Wanted to try making Boeuf Bourguignon. Takes a while but every step looks simple enough. Went grocery shopping this morning. The recipe called for a bottle of Pinot Noir. Walked into the liquor section of the grocery store and stopped. Fortunately, the guy behind the counter had no other customers and asked if I needed help. I told him what I was looking for. He led me to the back and waved his arm over some shelves of various brands of wine all w/ the title 'Pinot Noir'. My eyes must have still been glazed over because he asked what I wanted the wine for. "I'm cooking w/ it." I said. He chose a bottle off the middle shelf. "This is probably what you want." he suggested. "The top shelf are great for drinking but could overwhelm in a cooked dish. The bottom shelf is for winos." OK, good to know. The steak is now marinating overnight in a fermented liquid that isn't fine wine but isn't potentially toxic either.
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