"ddry" red wine?

[Mr. 16 gauge]

I have a hasenpfeffer recipe that calls for a "dry red wine" as part of the marinade. Just what consitutes a wine to be "dry"? I am using a cabernet saviaogn. Any connisures of wines out there? thanks in advance.

[Salmonsmoker]

Mr. 16Gauge,

A dry wine is one that has had all or most of the sugar fermented into alcohol. Thus, dry wine is not sweet - in fact it may be very tart. A dry red wine will impart a heavy and full-bodied flavor to your recipe without adding any sugar.

A sweet red wine could add the same heavy and full-bodied flavor but also will sweeten the final product.

Hope this helps.

ss

[Liver and Onions]

Dry wine goes well with buffalo I've heard.

[MIBow]

Most Cab Savigon would be considered dry. And would probably be just fine for your cooking.

[Salmonsmoker]

Mr. 16 Gauge,

The addition of wine to a recipe is simply to impart a flavor (and this is only ONE of the flavors that you will be adding - you will also use spices and herbs; and the idea is to enhance the flavor of the food so you want the Entre to be the main flavor - not the added ingredients.) Unless you have an extremely sensitive palate you will normally not notice the flavor-difference between adding an expensive "table" wine or an economy "cooking" wine.

Many wine stores have cooking wines in a separate section from table wines. Generally the cooking wines are less expensive. If they are not separated, look at the label. Most winemakers identify which of their line they consider to be table quality VS cooking quality.

ss

[This message has been edited by Salmonsmoker (edited 02-23-2001).]

[This message has been edited by Salmonsmoker (edited 02-23-2001).]