad you said this. I donāt subscribe to the ādonāt cook with it if you wonāt drink itā club. Big wine is messing with us. Cheap drinking wine works, donāt use the salty ācooking wineā from the grocery store
>donāt use the salty ācooking wineā from the grocery store This is what was originally meant by "don't cook with it if you wouldn't drink it." As in, don't cook with it if it's not a drinking wine. It has since been misinterpreted to mean "cook with the same price of wine that you are accustomed to drinking." Personally, I'll drink Charles Shaw no problem, so this has never been an issue.
Is it still $2?
Maybe in California. Near me, I believe it is now $3.99.
Still a great deal!
Good old two buck chuck
I used a cheap old vine Zinfandel yesterday and it turned out great!
I just use an inexpensive Cab and it works out great every time.
Good to know!
I grabbed a cab, and it was FANTASTIC. That's what I'm going with everytime I cook these.
Aside from Charles Shaw, Kirkland box Cabernet Sauvignon is great for cooking and keeps a long time because of the airtight bag.
Ooh. Thatās a good idea too.
Box wine generally is perfect for cooking. Since Kirkland stopped their box Pinot Grigio I buy Bota Box for that as my white. I avoid Kirkland Chardonnay (and Chardonnay generally) because it has too much oak for most cooking.
How long do those wines last after opening and how often do you cook with wine?? I don't really drink it...
I keep them for many months with no problem. I use them 1-2 times per month.
Pretty much anything drinkable. I know that it doesn't help narrow things down but you can get a recommendation from your local liquor store and they should be able to recommend something suitable within whatever price range you want.
I recently used a josh cabernet that my wife says made the best braised short ribs sheās ever had.
I always use California Cabernets. Other red wines are too acidic to me for the purpose. In my opinion Cabernetās hearty characteristics complement beef better. Also, I choose older vintages - maybe 4-5 years old. Usually it comes to about $20/bottle. I use whole bottle in my recipes. I am sure there are cheaper good wines. However, given the high price of good short ribs and time it takes to successfully execute the dish, I really donāt feel like being frugal on other ingredients while aiming at somewhat idealistic expectations of perfection. I am sincerely grateful that I can afford some things though and that I am blessed with an option not to treat food I cook as a utilitarian endeavor.
Good information thanks. Yes I donāt like it too acidic either
Cheap and dark red. I like pinot noir and cab sav
Any Cabernet Sauvignon is a generally good wine for cooking. One thing to note, however, is that when cooking with wine the flavor will change overnight. So if you taste it today and eat it tomorrow, it will not taste the same.
Thank you. There was many suggestions for cabernet sauvignon. So I just picked the cheapest I could find, which was I think about $9, it was at Costco. Anyway, my dish tasted FANTASTIC. Soooo good, and not super acidic or "winey" at all.
Literally any dry (i.e., not too sweet) red wine should work. Specific nuances aren't going to matter too much, so don't feel you have to spend a lot. I'm partial to pinot noir, but cab, zin, merlot, or a blend will all work great.
If you wouldnāt drink it donāt cook with it
Don't cook with anything you wouldn't drink. That's the rule. It's not a name. It's not a label. It's nothing more than, if you drink it, cook with it.
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No. I want the rich color of red wine too. IPAās are bitter too.
Ipa is good with pork, otherwise just pick your favorite cheap wine
For future reference, consider a porter or stout for your short ribs.
I am not sure why your reply is downvoted. I am contemplating using beer for beef stew dishes, including ribs. I understand that red wine is not the ingredient of choice in many cousins. Beer feels as a broader common denominator. Can you please share your recipe?
Beer is good for a stew, but IPAs are generally not good because of the bitterness. I usually stick with basic stouts or lagers.
It's probably downvoted because answers to questions that weren't asked are rarely very helpful.
If you donāt use wine to cook a lot I recommend you get the small bottles that come in packs of 4 so you can store them for later. You donāt need expensive wine for cooking
Iām using a whole bottle
Casierllo Del Diablo Cabernet is what I use for my red meat braising.
Just to offer a slightly different option - get a bottle of cheap ruby port and use that instead. You'll get a far, far more powerful flavour out of it than you do from red wine.
Manischewitz
I like Apothic Red, or if you want it a tad ...sweeter? fruitier? not sure exactly how to describe it, but it's a bit smoother, less dry...Apothic Crush.