I’ve got a choice of two wines I could cook with: a Burgundy (Pinot Noir type) or Shiraz (Cabernet Merlot type I think). Which would be the better one for cooking with? (not interested in drinking this, only cooking with it!). I am thinking of using it to marinade for a casserole, maybe beef, or in Italian meat sauce/ragout and/or woud welcome any other recipe ideas that are good for cooking using either of these red wines!
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powderman - said
June 6 2011 @ 00:17
use the shiraz tastes ok & is a good Colour
if your going to marinade the meat use rib eye or sirloin steak it will only need 45-60 min’s to get the full flavor i’m just an old fool but forget the wine and use port it’s a better flavor & better colour
Rawley M - said
June 6 2011 @ 00:17
Well, a Pinot Noir wine is lighter than a Merlot, So ask yourself do you want a more intense flavour or not?
goofy fish! - said
June 6 2011 @ 00:17
When cooking with wine, choose a wine thats not very good, especially if you are not going to drink it. When you cook it, the alcohol is cooked out and wheather its a good or bad wine, its going to taste almost the same when you have the finished product. I recommend to drink your burgundy or shiraz and use a different wine for your food. If you want to drink wine and cook with it, then go with a good burgundy. If not, dont waste good wine only to cook it away! Good luck!
Jimmy d. - Floridian~`` - said
June 6 2011 @ 00:17
Either would be fine…the final product will not be much different.
wine-o - said
June 6 2011 @ 00:17
firstly if it’s shiraz it’s shiraz, not cab/merlot,
the burgundy is a must if cooking bourginon, otherwise any decent wine will suffice.
please ignore above comments about using cr*% wine for cooking, you wouldn’t drink it, then you should’t cook with it!