Whenever possible cook with the same wine you are going to drink with the meal. It will create the best bridge between the food and the wine. But Chris is correct in saying that any red wine would do and the fuller the better. I use left over wine but rarely have any!!!
I look to some traditional guidelines when answering this question for myself. Do I want the wine to compliment or contrast what I am preparing? What type of dish am I preparing... italian, asian, savory, sweet, etc? Here's some simple guidelines I follow.
Red Meat - Red Wine
Then you choose between intense and robust reds like a Cabernet Savignon or Zinfandel or more mellow Merlot, Pinot Noir. Question yourself, do you want the red wine to be the leader in your dish or complimentary? Even chicken benefits from a great red... Coq au vin anyone? If just a hint is needed you can balance with beef stock.
White Wine - White meat. Chicken or pork anyone? Sweet or savory notes? Anywhere from dry sherry, chardonnay, sake could work your savory low notes.. Just need to define your priorities. Or try something out of the box like a muscat if you are looking for a sweet fruity highlight. Imagine chicken or pork with dried apricots or other fruit.
Let your imagination be your guide. And, the best advice yet is to taste lots of wine to know their characteristics. Then you can pair to your culinary delights.
Answers
November 4, 2010
You can pretty much braise with any red wine, depending on the recipe- I'll look for something fuller bodied, maybe a zinfandel or cabernet.
November 4, 2010
Whenever possible cook with the same wine you are going to drink with the meal. It will create the best bridge between the food and the wine. But Chris is correct in saying that any red wine would do and the fuller the better. I use left over wine but rarely have any!!!
November 4, 2010
I like to use Chianti for braising beef.
November 4, 2010
Thanks for the advice.
November 8, 2010
I look to some traditional guidelines when answering this question for myself. Do I want the wine to compliment or contrast what I am preparing? What type of dish am I preparing... italian, asian, savory, sweet, etc? Here's some simple guidelines I follow.
Red Meat - Red Wine
Then you choose between intense and robust reds like a Cabernet Savignon or Zinfandel or more mellow Merlot, Pinot Noir. Question yourself, do you want the red wine to be the leader in your dish or complimentary? Even chicken benefits from a great red... Coq au vin anyone? If just a hint is needed you can balance with beef stock.
White Wine - White meat. Chicken or pork anyone? Sweet or savory notes? Anywhere from dry sherry, chardonnay, sake could work your savory low notes.. Just need to define your priorities. Or try something out of the box like a muscat if you are looking for a sweet fruity highlight. Imagine chicken or pork with dried apricots or other fruit.
Let your imagination be your guide. And, the best advice yet is to taste lots of wine to know their characteristics. Then you can pair to your culinary delights.