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 Post subject: Cooking with rose wine
PostPosted: Thu Oct 21, 2010 6:59 am 
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Kitchens Planning Manchester
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My sister left 3/4 bottle of rose wine here. I'm not a big lover of it as a drink but don't want to waste it. Obviously you can cook with both white and red wine but can you cook with rose and has anyone any ideas of what to try?

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 Post subject: Re: Cooking with rose wine
PostPosted: Thu Oct 21, 2010 7:01 am 
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Naked Under Apron
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I use it all the time in cooking. It works best as a replacement for white wine. In fact, I think the last time that I used it, it was instead of white wine in the VWAV tofu/miso stew and it worked really well.

Mat.

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 Post subject: Re: Cooking with rose wine
PostPosted: Thu Oct 21, 2010 7:09 am 
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Blimey. Are you using a very dry rose or just bog standard?

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 Post subject: Re: Cooking with rose wine
PostPosted: Thu Oct 21, 2010 11:09 am 
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When a friend of mine left a bottle, I used it as a sauce for pasta. I cooked it down with olive oil, veggies (onion, garlic, zucchini, mushrooms), and herbs until it was about 1/2 evaporated, then mixed it with noodles. It was great; I actually liked it a lot better than the red-wine sauces and reductions I've tried.

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 Post subject: Re: Cooking with rose wine
PostPosted: Thu Oct 21, 2010 11:13 am 
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If it's a bit sweeter you could poach some fruit in it.

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 Post subject: Re: Cooking with rose wine
PostPosted: Thu Oct 21, 2010 5:50 pm 
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I imagine that it would be great in a pasta dish. I'm keen to try it.

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