Over all, wines that I would have poured down the drain rather than sip from a glass were improved by the cooking process, revealing qualities that were neutral at worst and delightful at best. On the other hand, wines of complexity and finesse were flattened by cooking — or, worse, concentrated by it, taking on big, cartoonish qualities that made them less than appetizing.
Friday, 23 March 2007
Speaking of Wine
The New York Times says it's OK to cook with cheap wines, and in some cases preferable. It even seems to be that if you can't bring yourself to drink then perhaps cooking with it is the best solution: