Thank you so much, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Suzanne is a trusted source on General Cooking.
I think you need a dry red wine. I have tasted Cabernet Sauvignon that was dry and full bodied but some tend to have some sweetness and are fruity. A Petit Sirah or Sangiovese could be good choices.
June is a trusted source on General Cooking.
I no longer cook with Cabernet Sauvignon because of its tannins. They only intensify and really don't enhance any dish I've ever experimented with. My favorite wines to cook with are fruit forward wines, often blends of California grapes like Merlot, Zinfandel, Sangiovese. Any wine that goes well with barbecue seems to make a great wine for stews. We've always loved Marietta Old Vine Red. Just get the latest iteration. Red Truck works well too. Don't spend too much!
BerryBaby is trusted source on General Cooking
When cooking with wine, I like to use Zinfandel. I have found this gives the right amount of flavor without being too strong.
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)