Making Short Rib Ragu tomorrow and it calls for 1/2 bottle of "big red wine". What is that please?
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Likely they mean full bodied.
Cab. Sauvignon, chateneuf de pape, etc, pick at French or Italian. Most American/ Australian wines are not big enough.
Margie is a trusted home cook immersed in German foodways.
Sangiovese, Primitivo, Nero d'Avolo would all work well. they drink well, too,
amysarah is a trusted home cook.
For braising beef in wine, Chianti also works well and is easy to find (I use it often for stracotto - Italian "pot roast.") Should be a drinkable one, but need not be on the high end of the cost spectrum.
Absolutely, the wine should be drinkable, but don't use the most expensive bottle you can find--Chianti and the other wines I mentioned are available at reasonable prices.
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Well played. You deserve a cookie.
Channel some island vibes to get up and at 'em.
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