[Sca-cooks] Wine in cooking -- was, Re: Sca-cooks Digest, Vol 6, Issue 81

[Lisa]

I'm positive everything else was the same, this dish is a favorite of mine.
The wine was the only difference and I can guarantee I won't use that brand
again lol.

Elizabeta

----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, October 29, 2006 11:56 AM
Subject: Re: [Sca-cooks] Wine in cooking -- was, Re: Sca-cooks Digest, Vol
6, Issue 81


>
> On Oct 29, 2006, at 11:58 AM, Lisa wrote:
>
> > I've made a venison pepper stew several times that requires wine
> > for the
> > marinade.  The first time I made it I used the cheapest burgundy I
> > could
> > find, and it tasted great.  Several years later, I used a more
> > expernsive
> > burgundy and to be honest, I'll stick with the cheap burgundy
> > lol... the
> > expensive version totally changed the taste of the dish and not for
> > the
> > better in my opinion.
> >
> > Elizabeta
>
> That can happen. Price isn't always a guarantee of quality, and often
> subtle flavors in the profile of a fine wine just don't show up in
> the presence of certain seasonings, strong-flavored ingredients like
> venison, or long cooking.
>
> Another consideration is, are you really certain that the brand of
> wine was the only thing you did differently?
>
> Adamantius
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