Yes, Cotes du Rhone seemed to be rather rare in the US when I was working there, not easy to find.
Beaujolais was sometimes available but that, especially the Noveau, is not the ideal wine for cooking: it’s a light drinking wine.
What about a Super Tuscan? I haven’t had wine in a while, but my go to was Villa Antinori Toscana. When that wasn’t available Chateau Ste. Michelle was a good substitute.
Buy two bottles, one for cooking, and for drinking with the meal.
That would seem like it would work as well (I have some 1 cup “sooper cubes” I use for homemade stock) but right now my freezer space is at more of a premium than "stuff the mini in whatever pantry space that’s open!
As to the port discussion, I semi-frequently simmer down port that’s past best drinkability along with some beef broth or stock and some herbage to make heavy sauces and it can be heavenly. I mostly use it for pork tenderloin because 1) it tends to be dry 2) fruity, sweet sauces are always a good match for pork for me and 3) Beef? At current prices? Fugaddaboutit!
[ aside, I just got back from the grocery store and picked up a cheap commercially farmed and packaged pork tenderloin for $2.99 a pound. Beef CHUCK was “on sale” for $6.99 down from $8.99. ]
I’m just quoting Julia Child. She’s the one who recommends a Beaujolais, all of which are farily light.
With 3 cups of wine in the recipe, I’m not sure that really intense is the way to go. Lighter could well be better with that much.
TruCelt -
I meant to reply to you three posts above. Check out the two Super Tuscans I suggested.
One is from Italy, one is from Washington state.
Sorry for all the posts.
Why isn’t it showing up that I replied to you?
Agree w the recommendation for Villa Antinori Toscana. For grocery store wine it’s a price/performance gem & well suited to this dish.
Yes, it is well suited.
I, also, keep 500ml boxes of wine around. Often Bota, which I’ve found very reliable for cooking. I keep Pinot Noir and Chardonnay for cooking. And if i only use half the box, the rest keeps pretty well in the fridge. I’ve kept it for more than a month, and it still tasted okay to drink (not great, but no weird off flavors) and was totally fine for cooking. I don’t think you need to freeze it. (And until i open it, it keeps in the laundry room )
Also, a friend visited and left behind a lot of a Malbec. I cooked beef with it, and it worked really well. I think that’s another good option.
Matter of taste, of course. Depends how assertive you want your sauce to be.
Off Topic: Costco has good wines at very reasonable prices. Their Kirkland label has some reds that would work well for this recipe and cooking in general.
Buy three.You don’t want to get parched while you’re cooking.
All this wine talk is getting the discobot a little loopy. Kinda like a digital contact high.
BTW, may I say to you all? You’ve made me so grateful that I have no discernible palate. It’s amazing how much work that has saved me. So, thank you.
Sure, but having had beef bourguignon that was too vinous, I’ll say that balance is the key.
I don’t doubt it though we have it pretty good here in Chicago, if 2am wine & liquor sales and Walgreens & groceries till late is good. I’m not a Costco customer myself but I’ve visited a few times and they do have a good reputation. I’ve gone to some in Colorado where the alcohol & liquor is a separate entrance and point of sale/cashier from the Big Store and didn’t require membership.
It’s maybe what you were brought up with. I used to have a ‘signature coq au vin’ dish that my wife and I liked, and she would encourage me to make it when we had guests or family over for dinner.
Then one day I noticed that her father (usually a hearty eater) was putting some plain rice and butter on his plate, while there was still a heap of casserole on the table.
The light dawned: her parents didn’t really like wine-based sauces.
Live and learn….
So, Pinot Noir for the win. I got a small container of black box for the marinade, and then a bottle of Mark West for the actual stew. I had to go a bit far from the tradition, because one of the homies hates mushrooms. I used swiss chard instead for the earthy umami, and I have to say it worked pretty well. I did miss the lovely texture and bite of the mushrooms, but this is what we do for family.
Funnily enough, although folks above predicted that my port stews would be too sweet, this is the first time I’ve eaten a stew that tasted sweet to me. Maybe it’s just the cheap wine, or maybe the lack of mushrooms changed the balance too much. Or maybe having read the thread, I was primed to find it sweet? I dunno. It was quite good, though Julia Child might not have approved.
Entirely possible. I also like cooking poultry with Rieslings, which fits. I don’t drink alcohol, so I’ve never developed a sophisticated taste for wines.
I have thoroughly enjoyed all the fancy food (or just good food), wine and other drinks I’ve gotten to try. Besides going to some nice places with rich relatives and for special occasions, I got to work at some fancy places. I’m grateful to have a discernible palate. It “served” me well.
I’ve had great food everywhere I worked, from a pizza place, to a bowling alley, to all the fancy restaurants and country clubs.
Don’t get me wrong. Having no palate means I get to thoroughly enjoy really good food right alongside the pedestrian stuff I make for myself.
I enjoy that too. I’m an excellent cook and baker…thanks to my Mom. Her folks owned a diner when she was young. She worked there for many years too, until she went to college. My grandpa made his own sausage, beer, and wine for his house. Grandma had many sisters. They were all great cooks.