Question about what wine to use

Hi everyone,

This is my first post in the Kitchen Forum. Hope you don't mind.

I often see in recipes that it says to use a "dry red wine" or a "dry white wine". What kind of wine do they mean or what do you find best works in a recipe that requires a dry wine? For red, would you use a bordeaux (or merlot or Cab S.) or something like a Burgundy/pinot noir...or chianti? And for white, do they usually mean chardonnay or sauvignon blanc?

Some examples are Chicken Piccata (says use a dry white wine) and I read a recipe for chicken with a mushroom/wine sauce and it says to use a dry red wine.

Thanks in advance for any suggestions or advice!

Hi Maria -

I find that pretty much any dry wine works with most dishes that are no more specific than that. I tend towards inexpensive reds such as Cotes du Rhone. For whites, I like sauvignon blanc, although the Franzia box chardonnay is also good. I like the boxes for white wines because we rarely drink the bottle and I hate to throw away wine. The box stuff stays fresh and sound for months, so you can pull a half cup or cup of wine whenever you need it.


Mike

Maria, this topic was discussed fairly extensively not long ago. Try this link.

http://www.wineloverspage.com/forum/vil ... php?t=5594

I hope that this helps.

rwj

Thank you both! Mike, I hadn't even thought to used the boxed wine...sounds like a good idea, especially for white which I rarely drink.

Robert - thank you for that thread...that was exactly what I was looking for!

Glad to be of service, Maria.

rwj