For most purposes where less than 1/2 cup white wine is required in a recipe you can substitute chicken or vegetable stock. Usually this is in terms of "deglazing" a pan. This means that after quick cooking some type of protein (chicken, fish, shrimp, pork) in a small bit of oil the wine would be added to scrape up small bits of carmelized flesh from the bottom of the pan, adding to the flavor of the liquid in the pan to create a sauce or gravy.
Other uses might be to add a wine flavor to soup or stew which would be eliminated by using the stock.
No, because moscato is a sweet white wine, and marsala is a dry red wine.
probably white because its better than red.
Yes. I just made a stir fry that said to use red wine or vegetable oil and I used champagne, so why can't you use red wine instead of white?
Well, depends on the meat. Red wine for red meat, white wine for white meat.
Marsala is a red wine.
You can make white wine out of red grapes but you can't make red wine out of white grapes
you can and cant
Red wine marinade looks pretty common- see below sites
The general rule of thumb is: Red wine with red meats (beef) and red sauces; White wine with poultry meets (chicken, turkey, pork, ect.)AnswerWhite wine is best served with Fowl- chicken or fish. Cheese and crackers, and grapes. Red wine is best served with Pasta, Red meat of any kind. Cheese and crackers are good too! answer,red wines, darker meats such as; venison, beef. white wines perfect for lighter meats like chicken or fish. rose an all round wine but better for lighter dishes. champagne perfect for celebrations and canapes, also it goes with starters,
red
Not only white grapes. Remember, you can make white wine from red grapes, but not red wine from white grapes.
Blossom Hill do a red, a white and a rose wine.