I have several packages of beef short ribs in the freezer that I need to cook and the recipe calls for a bottle of dry red wine "the best you can afford because you will taste the difference"
This got me thinking, just how important is the quality of the wine when it comes to cooking?
I have heard variations of "don't cook with anything you would not drink" but this goes above/beyond that rule of thumb.
Granted, higher price doesn't guaranty a better quality of wine but does a $40-50 bottle produce a better dish than a $15-20 bottle?
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