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What would approriate dry red wine for pasta recipe?

hobbess | Dec 13, 200902:37 AM

I don't know anything about wine, but there's a recipe in Urban Italian by Andrew Carmellini that calls for a cup of dry red wine for Strozzapreti with Sausage, Grapes and Red Wine that I'm very interested in trying.

The ingredients in it include strozzapreti, the pasta, italian sausage, both sweet and spicy, red grapes, red wine vinegar, pecorino cheese, sage, butter, olive oil, italian parsley, yellow onion.

What type of red wine would work best for this dish with those ingredients? On one hand, I read somewhere that Cabernet sauvignon is a classical pairing for beef ingredients in a dish. But, I also read that you want to avoid wines with oaky characteristics and tannins which I read that Cabernet suavignons have.

Since I don't drink wine but I need to use it for more dishes in the future, would the boxed wines from something like Franzia work?

And, could I use this same red wine for making beef stew?

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