quality posts: 32
oclafretep wrote:Wait, are we talking about what we cook with or what goes in the food?
I would say the second.
White for me. I like to use Viognier and Honey in my glazed carrots and to toss grilled fruit in for desserts. I also saute Chicken in Chardonnay. Usually don't use red for cooking outside of stews, and it's just now stew season.
"The power of accurate observation is commonly called cynicism by those who have not got it."
– George Bernard Shaw, author (1856-1950)