Originally Posted by
zitsky
I am not a wine snob but I'm pretty sure that I could tell the difference between Two Buck Chuck or another low priced wine.
I think Oliver meant that once it is cooked at high temperature for two hours in a dish one wouldn't be able to tell the difference.
There maybe a nice coherence when you make the dish with the wine it is eaten with but pouring a half bottle (easily needed for those dishes) of really good stuff in the pot and cooking it, just doesn't feel right. I'd do that with a $10 bottle but not with a $40 bottle.
Till