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Cooking with Wine

Which wines are the best for cooking—and which ones you should avoid.

Which wines are the best for cooking—and which ones you should avoid.

What’s the best type of red wine to use for cooking? To find out, we tested more than 30 bottles—from $5 jug wines to a $30 Bordeaux—using each to make a hearty tomato sauce, a quick-cooking pan sauce, and a slow-simmered beef stew. When the dust settled, we were able to divine a few general guidelines. First, save the expensive wine for drinking. Although one or two tasters perceived “greater complexity” in the pan sauces made with the $30 bottles, the differences were minimal at best; wines that cost $10 and under are usually fine for cooking. Second, stick with blends like Côtes du Rhône or generically labeled “table” wines that use a combination of grapes to yield a balanced, fruity finish. If you prefer single grape varietals, choose medium-bodied wines, such as Pinot Noir and Merlot. Steer clear of oaky wines like Cabernet Sauvignon, which turn bitter when cooked. Finally, whatever you do, avoid the “cooking wines” sold in supermarkets. These low-alcohol concoctions have little flavor, a high-pitched acidity, and enormous amounts of salt, all of which combine to produce inedible dishes.

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