You don’t want to reduce more than about 50 percent of the liquid. I will be the first to tell you that drinking by season is a little overrated. Although most red wines will work with most recipes, here are a few tips to make it easier to find a good red wine for cooking. Red and white vinegar are one of the best replacements for red wine in cooking since their composition is remarkably similar: they are both fermented liquid with acetic acid, so it will be the perfect substitute to tenderize your recipe. 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. “By the time your dish is done, you won’t be able to tell a $50 bottle from a $10 one,” he says. So many readers have suggested freezing red wine for cooking that we had to try it. BA's Best Linguine And Clams uses ⅓ cup of white wine—you know what to do with the rest. Experts recommend that you go for light red wine. It is because sourness and tannin get concentrated during the cooking process and if the wine is too light-colored, it is a bit difficult to make a good color. There are also generic red and white wines that have balanced acidity and sweetness and have little or no alcohol content. So, dry red wines with moderate tannins are safest to include in recipes. Can you swap white for red, or vice versa, if you happen to have just one handy? Many recipes call for one of these wines specifically; for example, we’ve all heard of Chicken Marsala. Merlot is a silky red wine that’s fruit-forward with low tannins. https://www.bonappetit.com/story/best-white-red-wines-for-cooking Côtes du Rhône wines, blends hailing from vineyards around the Rhône River, are great substitutes for Cab, too. Here are a few more rules of thumb to take note of: RELATED: What’s the Best Wine for Thanksgiving? Red is quite different. Can be added to any recipe, sauce or gravy where wine is required for a deliciously rich, red wine finish. They age beautifully and are great for hearty dishes. So, just because red wine and white wine have similar effects on food doesn’t mean you should use any old wine. Same goes for Sauvignon Blanc because it’s lean and also has some nice fruitiness (that was used to test our Linguine with Clams). Best red wine for braising ribs, lamb, beef roast, or another red meat: Zinfandel or Syrah/Shiraz. Read on to find out why they work and get our bottle (and recipe) recommendations. All rights reserved. Merlot is not good with cabbages and beef. and Côtes du Rhône (here's looking at you, Lamb Shank Ravioli) are good swap-ins. Because red wine is more tannic than white, it turns bitter faster when cooked. To revisit this article, visit My Profile, then View saved stories. Avoid the heavier and more acidic variants like Cabernet Sauvignon. 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. https://www.foodnetwork.com/.../difference-between-cooking-wine-regular-wine Sign up for PureWow to get more daily discoveries sent straight to your inbox. Drinking wine is easy. To start with, he explains, don't even think about using red when a recipe calls for white. Be advised that most will change the flavor of your recipe, so you may want to do a test run before serving your dish to guests. RELATED: What’s the Best White Wine for Cooking? Can you use already-open wine since you’re cooking it down anyway? 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. But there’s more you should know before hitting the kitchen. The first is to stay away from cooking wine when a recipe calls for wine. Dry white wines are used for everything from cream sauces, soups and to deglaze your pan. Some recipes get specific, like our Red Wine-Braised Short Ribs, which calls for Cabernet because its full body will enhance the richness of the dish. As the weather turns colder, however, many of us crave rich, savory recipes, and bold red wines such as these are natural matches. Marsala is a cooking wine that is made in Sicily from the grapes found in this region, generally catarratto grapes and grillo grapes. What’s the Best Red Wine for Cooking? Cabernet, merlot, pinot noir, and zinfandel are all good choices. 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