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wine in italian cooking

 
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vlady16.1



Joined: 06 Mar 2006
Posts: 4
Location: windsor

PostPosted: Mon Jan 07, 2008 10:15 pm    Post subject: wine in italian cooking Reply with quote

my girlfriend posed a teaser last saturday as i was making a bolognese. i use and most people i know white wine (usually vermouth) in my sauce. she always thought red would make it richer. now, per my friend's northern italian grandmum, vermouth is the wine of choice. that's good as i keep it around for martinis so it can multi task.

i would assume that the white would yeild a subtler taste and add the acidity without changing the balance..any thoughts
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DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Tue Jan 08, 2008 1:11 am    Post subject: Re: wine in italian cooking Reply with quote

vlady16.1 wrote:
my girlfriend posed a teaser last saturday as i was making a bolognese. i use and most people i know white wine (usually vermouth) in my sauce. she always thought red would make it richer. now, per my friend's northern italian grandmum, vermouth is the wine of choice. that's good as i keep it around for martinis so it can multi task.

i would assume that the white would yeild a subtler taste and add the acidity without changing the balance..any thoughts


Lordy, Italians discussing who's ingredients are correct and proper? From region to region? You might as well bring up the argument of Mac vs. PC.

I would consider trying both and sticking with what you enjoy.

Odd we don't get a lot of French cooking questions, eh? The solid copper cookware would be flying at horrific speeds at your neck, or spine bones.

Biggles
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