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

[grizly]

-----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.

Niccolo