I added some red wine to a hot pan containing some carmelized onions and garlic and spices and just-added cold ground turkey. FWOOM the wine ignited as if it were brandy in souvlaki. Wha? [more inside]
posted by mwhybark on Aug 19, 2012 - 12 answers

What are some great recipes that involve taking some thing, adding an entire bottle of wine, a couple of minor ingredients (salt/pepper/herbs/vegetables for savory, sugar/spices/fruit for sweet) and then cooking it slowly for many hours? Especially recipes where it doesn't matter that the wine is probably exceptionally bad. [more inside]
posted by Deathalicious on Dec 23, 2011 - 43 answers

Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce? [more inside]
posted by donpedro on Jul 5, 2010 - 29 answers

What can I cook with a whole bottle of red wine? [more inside]
posted by fontophilic on Nov 19, 2009 - 21 answers

I love cooking with my new dutch oven, but have never liked the taste of alcohol in food. I know I can always substitute, but is there a good braising cookbook that minimizes alcohol use in the recipes?
posted by boombot on Oct 13, 2009 - 19 answers

What can I make that uses up a large quantity of crappy wine? [more inside]
posted by electroboy on Jul 3, 2009 - 27 answers

Tricks, tips, and recipes for cooking with alcohol? [more inside]
posted by rossination on Feb 18, 2008 - 19 answers

How long do I have to consume a bottle of opened Marsala? [more inside]
posted by mmascolino on Dec 16, 2007 - 4 answers

Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?
posted by jytsai on Nov 28, 2007 - 20 answers

Help me think rationally about refrigerators for food and wine... [more inside]
posted by juliewhite on Jul 2, 2007 - 6 answers

I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
posted by rorycberger on May 9, 2006 - 27 answers

I'm looking for red and white wine substitutes for cooking purposes, due to a severe sulfite allergy. Ideas? [+] [more inside]
posted by spinifex23 on Feb 17, 2005 - 18 answers

Oenophiler. Comments in recent cooking-related threads have indicated that one shouldn't cook with wine one wouldn't drink. I don't, in general, drink wine; nor do I know much about it. What are some winemakers whose wines are relatively inexpensive and of decent quality? [more inside]
posted by kenko on Sep 29, 2004 - 31 answers

Can I susbstitute Gluhwein for Ginger wine? [more inside] [more inside]
posted by daver on Dec 23, 2003 - 3 answers