Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Recommended Posts

I was making my own homemade tomatoes - based sauce for spaghetti but i used JACOB'S CREEK - CHARDONNAY for tomato sauce.. i wonder any suggestion for any white wine such as SEMILLON CHARDONNAY etc..

Share this post


Link to post
Share on other sites

Wine in tomato sauce is not very Italian and these two wines are in the French style, but have you considered Soave, a wonderful Italian wine?

Share this post


Link to post
Share on other sites

Soave? I am not sure about Italian wine.. i know none about that except French Wine although my knowledge of wine is not really professional but some Italian restaurant using french wine for pasta? Someday i will consider soave.. guess must be expensive..??

Share this post


Link to post
Share on other sites

Soave doesn't have to be expensive; you can find it for $9.99 just like many other popular wines. It was highly popular some years ago and somewhat of trend like something like Malbec is now. It can have good acidity and be pleasantly fruity as well. It is well worth trying as an entry point into Italian wines which can be very economical. Many of them are also made to be drunk with and used in food too, so that's another reason to give them a shot.

I'm not really sure what you're looking for here, but when people use wine in food they are typically looking to add a little complexity and give the food a boost from the wine's acidity. Typically Chardonnay's like those you seem to be using are mellowed out considerably by the way they are aged, so you will have less of the acidity. These wines also tend to be a bit rich, which might not suit your purposes either. Or maybe it does: only you can be the judge and you can only find out what you like by trying things like you're doing.

It would be helpful to know what kind of sauce we're talking about here too. I tend to use wine when I'm making a fish/shellfish sauce. Otherwise, there's generally no wine in my tomato based sauces. But if you like it, go for it. That said, I'd really recommend you try something with good acidity for your sauce. And that typically means looking to France or Italy: there are many excellent values in wine and you don't have to spend a lot of money to get something that's really good. You might have to shop around and do some taste testing though (try to find some free wine tastings in your area).

When I cook an Italian pasta sauce, I typically try to use an Italian wine. So look for a Soave with good acid, or something with Sauvignon blanc in it. An Orvieto can be quite nice as well. Some Italian wines can be a bit subtle, but might still work, like Pinot Grigio. There are many others to try too. Have fun with it!

Share this post


Link to post
Share on other sites

Wine does and can appear in a pasta sauce. Try using a Chianti or a pinot grigio. Doesn't have to be expensive ... in fact, most of the wines I use cost under $15 a bottle.

Share this post


Link to post
Share on other sites

I use wine ( a little bit reduced ) in pasta all the time. white or red depending. If im adding bacon, then maybe towards red.

for me it matters that it be dry and not have off-tastes. If I like drinking it, then Ill cook with it.

Trader Joe has a Chardonnay from Chile thats only 3.99 in the east might be 2.99 on the west.

its dry, has no off tastes and is great in the summer """chilled""" its not a complicated wine, but tastes better than TJ's Pinot Grigio at 9.99

the rest of TJ's Chile selection disappoints. still its 3.99!

Share this post


Link to post
Share on other sites

In a heavy tomato based sauce I pretty much always use a small amount of red wine to deglaze the fried onions and garlic.

Just make sure you cook it off so you are not left with a wine taste. Interestingly, in sauces with Bacon I use white wine, but I guess that comes down to personal preference.

Anchovies are a must for me in tomato based sauce....Red wine, anchovies both help make a great base flavour.

Luke

Share this post


Link to post
Share on other sites

Soave doesn't have to be expensive; you can find it for $9.99 just like many other popular wines. It was highly popular some years ago and somewhat of trend like something like Malbec is now. It can have good acidity and be pleasantly fruity as well. It is well worth trying as an entry point into Italian wines which can be very economical. Many of them are also made to be drunk with and used in food too, so that's another reason to give them a shot.

