Desperate URGENT wine question - please help

[mrsgboring]

Am making beef casserole but no red wine in the cupboard - I have two whites and a rose, though.

Should I put the wrong colour wine in, or not bother with wine? DH has emailed saying he's particularly looking forward to the wine in casserole (and bottle being open for drinking with dinner)

Wrong colour vote here. You'll still get that wine flavour, and white not red won't have the interesting colour implications of red not white!

The red wine would give a better colour but I wouldn't hesitate to use white instead!

I would leave the wine out of the casserole, and tell DH to get a bottle of red on his way home for drinking which I'm sure is the bit he really cares about.

You could add olives, bacon, or anchovies for extra flavour.

If you have it I would put beer (bitter or guinness) in a beef casserole rather than white wine.

Dash to shop!

Yes, I agree, I think white will be fine. As CK says, its not like ending up with a mauve coloured sauce on your chicken, which I did at the weekend, and it tasted fine anyway.

Yes - alarka has the solution.

But if you put the white wine in the casserole you have to then drink it with the casserole. I'm not rigid about my wine-meat colour pairings but that's really wrong. Rose if you must.

Ha blu, I read your post and thought 'Ah, Blu has the solution. Why didn't I think of that?'

Ooo beer's a good thought. But if it won't be completely pants, I tend towards wine - am PG and desperate for the smell of it (though have yet to be able to stomach drinking a glass)

Thank you all for your prompt responses - it needs to go in the oven pretty much now.

I vote for beer if you have it. White or rose would surely make it all taste horrible? Can't imagine beef cooked in either!

Alarka, you have a point about having to drink the wrong colour. I'm all conflicted now.

Why would white or rose make it taste horrible?

Bugger. I'm not missing beer - Fentimans shandy and sips of DH's keeping me perfectly happy on that score.

This is silly. [paralysed by indecision emoticon]

Sharper, citrussy, fruity - all wrond for beef.

Wrond? ffs...

wrong

Red - warmer, rounder taste, lots of tannin.

As bruxeur says.

Exactly, Brux.

Doesn't DH pass anywhere that sells red wine?
You don't need it for the cooking - splosh in a good lot for the last 10 mins, it will be fine.

okay thanks I won't risk it. It seems weird to me at some level anyway.

As you were.

I always use white wine for spag bol but I suppose the sharp citrus flavour works with tomato in the dish.

Beer then!

I would have done the white wine if I weren't pg, Molesworth, but can't eat anything at the moment unless it's exactly right and what I want is red wine.