what kind of red wine would you use to make spaghetti sauce?

[Tazicket]

I'm going to make spaghetti for dinner tomorrow and am trying my hand at making my own sauce. The recipe calls for dry red wine. I'm not really sure what kind I should use (since I don't really care for red wines to drink ).

I'm thinking either a Merlot, a Pinot Noir, or a Zinfandel. What do you guys think?

 

[olena]

How about a Burgandy?

 

[Tazicket]

That sounds interesting! Does it have a really strong flavor or is it more mild?

 

[mickeyfan2]

How about a Burgandy?

This is what we use for beef stew. It is a wonderful taste. My family sauce does not have wine in it.

 

[Squishypig]

I always use Chianti.

 

[TPCShauna]

I typically use a merlot for Italian food. Pinot Noir would be good but tends to be less full-bodied than a merlot. I tend to save a burgundy wine for a heavy beef dish like beef tips or stew since it has a rounder flavor.

Honestly, I would probably go with a merlot since it is one of the most versatile reds. I don't actually drink merlot but it is great for cooking!

 

[Laugh O. Grams]

I read a recent article in the NY Times Eating In section and that said that when used in cooking, the variety or quality of wine used really doesn't make a real discernable difference in the quality of the dish. I make my red sauce with a little red wine and have used everything from a Zin to Chianti to a Cab. The flavor doesn't change.

 

[CheshireVal]

I've used Cab Sav, Shiraz, and Merlot.... the sauce tasted really the same either way.

 

[Tazicket]

I typically use a merlot for Italian food. Pinot Noir would be good but tends to be less full-bodied than a merlot. I tend to save a burgundy wine for a heavy beef dish like beef tips or stew since it has a rounder flavor.

Honestly, I would probably go with a merlot since it is one of the most versatile reds. I don't actually drink merlot but it is great for cooking!

Cool! Thanks for the info! I might try adding burgandy next time we make beef stew.

I read a recent article in the NY Times Eating In section and that said that when used in cooking, the variety or quality of wine used really doesn't make a real discernable difference in the quality of the dish. I make my red sauce with a little red wine and have used everything from a Zin to Chianti to a Cab. The flavor doesn't change.

I've used Cab Sav, Shiraz, and Merlot.... the sauce tasted really the same either way.

Thanks! That helps me not overanalyze which kind to get. I went through a phase a few months ago where I tried different wines and I couldn't ever find a red that I liked. (I only found a couple of whites that I like, for that matter). So, I was a little nervous about getting something too strong.

 

[ducklite]

I've used Cab Sav, Shiraz, and Merlot.... the sauce tasted really the same either way.

That's what I would use--probably stay away from the Shiraz as it might be a bit too dry.

Anne

 

[olena]

Lots of great tips in this thread....

 

[Crankyshank]

I usually use burgundy, but if I'm in the mood to make sauce and have none on hand a merlot or a shiraz works quite well in a pinch.

 

[TPCShauna]

Living next door to Napa Valley has its benefits!

I typically won't use Zinfandel or Syrah in a neutral dish (like spaghetti sauce). I prefer to use it for something a little spicy like an arrabiatta sauce or a reduction for peppercorn steak. I do think the varietal makes a difference in the flavor of the final dish.

Honestly, I'm a wine snob. I'm lucky that I can get amazing wine all the time and there are always new ones to try. I adore Zinfandel, Syrah and Barbera as I mostly drink reds. The ONLY white I will drink is a crisp, cold Sauvignon Blanc when it is REALLY hot here in the summer. If I'm feeling particularly plebian and it's REALLY, REALLY HOT, I'll sneak a little well-chilled White Zin and pretend that I don't know any better.

 

[Bob Slydell]

My family sauce does not have wine in it.

Same here

 

[daannzzz]

I have used burgundy for decades. It makes good sauce. the more you put in the darker the sauce is.

 

[Laugh O. Grams]

Thanks! That helps me not overanalyze which kind to get. I went through a phase a few months ago where I tried different wines and I couldn't ever find a red that I liked. (I only found a couple of whites that I like, for that matter). So, I was a little nervous about getting something too strong.

Whatever you do, don't overdo the amount of wine that you use in your sauce. The wine can really overpower the dish and makes it inedible. I'd say maybe a 3/4 cup for every gallon of sauce...besides, seeing you've got to work on your palate for big reds, why not finish off the bottle while you cook?

 

[TPCShauna]

Whatever you do, don't overdo the amount of wine that you use in your sauce. The wine can really overpower the dish and makes it inedible. I'd say maybe a 3/4 cup for every gallon of sauce...besides, seeing you've got to work on your palate for big reds, why not finish off the bottle while you cook?

Woo hoo! You're my kind of cook! A little for the sauce, a little for my glass. A little for the sauce...heck, who needs a glass? I'll just drink it from the bottle!

 

[Ciao Mickey]

I'm going to make spaghetti for dinner tomorrow and am trying my hand at making my own sauce. The recipe calls for dry red wine. I'm not really sure what kind I should use (since I don't really care for red wines to drink ).

I'm thinking either a Merlot, a Pinot Noir, or a Zinfandel. What do you guys think?

I would use a *good* Merlot or Cabernet Sauvignon.

 

[Tazicket]

Whatever you do, don't overdo the amount of wine that you use in your sauce. The wine can really overpower the dish and makes it inedible. I'd say maybe a 3/4 cup for every gallon of sauce...besides, seeing you've got to work on your palate for big reds, why not finish off the bottle while you cook?

Will do. The recipe calls for 1/2 cup to 1 cup of dry red wine, so I'll probably try to hit it somewhere in the 1/2 to 3/4 range.

And I don't like drinking reds!!! lol They make my tongue feel too puckery and they mostly taste bitter to me. (At least, the ones I've tried). I like White Zin ok (even if it makes me a plebian! ) and I also like Rieslings ok. I tend to enjoy the sweeter ones more. And I've never been able to find a wine that I like that tastes good with food.

 

[Cindy's Mom]

In answer to the thread title "what kind of red wine would you use to make a spaghetti sauce".

My answer is NONE, if your recipes calls for wine, find a new recipe.