cjs said:
Forgot about my Noilly Prat - this is just about all I use for white wine called for in recipes. The bottle is kept with my oils/vinegars and so very handy and does not go bad.
I also tend to use dry white vermouth when white wine is called for. Julia Child gave me that idea. She liked it best because it has so many herb flavors already incorporated, and it keeps so much longer than "regular" wine.
The wine you see in supermarkets labeled "Cooking Wine" is not only full of salt, but also is made from the cheapest plonk you could possibly imagine. There are so many really drinkable inexpensive wines available, even in the grocery store wine sections,, and they ALL cost less per ounce than that "Cooking Wine" swill.
"Dry red wine," to answer the original question, is just about any red wine you see on the shelves in US today. Cabernet Sauvignon, Merlot, Pinot Noir, Beaujolais, Zinfandel, Syrah/Shiraz all qualify. However, Cabernet Sauvignon generally is not a good choice for cooking with because of its tannins, that, when reduced, can taste downright awful. The wines I use most often tend to be Cote du Rhones (a blend of Grenache and other red grapes) Pinot Noir or Beaujolais. and, just as the recommendation is not to cook with a wine you wouldn't drink, I also recommend to cook with less expensive wines. For instance, if you've splurged on an expensive Bordeaux to serve for a special dinner, don't cook with THAT! Instead, choose an under $10 bottle of Merlot, approximating the taste, without the expense. I wouldn''t cook with any wine that cost more than $15.....