On Sunday, October 23, 2016 at 5:46:15 PM UTC-4, Jeßus wrote:
>
> I find cheap red wine awful to use in cooking, all I can taste are the
> tannins (cheap white wine is fine though, IMO).
>
> A couple of years ago I started a thread on this topic and was
> convinced to try a reasonably expensive bottle of red... it was much
> better than all my previous efforts using a cheap red.

You're absolutely right, although some people refuse to believe it. Cheaper white wine works because the poorer flavor is usually due to acid which melds well in cooking. However, I do find a big difference between types of white, my preference for most dishes being for a chardonnay.

I usually do buy a decent white wine because not all of it goes into the cooking and I will be drinking the rest.

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