Author Topic: White wine in brine?  (Read 3224 times)

efishingbooks

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White wine in brine?
« on: February 01, 2005, 10:11:09 pm »
Reading through several of the scrumptious sounding brining recipes on this site that call for a bottle of white wine. I’m wondering about preferences for wine. What have you used? What do you like and dislike? Why?

Thanks,
Dave

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Offline St. Helens Smoker

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Re: White wine in brine?
« Reply #1 on: February 10, 2005, 09:46:55 pm »
Thus far, I like using a Reisling, to me there is just a nice sweetness that travels through...the missus prefers a "late harvest" or "ice" wine, but personally I find those too sweet for my palate, but still use it on occasion to preserve "domestic tranquility"[:D]

Offline nsxbill

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Re: White wine in brine?
« Reply #2 on: February 10, 2005, 10:08:41 pm »
The key thing, I think, as a rule of thumb, if the wine is terrible on the palate, dont' marinate with it.  If looking for a decent cooking wine, I would consider "Two Buck Chuck" from Trade Joes.  (Charles Shaw)   It is $2 a bottle most locations.  Of the "cheapies" it isn't bad for cooking..  Always best to taste before you cook with it.

Bill


<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
There is room on earth for all God's creatures....right on my plate next to the mashed potatoes.