Red Wine?

When a recipe calls for "red wine" when roasting a chuck roast, what kind of red wine is it referring to?

Thanks!

---Paul in Southern NJ

 

I use a Cabernet Sauvignon.

It makes for a really nice reduction.

 

I've used Cabernet Sauvignon and Merlot - but the best I've used was Lambrusco. It made a delicious roast!

 

I use any dry red wine that's cheap.
Here's a guideline from Bon Appetit:

"...many of our recipes calls for dry red wine, and in general, that includes Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet Franc".

When I want a generic sweeter wine I tend to opt for fortified wines such a Marsala, Port, or Madiera.

 

Something that you would drink, if it tastes bad out of a glass then it will taste bad in your dish. I usually use a Pinot Noir as that is what we drink, some for the dish and the rest for dinner. Same goes for white wine too