Cooking with wine? - Say a red wine reduction
I have a question for you please. Every so often I cook with red wine in my food - not all the time - but sometimes. I would like to know whether or not - you would use a cheap bottle of red - I usually buy a cleanskin - half the price of a decent bottle of shiraz as an example - and have never felt as though the quality of the wine is not good enough. I was following a forum elsewhere - where someone posted that you should never use cheap wine.
My understanding is that the alochol is cooked off - so would it really be that bad? Would it make a difference if I spent a lot more money - and bought an expensive bottle of wine - would there be an difference to the red wine reduction sauce?
Then I came across an interesting article:
What are your opinions and what do you think?
I have looked on the youtube channel for stellaculinary.com and could not find a discussion on cheap v expensive wine.
I look forward to reading your replies and particularly Chef Jacob's reply.