somewhereintime

I keep my wine in the basement, some of them were from early 80's,
Louis Latour, when they were popular and inexpensive( $20 in 1982)
They are still good but do not improve, I would say they are ind dormant
state; however, they are good quality.

somewhereintime

Make mulled wine and serve it warm before bedtime,
Lofans believe that it brings sweet dream.
For Italian and French cooking, they would use wine
instead of water.
1 recicpes of Beurre Rouge, calls for 1 bottle of red wine, reduced to glaze(3-4 TBSP)
then whirl in 500 gm of butter, (Montez au beurre)
Eel stew, a bottle of red wine
Red wine Risotto.... the list goes on
The question is how much you value the wine.
I used to order 6 bottles of wine for cooking every night when I worked
in a French kitchen, plus a bottle of Pernod ,  Grappa for Italian kitchen,
and Ouso for Mediterranean, yeah, some for the pans and some for
the cooks

somewhereintime

22# sko


Yeah yeah, I have made julia child's boeuf bourguignon couple weeks ago! Very Yummy!
And you can use the bottle of white wine to make mussels too!
tsumorichisato 發表於 2010-1-8 13:49

Another couple of bottles down, how about  some Osso Buco and Coq Au Vin,
you have to stock up for more wine

somewhereintime

25# sheep

The problem with private wine store is that most people do not know how to compare the
price since the specialty items are not available at LDB.
Generally you can buy liquor at corner stores in US and even getting some bargain.

somewhereintime

Once I bought 4 bottles of Marnier VSOP  for US$28 each in LA,
the Canadian custom officer ask me how much worth merchandise
I brought home, I replied under $300 for over 7 days, she let me
go without further question, and my lugguage was already in the lobby.