What type of red wine (merlot, cab, etc..) do you use in a recipe for a beef stew. It just says dry red wine. I don't want to spend more than 10 dollars.
Cabernet or Syrah (sometimes in California going under the Australian name of Shiraz) ARE GREAT FOR STEWS. Delicato if it is available to you can generally be found at $5.99 a bottle at most supermarkets and is very serviceable.
Also Jacob's Creek Cab/Shiraz blend is great in stews etc. I use it to braise short ribs. About $6-8.
I use Zinfandel from the cheaper line of modavi wines (W - something, I can't remember the name at the moment) ($6/bottle). Actually it's pretty good wine for the price. Boris
Whatever wine I want to drink with it. If you cook with a cab, drink one too. The cab you cook with does not have to be of the same quality, however.
I always use Pinot Noir. Low tannin level and nice, bright acidity. It adds a dark fruit fullness and depth of flavor that compliments any hearty stew. You can get great California Pinots for $10.
Zinfandel. Also, make sure you use a little bit of tomato paste. Brown it with the roux when you are almost done browning the flour.
I like beaujolais villages or cote de rhone. Both are basic French plonk an available for $7.99 a bottle and up here in Brooklyn.
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