Does anyone use good, expensive wine in a dish where the wine will be thoroughly cooked, i.e., coq au vin?
I use over the hill wines for this purpose, and can’t taste the difference in the dish. (I am not a super taster.)
We know that wine changes when shipped or stored in the heat. Isn’t being cooked just the same as being cooked, only more so?
And what about corked wine? Does TCA survive baking?
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Speaking from personal and accidental experience, yes. You can’t tell.
Any flaw like TCA or Brett will only be intensified in the cooking process. I would imagine heat damaged wine might be OK since you will be “heat damaging” it during cooking.
You’d think so, but I poured half a bottle into a stew without smelling it first and it was badly, badly infected with TCA. So bad that as it heated the smell almost knocked me over. I swear I couldn’t tell in the finished dish.
Use a bunch of good wine for cooking, no sense cutting corners when other ingredients are good quality.
As for TCA, had one bottle of TCA damaged wine once in the dish and by the time it cooked through, no TCA could be noticed. Have no idea how and why.
Bretty bottles are dispensed, regardless. I hate brett with passion and wouldn’t even think of dumping one in a dish.