Cooking with wine is a great way to add depth to many dishes and sauces. While many chefs claim you should only cook with wines that you would consider “drinkable”, I’ve always questioned whether the quality of the wine actually has an impact on flavor. Today I decided to put this question to rest once and for all, the result was genuinely shocking!
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#tastetest #dryagedsteak #dryaged #wine #winetasting
28 Comments
Interesting experience but keep in mind that you have taken 3 bottles out of the thousands and thousands that exist.
I've spend a lot money on stuff like fishing gear, meat ( Wagyu ) and other nice stuff, but not in 1000 years i would spend $1000 on a bottle of whine.
I spend 200 bucks on expensive whiskey but my whine limit is around ~40 and this is only for some special dessert whine.
Also my wife will kill me if i spend $1000 on a whine.
The only times i cook with a wine i would drink is if i happen to have a bottle open. Celebrity chefs are full of shit and you should never trust their advice blindly. What matters the most is that the wine you cook with has the right flavor profile for the dish you're making. Quality is irrelevant. Being a snob about wine quality in dishes is ridiculous especially considering that asian cuisine relies so much on rice wines that aren't any good to drink but work great for cooking.
No wine is worth $1,000. That price tag comes from a brand that sells off the idea of wealth and quality, not actual quality. Those bottles are for rich people with fuck you money that can throw away $1,000 like we do with a bag of spoiled vegetables.
Good quality red wine generally starts around $20 and tapers off in any significant value after about $50-$60. I have had amazing wines for $25 and absolutely disgusting wines with a sour note for $60, so price tag alone isn't even a good indicator of a wine's quality.
I’ve always been thought that you should cook with the wine you like to drink. For at least you wouldn’t be cooking with the whole bottle.
https://youtube.com/watch?v=7fo7FZwyCY8&feature=shares
Spend $40 on coutale prestige double hinged wine key, you'll thank me later!
Steak? In a coated pan? With a wine sauce?
The problem is not the wine, that's for sure.
Yeah calling bs on the "blind" taste test. Its fine if you dont like expensive wine.
Argentina wine
you are so honest man on wines, i like it, no wine snobism
Interesting experiment but I think there were a lot of variables unaccounted for. The amount of seasoning on the steaks, the amount of oil in the pan, etc.
Also, a wine is $1000 because of it's aging capability (how good it will taste in 20, 30, sometimes 50 years if stored properly). Wines higher in acid, tannin, and alcohol have more aging capability, thus command a higher price point. While wines like 1st growth Bordeaux and Barolo have long aging capability, they are often astringent and off balance in their youth (which is why the guy at the store recommended decanting for an hour beforehand). It's quite possible that a $20 wine drinks better than a $1000 wine before a certain window where the $20 loses its luster and the $1000 wine starts to open up.
I’ve heard many famous chefs say not to waste expensive wine by cooking with it…
I use Apothic Red when cooking red meats, especially sauces for steak. It's fairly inexpensive, $10 a bottle, and it's a solid wine to drink, with a bold, rich flavor.
The general rule of thumb is, cook with wines you also like drinking. If a wine is so shi-ty that you'd never drink it (I'm looking at you Blue Nun, Livingston, and Riuniti), why would you use it in an expensive/special dish? 🤨 IMO, the best "cheap" wines are Barefoot, Cupcake, and Columbia Crest, but for a couple bucks more you can get a middle-of-the-road wine like Apothic or Mondavi Private. Or, if you're going cheap, cheap, buy a 1.5L jug of Carlo Rossi, at least it probably won't make you sick and give you a headache.
Get rid of the rabbit ears and get a small wine key. Much easier to use my guy
Someone needs to give this genius a medal and hi own custom mansion!🏅🕍
Neither….they have a lighter flavor to be palatable…Only use a good quality Cooking Wine….then your food will be more flavorful and delicious…. Cooking wines are too strong flavored to drink but add all the flavor you want in meats and all food cooked….
The waffles house has found a new host
Love how ik where he is wait i was at the walmart that day was i close to max the meat and didnt know so mad
I've always been told never make a sauce with an alcohol you wouldn't drink yourself
Sounds to me like you should spend the money on the meat instead of the wine.
Good video
only cook with red wine real men dont drink red wine
Would have loved to see your sommelier friend's input during the experiment. But cool!
The trick is to cook with the wine you like to drink
I swear that in the past 2 years, all the allium family produce I buy is way stronger than it used to be. I would cut 40 lbs of onions and not shed a tear, but I can barely get through a single one nowadays without crying.
Ton of visual difference
Lets keep it 100. These guys arent chefs. Nowhere close. Home cooks at best.