what cooking wine is the best?

Corrinne Ruozzo: Red wine for red meat ~ any even if its going vinegary White wine for white ~ any dry whites, but not in either case a wine that's going to impart a very strong flavour that will overtake the flavour of the meat , I wouldn't use Liebfraumilch or a strong aussie red / oaky wine or the strong perfume like flavour will make the meat taste unusual.Red - Bordeaux / beaujolaisWhite - a house white - frascati - or just buy a bottle of white wine vinegarBe sure you pick a wine you like though...Show more

Simona Bulwinkle: Port, Sherry, Madeira, &Marsala.

Eliseo Luma: mastana

Lue Podewils: NEVER use cooking winethey add way too much salt and other preservaitves to cooking wineyou always want to use a wine you would drink.i would suggest either a dry white with chicken, fish, or a nice somewhat fruity red with beef or pork...Show more

Davis Zou: Corvato is right about never cooking with 'cooking wine.' Wife is a gourmet Italian cook and he! r rule of thumb has always been to open the wine you are going to serve with dinner and use that to cook with.A good article to read on cooking with wine can be found here... http://bit.ly/9RVpQb

Ty Kirton: Adding wine to your favorite recipe can impart wonderful flavor, but too much or the wrong style can put the kibosh on a potentially delicious dinner. Here's how to make it work: Consider Components. Wine contains sugars, acids and tannins, and each of these will show up on the plate. Subtle characteristics, by contrast, normally disappear with cooking. To maintain balance, check your recipe for acidic ingredients like lemon juice or vinegar and cut back to make room for the acid in the wine. This is especially crucial when cooking with white wine. For delicate fish or vegetables, a dry non-oaked wine works best. If your recipe is packed with onions, carrots and tomatoes, there will be plenty of sugars in the pot, so cooking with a fuller-bodied, less dry red or wh! ite wine can integrate perfectly.Red or White? Use the type of! wine you'd serve with dinner to make the dish. Even better, unless you're pouring something rare or expensive, buy an extra bottle and cook with it. When you're cooking with red wine, watch out for tannins. When concentrated in reduction sauces, they can become harsh. Fortunately, proteins found in meat and dairy declaw tannins like milk does tea....Show more