Using red instead of white wine in a recipe

[hockeyforjockeys]

I want to make a monkfish and tomato stew tonight and the recipe calls for white wine, but I only have red. I can't be arsed going down the shops (on my own tonight otherwise DP would pop out for me) so I just wanted to know how much difference it would make to the stew, i.e. will it still taste reasonably OK if a little different?

It'll still taste like wine but everything will be stained red.

Well as it's tomato based probably not a problem! Thanks Chil

I should have said 'purple'... Best of luck though