Myth Busting: cooking with wine
Dozen of people, from top-notch chefs to food snobs, have told me never to cook with cheap wine. But the editors at Gourmet magazine recently busted that myth.They made two pot roasts using different 2006 California Merlot wines as the braising liquid. One bottle costs $5, the other $20.
In a blind tasting, half the tasters preferred the roast with the cheaper wine. Said one taster:
"It has a brighter flavor, plus you can really tell the wine's in there, and if I'm cooking with wine, I want to taste it."
Of course, the other 50 percent preferred the complexities that the more expensive wine created. But the moral of the story?
"It's a matter of taste --- and your wallet."
posted by Kathy Stephenson @ 8:00 AM |
1 Comments:
A boost for "two buck chuck", eh?
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