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Cooking with mead

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Dan McFeeley

Dan McFeeley

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Oct 10, 2003
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Just a personal observation -- on the few occasions when I've tried substituting a traditional mead for white wine in a recipe, I find myself adding twice the amount of mead than the amount of white wine called for in the recipe.

Is this just me or have other people on this forum done the same?
 
Hey Dan,

I think that the dry white wines translate a bit easier into certain types of dishes (shellfish, white sauces, etc.) because they tend to have a bit more astringency and sharp acidic fruit characters that mellow as they cook. Whereas mead is already pretty mellow in my experience. But, I think doubling up works fine if need be. I've found that the dry meads I've made out of honey blends really translate much better than sweet or single floral source meads that I've used in cooking. I've also found that pyments work very nicely too. Those that I've made from Chenin Blanc, Colombard and Vignonier have been pretty stellar in crustacean and foul dishes that I've made.

Hope that helps,

Oskaar
 
Thanks for the detailed reply! As far as my tendency to double up on mead v/s the amount of white wine called for, sounds like you're saying it's just me. ;D ;D ;D
 
Not at all, when using just a straight sweet mead I usually end up reducing it or doubling it if I feel more like drinking than cooking! LOL

Cheers,

Oskaar
 
Hey Dan,

I've found myself doing the same thing, more so with some mead then others. I believe Oskaar has hit on why more mead is needed for flavor then wine.

I have also found, reducing a mead helps bring the character of the mead through in the finished dish.

Dmntd
 
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