Bob Terwilliger wrote:

> I don't think anybody is advocating using expensive wine in a pot roast, it
> would be waste of the wine. Wine's characteristics change when it's cooked,
> so whatever subtle nuances were there to make the wine expensive will be
> completely lost after cooking.

I see no point in using expensive wine to enhance a cheap cut of meat. I
makes more sense to get a more expensive cut of beef that doesn't need
the wine. However, I would not use a really bad wine.


> Still, boeuf bourguignon and Barolo-braised beef (and coq au vin, for that
> matter) are fantastic -- if you make them correctly. But YOU wouldn't know
> anything about that, would you?


They are dishes native to a region where decent wine is cheap.

And no, he wouldn't know :-)