IT'S EASIEST, FASTEST, BEST WEEK! (WAIT, LITERALLY?) READ MORE »
🔕 🔔
Loading…

My Basket ()

All questions

Using Up White Wine

OK, my dear husband bought two bottles of cheap chardonnay that I don't like (and therefore don't want to gift), so i'm looking for ideas to use it up. Using it when sautéing, of course, and making white wine vinegar (though I'm not sure I want to start that project). Any recipes that need a fair amount of wine?

asked by micook over 4 years ago
12 answers 2815 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

My two cents: I don't ever cook with a wine I won't drink.

379bb239 c889 475e 8cbf a5af6b9c8df4  image
added over 4 years ago

Ditto what ChefOno says. If it is inexpensive, find the drain and dump it out. Life is too short to to cook with, or drink, bad wine.

33f00148 b116 47f0 8789 76ae3bdb2bbb  photo 1
added over 4 years ago

I agree, if you don't like the flavor, you won't like what you make with it.

671b6c39 4898 435f 92c5 89cd9b925088  img 3788
added over 4 years ago

I asked this question before and got some good suggestions, but the wine was truly awful and I ended up throwing it away. However, I cook with 2 buck chuck all the time and honestly cannot tell the difference once the wine cooks down a little. I am wondering if it is possible to poach fruit in white wine - I love red wine poached pears. If you add sugar and spices, the flavors of the wine are masked anyways....

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

I love pears poached in white wine, and serve them (not spiced) with fresh lime sabayon.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Actually, I think the poached fruit is a great idea. The wine's a little sweet, which wouldn't be a problem if you're adding spices. Thanks!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Also try reducing the white wine into a syrup, and throw in cinnamon sticks etc. Perfect for a "boozy" dessert later.

http://www.realsimple.com...

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Coquilles St. Jaques (scallops) would also be nice as the wine is going to cook down. You will only need about a half cup. What? Do you really think restaurants make this dish with champagne? Maybe Keller does.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

Many of the chefs I know cook with box wine they keep in their walkins. and I'm talking about the Franzia box, that none of them would be caught dead drinking -- it's really nasty. However, it cooks just fine. I've used it many times when guesting. (would never take up space with it at my home, tho).

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added over 4 years ago

Julia Moskin in March 21, 2007 NY Times wrote about testing wines for cooking. Her finding? "Cheap wine works fine". Google the article for the details.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added over 4 years ago

Of course inexpensive wines are fine for cooking. The nuances of fine wine are usually pretty much lost when you put the fire to it. But if you don't like the flavor, reducing it -- concentrating the flavor -- is probably not the right choice. Especially chardonnay which, more often than not, is overoaked to begin with.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Buerre Blanc is very versatile and is a food way to use up wine. And the lack if quality won show that much.