Just like Anticipation said, I pretty much only use whites for cooking. I've found that with reds that a consistent flavor profile is rarely found within a single the grape varietal. There's so much variation even amongst varietals of the same region, but I mostly like old-vine red Zinfandels, malbecs, and Chiantis. Sometimes I'll get into a Chardonnay if it's really dry and oaky, or a Johannesburg Riesling, but that's about it for whites.
|