A question for all of the foodie's...

Any thoughts on serving a red wine with a meal in which a dry white was used as a component of a braising liquid?

The specific example is braised pork cops. Recipe calls for 1/2 cup of a dry white wine. I would much prefer a red to serve with supper, and I don't want to use the red in place of the white for the braising liquid.

Thanks in advance.

Pinot Noir

Osso Buco is braised in white wine and is traditionally served with Amarone. But as Randy suggests, Pinot works, as do many other red wines that are not overly tannic.

It never bothers me with my dishes. I use white wine in my Risottos but generally serve them with red wines. Not a problem at all!