Using corked wine making Coq au vin

[Scott_G_r_u_n_e_r]

The relative quality of the wine makes zero difference if you’re stewing something for ages. Just pay a few dollars more for the best quality beef chuck/ round and make sure you season & sear each piece well. That’s infinitely more important than the wine used.

Agree 100%. So even if you can salvage a corked premier cru burgundy by cooking with it, you are only salvaging maybe $10 of value out of it (the cost of an equally good cooking wine) so not truly lemonade from lemons and not something I would go out of my way to do.

[Victor_Hong]

Why potentially ruin a good dish with a ruined bottle?

[RichardFlack]

Anyone want to venture a split test? Half of a stew with corked wine vs. half with a sound wine?

If I had a significantly corked bottle, the first test I would do is just put it in a sauce pan on the stove and simmer it covered for an hour, then see if you can still detect TCA.

Not a bad first step actually but a risk of confirmation bias. Need a blind test preferably ABX sort of thing. More complicated of course.

Also, similar thing deglazing a pan. (Higher initial hit when wine hits the pan). Possibly this does more to kill the TCA.

Will now be saving corked bottles …

[ERPark]

I only save corked bottles for offlines with Alan R and Craig G.

But on a serious note, I have used corked bottles of reds in pasta sauces. No off flavors or aromas detected by anyone. I have a higher sensitivity to TCA than the WBers that I regularly offline with (for better and worse)…

[Victor_Hong]

Your cooking must mask the wet cardboard.