There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to stick to when you’re on the hunt for the best red wine for cooking: Merlot, Cabernet Sauvignon, Pinot Noir and Chianti. There are plenty of non-alcoholic substitutes that should do the trick. Cooking advice that works. https://www.yummly.com/recipes/dry-red-wine-for-cooking-with-beef So many readers have suggested freezing red wine for cooking that we had to try it. As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts.And once the weather cools down, ’tis the season for cooking with it every chance we get. Use merlot for a pan sauce or a reduction. If you’ve never sipped a glass alongside an Italian dinner, you’re missing out big time. Best Red Wine for Cooking: Dry Reds. Generally white wine is paired with light colored meats such as fish and chicken, whereas reds are paired with dark colored meats such as beef. You should most definitely be pouring yourself a glass or two to sip on while you putter away in the kitchen. discussion from the Chowhound Home Cooking, Red Wine food community. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Any dry red wine will work in a tomato-based spaghetti sauce, with each varietal imparting unique flavors. Should you even go near that mysterious “cooking wine” at the grocery store? All rights reserved. The best wine to use in your dish will often be one that will pair well with your meal. discussion from the Chowhound Wine food community. If you choose a wine that’s too bitter and tannic, your food might turn out more or less inedible. Many recipes call for reducing red and using them to glaze meat, vegetables, and tofu. This style is versatile, great for both stews and soft, fatty meats, thanks to its tenderizing properties, as well as seafood and poultry. The wine can even be added to rice-based dishes like risotto to add richness and depth to an otherwise simple meal. Pork can be paired with white or red depending on the preparation. This process involves heating the red wine with a few other seasoning ingredients in sauté pan on low heat until it simmers. Côtes du Rhône wines, blends hailing from vineyards around the Rhône River, are great substitutes for Cab, too. These bold wines will stand up well to these hearty dishes. Cabernet, merlot, pinot noir, and zinfandel are all good choices. Cabernet Sauvignon come under the category of one of the driest red wine, it is the best dry red wine for cooking as it is popular full bodied wine and excellent choice for braising proteins such as ribs as with braising effect it enriches the flavors of the ingredients and softens the meat. White wine is much less tannic than red—the sensation that sucks moisture from your palate and dries your mouth out. Just kidding—you know what to do. If you’re happy with the way it tastes on its own, chances are you’ll be happy with the way your food tastes, too. Senior food editor Chris Morocco understands all the ins and outs of adding wine to your food, and he’s here to help. The second don’t is to stay away from old wine, the same way you would if you were drinking it. Will it affect the taste of your dish if you buy the cheap stuff? ), As for the amount of money you should be throwing down, Morocco likens wine these days to olive oil—there are a lot of decent bottles at decent prices. To deglaze a pan, tenderize meat, or build flavor and depth into whatever dish you’re making, any standard red wine can do the trick. Join the discussion today. Are you sure you want to remove this item from your Recipe Box? Same goes for Sauvignon Blanc because it’s lean and also has some nice fruitiness (that was used to test our Linguine with Clams). Cooking and need a good stand-in for the red wine called for in a recipe? Merlot is a silky red wine that’s fruit-forward with low tannins. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The suitable choice for cooking soups with root vegetables or beef stock is earthly full-bodied wine. The best white wines for cooking with:Sauvignon BlancWhite BordeauxPinot GrigioSancerreDry Vermouth, The best reds:MerlotCôtes du Rhône Specifically ; for example, we ’ ve all heard of chicken Marsala this process involves heating the red for... Your dish if you happen to have just one handy similar effects on doesn! Cabernetchiantipinot Noir why they work and get our bottle ( and recipe recommendations... 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