"Bull" > wrote in message
...
> In article >,
> Je?us > 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 don't think most dishes need red wine or any wine. Some are enhanced
> however. Coq au Vin wouldn't be quite the same without some wine.
> Perhaps your displeasure with cooking and wine is a general displeasure
> in regard to wine itself. Cheap wine doesn't add a positive quality to
> anything IMO i.e. not good for drinking or cooking. More palatable
> white wines are available for a lower price than red ones are as a
> general rule.

Coq au vin sans le vin? Yeah, it would lack a certain something. This is
one dish that is made with a lot of deep, red wine. I tried it with white
and it was not the same at all.

> Next time you want to give it another shot get something a notch or two
> above jug wine and use a small amount. The wine shouldn't over power
> your dish. If you don't like tannins buy something known to be lower in
> tannins.

Wine can also make a great salt substitute.

Paul