I'm not really sure what you're looking for here, but when people use wine in food they are typically looking to add a little complexity and give the food a boost from the wine's acidity. Typically Chardonnay's like those you seem to be using are mellowed out considerably by the way they are aged, so you will have less of the acidity. These wines also tend to be a bit rich, which might not suit your purposes either. Or maybe it does: only you can be the judge and you can only find out what you like by trying things like you're doing.

It would be helpful to know what kind of sauce we're talking about here too. I tend to use wine when I'm making a fish/shellfish sauce. Otherwise, there's generally no wine in my tomato based sauces. But if you like it, go for it. That said, I'd really recommend you try something with good acidity for your sauce. And that typically means looking to France or Italy: there are many excellent values in wine and you don't have to spend a lot of money to get something that's really good. You might have to shop around and do some taste testing though (try to find some free wine tastings in your area).

When I cook an Italian pasta sauce, I typically try to use an Italian wine. So look for a Soave with good acid, or something with Sauvignon blanc in it. An Orvieto can be quite nice as well. Some Italian wines can be a bit subtle, but might still work, like Pinot Grigio. There are many others to try too. Have fun with it!

i agreed with you somehow..no harm to try new wine for tomato-based sauce..i don't think i can buy good italian wine in my area but even wine shop selling good wine..once a while i should spend good stuff to create good tomato based or cream based as well too.. maybe i should take a risk to try soave..

Share this post


Link to post
Share on other sites

Wine does and can appear in a pasta sauce. Try using a Chianti or a pinot grigio. Doesn't have to be expensive ... in fact, most of the wines I use cost under $15 a bottle.

I see..maybe depend on prices on your country..unlike me.. even cheap and inexpensive such as JACOB'S CREEK - CHARDONNAY costs $20 - $25 a bottle.. >.> no harm to try other wine too.. i have to think twice before buying...

Share this post


Link to post
Share on other sites

In a heavy tomato based sauce I pretty much always use a small amount of red wine to deglaze the fried onions and garlic.

Just make sure you cook it off so you are not left with a wine taste. Interestingly, in sauces with Bacon I use white wine, but I guess that comes down to personal preference.

Anchovies are a must for me in tomato based sauce....Red wine, anchovies both help make a great base flavour.

Luke

I never thought of using anchovies.. but i can tell it will give tomoto-based a mild flavour too.. sometime i used chicken stock for it..i never use red wine in my tomato based...deglaze fried onion and garlic is good.. but somehow not many chef doing that right.. ?

Share this post


Link to post
Share on other sites

I think cooking with even a $20/bottle of wine is like making margaritas with $200/bottle tequila. Sure, you can do it. But I think it's a total waste. Cooking will destroy the subtle flavors that make a good wine good.

I can't stand the advice to "cook with the wine you're going to serve with the meal." That's great, but I'm serving a limited release Napa cab that I bought from the vintner. I only have two bottles of it. Do these people really think I'm going to open a THAT wine and pour half of it into a short-rib braise? Besides, the tannic cab is simply the wrong wine for that application. Once it's reduced, it will make the flavors muddy.

I cook with Two Buck Chuck. I like the merlot for red sauces and braises. It's cheap, cheerful, and doesn't have a lot of tannins so I can simmer it for hours.

I use the TBC Pinot Grigio for all manner of cooking applications.

Share this post


Link to post
Share on other sites

I think cooking with even a $20/bottle of wine is like making margaritas with $200/bottle tequila. Sure, you can do it. But I think it's a total waste. Cooking will destroy the subtle flavors that make a good wine good.

I can't stand the advice to "cook with the wine you're going to serve with the meal." That's great, but I'm serving a limited release Napa cab that I bought from the vintner. I only have two bottles of it. Do these people really think I'm going to open a THAT wine and pour half of it into a short-rib braise? Besides, the tannic cab is simply the wrong wine for that application. Once it's reduced, it will make the flavors muddy.

I cook with Two Buck Chuck. I like the merlot for red sauces and braises. It's cheap, cheerful, and doesn't have a lot of tannins so I can simmer it for hours.

I use the TBC Pinot Grigio for all manner of cooking applications.

