White wine grave for turkey

I have cooked Weber's recipe for turkey with white wine grave and
found it awesome. I've always used a cooking wine for the gravy. I'm
not a wine person, so I'm wondering if there is a better wine that I
should try.

Link to recipe: [Only registered users can see links. ]

Thanks!

"BuckK" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

Yeah, almost any white wine.

Cooking wine is usually a really cheap (and cheap tasting) wine, with salt
added. I've made that same mistake, and you'd be surprised at the
difference that wine will make, when compared with cooking wine.

I'm not a "Wino" either, so I can't recommend a brand.
'-)

BOB

On Thu, 20 Nov 2008 21:55:15 -0500, " BOB" <[Only registered users can see links. ]> wrote:


Generally, the rule is any wine that you like to drink you'll also
like to cook with. But as you're not a wine person, I'd say any 750 ml
bottle at a price you're willing to pay will be fine!

Stick with the white wine for now, and probably a chablis or
chardonnay 'cuz I'm guessing that it should not be too sweet.

Desideria

Desideria wrote:

I would agree and just add a couple additional thoughts. I often use
whatever the Ladies haven't finished and a lot of the time that's a
pino/chardonnay mix which usually works very well.

One more word of caution which one poster mentioned but didn't really
stress.. Never EVER allow "cooking wine" into your home, let alone your
food. I can't really believe that anyone actually USES that crap.... It
should be illegal! <blech>

BuckK wrote:

Since the recipe calls for only a half-cup of wine, look in your local
store for the little 4 packs of wine usually the Sutter Home brand.
Their chardonnay is perfect for cooking and you can screw the cap back
on the little bottles so they keep for a while.

I do enjoy wine with dinner, but I don't necessarily want to open a
bottle of white just for cooking and those 4 packs usually last me a
full year and are great for adding a bit here and there for recipes.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Steve Calvin wrote:


But... But... it's the only thing that will actually stay in the pantry
without me drinking it late when night after all the liquor stores are
closed!

I usually do have those 4-packs that Janet mentioned. Sutter Home
Burgundy and Chablis. but sometimes they disappear. OTOH, the
salt-fortified cooking wine is much less prone to disappearance. I'd
probably sooner drink mouthwash (which is 44 proof according to the
bottle I have here) than cooking wine.

-sw

Brick wrote:
<snip>


lol, trust me Brick - you don't want to drink it. A LONG time ago when I
was teaching myself to cook, dumbass me bought a bottle of it. Well,
with most any flavor enhancer, spice, etc, I want to taste it in it's
pure form so I have an idea of how it will affect the final dish. Soooo
in my youthful foolishness, I tasted cooking "wine". As I recall, that
was followed immediately to a quick quick to pray to the porclean god...

Gawd that stuff's nasty...

Anyhow. Of course reds are good in some sauces, gravies, etc. I also use
them as a deglazing agent when I'm done browning beef or venison for
beef stew. This thread and the cold weather got me thinking about
that.... 'bout time to make up a batch of that. Mabye after the T-Day
leftovers subside....

and btw - Hi ya Janet! Been a while... ready for some more rolls?

--
Steve

On Nov 20, 7:48*pm, BuckK <[Only registered users can see links. ]> wrote:


Everybody seems to be right on. I'd use a decent Chardonnay, you
can't go wrong with Chateau St. Michelle, any of the Berringer
products, Chateau St. Jean, Sterling, anything around 7-10 bux should
pare out well for the sauce. Also consider any of the Sauvignon
Blancs; (Fume Blanc, and other funky names for it), also are
respectable for a reasonable price, they offer little or no oak, but a
stronger grassy floral thing, very dry which should make a good
candidate for the gravy. Avoid the cheap chablis, as they're
fortified; the French Chablis is great, but a bit pricy for gravy at
30.00 per bottle. A dry reisling would work; ask for a dry one as
most of them are on the sweet side; not bad for thanksgiving, but let
the cranberries and jello molds provide the sweetness, as well as your
SO.

Pierre

>

Mr. Bricker,

I do so want to eat at your house one day. We are two peas
in a pod.

Craig

Steve Calvin wrote:


Hi, Steve.

We've been in Europe for a little over a month. The breads and rolls
were fabulous! I simply could not eat another one and I really have to
lose about 3 extra pounds I gained from eating too much bread <g>


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life