What wine should I use in cooking

There are no hard rules as to when to use white or red. My basic rule of thumb is that if the dish is a hearty one, like Basic Beef Pot Roast, then the wine should also be hearty, which suggests a big red like Cabernet Sauvignon. For a more delicate dish, like Salmon Fillet Roasted in Lemon Butter, a more delicate wine seems desirable, preferably a white that won’t “stain” the food, like Sauvignon Blanc. In the recipes, I’ve often suggested a wine varietal, but don’t feel you have to go out and buy that particular one. I’ve tried to describe the style (“light,” “fruity,” “off-dry,” “hearty”) to help you if you’re getting a recommendation at the wine store or choosing from the bottles you have at home.