I’ll start by saying I don’t agree.
I’m willing to concede it may just be semantics over the interpretation of drink, whereby I choose not to drink “bad†wine.
My other point for this post;
I want to know if wine stored for various lengths of time in a fridge after opening, could still hold any culinary possibilities. Besides distilling, as I’ve been told you need a permit?
Can I marinade some chuck in a mixture of week old Heathcote shiraz with a little month old Barossa
If it is a little too acidic to drink but not overly so it makes a great marinade. Just like using wine and vinegar as a marinade. Good for gamy meats like rabbit!
Wines affected with TCA can be cooked down and no TCA discernible. I read about it on SueC's blog and I hope she doesn't mind me linking to it. Have tried it myself if wasn't able to be returned and works a treat.
I think TCA affected red wine makes for good cooking wine for Italian dishes (and VP's even better) with plenty of garlic, fresh tomato, onion & herbs (as long as you can't return the bottle that is...)
I've heard from a couple of places (including CD's) TCA breaks down with boiling, so when you boil the wine with something like spag-bol it end up being ideal. I'm not knocking it from what I've cooked up either...
Cheers,
Ian
Ps. Have you heard/seen that Banrock Station is actually a better cooking wine than Grange! (Max Allen did a TV skit a while ago with the two served up blind - something to do with RS & fresh fruit vs acid & tannin).
griff wrote:I read about it on SueC's blog and I hope she doesn't mind me linking to it. Have tried it myself if wasn't able to be returned and works a treat.
n4sir wrote: Ps. Have you heard/seen that Banrock Station is actually a better cooking wine than Grange! (Max Allen did a TV skit a while ago with the two served up blind - something to do with RS & fresh fruit vs acid & tannin).
I recall, many years ago now, an issue of Winestate that featured a head to head of numerous back vintages of Grange vs. Hill of Grace (am i imagining it or was it a better magazine back then? )... but the issue in question featured a recipe that involved making a red wine jus with a bottle of Grange (85 I believe?) and a bottle of Hill of Grace. Seemed silly to me at the time and now just confirmed to me not only how silly (read: indulgent) that was but how technically unsound, to boot.
Cheers Wayno
Give me the luxuries of life and I will willingly do without the necessities.
adding acid to a slow cooked meat dish is an excellent way of softening up the flesh & is a common practice, so i don't see why an acidic wine should be any different.
I've put balsamic vinegar in spoag bol as a sub for red wine when i don't have a bottle handy that I'm happy to open (rare occurance these days!), and it's yummy. i'd say about 1/4 cup. The tomatoes (if they are ripe and/or there's a pre-made bottle or tomato past in the mix) have the sweetness that balances out the balsamic. I'd say I'd use about 1/4 cup.
Most pro chefs boil the alcohol off prior to adding wine to dishes, but they have a glass themselves while they are waiting, so use something reasonable...tee hee.
Seriously, if the wine is sus, boil it for 10 minutes to negate the alcohol before adding to the dish, but I think balsamic tastes better than red dregs.
I keep a bottle each of the Rosso & Extra Dry in the cupboard for the Skippy 'Sgetti and the mushroom risotto respectively, and I reckon the added aromatics work in quite well.
That way I get to keep all the wine for me!
Big fan of beer in food as well, but that's another story..
)... but the issue in question featured a recipe that involved making a red wine jus with a bottle of Grange (85 I believe?) and a bottle of Hill of Grace. Seemed silly to me at the time and now just confirmed to me not only how silly (read: indulgent) that was but how technically unsound, to boot. 
