Did you look in my fridge????? Red wine is the secret ingredient in my wife spaghetti sauce and ......wait for it chili!I second Box Wine. Since no air gets to the bulk of the wine after you tap out a few cups, it won't go bad. The wine I cook with and drink is the Box Wines by Peter Vella. I cook with the Cabernet and Chardonnay. Both are full bodied and Fruity. They don't get lost in the food nor over power it. However, my Wife likes her wine a bit sweeter, Peter Vella has two blended wines, Delicious Red and Delicious White that are more palatable to folks that don't care for bone dry varietals. The Delicious Red works fine in bold sauces that can use the sweetness, like Spaghetti Sauce but, the Delicious White is too sweet for delicate Butter Sauces on stuff like Seafood. Give them a try, not expensive and keep indefinitely after opening...JJ
Boy do I miss the Boone's Farm Wild Mountain Grape days! In '78 &'79, my friends and I must have raised Boone's Farm Stock, 10%. Two bottles per was a typical Summer night hanging out and tinkering with our cars or at band practice. Good times...JJSounds like a plan. Although 7.99 could buy you at 3 bottles of Boones.
Sounds like when I was in high school. '76 & '77. It was the muscle car era and street racing was the norm. It seemed like every weekend we were putting a clutch in someone's car. Except for us, it was Little Kings and Rolling Rock.Boy do I miss the Boone's Farm Wild Mountain Grape days! In '78 &'79, my friends and I must have raised Boone's Farm Stock, 10%. Two bottles per was a typical Summer night hanging out and tinkering with our cars or at band practice. Good times...JJ
You let air get to the wine and in many cases once the wine breaths the flavor dramatically improves. Can't tell you how many great bottles we've enjoyed by first opening and let breath for 1 -2 hours before consuming.What stuck out to me was not the price, but the vinegar taste. That bottle of Merlot was going bad. That said, I've opened Merlot, took a taste, spit it out, stuck in in the fridge (trust me vinos, I know), and two days later it was awesome! No one I've asked could explain why.
I grew up drinking and cooking with homemade Italian table wine. In beef stews, I decide whether I want dry or sweet. My wife prefers the sweet reds. Me? The dry. Somehow we make it all work.
Just about any red blend works in a stew, or spaghetti sauce, and they don't cost much.
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