Really Yucky Wine Needs Recipe
While I was home over Thanksgiving, I went to Greensboro's Total Wine with a friend. Total Wine is a giant wine store with lots of options. In the spirit of trying to find another decent, yet cheap, red, I bought a couple of bottles. (My friend is somewhat of a fledgling wine drinker, so I introduced her to Riesling. Sounds like it's going to be a beautiful friendship.).
Anyway: One of these bottles was okay. I can't remember its name. One, which I opened a couple of nights ago to eat with pizza, was absolutely disgusting. I'm a fan of Chianti/Sangiovese reds. This wine, however, was really not something you want to drink. I can't even remember the name of it. But I'll add that eventually so as to warn the world. I didn't even finish my glass!
Lessons learned while at Total Wine: A Walmart-type wine store is definitely not what you want. Selection and a high rating on a piece of paper mean NOTHING. People are better to talk to. (They have people there, but I ignored them). I miss the wine guy at Toco Hills, who always knew what to recommend. I hear he's moved on to bigger and better things. In the meantime, I'll talk to my friendly wine guy at the local farmer's market who knows what to drink. No more of the giant store for me.
Now, the purpose of this post (other than to complain about some gross wine): I have an almost-full bottle of red sitting in my very messy kitchen (the product of some successful cookie-baking with a great recipe from cooking light via my ma), and I need some ideas of what to do with it. Any good redwinecooking ideas out there?
Anyway: One of these bottles was okay. I can't remember its name. One, which I opened a couple of nights ago to eat with pizza, was absolutely disgusting. I'm a fan of Chianti/Sangiovese reds. This wine, however, was really not something you want to drink. I can't even remember the name of it. But I'll add that eventually so as to warn the world. I didn't even finish my glass!
Lessons learned while at Total Wine: A Walmart-type wine store is definitely not what you want. Selection and a high rating on a piece of paper mean NOTHING. People are better to talk to. (They have people there, but I ignored them). I miss the wine guy at Toco Hills, who always knew what to recommend. I hear he's moved on to bigger and better things. In the meantime, I'll talk to my friendly wine guy at the local farmer's market who knows what to drink. No more of the giant store for me.
Now, the purpose of this post (other than to complain about some gross wine): I have an almost-full bottle of red sitting in my very messy kitchen (the product of some successful cookie-baking with a great recipe from cooking light via my ma), and I need some ideas of what to do with it. Any good redwinecooking ideas out there?
posted by mg at 11:32 AM
3 Comments:
This is the Bisschopswijn I'm making for my holiday party tomorrow night (and in fact, I'm considering going to get cheapo stuff rather than using my slightly less cheapo stuff because of the add-ins):
1 bottle red wine
1/2 C white sugar
1 t ground cinnamon
1 orange
8 whole cloves
In a large saucepan over medium-low heat, combine wine, sugar, and cinnamon. Cut the orange in half and push cloves into the outside of the orange halves. Place the cloved-halves into the wine.
Heat slowly on low for about 30 minutes or until steaming. DO NOT let it boil. Heat glasses in warm water before filling and serving.
You've GOT to make this recipe from Mark Bittman - pasta cooked in red wine. It is delicious and makes the most beautiful-colored pasta:
http://query.nytimes.com/gst/fullpage.html?sec=travel&res=9E06E2DB1438F934A15756C0A96E958260&n=Top%2fReference%2fTimes%20Topics%2fSubjects%2fP%2fPasta
Oooo, thanks girls! E, try the cheap wine I raved about in an earlier post. I'm not sure I could make that w/ this stuff. A, I think I'm going to give that sauce a go this wkend. W/ a spinach and goat cheese salad. We'll see.
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