On Fri, 16 Mar 2012 23:45:35 -0700, "Paul M. Cook" >
wrote:

>
>"Jeßus" > wrote in message
.. .
>>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?
>
>You don't like red wine.
>
>OK, I do but I don't cook with red wine so much as white wine. I do not
>like oaky wines to cook with. I prefer non-barrel aged wines in cooking.
>Oak is nice in a dinking wine but it imparts a nasty kind of edge in food I
>think. Plus I just prefer cheaper table wines for cooking. I find white
>wines work well even in red meat dishes.

Agreed, white goes with many things, the same is less true with red
wine IMO.

> I choose a nice dry Sauvignon
>Blanc typically. Plus they do not impart color which can be an issue with
>red wines that can turn brown or muddy and ruin the appearance of the dish.

I've had that happen a couple of times with my bourguignons.