On Mar 16, 1:31*pm, Jeßus > wrote:
> I should preface this by stating I'm not a wine drinker... beer, cider
> and mead are my drinks. Oh and green ginger wine... but anyway.
>
> I've pretty much come to the conclusion that I don't particularly like
> using red wine in my cooking. Admittedly I do use inexpensive wines,
> but I don't have the same problem with cheap white wines.
>
> The problem for me is the bitterness it often imparts on the meat, I'm
> guessing it might be the tannins in the red grapes, or is it something
> I am doing wrong? I'm not one to use high heat with such things, so I
> don't think it's that. I haven't used red wine for quite some time
> now.
>
> Maybe I just don't like red wine in food any more!
>
> Any constructive comments?

I think you stated it in your first sentence as not caring for wine in
general. If you HAD to have a glass, would you pick white instead of
red? If so, maybe you can find a dry white you could use...