When a recipe calls for usage of wine, whether red or white, what is the general rule of, what type of wine?!

If it's a dark sauce, like a tomato sauce, use red!. If it's a lighter sauce, like a white sauce, use white!. Use a standard dry wine!. Reds would be Cabernet Sauvignon, Merlot, Shiraz (or Shirah), and red Zinfandel!. A Gallo burgundy would work, too!. Whites would be Chardonnay or Chenin Blanc!.Www@FoodAQ@Com

---

---

I would say that white wine goes well on fish, seafood dishes and chicken dishes!. Red wine is goes better with red meets!. But there's probable no golden rules when it comes to cooking!. Experimenting is always good!.

I would recommend to use cheap (house) wine to cook, unless your recipe requires you to use an specific grape!. You need to toss the wine whilst cooking on high temp in order to evaporate all the alcohol!.

Hope this helps!.Www@FoodAQ@Com

---

---

Basically if you would be drinking the wine ti's ok to use in a recipe calling for white or red!.

That being said I use to make a stir fry and found that white wine really improved the taste!. We usually purchased a cheap white wine and it was excellent!. So how ever much you are a wine snob!.!.!. buy what you want!.!.!.Www@FoodAQ@Com

---

---

Make sure you do not use a really cheap wine!. What you are doing when you add wine to food is concentrating the flavor of the wine!. If the wine is bad to start with, it will get worse when concentrated!. As far as type goes, if the recipe doesn't specify just use your favorite type!. Www@FoodAQ@Com

---

---

The rule is to use what you would personally drink!. If you don't like the taste of it, you are not going to like the taste of it in the dish!.Www@FoodAQ@Com

---

---

Dry table wine of quality you would be willing to drink on its own!.Www@FoodAQ@Com

---

---

dry table wine!.
plain and simpleWww@FoodAQ@Com

---

---