What's the best dry red wine to cook with?
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M$2 Answers
When cooking with wine, you generally do not want to use anything that you would not drink. Adding wine to a recipe from the same region typically blends well.
It really depends on the dish you are making as to what brand of wine you should select. Some foods improve with a more fruity wine and others benefit from one with more acidity.
When a recipe calls for a dry red wine, some good choices may be Cabernet Sauvignon, Merlot, Zinfandel, Cabernet Franc, Sangiovese, Shiraz/Syrah, and Pinot Noir.
It is common to use wine in sauces, marinating, and deglazing. Keep in mind when you reduce the wine, the flavors concentrate. Fortified or port wines are better for a sweet sauce. Full-bodied wines are good for a more syrupy tasting sauce.
Here is a site that may help you chose a wine and some tasty recipes www.bonappetit.com.
Source:
Bonappetit.com
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M$For choosing which type of red wines, follow the general food-pairing rule of thumb. A full-bodied red, like a Shiraz or Zinfandel, will pair well with a full-flavored meat sauce or meal, whereas a lighter dish will call for a lighter wine, like Pinot Noir or Chianti, to not overpower the other flavorings.
Avoid the cooking wines that are labeled as such, because they come packed with a lot of sodium and are made with very cheap base wines.
Commonly used dry reds to start trying out in your recipes would be a Cabernet Sauvignon, Merlot or Chianti.
Try these pairings:
Merlot: Dishes made or focusing around beef, venison, aged cheddars and carmelized onions; a great general red wine to use with any dish as well
Cabernet Sauvignon: Red meats, swordfish, and heavy stews
Zinfandel: Pork and beef sausages, and pastas
Pinot Noir: Lamb and duck sausages, creamy sauces and spicy dishes
Syrah/Shiraz: Steaks, beef, wild game and stews
Good luck!!
Sources:
http://www.homebrewit.com/blog/2010/11/08/cooking-with-wine/
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M$
