Comment on What red wine is relatively affordable and will benefit from a few years’ aging? by Peter J.
First you must find a type of red wine you enjoy drinking. There are so many varietials out there. What kinds of foods do you enjoy?
For Steak, you may want a merlot or cabernet
For Lamb, you may want a cebernet or zinfandel
For BBQ, you may want a zinfandel
For grilled chicken and/or pork perhaps a pinot
There’s no right or wrong choice, wine is about preference.
There are a couple great wines out in the market place which are under $40 and have had great reviews and are good to drink now or celler for while. 2003 Whitehall Lane Cabernet has had several great reviews. But there are also sooo many others. Hartford Court additionally has some wonderful Zinfandels and Pinot’s.
Wine tasting a big thing now… you may want to check out a site called localwineevents.com to see if there is a wine tasting event in your area to gather the information you need to make an informed selection.
Peter J Also Commented
Chateau Carruades de Lafite $40 – $50/btl
I bought a bottle of 1964 (which was the year I was born) and drank for my 35th birthday in 1998. It was still good. This wine holds up quite well over time. I doubt you would hang onto it that long, but it is a keeper.
Other Good French reds that hold up very well over time:
Chateau Gloria $50 – $60/btl
Chateau Kirwan $75 – $90/btl
There are so many good red French wines that will hold up, the problem is they are expensive.
You can buy good California wines that will keep for several years, but they don’t keep nearly as long as the French wines unless you buy something expensive like Dominus or Opus One.
It is a good planning to save up some nice bottles to commemorate in the future.
However, you need to keep in mind that different wines age differently. White wines are notoriously short lived, unless you get some ultra-premiium French white Burgundy or white Bordeaux, which are very expensive. Red wines tend to last much longer, but how long they last depends on the quality of the wines that you purchase. As a result, if you are planning to save wines for a long time, at least spend some money.
The best example I always give to people involves one of my best friends. They bought a nice bottle of Dom Perignon when their daughter was like 5 years old. They saved it, unfortunately, very inapporpriately, upright in the pantry, where it is hot. On the daughter’s college graduation, they took the bottle out to celebrate. They told her that this would be the nicest bottle of champagne she would ever tasted. When it was drank, the champagne had been all but ruined – nasty vinegar that went down the drain. The daughter had a horrible taste of champagne she never had another sip again.
So, if you intend to save the wine, spend a bit of money.
For white wines, I would recommend to save it for a few years (
wine is all about personal preference. there are so many choices out there and there are a bunch that are pretty cheap. you can get a good bottle of wine for under $20. i would recommend an austrailian wine called Yellowtail. It is a semi-dry wine, but great and last for quite a while. Also a cabernet is nice. If you like sweeter wines I once tried this blueberry style wine that you can only find certain places, but I believe they sell it online and it was fabulous. I would definately go for a yellowtail or cabernot.
Recent Comments by Peter J
One of the reasons why alcohol is used in cooking is that certain flavor compounds are alcohol soluble, but not water soluble. Alcohol substitutes aren't going to liberate those alcohol soluble flavors. Your dish will not be identical to the original recipe, but it will still be lovely.
When you decide what to use to substitute for the wine, think about what the wine is in the dish for.
If it is to provide acidity in a marinade, fruit juice may be a good substitute. If you substitute juice, it’s going to add a great deal of sweetness to the dish. You might do part juice and part red wine or rice vinegar if you don't want additional sweetness.
If the wine is to add needed (and flavorful) moisture in a dish, I'd use stock. Any kind of stock – vegetable, chicken, beef, veal, you name it. But don’t use bullion from cubes – it will over salt your dish. Don't have any stock? Use water - it won't add any flavor to the dish, but it won't hurt the flavors that are already there.
If wine is called for to deglaze a pan, again, I'd use some stock that would compliment the dish.
Happy eating to you!
Depending on the dish, any kind of stock, chicken, beef, vegetable, could be substituted. The wine usually adds some flavor, but in some dishes it actually tenderizes the meats.
But like Emerel always says, “This aint rocket science” So just substitute anything for the wine…even water ,depending on the recipe
Good luck, oh..and BabBaBaBAMMMMMM!!!!
If you are talking storage, keep it in the basement, out of the light, and dry. Make sure it is laying on its side, and try not to move them very much.
In the cooler go the whites you will drink over the next two weeks, or the reds you will drink in the next 5-7 days.
First of all, alcohol doesn’t steam out of anything however it will burn off if caught on fire.
I recommend a non alcoholic wine. I don’t drink either and use alchohol free wine.
The location should have good humidity and a temperature around 55 degrees.
Store with the wine touching the cork so the cork will not dry out.
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