Don't use red wines that are super tannic

Everyone has a distinct preference for wine, but if you want strong, tannic reds, you generally won't want to use them in your cuisine. Why? Because when the wine boils down, those tannins will concentrate into an unpleasant, bitter flavor, according to what The Culinary Institute of America teaches.

According to Fine Cuisine, if you're using tannic wine in your cooking, you should anticipate that the disagreeable qualities will only intensify with time. Instead, the website advises looking for a red wine with mild tannins if you plan to cook with red wine. For instance, you might wish to select a Merlot or Pinot Noir instead of a Cabernet Sauvignon. These wines, according to some sources, don't have a lot of tannins, therefore cooking with them will result in a smoother, more rounded flavor. You'll do much better if you reserve those large, bold reds for drinking rather than cooking.