That reasons why i have to think twice before buying good wine or else i definitely run their flavor in my tomato-based.. is like no difference from adding chicken stock..French Red Wine any of them sure go well with meat or poultry..

Look like most chef using pinot grigo.. but as long it tastes good itailan pasta.. haha.. im not sure which wine i have to settle or commit with one wine for life.. >.> hopefully i can make good pasta ..^^

Share this post


Link to post
Share on other sites

Wow it looks like you'll have a tough time trying a variety of wines with those prices! How about a good dry vermouth? Perhaps that might be more available in your area, and I think it does a pretty good job adding a bit of complexity to dishes, especially with fish/shellfish tomato sauces. And it lasts longer too.

As for using the same wine you're going to drink with dinner, clearly you're going to have to use your judgment with that. I don't think people who advocate that are talking about using more precious wines in sauces, though there are dishes like Brasato al Barolo that specifically call for expensive wine. I just use a nebbiolo from Langhe in them, which I do also drink with the dish and it works well. There really is something to say for using good wine in cooking, but good wine doesn't have to be expensive: you can get pretty good stuff for $9.99 where I live.

Share this post


Link to post
Share on other sites

Wow it looks like you'll have a tough time trying a variety of wines with those prices! How about a good dry vermouth? Perhaps that might be more available in your area, and I think it does a pretty good job adding a bit of complexity to dishes, especially with fish/shellfish tomato sauces. And it lasts longer too.

As for using the same wine you're going to drink with dinner, clearly you're going to have to use your judgment with that. I don't think people who advocate that are talking about using more precious wines in sauces, though there are dishes like Brasato al Barolo that specifically call for expensive wine. I just use a nebbiolo from Langhe in them, which I do also drink with the dish and it works well. There really is something to say for using good wine in cooking, but good wine doesn't have to be expensive: you can get pretty good stuff for $9.99 where I live.

You can say so..it's something about own chef wants to create good delicious food for guests,just like buying gold or diamond for safekeeping..HAha..Brasato al Barolo is very risky dish to cook due of experiencing..some day will make it if i have cash in my pockets or else.. i dont want to burn my a month's salary for it.. HAHA.. By the way? what about cream - based sauce? I used unsalted butter and some handful of herbs and some good italian wine too.. guess.. its same thing like tomatoes-based sauce..sometime i eat it with spaghetti.. finds it hard to swallow due to thicken cream..i make it light and easy to eat by adding egg yolk..

Share this post


Link to post
Share on other sites

I live in NYC.

A $10 bottle of pinot grigio is pretty cheap.

I could use "cooking wine" that goes for $3 at my local supermarket but it won't be any good. YMMV.

Share this post


Link to post
Share on other sites

$10 bottle of pinot grigo ? 330ml or 500ml? I live in Singapore.. it costs about $6 to $8 for 330ml >.> abit steep price..LOL.. never mind.. as long we can do experiment on wine in pasta .. ^_^

Share this post


Link to post
Share on other sites

That's pretty expensive. How much for sweet vermouth? A somewhat acceptable substitute in my book.

Share this post


Link to post
Share on other sites

I live in NYC.

A $10 bottle of pinot grigio is pretty cheap.

At those prices it would be worth it to make a road trip to New Hampshire every few months and buy wine from one of the state liquor stores.

Here in Vegas, I can get a decent pinot grigio for $4 and a pretty good one for $10. Even with those prices, I'll make the trip to Napa once in awhile to load up for 25% less.

Share this post


Link to post
Share on other sites

That's pretty expensive. How much for sweet vermouth? A somewhat acceptable substitute in my book.

you using sweet vermouth for pasta? or for any meat or poultry with it? ya.. pretty expensive.. unless i travel in NYC or somewhere..given a good and better price and wine too..

Share this post


Link to post
Share on other sites

The next time I buy a bottle, I'll take a photo and y'all can see just how much you get.

Price is subjective, as is taste.

