SC - Wine in Cooking

[LrdRas at aol.com]

In a message dated 97-11-17 00:02:21 EST, you write:

<< I have never developed a taste for *dry* wines (love liqueurs, muscats,
 etc.), including the unavoidable multitudes of Cabernet Savignons, which
 taste like varyingly-acceptable versions of vinegar to me.>>

How sad. :-( The complexities and flavors that roll across the tongue when
drinking good wine are  overwhelmingly sensuous..
 
<<I do cook with them, of course, finding they become palatable when mixed
with good food.>>

Remember though that the quickest way to ruin good food is to marry itn with
a bad wine.

<<I was at V. Sattui winery in Napa Valley once (it's hard to get to from
 Fairbanks, Alaska), and commented to Duchess Juana Isabella Montoya y etc.,
 OL, and member of their Harvest Club, upon tasting their 5-year-old
 Cabernet Savignon, >>

I am glad that you found a Cabernet that was palatable at 5 years.
Personally, I can't stomach a Cabernet Sauvignon that is less than 8-10
yearsd old and 15 to 20 is far more acceptable.

<<that it was good enough to cook with. >>

I will take your word for it but I find it hard to imagine that anyone could
 find it acceptable to cook with. Now may abe a 5 year old Merlot or Red
Zinfandel. But a Cabernet? It almost stretches the imagination to it's
limits!

<<Luckily, she was not trying to drink any at the time! But if looks could
have killed, I
 wouldn't be here to tell the story.>>

Believe me that if she was satisfied with  the heavy tannins present in a 5
yr. Cabernet, you have nothing to worry about. I would personally be amused
with her look and wonder her taste was as equally jaded in other wines.
 
 <<Ducking and returning to lurker mode...
 
 Morgana>>

Why do that? I enjoy all types of wine and infinately prefer semi-dry over
dry inless it has been well-aged and the tannins have fallen out of it. Of
course, it is in the end dependant on the food being served or more
specifically the sauces and spices accompanying the main ingredients. Try
German whites and I'm sure that you will be pleased. :-)

A good rule of thumb is definately whatever you're serving as wine should be
the wine used in the cooking.

Ras (who also appreciates fine sherries and ports and absolutely LOVES a nice
French Sauterne served with  Rouquefort Cheese.)

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