Os5às8

[falcao]

Ao cozinhar, utilizam vinho de segunda categoria?

Ou guardam as sobras dos bons vinhos e aproveitam? Ou abrem de propósito uma boa garrafa para utilizar no cozinhado?

[mlpaiva]

Regra nº 1: Os bons vinhos não têm sobras.
Regra nº 2: Na confecção, deve ser utilizado o mesmo vinho que será servido à mesa.
Regra nº 3: Se o vinho a ser servido à mesa for $$$$$, deverá ser utilizado outro do mesmo tipo, mas $$$.
Regra nº 4: Em caso de dúvida, regressar à regra Nº 1.

[Rodrigo Boto]

Completamente de acordo com mlpaiva e as suas regras! Uso sempre o vinho que vai acompanhar o prato confeccionado tentando ao máximo evitar desperdícios.
É tão agradável ir beberricando enquanto se cozinha.

[falcao]

Concordo em absoluto, a pergunta era só uma provocação.

Estamos perante perfeitos gastrónomos!

E diz o Rodrigo e muito bem, um dos prazeres é ir "aquecendo" o paladar com o vinho que se vai servir posteriormente...

[mlpaiva]

[Rui Miguel]

Também eu vou aquecendo os motores quando estou a cozinhar!

Geralmente, bebo vinho branco como aperitivo acompanhado por uns enchidos e patés caseiros...

Mas geralmente uso as sobras do bom vinho! Porque custa muito abrir uma garrafa de Redoma, Quinta dos Roques ou um Vila Santa para a comida....

Imaginem se fossem ainda mais caros?

[cheeseman]

Tadinho do amigo Paiva, tadinho...


Tal como referiu, estava à espera que alguém sentisse pena de si???
Talvez inveja...

Isso é o que se chama "tratarmo-nos bem".

Bem haja e fique bem.

[mlpaiva]

[Rui P]

Ontem 'a noite estive a discutir este assunto com uma pessoa amiga.

Pessoalmente acho um desperdicio utilizar vinho de qualidade na cozinha sempre que este for submetido a temperaturas altas. Parece-me um contra-senso pensar que o vinho vai preservar o perfil aromatico e o equilibrio entre as suas diversas componentes depois de ser aquecido.

Assim, o que eu faco e' utilizar um vinho de perfil adequado 'a preparacao (eg, branco ou tinto, frutado, seco, etc), e que apresente o minimo de qualidade para ser bebido.

Alguem ja fez a experiencia de utilizar dois vinhos na mesma receita, um vinho de qualidade e outro de segunda categoria, de modo a comparar o resultado? Ou opinioes mais fundamentadas?

[Spice Girl]

[Rui P]

[Spice Girl]

Rui

Fizeram mas não sei se a conclusão foi essa...

Aqui fica o resultado para os tintos (não consigo pôr post longos, de modo que tem que ir em várias partes):

Parte 1

Cooking with Red Wine

With the right wine and the right technique, you can make rich, complex-tasting sauces worthy of the finest restaurant at home.

For related reviews, see: White Wine for Cooking, Does it Have to Be Burgundy?, Barolo Substitutes, Red Wines for Mulling and Dry Vermouth.

When a recipe calls for red wine, the tendency is to grab whatever is inexpensive or already open on the counter. But as with any ingredient in the kitchen, the choice of wine can make the difference between a sauce worthy of a four-star restaurant and one that's best poured down the drain. In short, the wrong wine can turn an otherwise good sauce bad. The problem is that sifting through the enormous range of wines available is only slightly less confusing than trying to plough through Ulysses. Choosing a good bottle for the kitchen can seem like, at best, a shot in the dark.

To find out which red wines are good cookers (as opposed to those which are just good drinkers), I set up three tests -- a quick tomato sauce, a pan sauce for steak, and a long-cooked beef stew -- through which I could test numerous bottles. With the help of local wine expert Sandy Block (who holds the title Master of Wine, an honor shared by just 18 Americans), I organized those red wines available in even a poorly stocked wine shop into four manageable categories based on flavor, body, and style: light/fruity, smooth/ mellow, hearty/robust, and nondescript jug wine. Ironically, the only type of wine not represented in these four categories is the "cooking wine" found on most supermarket shelves. In previous tests, the test kitchen has found that these low-alcohol concoctions have little flavor, a high-pitched acidity, and an enormous amount of salt, all of which combine to produce inedible sauces. Omitting this type of wine from the testing, I began my search for the ultimate red wine for cooking.

[Spice Girl]

Putting Wines to the Test
I began by cooking with a representative from each of the four categories: a light/fruity Beaujolais, a smooth/mellow Merlot, a hearty/ robust Cabernet Sauvignon, and a jug of "mountain" (sometimes also labeled "hearty") burgundy. Although none of the groups emerged as the winner from this first round of tests, what did emerge were some important attributes of good and not-so-good cooking wines. While the sauces made with Beaujolais could be described as wimpy, this wine did contribute a refreshing fruitiness that mingled well with the other ingredients and complemented their flavors.

The Merlot-based sauces had a somewhat overcooked, jamlike flavor, but they were also well-structured. The hearty Cabernet Sauvignon gave the sauces an astringent, woody bite that bullied all other flavors out of the way. This wine is aged in oak barrels, and its resulting oak flavors did not soften as they cooked but turned bitter and harsh. The jug wine, meanwhile, made sauces that were overly sweet and simple. Based on these findings, I decided to try to find wines that would combine the most appealing qualities of the light/fruity and smooth/mellow wines, shying away from wines with an oaky influence and inexpensive jug wines.

[Spice Girl]

Não consigo pôr posts com o texto

Tento mais tarde.

[Spice Girl]

Já tentei n coisas, mas não consigo, nem mp cpm o texto...

Ficam só as conclusões:
My conclusion? Most red wines made from a blend of grapes will produce good sauces-just steer clear of wines aged in oak.

Does price matter?
Tasters found that the results produced by a $5 bottle were much different from those produced by bottles in the other price categories. As wine cooks and reduces, it becomes an intensely flavored version of itself, making the wine's defining characteristics unbearably obvious.
The sweet, bland $5 wines cooked down to candy-like sauces, while the $10, $20, and $30 bottles were smoother, making sauces with multiple layers of flavor. Although tasters favored wines in the two more expensive price ranges for their slightly more balanced and refined flavors, none thought the difference justified spending an extra $10 or $20. And I found that limiting the price to around $10 still left me with plenty of options when shopping.

......
As I cooked my way through multiple bottles of wine, I found that it is not only the type of wine that matters but also the way you cook with it. The right wine can taste all wrong if cooked badly. That's because as wine is heated, delicate flavor compounds known as esters break apart, turning fruity flavors and aromas muddy and sour. The higher the heat, the more rapidly these esters will change from good to horrid


To sum up the test results: A good bottle of cooking wine is likely to be made from a blend of grapes and can be had for about $10. The wine should have good fruit flavor, medium body, and little or no oak flavor. In the kitchen, this wine should be cooked just below a simmer with aromatics and not treated to a hot boil. While this technique is not necessary in recipes that already call for cooking wine slowly with aromatics, as in a stew, it makes all the difference with wine intended for a pan sauce or a quick tomato sauce.