Share this post


Link to post
Share on other sites

The next time I buy a bottle, I'll take a photo and y'all can see just how much you get.

Price is subjective, as is taste.

Thanks..I am looking forward for it.. ^^

Share this post


Link to post
Share on other sites

In a tomato based sauce I generally prefer dry white wine (with a bit of oak) rather than red, a splash of fish sauce doesn't go a miss either.

Share this post


Link to post
Share on other sites

Since I'm a fan of Biba Caggiono, I usually use dry Marsala in a tomato based sauce as she recommends in many of her recipes.

Share this post


Link to post
Share on other sites

Wine in tomato sauce is not very Italian and these two wines are in the French style, but have you considered Soave, a wonderful Italian wine?

Wine appears in many recipes for tomato sauce.

One example is Marcella Hazan's recipe for bolognese in "Essentials", pages 203-205.

I'm pretty sure Artusi's has recipes for tomato sauce that contain wine, but will have to check when I get home.

Just sayin'.  :wink:

 

BTW I never did get around to posting that pic I mentioned above.  Maybe this weekend I will.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By smeems
      Hi.  I'm brand new to this site.  I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool.  The main reason I joined is  I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
    • By smeems
      Hi.  I'm brand new to this site.  I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool.  The main reason I joined is  I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
    • By liuzhou
      This may not mean much to non-British members, but I'm sad to read this morning of the passing of Antonio Carluccio, the only "celebrity chef" I ever met and spoke with.  Many years ago, I was standing outside his beautiful Italian deli in the northern fringes of Covent Garden, London admiring the wonderful fresh wild mushrooms on sale which were displayed by the open door and regretting that I couldn't afford them that day.
       
      As I was doing so, the man himself came out and stopped to chat with me. He was large of body and heart. At that time he was known mainly from his books and for his passion for (the then unfashionable) mushroom foraging, only later becoming a television star, too.
       
      Here are a few links. One to an obituary, one to a personal memoir from food writer Matthew Fort   and one to a Q+A session with the maestro.
       
       
    • By yentakaren
      Hi there Italian chefs around the world -    Two years ago (while visiting my family in New York - we live for 25 years in California))  we went to New York and ate in an Italian Restaurant in Syosset Long Island, New York (Steve's Piccola Bussola) and ordered their Chicken Cacciatore.  It was unbelievable, so savory and tender and juice and it had 4 lean and juicy (no skin, no fat, no gristle) rollups wrapped around what looked like a small (about 1-2" rib bone) (in chicken???_ was able to get some of the recipe because I called them 2x, but after 5 tries at various times, I am giving up.  He (the chef) said they used thighs - but the thighs I know are fatty and tough so I don't know where they got it.  He said they buy the whole chickens and cut it up, so I guess they can get rid of the fat,skin and gristle that way.   One, because I am never able to get their dark brown sauce (don't know how they do it because having a brown sauce by working with chicken, mushrooms, wine and onions is an enigma.  Their sauce is not sweet, or sour just rich and savory.   I saw the kind of sauce that it was when I saw the recipe of Hubert Keller's Beef Borguignon on TV, but it looked soooo difficult and was made with meat, not chicken. That has meat rollups sitting in a dark brown sauce.   Help!  I want to learn how to make that.   The initial recipe that they gave me was this:     Take chicken and cut it into pieces the size of a meatball with or without the bone.
      Take olive oil and make very hot.  Brown.  Add 2 cups chicken stock, salt and pepper, parsley, and simmer for ½ hour.  After brown, put until broiler and brown some more.
      In another skillet, put mushrooms, onions, little tomato sauce, and when sizzling and hot, add white wine (or Marsala) and cook in pan – ½ hour.  Add butter to thicken – but do not boil after butter melts
      Said I can also put a little tomato sauce in there - maybe it was tomato paste.
      After ready, marry the two and cook another 15 minutes all together (or not) – just eat it.
       
      Below is a photo of Steve's Chicken Cacciatore - I know it looks like beef, but this is chicken!
       
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×