NYTimes: Cheap Wine Works Fine

The New York Times Dining and Wine section has in interesting write up on cooking with wine. Julia Child once said "If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one." That was in a time before good quality table wines were common though. Does what she says still hold water today? According the the Times writer:

Over all, wines that I would have poured down the drain rather than sip from a glass were improved by the cooking process, revealing qualities that were neutral at worst and delightful at best. On the other hand, wines of complexity and finesse were flattened by cooking — or, worse, concentrated by it, taking on big, cartoonish qualities that made them less than appetizing.

Includes recipes for:

• Risotto al Barolo


• Sauternes Custard


• Port-Braised Duck Legs With Black Pepper and Dried Cherries

Read More in: Food News | Wine

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