I have a question about the recipe "Lentil and Sausage Soup for a Cold Winter's Night" from AntoniaJames.
What do you consider a sturdy red wine?
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Suzanne is a trusted source on General Cooking.
Maybe AntoniaJames will see this and give her expert input but I consider a Syrah, Pinot Noir, both to be sturdy. Of course a burgundy is also.
AntoniaJames is a trusted source on Bread/Baking.
I typically use a Burgundy or Côtes du Rhône; lately I've used a decent Burgundy-style wine from Paso Robles, CA, as well. I'm sure that sdebrango's recommendations also would work well. ;o)