Larry Greenly wrote:In general, and if the quality of the following wines are identical, which one would you choose for dishes that use red wine, such as boeuf borguignonne or a pot roast, etc.? Why?
Robin Garr wrote:And while it's a little silly, maybe, I do enjoy using the wine of the country to make an ethnic dish, so mark me down with a slight preference for Pinot Noir - maybe a cheap but drinkable generic Bourgogne? - for <i>boeuf bourguignonne</i>.
Randy Buckner wrote:... but what about the beef? French, too?
That looks just like Robin's old girlfriend.... same damned glasses -- udderly ridiculous.
TimMc wrote:I was told once by a wine maker...don't cook with a wine you wouldn't serve at the dinner table.
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