cooking wines

[Thomas]

I'm with IK on this. I used to use dry red wine in my tomato sauce, but I find I like the sauce better when I add a sweet fortified wine like Madeira to it--the sweetness tones down the acidity of the tomato, and the intensity of the wine adds some flavor. Cooking with dry sherry often works well instead of a dry white wine, and cooking with port for sauce reductions can be orgasmic...I better stop now [img]http://wines.com/ubb2/eek.gif[/img]

[This message has been edited by foodie (edited 01-23-2004).]