What is the best wine to serve?

I am having a dinner party and serving Italian food, I’m not a wine drinker so I am not very knowledgeable on what’s good. What would be the best kind of wine to serve?

Depends what the food is. If it’s pretty robust– as in, it involves some kind of red meat, sausage, etc., or even a substantial amount of heavy/strong cheese (ricotta, Gorgonzola, etc.) or tomato sauce, you would generally go with some type of dry red wine. For Italian food, the obvious choice would be a Chianti. If the food is more delicate, like risotto, or if it involves only a white sauce or a butter-lemon-Parmesan type of thing, dry White Wine would be fine. I can’t recommend an Italian wine of that type, but you can certainly find a French Chardonnay for under $20 that would be perfectly good. Remember that white needs to be chilled.

In either case, if you’re spending more than $20, you are probably being foolish. I almost never spend more than $12. Hope that’s some help. Red is safer than white if you can’t decide. And if you’re not stuck on getting a European wine, you’d probably be better off (cost and quality-wise) getting an Australian or South American wine.

ITALIAN Food And Wine Pairing

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How to get rid of a red wine stain?

Help! I spilt red wine on white pants, and I’ve tried everything- I bought “wine away”, used salt, and hydrogen peroxide. The stain is now light yellow. Can I get the rest of teh stain out?

Bleach only makes it more yellow. Please don’t do that. Try oxi-clean. That works really good on stuff like that.

Types of Rasengan

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Noise reduction through a shared wall?

I have a shared wall with a neighbor, unlucky for them their bedroom wall is my living room. Most of the time its ok, but sometimes we might have people over, have a few red wines and get a bit loud. They have come and complained only once so far, but it was pretty awkward !

Yes, you can have expanding foam insulation blown into the wall, but that will require drilling several holes in the wall which will need to be repaired.
There are several types of products on the market for dampening sound in a room. You can google “sound dampening wall panels” or “acoustical wall panels”. These are the types of panels they install in large meeting rooms to reduce sound.

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How do I choose wine for a recipe?

I’m always so intimidated when I see the huge selection. Are there basic things to know or look for on the label? For example, if I need dry White Wine for a mushroom soup recipe, how will I know which bottle is better than another? What makes one $15 bottle better than some other $15 bottle?

Great questions. Don’t normally answer too many of these questions, because it would seem to me that I would only confuse you and others more.

But you gotta take most of these answers with a huge, nay, pillar of salt. Some of the info is just odd. One of the answers suggested that Sancerre, Pouilly Fume and Chablis are Italian. Wow (they are French). And most tannic wines are not Cabernet Sauvignon grape based. Cab wines do have a lot of tannins but so do Nebbiolo and bunch of other dark (red) grapes. Heck, on another post, an answerer recommended Sauterne (sweet, sweet) as dry and crisp for someone looking for a very, dry white wine. So, take all this, along with my answer with a huge grain of salt.

That said, for cooking, I used to use a decent bottle of wine from my tiny collection. Nice Barbara d’Alba for making red sauces or a rich Poully Fuisse for cream sauce. No more. Broke and on a budget.

You ask 3 different questions. The first is basics of wine and labels and what’s what. Grab basic book like, wine for dummies, than read up. Going to a wine shop could be a good experience if you get a knowledgeable clerk or a bad one if the clerk’s a jerk. Labels basically tell you the grape in the bottle, alcohol content, vintage, etc. You can tell whether the wine is dry or sweet or taste profile based on the label info, but not whether you’re going to like it or not. It can be intimating, so, start with a book like, wine for dummies, and do a basic beginners course before venturing out into the World Of Wine.

2nd, cooking with wine. Not sure its necessary to any recipe, not being a professional cook. Example, make a mushroom sauce.. Use a can of creamed mushroom, ½ of milk, and ½ cup of white wine (say Carlo Rossi Chablis). Make another with the can, ½ of milk and 1/3 of cup of chicken broth. Would the different be worth the aggravation of trying to determine which and what wine to use?

Of course I use wine, but I’m a wine nerd. I (reference broke/budget comment earlier) use simple quaffing wines for cooking now. Carlo Rossi Chablis has the basic white taste profile that’s fine with me. Good acidity, little bit of apples and pears in the background, pretty balanced for wine that’s only a few bucks. Plus the screw top’s nice for keeping a couple of weeks. That’s what you’re looking for, wines that have good acidity and good balance. Again, its better for you to do your own research, so you have the base of knowing what wines and grapes have good acidity before venturing out.

Sure, using a 20 dollar bottle of Pouilly Fussie will you give a richer sauce, but it’s a trade off.

So, how and what makes 15 dollar bottle better than another. Nothing. One could be junk. It’s the economics of grape growing, the winemaker and supply chain that got it to shelf. That said, most wines in the 15 dollar range are good. Again, research the taste profiles before venturing out. It’ll give you a good base to start.

A good place to start is a proprietor’s blend. Example would be a Gallo Hearty Burgundy. Over the years, a whole bunch of folks on a budget drank this wine and got their start. Good balance, soft tannins, little bit of dark fruit, not bad.

Anyways, that’s my 2 cents on a subject that takes a lifetime to learn. But, if you do start, this is a great world to be a part of.

Good Luck

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Refreshing wine ideas for this spring
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