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+--- Thread: Dry White Wine and Pasta (/thread-19197.html)
- StudentoftheKitchen - 06-20-2006
Hi folks! I've found a couple of Linguine recipes I wanted to try out. Chicken, Shrimp and Clams. They all call for 1/2 cup of Dry White Wine. I don't drink alcohol but I like to cook so I was hoping the wine experts in this forum can help me.
I just bought a Robert Mondavi Woodbridge Pinot Grigio for my Chicken Linguine and I hope that was ok. I read a couple of labels for Pinot Grigio and they said they matched well with light pasta so I thought they might work for putting into the pasta too. I bought Mondavi mainly because he donates alot of money to my school (UC Davis) and was familiar. Thx!
- Innkeeper - 06-21-2006
Hi Student and welcome to the Wine Board. The Pinot Grigio will be OK. We keep a bottle of Dry Vermouth in our pantry for cooking, and it works fine whenever dry white wine is called for.
Incidentally, the Mondavis do not own their wines or wineries any more. They have been sold to Constellation which is now the largest wine producer in the world.
- Thomas - 06-21-2006
Wait a minute! You go to UC Davis and you don't drink wine? Hasn't anyone there told you about the winemaking renown of that school? [img]http://www.wines.com/ubb2/wink.gif[/img]
- StudentoftheKitchen - 06-22-2006
LOL. Yes I have definitely heard about that, but I am not fond of the taste of alcohol. White wine is ok though, but I can't really drink Red. But I like to cook.