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Serving a red with a recipe using white

Last Post 11-14-2007 03:13 PM byWinetex. 3 Replies.

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incident

Grape Stomper

Posts: 108

10-08-2007 06:47 PM
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.

Randy Sloan

St. Helena
Wine Labeler

Posts: 3996

JimmyV

Central Connecticut

Wine Connoisseur

Posts: 5168

11-14-2007 01:14 PM
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.

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Winetex

Austin, Texas

Master of Wine

Posts: 11047

11-14-2007 03:13 PM
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!

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