tag:blogger.com,1999:blog-37542126.post8764897188604608935..comments2023-10-19T08:07:45.453-04:00Comments on Wannabe Wino: Plonk in Your Food?Sonadorahttp://www.blogger.com/profile/01267916648440750132noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-37542126.post-19729350929668817402007-03-23T17:43:00.000-04:002007-03-23T17:43:00.000-04:00I can certainly understand that feeling Winehiker....I can certainly understand that feeling Winehiker...I'd rather have my wine dollars go to something I want to drink!Sonadorahttps://www.blogger.com/profile/01267916648440750132noreply@blogger.comtag:blogger.com,1999:blog-37542126.post-41373438583957435662007-03-22T18:48:00.000-04:002007-03-22T18:48:00.000-04:00Don't get me wrong - I've cooked with the good stu...Don't get me wrong - I've cooked with the good stuff, too, as any proper foodie would do. I just feel that I get into food/wine QPR issues here. I'd still rather have a ten-dollar glass of wine than a ten-dollar boat of gravy. It used to mean a lot more to me when I didn't have as much good wine on hand as I do these days.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37542126.post-35120702849346740162007-03-22T18:06:00.000-04:002007-03-22T18:06:00.000-04:00I agree that it definitely isn't about the acidity...I agree that it definitely isn't about the acidity only. I find that depending on what wine I use for a dish can really affect the flavor.<BR/><BR/>Dr. Debs, I will try to cook with plonk if any more comes across my wine glass.Sonadorahttps://www.blogger.com/profile/01267916648440750132noreply@blogger.comtag:blogger.com,1999:blog-37542126.post-18396540538144281812007-03-22T13:16:00.000-04:002007-03-22T13:16:00.000-04:00Interesting post, interesting article. I tend to t...Interesting post, interesting article. I tend to think this is wrong, wrong, wrong, given basic chemistry. Once you reduce a wine, you concentrate its flavors. So, if you pick a weak wine, but one that doesn't have bad flavors, it might work out ok. But in general, you want to pick something to cook with that doesn't make you unhappy if you take a swig from the bottle. You don't need to put 3 cups of your favorite $40 pinot in coq au vin, but I wouldn't suggest cooking with crap in this case, either, since the red wine is the basis for the sauce. But if you are brave enough to try this out yourself, I look forward to your results. And, I agree with el jefe: it's not the acid entirely that makes us add wine. It's the complexity of the acid and the richness of reduced wine that is totally different than, say, reduced lemon juice.Dr. Debshttps://www.blogger.com/profile/02892131332003571463noreply@blogger.comtag:blogger.com,1999:blog-37542126.post-44095930518612169762007-03-21T18:15:00.000-04:002007-03-21T18:15:00.000-04:00However, if it was all about the acid, then using ...However, if it was all about the acid, then using those little plastic squeezers of lemon or lime juice would be the same as using fresh squeezed juice. And many people (myself included) feel that is not the case....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37542126.post-6273873130304989662007-03-21T15:52:00.000-04:002007-03-21T15:52:00.000-04:00I invariably will find a less-than-stellar wine wh...I invariably will find a less-than-stellar wine when I do my "value" shopping to supplement the better wines I buy. If I don't like the wine, I'll set the bottle near the stove. If it doesn't sit too long and turn to vinegar, I'll make a marinara or gravy with it. Except where port offers sweetness, I'll agree that acidity, rather than taste, is what the wine imparts to the meal. <BR/><BR/>So my take, then? Drink the good stuff, and use the plonk for cooking.Anonymousnoreply@blogger.com