I am in no means a wine aficionado, so I am wondering if the taste of a recipe calling for dry white wine?

Question

would be significantly different if in a pinch, I used a dry red instead. If so, how would it differ?

Answer 1

it would be completely different but just as good. Red wine is usually stronger in flavor (tannins) & much bolder compared to most whites. Remember to cook with a wine you would drink, let the alcohol cook out (or burn off) & cook with a lighter red (merlot or pinot noir).

It really however does depend on the dish, some dishes are defined by the use of red vs. white wine.

Answer 2

i agree with previous poster...but also keep i mind that the color of the dish will also change dramatically with use of red wine vs. white wine. you could also substitute chicken broth or apple juice for the white wine.