If a recipe calls for "dry red wine", what kind do you usually buy?

Question

I would like to buy a kind that I would actually drink the rest of. I really like Yellow Tail wines. Which of the Yellow Tail flavors would you consider to be "dry"?

http://www.yellowtailwineusa.com/wines/index.php

Also: dry white wine? All white wines seem sweet to me.

Answer 1

I usually choose a Merlot - that way it is mellow and drinkable. I am of the school that you "never cook with what you would not drink". Some people say it doesn't matter but I have found that bad wine makes for bad flavor enhancement. Wine terms are so tricky if you aren't familiar so here is the definition FYI: Dry = No sugar or sweetness remaining; a fruity wine can be dry. Basically that applies to Merlot, Pinot and Syrah best but can apply to deeper wines like claret. The only time I have found a recipe requires a specific wine is when it is a Port or a Zinfandel since these are for very specific taste and sugar content in the recipe. Good Luck!

Answer 2

I have found that for cooking those boxes of wine work great. They fit on the counter well, dispense easily, and don't go bad before you use 'em up. They taste all right to drink, but the reality is that I prefer to drink the good wine and cook with the so-so stuff. I won't use really poor wine or that stuff they call 'cooking wine'. What IS that stuff anyway.

Answer 3

A Cabernet Sauvignon, Merlot or Shiraz are all considered "dry" Reds...and I've used them many times in various recipes. The best wine to use is the one you like to drink "uncooked".I always use the same wine I'm serving with the dinner, in the cooking.

Answer 4

Typically the wine that you would drink with the dish is perfect for cooking the dish. (Assuming you have OK taste buds. ;)

But dry would refer to any of a great number of reds such as Cabernet, Pinot Noir, Zins (red, not pink or white), etc. Shiraz and Merlot would be OK as well. Grenache is getting a little too fruity but it wouldn't be horrible.

Emphatically NOT Marsala -- that's used in some dishes but it is not dry. Nor any dessert wine.

Answer 5

My favorite wine to cook with is Chianti. As for a dry white, try Rhine wine

Answer 6

So far I just use the wine that I normally drink which is a sweet wine. I haven't had any problems yet.

Answer 7

Lindernans-Soft Dry Red 5lt cask

Answer 8

rule of thumb: anything you drink is a great wine to cook with.....if you dont drink it dont use it

Answer 9

Marsala.

Answer 10

wild irish rose