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Asked by:

Photo by Sue

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA
Living In: Mannington, West Virginia, USA
Sue is asking: (2 answers)
When a recipe calls for a dry red wine or a dry white wine, what do you use?

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Last updated: Jan. 28, 2013 4:03 am
Posted: Jan. 27, 2013 1:47 pm
Answered by: Marianne
Jan. 27, 2013 1:49 pm
Usually cabernet sauvignon for the red and chardonnay for the white. Those are the ones I have on hand at all times. Pinot noir or shiraz also work well for the red, and pinot gris or sauvignon blanc work for the white.
Answered by: B A
Jan. 27, 2013 1:52 pm
White Sauvignon blanc Red Cabernet Sauvignon
Jan. 27, 2013 1:55 pm
If you are looking for a more fruty wine for a chicken dish a chardonnay works very well.
Jan. 27, 2013 1:57 pm
When I don't have the wine on hand (or prefer not to use for whatever reason), I usually sub in pomegranate juice for the red and diluted white grape juice for the white.
Jan. 27, 2013 2:00 pm
Mm patticackes I never thought of that it sounds interesting.
Jan. 27, 2013 2:18 pm
Oh Ya Try for a dry Dry vermouth. It is a fortified wine. But if you use it use it lightly the flavor can be strong, to much is overpowering. But used moderately it adds a wonderful flavor to the back of your pallet!
Jan. 27, 2013 7:43 pm
Yeah. A friend of mine taught me that. Not clever enough to come up with that on my own. You'd think the pomegranate would make the recipe too sweet but it really doesn't.
Jan. 28, 2013 4:03 am
red= beef- white for poultry=fish-pork
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