What is a good red wine to cook with Italian for tomato dishes?

For tomato sauces, red gravy. inexpensive. I am having trouble finding a wine that gives a good taste.|||In almost all the italian recipes that require it, the amount of wine needed (be it red or white depending on the dish) ranges from a spoon to a glass. Not much indeed, so the price shouldn't be the main concern.





My suggestion is: whatever wine you choose, go for a *good* wine, not for a cheap one. The quality (and the success) of a dish depends on the quality of the ingredient you use...





Oh... forget the Shiraz (or Syrah) someone suggested: it's not an italian wine, it's made in Australia and South Africa. Also forget "Vin du Table" and "Vin du Pays": they are french... :-)|||2 buck Chuck from Trader Joe's works for me.|||I think any full-bodied, dry red will work. Chianti is a favorite in Italian cooking.





You can also try Pinot Noir, Sauvignon Blanc or Shiraz.|||use the wines that you drink, and not something cheaper - the taste isnt as good. i use cabs for tomato sauces, etc. and i've used a malbec to make a red wine reduction for a steak and that was good because of the spicy undertones.|||Any basic red wine works well, you don't need to worry about the quality of a wine when cooking food, only about what is served with the meal. Cheap wines that would do the trick include Vin du Table and Vin du Pays.|||I love to cook with a full-bodied Italian house wine...such as a Montepulciano.|||Always cook with a wine you would drink or serve with the meal you are cooking. It is well worth the sarcrifice.


Just get an extra bottle or two. Make the sarcrifice.





Dont put lipstick on a pit bull or you would get Sarah Palin. :P