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+--- Thread: cooking with wine (/thread-1307.html)
- cdngirl - 04-10-2006
Here's another question: I'm making a vegetable lasagne with a cream sauce,ricotta cheese and probably some other type of cheese, and was wondering what type of wine I should put in it (reason: going to a themed potluck where the dish MUST contain alcohol... anyone have a recipe for that too? If not, that's ok, but I'm just wondering what wine would be suitable for this. (probably a white...)
- Kcwhippet - 04-10-2006
Maybe something like a Grillo from Sicily, but not too many shops carry it. Grillo is a wonderful white wine made with the grape they use in Sicily to make Marsala. The wine is sort of a cross between a Chard and a Sauvignon Blanc, but without the SB's grassiness or citrus notes. If you can find it, I'd suggest it.
- Innkeeper - 04-10-2006
There are people who are passionate about cooking with the same wine you with drink with. I'm not one of those. If you do a lot of cooking with wine you should keep a 1.5 liter bottle of both red and white wine in the fridge. We have done that in the past. Right now we keep 750s of Dry Vermouth, Sherry, Sake, Marsala, and Tawny Port in the liquor cabinet; and go through them quick enough before they spoil. If they do, I throw them out with no regrets. In your case recommend either Dry Vermouth (you can get Italian ones) or a very inexpensive Italian white.
- Thomas - 04-10-2006
I agree with IK on the cooking wine, but I have to say (for the last time) I will never, ever understand how "vegetarian" can include either fish or dairy. I know, I know, I am simply a pedantic organism who seeks consistency: neither fish nor dairy is vegetable.