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Topic: Cooking with red wine  (Read 673 times)
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ZumaGirl74
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« on: June 08, 2010 12:11:02 PM »

I have 3/4 of a bottle of Shiraz on my counter left over from Sunday and I want to cook with it.  (it was for a party, I don't drink red...don't worry though - we drank about 6 bottles of champagne.) Wink

1.  How long can I keep it on the counter before it goes bad / I can't cook with it any more. How long can I keep it in the fridge before I can't cook with it anymore?

2. Can you substitute one red wine for another when cooking?  I have a rough recipe for Beef Burgundy I was going to try, but am not sure about how the flavors will work.

3.  Do you have any great recipes for using up leftover red wine?  Or white wine for that matter?

Thanks!!
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LimeRiot
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« Reply #1 on: June 08, 2010 05:55:54 PM »

I usually don't keep red wine for more than three days - regardless of whether it's on the counter or in the fridge. I think the actual time you have can vary though. A smell/taste test is probably your best bet. If you wouldn't drink it, I wouldn't cook with it.

I substitute red wines quite a bit when I'm cooking because my wine fridge isn't always stocked with what the recipe calls for.

This is one of my favorite recipes using red wine Smiley. It's a bit of a splurge but delicious beyond comprehension. I never have port around so this is also an example of how substitutions can work out just fine!
http://allrecipes.com/Recipe/Beef-Tenderloin-With-Roasted-Shallots/Detail.aspx
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TheFanatic
« Reply #2 on: June 11, 2010 11:54:11 AM »

I cook, with wine all the time...Oh wait, did you mean actually put it in the food?  Nevermind, then I;ve got nothin!?!?  Sorry...
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ZumaGirl74
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« Reply #3 on: June 11, 2010 08:51:19 PM »

I cook, with wine all the time...Oh wait, did you mean actually put it in the food?  Nevermind, then I;ve got nothin!?!?  Sorry...

LOL.... usually that's the way I cook too.  But again, I don't really drink red wine, but it would be a sin to waste it!

The stew turned out good.  I strained out the veggies and the meat on separate plates, then tried to make a gravy out of the sauce... oddly enough there didn't seem to be enough fat in the dish to absorb the flour, but it turned out okay.  Served it with onion rolls.  Not bad at all!
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« Reply #4 on: June 12, 2010 04:20:08 AM »

I don't drink wine either, but I find it's delish in food. Beef Burgundy is just beef stew; it could've been called Beef Shiraz if the Shiraz people got there first!

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