When a recipe calls for "red wine"..
….is there a specific kind that is better to use than others?
depends on the dish, general red i use for cooking is cab. and not shit cab, but one that you would actually enjoy drinking.
For recipes using wine, I either use a generic/non-expensive wine unless it’s a sauce. I then tend to use the wines that I enjoy drinking.
Merlots and cabs are generally pretty safe. Use something that you like though. None of this "cooking wine" hoopla.
I typically use a cab. My rule is "Never cook with a wine you wouldn’t drink a glass of while cooking."
i use whatever i’m drinking. port is sweet and "thick" so depending on what i’m making, sometimes i’ll use a bit of that as well …
I usually have some Burgundy kicking around in the back of the fridge… I really like Burgundy paired with beef, game or stone fruits… I make a sweet black cherry and burgundy reduction that is out-fucking-standing on homemade vanilla ice cream!! I’ve also used Port wine when a recipe called for red, but keep in mind that Port is rather sweet… use accordingly.
White wines, being more acidic, are more frequently used in my kitchen.
Living in upstate NY wine country, I try to buy from our local vineyards, whenever possible/prudent.
I cook with wine, sometimes I even add it to the food
- W.C. Fields
but really.. any normal table wine.. cabernet or merlot is fine, some will mention to use a dry or semi-dry, if not, just go cab or merlot typically.. burgundy works too if you don’t buy it in the huge cooking wine jugs
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