What's The Best Red Wine To Use For Beef Stew?
NEWS
BY HILARY WHEELAN REMLEY
For many, the most fraught aspect of making beef stew is picking
the wine that forms its base. Fortunately, Chef Jasper J. Mirabile Jr. has some helpful suggestions.
Mirabile Jr. suggests using a nice Chianti. According to him, "The Sangiovese grape is best because [of its] rich notes of cherry and plum along with earthy flavors."
Chianti’s rich cherry flavor is perfect in a savory stew. If you're not a fan of Chianti, Mirabile Jr. says "a Burgundy would be wonderful in a beef stew, along with a pinot noir."
Similar to Chianti, Burgundy can have notes of cherry and an earthy taste. Pinot noir is medium bodied, tart, and acidic, which can help to break down your beef as it cooks.
Mirabile Jr. advises against using "anything that has been aged in oak" as well as lighter red wines, as they may be too delicate to hold up in a hearty bowl of stew.