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-> Meat
suomynona
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 Mon, Sep 13 2010, 6:51 am
Can I cook any type of roast in any type of wine on the stovetop?
Or do I need a recipe, and does it have to be a specific type of wine?
It's a shoulder roast.
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simba
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Mon, Sep 13 2010, 6:54 am
You should be fine with any wine, though diff wines will give diff tastes. As long as you do not go for wine vinegar! True story 
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Mrs Bissli
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Mon, Sep 13 2010, 7:01 am
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If it is shoulder roast, your best bet is (any) dry red wine. I won't use sweet kiddush wine for cooking (unless you're making compote). Dry white goes nicely with chicken, fish or veal, but red gives more robust flavour for red meat.
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suomynona
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Mon, Sep 13 2010, 7:11 am
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hmm I only have sweet red or white. You're saying I shouldn't use them?
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Tamiri
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Mon, Sep 13 2010, 7:19 am
Sweet red = use for kiddush
Dry white = serve at the meal
Dry red (good, not cheap wine which ruins the food) = for cooking meat
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Raisin
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Mon, Sep 13 2010, 7:20 am
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I usually use dry red but I have subsituted kiddush wine for all or part of the wine in a pinch. But oj works just as well and is cheaper.
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jflower
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Mon, Sep 13 2010, 8:16 am
I've used both sweet red Concord and sweet white Concord in a chicken dish with mushrooms and it came out delicious.
See chicken and mushroom rice thread Web Page Name
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Mrs Bissli
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Mon, Sep 13 2010, 11:10 am
| suomynona wrote: | | hmm I only have sweet red or white. You're saying I shouldn't use them? |
I personally haven't used them, but why not, esp if you're only adding a small amount (as opposed to a whole cup)? I'd go for sweet red, but make sure you cut back on other sweet things in the recipe (like brown sugar, honey etc). The end result may just come out a tad sweet.
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TzenaRena
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Mon, Sep 13 2010, 11:20 am
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I made a roast for YomTov,usually I put tomatoe sauce, carrots and onions, and a bit of wine; this time all I did was the veg. and about 1/2 cup wine, no tomato sauce. It was tender and delicious! the wine was concord, sweet. It was just fine.
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