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

grizly grizly at mindspring.com
Sun Oct 29 16:38:26 PST 2006

-----Original Message-----
> > > > i use box'o'chillable red for my beef and venison stew
(nothing but beef, venison, blackpepper, raisins and wine)
and it is GREAT.  i wouldn't think using a fancier wine.

also fits a feast budget quite well.

bastes the cook fairly well too.  but only a glass.  i
tend toward whites.

cailte < < < < < <

Recent Cook's Illustrated issue suggests Franzia as a boxed brand that cooks
well, and is tolerable to sip when you don't need serious wine.


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