I’m making lamb stew and would like to know which brand of red wine is the best use. Thanks.
Either Barefoot Cabernet Sauvignon (Californian) or Yellow Tail Cabernet Sauvignon (Australian).
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anything thats fairly cheap, you dont want to use a good expensive wine when cooking (unless you’re rich); you’ll still get the flavor and tenderization from the wine and if you’re using it mainly to do something like deglaze the pot then it doesnt matter anyways
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Either Barefoot Cabernet Sauvignon (Californian) or Yellow Tail Cabernet Sauvignon (Australian).
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For a wine based stock for stews and such, you want a cheap but very fruity red, like an Aussie Shiraz or Shiraz/Cabernet blend. Don’t cook with anything you wouldn’t drink,cause you want the flavors to be good, but don’t spend too much on it either. Jacob’s Creek is a very good choice, lots of fruit, a little oak, a little spice and under $10.
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personal experience
Lamb has a distinct gamey taste, so the full bodied varietals are appropriate, that’s Cabernet sauvignon or Syrah/Shiraz. Merlot, Pinot noir and Cabernet franc are too "soft" for lamb.
Specifically for stew, however, I’d select the Cabernet sauvignon. It will be full bodied, neutralize the lamb’s gaminess, but won’t overwhelm the other flavours in the stew.
If I were roasting or braising, I’d use the Syrah/Shiraz. It has an oaky flavour that would go well with roasted or braised meats.
There is also the traditional Marsala wine (a fortified wine from Italy) preparation for chicken and lamb used by the Italians. It reduces to a sweet syrupy sauce with Italian herbs and shallots. But again, more appropriate to roasting or braising.
You can also consider using a white (Chardonnay). Osso Bucco is made with a dry white wine.
I do cook with a wine I would drink. I use either Red Bicylette or Fat Bastard, really reliable genuine French "jug wine" that’s about $10 a bottle and come in all varietals. I believe that the French wines are best for cooking.
If you use the Cabernet sauvignon, you can consider serving a Bordeaux or Loire Valley blend that uses Cabernet sauvignon in the blend with the meal. Mouton Cadet is a reasonable Bordeaux which is a Merlot/Cabernet sauvignon blend. That should give your wine and your food some flavour continuity without becoming too redundant.
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You need a hearty red wine like a Cabernet Sauvignon, Shiraz or Bordeaux because of the tremendous grease in lamb. When you buy from a knowledgeable shop, the clerk should be able to tell you exactly what he has in stock that will work best. No rotgut. Drinkable wines are available for around $10.00 a bottle. If you wouldn’t drink it, don’t cook with it. Lamb is a very expensive meat to destroy saving pennies.
If you want to learn more about wine, see my article:
http://www.associatedcontent.com/article/2038383/the_fundamentals_of_wine.html?cat=22
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