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If you choose a wine that’s too bitter and tannic, your food might turn out more or less inedible. This style’s oak notes can turn harsh and woody when cooked too quickly or with weaker ingredients, so skip pan sauce and tomato sauce. Try it: 2017 Carving Board Reserve Cabernet Sauvignon. Try it: 2017 Talbott Kali Hart Pinot Noir. Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at … What’s the Best Red Wine for Cooking? And as an Argentinian, he knows his beef. PureWow may earn compensation through affiliate links in this story. For leaner cuts, he suggests a bigger, bolder wine. Porterhouse steaks pair well with medium-bodied red wines; a Syrah is an excellent choice because of its refined tannins and notes of hearty black fruits. Wine doesn’t only impart tons of flavor and richness to tomato sauce, pasta dishes and pan sauces, but its acidity is actually great for tenderizing meat. For more information please read our, How to Have the Best Damn Taco-and-Beer Crawl in San Diego, Three Can’t-Go-Wrong Tech Gifts That Everyone on Your List Will Love, Stock Up For The Future With These Black Friday Face Masks Deals, The Coolest Pieces of Gear We Tested This Week, Nearly Everything From the Art of Shaving Line is On Sale At Amazon For Black Friday, Upgrade Your Home With Amazon’s Black Friday Deals. Chianti is famous for its herbaceous, earthy, peppery flavor, but it can also be on the fruity, delicate side. Because red wine is more tannic than white, it turns bitter faster when cooked. Best dry red wine for cooking beef stew or a wine-based sauce: Pinot Noir, Merlot, or Cabernet Sauvignon. © 2010-2020 Wow Media Products, Inc doing business as PureWow. These wines … The hearty Cabernet Sauvignon gave the sauces an astringent, woody bite that bullied all other flavors out of the way. Whether you’re looking to save or splurge, these picks will elevate your next steak dinner. Cook’s Illustrated tested a ton of red wines for cooking and found that no matter the wine, cooking it over high heat (say for a pan sauce or tomato sauce) will often result in an edgy, sour taste. Are red wine and white wine interchangeable? The best white wines for cooking with: Sauvignon Blanc White Bordeaux Pinot Grigio Sancerre Dry Vermouth. Read on to find out why they work and get our bottle (and recipe) recommendations. The best reds: Merlot Côtes du Rhône Cabernet Chianti Pinot Noir. Here’s an easy red wine style guide to stick to while you’re shopping: Come winter, consider this style your new dinner date. RELATED: What’s the Best White Wine for Cooking? If you plan to serve your porterhouse with a rich sauce, such as a Béarnaise, go for a full-bodied, high-tannin red such as a Cabernet Sauvignon or Merlot. If you’ve never sipped a glass alongside an Italian dinner, you’re missing out big time. “For a fatty cut of beef, I would recommend a wine with good acidity, structure, and texture to clean the fattiness from the mouth,” says Sebastian Zuccardi, owner of Argentina’s Zuccardi Valle de Uco winery. Men’s Journal has affiliate partnerships so we may receive compensation for some links to products and services. It tends to be fruity and earthy in flavor with berry and mushroom notes. Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros). Zuccardi was recently named one of the top 10 winemakers of South America. They’re silky, earthy, acidic, smooth and come light- and medium-bodied. They even tested the same sauce recipe, one rapidly simmered and the other slowly reduced, and found they tasted completely different. Similar to other acidic ingredients like lemon juice, vinegar and yogurt, wine breaks down the connective tissues in meat (aka collagen and muscle) and helps it to retain its juices. Here are a few more rules of thumb to take note of: RELATED: What’s the Best Wine for Thanksgiving? That’s why white wine is popular in seafood and chicken recipes, while red wine is key in roasts and meaty stews. Like cabernet and pinot noir, this wine also cooks well with proteins. Red wine can also be used in marinades and glazes. Some wines pair well with pretty much any style of steak, but others are better suited to leaner or fattier cuts. Cabs are complex, like a more intense Merlot. Sign up for PureWow to get more daily discoveries sent straight to your inbox. So no, you can’t substitute red wine in recipes that call for white—white wines offer brightness, acidity and a light softness, while red wines are used for bold, hearty dishes that can withstand its bitter, intense flavors. Côtes du Rhône wines, blends hailing from vineyards around the Rhône River, are great substitutes for Cab, too. Sangiovese wines, named for the main grape used in Chianti, have a signature tart acidity and spiciness that make them an uncanny stand-in for Chianti. In order to view the gallery, please allow Manage Cookies. Try it: 2017 Rocca Di Castagnoli Chianti Classico. While most are available at big local or online retailers, some are more exclusive bottlings available only through their wineries or select wine outlets. Although both red wine and white wine tenderize and moisten, their flavor profiles generally fit different foods. “I would pick a wine with good volume, and one that’s concentrated enough to take up your entire mouth with flavor,” he says. Sign up for our newsletter to get the latest adventures, workouts, destinations, and more. If you prefer European-style wines, red Bordeaux—which is made of a blend of Cabernet and Merlot, among other grapes—are a good bet. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to stick to when you’re on the hunt for the best red wine for cooking: Merlot, Cabernet Sauvignon, Pinot Noir and Chianti. Create one here. Use Pinot Noir for salmon, duck or stew recipes. This process involves heating the red wine with a few other seasoning ingredients in sauté pan on low heat until it simmers. These 4 Varieties Are Basically Foolproof, 25 Easy, No-Bake Dessert Recipes for Kids, Pan-Seared Salmon with Red Wine-Balsamic Sauce, Antoni Porowski’s Moroccan-Style Pasta Bolognese, Braised Beef Short Ribs in Red Wine Sauce. While red wine can break down big, fatty cuts of meat, it can also keep lighter proteins like fish super moist and impart great flavor. When used in braising, it turns meat fall-off-the-bone tender. Note that more fruit-forward wines will become fruitier as they reduce. Recommended red wines for cooking: Pinot Noir, Barbera, Chianti, some Cabernet Sauvignon Red wines to avoid: Beaujolais Nouveau, Grenache, Shiraz, Zinfandel … Whether you’re sinking your teeth into an inch-thick ribeye or a sizzling skirt steak, you want a wine that’ll both stand up to and complement the umami-rich character of beef. Even higher-quality Chianti that’s more tannic and fuller-bodied isn’t bold or dense enough to do a Cab’s job. Are you sure you want to remove this item from your Recipe Box? This wine is aged in oak barrels, and its resulting oak flavors did not soften as they cooked but turned bitter and harsh. But there’s more you should know before hitting the kitchen. Sign up for PureWow to get more ideas like these (It’s free!). Whether you’re sinking your teeth into an inch-thick ribeye or a sizzling skirt steak, you want a wine that’ll both stand up to and complement the umami-rich character of beef. The jug wine, meanwhile, made sauces that were overly sweet and simple. This style is versatile, great for both stews and soft, fatty meats, thanks to its tenderizing properties, as well as seafood and poultry. Keep an eye out for red Burgundy when you’re at the liquor store too—some winemakers use that name for Pinot Noir after the region where the grapes are grown (they may be a little pricier). They’re usually full and rich like Pinot Noir, but since they’re made from a blend of grapes instead of just one, they may help balance the flavor of your dish better. Chianti is best for tomato sauce, pasta dishes and pan sauces rather than hearty stews. For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube! OK, now you know which varieties to look for next time you’re at the liquor store or wine shop. For sauces that could use a little sweetness, like something paired with mushrooms, this can be excellent. 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