Why don't people often cook with rosé?
I have a bunch of rosé on hand after hosting an end of summer party and I've found it odd that you never really see a recipe call for rosé. Is it because after cooking, the flavor will be somewhat indistinguishable from white wine? Most good rosés from Côtes de Provence have that dry profile that a good cooking wine needs. Wanted to get people's thoughts and experiences. Thanks! submitted by /u/thighcandy [link] [comments]
I have a bunch of rosé on hand after hosting an end of summer party and I've found it odd that you never really see a recipe call for rosé. Is it because after cooking, the flavor will be somewhat indistinguishable from white wine? Most good rosés from Côtes de Provence have that dry profile that a good cooking wine needs. Wanted to get people's thoughts and experiences. Thanks!
[link] [comments]
What's Your Reaction?
