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?
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)
Please enter a valid email address.
Well played. You deserve a cookie.
We ate so many vegetables (!)
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
Your Community Picks
The Scene That Underscores the Brilliance of 'Tampopo'
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.