A burgundy will be fine.
2007-08-15 23:56:41
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answer #1
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answered by justme 6
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Any inexpensive but good full bodied red wine, like cabernet, shiraz or merlot.
The French have a saying with coq au vin (chicken cooked in red wine) that "the wine in the dish should be as good as the wine in the glass" (ie, don't cook with rubbish wine that you wouldn't drink).
2007-08-16 11:25:41
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answer #2
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answered by AndrewG 7
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For red wines, I suggest a merlot or something from bordeaux. This is usually not very expensive but have an appealing, almost sweet taste.
2007-08-16 07:01:15
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answer #3
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answered by Anonymous
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In your grocery store they sell Cooking wines, red and white. I wouldn't waste a good bottle of Red wine in a recipe.
2007-08-16 10:49:04
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answer #4
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answered by Oz 7
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Any California cabernet sauvignnon and merlot under $8 or $10 a bottle of your choice.
2007-08-16 09:29:40
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answer #5
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answered by Mr Christian Ct 4
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A red Merlot or Zifindel
2007-08-16 16:59:59
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answer #6
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answered by MS.MOCHA 4
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You can get a decent Merlot at a reasonable price that is good enough for drinking as well as cooking. A nice deep, rich flavor.
2007-08-16 07:33:42
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answer #7
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answered by vat 3
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I use a Carlo Rossi Burgundy from California
2007-08-16 08:08:07
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answer #8
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answered by P_Rick 2
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Macedonian, Italian red wines are good
2007-08-16 07:00:30
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answer #9
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answered by Buggy 3
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Burgundy, always gives that special taste to stew. Almost as if it was made for it.
2007-08-16 20:40:23
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answer #10
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answered by Pieter Beernaert 2
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Any inexpensive red wine would be fine....
2007-08-16 11:39:02
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answer #11
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answered by TE 7
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