Cooking with red vs white wine? - Mothering Forums
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#1 of 4 Old 03-30-2013, 08:53 PM - Thread Starter
 
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I use locally made organic red wine in cooking, but we recently had a major change in financial situation, and the white wine by this brand is quite a bit cheaper, sooooo, whats the difference when cooking?  I use it when making different sauces and such, and just have never used white wine in cooking so dont even know what to expect :)  And dont want to end up ruining dinner because I used a wine that was terrible with that recipe lol!  Any thoughts? 

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#2 of 4 Old 04-01-2013, 02:33 AM
 
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I tend to use red wine for making stews and sauces for red meat. But I use white wine more often, and that goes into fish sauces, gravy and cream sauces. It all depends on what you're cooking at the time. I think white wine can be used in a lot more things than red; you wouldn't want red wine in a cream sauce, and I'm not sure it would go so well with fish either.
 

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#3 of 4 Old 04-01-2013, 06:26 AM
 
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I think you would have to be very careful if you substitute white wine for red in a recipe because the entire flavour profile of the dish would be tuned with the red wine. Reds tend to be heartier and have a stronger flavour. The herbs and spices are probably stronger or bolder too. They would probably need adjusting if you used a white instead of a red. 

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#4 of 4 Old 04-01-2013, 06:42 AM
 
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Consider using organic beef stock or an unsweetened juice in the recipe. Google search for red wine alternatives with the recipe or ingrediants your using. A combo of beef broth & red wine vinegar may work or an unsweetended grape, cranberry or pomegrante juice could give you the flavor your looking for. I don't think substituting white wine in place of red will work the way you'd like.

A Google recipe search should come up with a few dishes to try with the white wine. The winery website may also have a few suggestions for cooking with their wines.
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