Red Wine for a beef stew
- kevinj Mar 18, 2005 08:37 AM
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.
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.