Mulled wine in Bourgignon instead of normal red?

K9sandFelines

Hope this is in the right place ....

Normally i would never even contemplate using this for cooking, as it is my favourite wine. However, i don't really drink anymore (just gone off it); and this has been open a while now, with the intent that i would drink the rest. I bought a normal bottle of red to use for the Bourgignon and was going to freeze the remainder in freezer bags for Coq au vin etc; but instead of opening this, wondered if the Mulled wine would work just as well to save waste and having two bottles open; or one bottle open and frozen and the Mulled wine still sat there. I was hoping to put it in SC tonight, and cool and pop in fridge ready for tomorrow.

Edited to say :

Just found this reply to the same question on Yahoo

"You can use mulled wine the same as red wine, though keep in mind mulled wine contains spices (cinnamon, cloves, orange peel) which can alter the flavor of your recipe. Try it in a Morroccan or Middleastern dish which usually contain lots of spices. Or perhaps use it as a base for poached pears."

Does anybody have a nice recipe for the above aswell please? I cook Moroccan stew but it doesn't involve using wine.

Thanks.

CCP

I seem to remember I tried something similar when I received a bottle of mulled wine last winter - as far as I recall, I just made a normal beef stew but used some of the mulled wine in place of beef stock. It turned out OK, but, as the mulled wine had sugar in it, the stew ended up a bit over-sweet, so I would advise leaving out any naturally sweet ingredients, like carrots, to balance it out a bit.

K9sandFelines

CCP wrote: »

I seem to remember I tried something similar when I received a bottle of mulled wine last winter - as far as I recall, I just made a normal beef stew but used some of the mulled wine in place of beef stock. It turned out OK, but, as the mulled wine had sugar in it, the stew ended up a bit over-sweet, so I would advise leaving out any naturally sweet ingredients, like carrots, to balance it out a bit.

Thanks i chucked it in, in the end with shallots and meat and stock. Herbs and tom puree. It's just cooling ready for the fridge and i will thicken it up and serve with some veg for tomorrow's tea.
Hopefully it will taste nice, as i have never tried it with wine before; if not it will probably be the last time i try it :rotfl:

meritaten

I used a bottle of mulled wine I got given to make a casserole - very nice too! I just left out the herbs I would normally have used.

jackyann

I'm sure it will be great. I actually do a similar recipe with spices so I'm sure it will be nice.
I "inherited" my parents' stash of white & red vermouth (and thanks to what my mother thought as savvy buying there really was quite a stash......) I have been using them instead of red & white wine in cooking, and now have a few recipes in which vermouth will replace wine as standard.

K9sandFelines

Thanks meritaten and jackyann, looking forward to trying it now. The wine was such a minimal amount ( i halved the recipe incase i wasn't sure i liked it); so seemed pointless cracking open that other bottle. If i'd made a decision i was definitely doing this sooner, the wine wouldn't have gone on the shopping list at all!

K9sandFelines

Just a little update - it turned out fab . Couldn't particularly taste the wine , let alone the spices in it so all good.