Cheap wine

[cjsmith]

Tonight I have learned why people will generally not buy a $3.50 bottle of wine.

I figured I'd go cheap. It was for cooking fondue; I'm not technically allowed to drink wine at all. I figured I'd take the last glass left in the bottle, after two cups of it went for cooking, and do the one-glass-of-wine experiment to see if white wine makes me feel like a truck ran over me.

Despite the fact I've been missing wine terribly, I may not finish this glass. I may, for possibly the first time in my life, throw away wine that hasn't -- by some definition, at least -- gone bad.

This stuff isn't even that good in fondue.

Comments

[takhisis.livejournal.com]

Oieeergh... if wine's not even good for cooking with that's EXTREME. I tend to go drinking -> fondue -> piccata -> marinating in terms of quality. Even the worst crap white is still useful over some chicken breasts in a gallon ziploc with some olive oil, capers, garlic, and sliced sweet onion. :)

I also discovered the hard way, NEVER use cheap reisling for fondue. You end up with horrid curdled glop. =( The waste of that much cheese will forever be a stain upon my soul...

[cjsmith.livejournal.com]

Marinating, hmm. That might have been a good use for this wine. Barely. :-)

Riesling -> yikes! This one was a Chard, and those *should* be okay. But NOT THIS BOTTLE. Ugh. Never again. The fondue is edible, by the grace of having a lot of expensive cheese in it, but this cheese deserved so much better.

[hitchhiker.livejournal.com]

if wine's not even good for cooking with that's EXTREME.

i find the taste of bad wine is quite noticeable in food. also, i'm more foodie than oenophile - throwing bad wine away just makes me regret the money spent, but having it ruin a dish hurts.

[takhisis.livejournal.com]

I guess it's because I'm such a boisterous marinater... I think the funk of a bad wine gets knocked out by the amount of onion, vinegar, cloves, white pepper and whatever else I'm throwing in that it ends up just being a cellular tenderizer and loses any chance of contributing to flavor. ;)

[hitchhiker.livejournal.com]

there's a lot to be said for that theory too, i'll admit :) i should experiment the next time a bottle of wine proves less-than-pleasant to drink