Q. Jean Asks: I have never used wine to cook with. What red wine do I buy for your recipes? Also can you suggest a white wine?
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.