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Originally Posted by PeteMcCracken  No, except for "preservatives", the only "ingredient in wine is grapes. You are looking for the "type" or varietal of grape that complements your intended dish. Often, this relates to the recipe's origin.
If you have a specific dish in mind, it would be far easier to make a recommendation if we could see the recipe. I cannot recall a "red" looking white but there are those like "White Zinfandel" that are more of a "blush" or Rosé and even white wine can be made from red/black grapes, if the grapeskins are removed before fermentation, that's only for Vitus vinifera grapes, Vitus Labrusca grapes have colored flesh as well.
As a "general rule" white wines are lower in alcohol and younger than reds and have more delicate flavors and nuances. Now, remember, I said "general rule" and there are numerous exceptions.
If you are not a wine drinker and the recipe doesn't clearly specify the type of wine to use, ask someone who cooks with wine, please. |
Thank you Pete for the insight. Believe me I do take the recipe with me, when I go shopping and then ask the clerk what wine to use for cooking and all I get is the aisle where they have Cooking Wine, even in my little knowledge of wine I know better to cook with that stuff.