2006-09-05 08:17:11 · 6 answers · asked by tony1z 2 in Food & Drink ➔ Beer, Wine & Spirits
Get a bottle of relatively cheap Cabernet, Shiraz, or Red Zinfindel. Those are the best cooking varietals I have found, as far as retaining their flavor. Merlot tends to be a bit mellow for some dishes and just gets lost in the flavors. Butter can even overpower it. Good luck! I love cooking with wine, sometimes I even put it in the food!
2006-09-05 08:23:03 · answer #1 · answered by Philosophy Buff 3 · 0⤊ 0⤋
Cabernet, Shiraz, Merlot
2006-09-05 08:19:31 · answer #2 · answered by diturtlelady2004 4 · 0⤊ 0⤋
Anything that's not sweet. The restaurant where I work uses a burgundy that comes in gallon jugs. They keep winning awards, so I guess they know what they're doing.
2006-09-05 12:09:44 · answer #3 · answered by lcraesharbor 7 · 0⤊ 1⤋
Merlo
2006-09-05 08:22:03 · answer #4 · answered by jailhouserockgurl 2 · 0⤊ 1⤋
Nearly all of them except port, sherry, and madeira
2006-09-05 09:20:33 · answer #5 · answered by obviously_you'renotagolfer 5 · 0⤊ 0⤋
look on http://wine-rack.50webs.com/index.htm
2006-09-06 20:53:23 · answer #6 · answered by darko B 2 · 0⤊ 0⤋