sigelphoenix

Apparently I am very touchy about wine in cooking. I've used it maybe 3 or 4 times now. The first time, the wine flavor was way too strong, even when I followed the recipe (an orzo side dish) exactly, so I started reducing the amounts called for by recipes. But then I used the full amount when I made my first attempt at a risotto, since I hear wine is essential in risotto, and it was fine. But then, last night I made this panade, using the full amount of wine called for - and there's that too-wine-y nose-wrinkling overtone. Hrmph.

(The strange thing is that I like the taste of the wine just fine. It's a cheap Trader Joe's wine, but perfectly drinkable when I pour a glass to drink alongside the panade.)