ironchef
Executive Chef
bullseye said:I know that many recipes for this kind of sauce call for red wine, but I have had much better success with a sweet white or rose. I think the sweetness counteracts the acidity, while the usually drier reds just exacerbate it.
I also prefer white wine for the majority of my tomato sauces. It brings out a better flavor in the tomato and is more balanced. A red wine can also muddle the flavors and just not make the end result taste as good vs. a white wine. I also use chicken stock in my tomato sauces. It gives the sauce a savory characteristic that no one can figure out how I got, but the end result is delicious.