Originally Posted by Chef Munky
Well aren't you on the fence in 5 seconds..I'm not that quick.
Had no idea about that. Explains why I could never find "cooking wines" at the grocery store.. This was a duh moment!
Thank you Dawgy
If you do find "cooking wines" at the grocery store, don't use them! They're loaded with salt - a holdover from Prohibition. Salt was added to prevent people from drinking it straight. It's yucky in cooking.
For most savory recipes, a dry or semi-dry red wine will do great - Cabernet Saugivnon or Shiraz. In Italian cooking, I usually use a Barolo or Chianti. If you use whatever wine you're serving, they will complement each other nicely.