Which wines work best with cooking?

I tend to use Merlot Red Wines - but these are very expensive. Just don't use shops own brands of wines. They taste mucky and bitter.

It is often said that you should only cook with wines that are good enough to drink and that is not a bad idea. However, that doesn't mean to say that you have to use one of the most expensive ones that you enjoy drinking for your cooking! The ones to avoid, strangely enough are the wines sold as cooking wines, they are over priced, salty and if thats not reason enough, just taste them and you'll soon see why!

Also, if using a red, avoid one that is very heavy in tannin, it would not give a good taste to the food. It really is not worth cooking with an expensive wine, in my opinion. The rest of the ingredients will drown any of the real taste of the wine, just use a reasonable quality wine which is not too dear and you should get some great results.

I myself have wondered this. I enjoy cooking, so if a recipe calls for such and so, I use that. However, my passion is CREATING during cooking and I've not used wine in my creativity.So here we go!

Hope you learn as much as I did! wine.about.com/od/servingwines/a/Cooking....

Different wines bring out different flavors in your cooking. For example, a subtle white wine, such as a Pinot Grigio can be combined with some butter and shallots for a simple sauce for fish or shellfish where you get a hint of the taste of wine but the subtle flavors allow the fish to be the star of the plate. With other dishes, such as a beef burgandy, the burgandy works with the beef to give the dish a depth and a distinct flavor thanks to the burgandy, which is a rich, red wine.

You don't really need to find a list to show you which wines work best with cooking, you only need to experiment with the wines that you enjoy the flavor of. There is a rule of thumb when using wine in cooking which is you shouldn't cook with a wine that you would not care to drink. I don't necessarily agree with this as a wine which is high acidity, such as a chardonnay, can really assist in tenderizing a piece of meat that can be tough or is in a real need of flavor, such as turkey.

I would suggest against using a wine for cooking that you have not tasted first, as your dish will take on a flavor from the wine that you use, although it will not have the alcohol because that is burned off in the cooking process.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.