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]

Oct 23, 2022 - 12:01
 0

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]

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