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-> Yom Tov / Holidays
-> Succos
little neshamala
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 Mon, Sep 21 2015, 9:44 pm
I am a real newbie at this. Making a brisket - recipe calls for onions, soy sauce, tomato sauce etc etc and red wine.
I keep seeing red wine in meat recipes like roasts etc.
Do I use sweet? Dry? Semi?
Thanks in advance!
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pause
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Mon, Sep 21 2015, 9:47 pm
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You're meant to use dry, but I like to use not a very dry one, more towards semi-sweet.
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amother
White
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Mon, Sep 21 2015, 10:25 pm
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Use a wine that tastes good to you when served in a glass.
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gp2.0
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Mon, Sep 21 2015, 11:51 pm
| amother wrote: | | Use a wine that tastes good to you when served in a glass. |
This. I only use sweet wine.
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3mitzvos
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Tue, Sep 22 2015, 1:39 am
| amother wrote: | | Use a wine that tastes good to you when served in a glass. |
This.
And -- I think most recipes that call for wine in cooking are referring to dry. But, if you happen to like a sweeter meat/chicken, then go for a sweet or semi.
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Iymnok
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Tue, Sep 22 2015, 6:26 am
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We use semi dry or dry. Dry supposedly tenderizes the meat more. We get the cheapest.
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little neshamala
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Tue, Sep 22 2015, 9:04 am
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