Chianti

When cooking with red wine, it's important to keep an eye on the tannins to avoid harsh or chalky results. As a result, depending on the food you're preparing, picking lower-tannin types makes more sense. As a result, many people are great fans of using Chianti in some of their lighter recipes. Chianti is a sweet and earthy Italian wine with no tannins, making it great for mixing with vegetables and lighter sauces, according to Martha Stewart.

According to PureWow, if you're looking for a suitable wine to go with your tomato sauce, Chianti might just do the trick. You may also try adding Chianti to any variety of pan sauces that would complement your meal. However, if you're searching for a wine that will do a heavier job, such as complimenting a rich, meaty stew, you should choose Chianti. Because this variety is on the lighter side, it will not play as well as a Cab or a Merlot in a more powerful cuisine.

Detailed information:
Best for: wild boar meat, beef
ABV: 13.5%
Tasting notes: Herb