cooking

[Thomas]

And I'll add that whenever you cook with wine it's a good idea to use wine that has had no or extremely minimal contact with oak.

Usually, a recipe calling for red wine means a dry red. The one KC recommends will add depth maybe even some spiciness to flavors, and that is why it is good for ribs.

Sherry is good for soups.

Rather than dry reds, I like sweeter wines added to tomato sauce to introduce caramel complexity.

Dry whites generally for seafood dishes or where a recipe calls for a white wine. Riesling is a good one for that but it is always hard form me to use Riesling for cooking, since I want to drin k it all to myself...