Everyone knows the old saw about not bothering to cook with a wine that you wouldn’t drink, but ipsedixit wants to know its converse: When is a wine too precious to go in the pan?
Opinions diverged wildly, of course. Some hounds say that wine quality makes a major difference (rebs ruined a perfectly good coq au vin using Two Buck Chuck instead of a nice $35 bottle of Burgundy), while others reckon they can’t tell much of a difference either way.
Sallie breaks down her reasoning most convincingly: It’s not price that matters, it’s the character of the wine. “Something with a lower alcohol content, minimal oak, higher acidity = good for a braise,” she says. Think Chianti, Pinot Noir, Côtes du Rhône. When using whites, she advises, similarly avoid oaky tasting wine like Chablis or Chardonnay. “A lot of cheap Chards have fake oak flavoring put into them which is extremely weird tasting in a pan sauce,” she says. A better inexpensive option, she says, is Chenin Blanc, which is very neutral.
Board Link: When is a wine too good to cook with?