Dry Red Wine

I do a lot of cooking with wine, and I always use Masciarelli Montepulciano d'Abruzzo for cooking. In my experience, it plays well with everything, offering enough basic wine flavor without overpowering anything. It costs me typically less than $10/bottle. In those rare cases when I run out and I cannot find the Masciarelli, then I use the plain Ruffino Chianti (not the Classico), which is pretty much always available. I get nothing for this. This is not a product endorsement, it's a way for the reader to know what I mean when I mention Dry Red Wine in a recipe.