|A bone in your stew can be a plus|
Last week was cold for San Francisco so I wanted to make a hearty stew. This recipe came from the Japan Miso Promotion Board, but there's more red wine in it than miso. The combo intrigued me, plus it gives me a good forum to talk about using red wine in cooking.
The recipe calls for 3 cups of red wine. I measured them out and discovered that left about a glass of wine in the bottle. Presumably this means 3 cups for the stew and one for the chef.
The question is: which red wine? My apartment is awash in red wine: bottles that people send me as samples. I wouldn't feel guilty about opening any of them, even a $200 Cabernet, to cook with because people sent them to me to taste, not drink, and of course I would taste the wine before turning it into stew. But would a $200 Cabernet be the right choice?
No, it would not: not because of the price, but because a good Cabernet would be more tannic than I want for my stew.
Here's what I looked for in a red wine to make stew with: