#red-wine

#red-wine

Whether you're working with a specific budget, taste, or food pairing, there are some factors to consider. Even if you've narrowed it down to red wine, there are endless options available on the market. Plus, if you're hosting, chances are you want your guests to enjoy the experience and to be impressed with the selection you've put together. There's no need to be an expert on the matter thanks to this trusty guide.

An old-fashioned beef stew recipe starts with browning bacon and beef, which leaves a layer of meaty remnants at the bottom of the stew pan. We spoke with Matthew Ryle, chef and author of "French Classics: Easy and Elevated Dishes to Cook at Home," about his best tips for this cold weather dish. Ryle advises us to use that layer of caramelized meat stuck to the bottom of your pan to your advantage - and that means always deglazing the pan!

"Look for red wines that have lower tannin and brighter acidity," Henderson advises. "Wine is used in cooking for flavor. But it's big advantage is natural acidity which tenderizes foods and keeps them moist." That alcoholic bite cooks off but, says Henderson, it "helps the flavor molecules of the other ingredients open up." Wine delivers an underlying richness to a red pasta sauce, for example, while also enhancing the flavors of the tomatoes, herbs, and aromatics.

"In hot and sweaty Barcelona, we serve all our reds at between 11C and 12C, which is definitely too cold for super-tannic bangers, but better to be too cold than too hot."