If a recipe calls for "red wine" but doesn't specify the type...

For beef, I think I'd go with a Merlot or a Cab. I'm not a red drinker but Barefoot makes my favorites so I would definitely go with them. They are about $5 a bottle.....also I was at Wal Mart over the weekend and they had some wine for $1.97 a bottle....I bought a couple to try but haven't opened them yet. If you're just using it for cooking I would go with one of their reds. :)

I was going to suggest a nice merlot. I get a blackberry merlot(and i can't think of the name of it) and it is just delicious. I put my flank steak in the crock pot, pour in about 1/2 cup merlot and some mushrooms, let it cook a good long time. Put in a little sour cream right before you serve it, throw it over some noodles, and it makes the best beef stroganoff.
 
I asked the guy at the wine store and he recommended a Burgundy. It did the job - I was trying to copy the pot roast recipe from Liberty Tree Tavern. :)
 
Truthfully, I very rarely cook with wine and would just use all beef broth.
 
With prime rib I'd go with a burgandy, you want something heavy and more luscious than a merlot.

Cooking wine is evil. It is salty and watery and just disgusting. You can also serve the rest of the bottle with dinner. Even if you're not normally a big wine person, try it!
 

As others have said, avoid cooking wine. It's highly salted so that it can't be drunk. Nasty, nasty stuff.

I often get Barefoot wine and usually go for Pinot Noir, mostly cause then I get to drink the rest of the bottle. :yay:
 
Cooking wine is nasty. Always cook with drinkable wine. If you're not going to use the whole bottle, you can freeze the rest (I like to freeze it in 1/2 cup portions) for later use.

People assume all of the alcohol cooks out, but generally it does not.
 
Either whatever I'm drinking or whatever was on sale at the store that week. Mind you, these are often one and the same.
 












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