A. I generally use red wine for rich meaty stews which means you’ll want an equally deep rich red wine. It doesn’t need to be expensive. Ask for a Cabernet Sauvignon or Merlot. As for white, I’d buy dry vermouth because it’s fortified which means you can store it in your pantry once you’ve opened it. White wine doesn’t store so well. Thanks for being in touch.
About Pam Anderson
Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.