While it may be tempting to use an inexpensive cooking wine, the flavor of the wine will, however subtly, shine through in the sauce. Try it: 2017 Carving Board Reserve Cabernet Sauvignon. The first is to stay away from cooking wine when a recipe calls for wine. Pork can be paired with white or red depending on the preparation. “By the time your dish is done, you won’t be able to tell a $50 bottle from a $10 one,” he says. © 2010-2020 Wow Media Products, Inc doing business as PureWow. OK, now you know which varieties to look for next time you’re at the liquor store or wine shop. The Best Red Wines for Cooking Pinot Noir is a good go-to cooking wine as it can provide freshness, structure and bright fruit. “We have bottles down there that have been open for days and days, and when in doubt, I always grab a new one—while test kitchen manager Brad Leone is shaking his head at me,” he says. While red wine can break down big, fatty cuts of meat, it can also keep lighter proteins like fish super moist and impart great flavor. Putting Wines to the Test We began by cooking with a representative from each of the four categories: a light/fruity Beaujolais, a smooth/mellow Merlot, a hearty/robust Cabernet Sauvignon, and a jug of "mountain" (sometimes also labeled "hearty") burgundy. 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. To start with, he explains, don't even think about using red when a recipe calls for white. But there’s more you should know before hitting the kitchen. https://www.foodnetwork.com/.../difference-between-cooking-wine-regular-wine So, dry red wines with moderate tannins are safest to include in recipes. White wine is much less tannic than red—the sensation that sucks moisture from your palate and dries your mouth out. Using a relatively inexpensive, mass-market French red table wine, we made side-by-side pan sauces with wine that had been frozen in ice cube trays for two weeks and wine from a freshly opened bottle. Be advised that most will change the flavor of your recipe, so you may want to do a test run before serving your dish to guests. The suitable choice for cooking soups with root vegetables or beef stock is earthly full-bodied wine. 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. So pop open a … discussion from the Chowhound Wine food community. Pinot Noir is a good pick, as well as Zinfandel. Senior food editor Chris Morocco understands all the ins and outs of adding wine to your food, and he’s here to help. Some recipes get specific, like our Red Wine-Braised Short Ribs, which calls for Cabernet because its full body will enhance the richness of the dish. You don’t want to reduce more than about 50 percent of the liquid. 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. Because red wine is more tannic than white, it turns bitter faster when cooked. The best wine to use in your dish will often be one that will pair well with your meal. discussion from the Chowhound Home Cooking, Red Wine food community. These bold wines will stand up well to these hearty dishes. Red is quite different. A good rule of thumb to follow is: if you wouldn't drink it, don't cook with it. All rights reserved. Cabs are complex, like a more intense Merlot. 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