Pinot noir

While you may believe that red wine is only appropriate for extremely heavy, rich dishes, this is not always the case. If you don't have any white wine on hand, don't believe you have to stick to it. There are lighter reds that go well with lighter meals. Pinot noir is an excellent grape for cooking. They're silky, earthy, acidic, and smooth, and they're available in light and medium bodies. Because of its tenderizing capabilities, this method is ideal for stews and soft, fatty meats, as well as shellfish and fowl. It has a delicious, earthy flavor with berry and mushroom undertones.

According to Master Class, you should always incorporate Pinot noir in a recipe that asks for a large amount of wine. Chefs enjoy a decent Pinot noir for easy drinking because it's a grape that appeals to a wide range of drinkers. However, because it's on the lighter side, it's also great for less intense recipes. That's because you'll want to use enough of it to tenderize the meat, but the extra flavor won't be overwhelming.

Detailed information:
Best for: meat, beef, chicken
ABV: 5.5%
Tasting notes: berry and mushroom undertones.