Wine for cooking thread

[Anonymous No.16447113]

What kind of red wine would be best to use in a traditional Bolognese sauce?

[Anonymous No.16447125]

>>16447113
Generally whatever kind you like drinking. For me it's cabernet sauvignon, but I usually add a a pinch of sugar or some balsamic reduction to that offsets the dryness.

[Anonymous No.16447136]

>>16447113

Something made around Bologna where the dish originated.

https://blog.travelemiliaromagna.com/wines-bologna-and-modena

If you can find something similar or the exact
wine then you're good.

[Anonymous No.16447158]

>>16447113
It really doesn't matter much unless a dish calls for a specific type of wine. The subtleties of the wine will be drowned out by the other flavors in something like bolognese. Just as long as it's drinkable and not gutter trash you'll be fine

[Anonymous No.16447217]

>>16447113
coke zero with a lot of ice

[Anonymous No.16447269]

>>16447136
>Something made around Bologna where the dish originated.
That's true, thanks for the link

[Anonymous No.16448729]

>>16447113
A traditional Bolognese (the one with milk) calls for a white wine. Any dry Italian white will do, ideally one from around Bologna or northern Italy. If you’re thinking of a richer ragu, then a dry or medium-bodied red would be more appropriate.

>>16447125
>Cabernet Sauvignon
Dude just go back to Napa and have a cheeseburger.

[Anonymous No.16448741]

>>16447113
That's fuckin funny, made bolognese last week and added some wine and it really worked well. The bottle is on the kitchen counter, but too much of a fat ass to go look.
>fat ass got up and went to look, its Duca di Cardino Chianti 2014 Reserva

[Anonymous No.16448750]

>>16448729
is a traditional Bolognese not a ragu? I thought it was literally ragu alla bolognese

[Anonymous No.16448761]

>>16447113
I usually put Bordeaux in my tomato sauces.
Fucked around with white wine a few times for shrimp/seafood dishes but I don't so infrequently I cant remember what I used.

[Anonymous No.16448802]

>>16447113
You want a wine that isn't oaky or tannic at all.
I usually go with a merlot, or sometimes a pinot noir. Some people swear by whites, but I'd suggest you skip over sav blanc or chardonnay and go for a bland pinot gris.

You want something cheap. It's the best place to cut costs since price to performance on wine after cooking is abysmal.

You also probably want either a wine that keeps long (cask / goon) or you want small portions (cans). Unless of course you're fine with drinking most of a bottle of wine every time you cook pasta.

TL;DR never use a drinking wine, always get a cheap dedicated cooking wine. A good cab sav like >>16447113 suggests can completely ruin your dish, while upping its cost.

[Anonymous No.16448870]

>>16447113
I don't bother with red wine anon. I just get a big box of pinot grigio and use that for any dish that wants wine. Unless I'm making something very specific like chicken marsala or beef bourguignon--I go out of my way to pick up a bottle for dishes like those. Otherwise the grigio is fine for a bolognese, random deglazing, pan sauces, etc. I like the big box because it lasts a while and is more convenient to store than bottles.

[Anonymous No.16449006]

>>16447113
Cab sab or a malbec.

[Anonymous No.16449017]

>>16447113
None of them. Use a white.

[Anonymous No.16449886]

>>16448750
a traditional bolognese is a ragu. in bologna we literally just call it ragu

[Anonymous No.16449900]

>>16447113
Maybe some cheap sangiovese?

I normally use cheap 3 month old Pinot Grigio that cost me >$2 from Trader Joe’s to deglaze my fonds

[Anonymous No.16450087]

>>16447113
white wine