Personally I would always serve red wine with Beef Stroganoff, because red meat is the main ingredient.
That would not be a good substitution.
Serve red wine with strawberries in it. It will leave a clean and healthy balance At least that is what my grandmother told me.
A bitter white wine works better with turkey. Remember, red with beef and white with fish or poultry.
Depends on if you want to serve both red and white wine and/or champagne.
One delicious recipe featuring bone-in beef shank is Osso Buco. It is an Italian dish where the beef shank is braised with vegetables, broth, and white wine until tender and flavorful. Serve it with gremolata on top for a burst of freshness.
Red wine would be better with beef and white would go with pork.
Not really no. Adding red wine is more of a variation of beef stew, the wine is an option of the chef preparing it. Beef Bourguignon is a French beef stew with red wine in the recipe.
probably white because its better than red.
I would serve a nice, crisp white wine with ham to complement its succulent taste. For example, this Christmas I'm serving a honey baked ham and with it some Vinho Verde (http://www.jmftwinvines.com/about-twin-vines-wine.HTML) which is my absolute favorite type of white wine.
White wine would typically be served with chicken, unless it has ben prepared with a lot of spices.
I have done so and it tasted quite good but didn't give the depth of colour we have come to expect from said sauce You can use white wine even if the authentic Italian recipe calls for red wine because it wroks well with red meat. If you are using a while wine, chose a good one from the reagion where the recipe is from. In this case Bologna in the region of Emilia.
You should serve white zinfandel (which are more of a pink color than white) chilled. The sweetness comes out in the wine if it is chilled for a few hours. Red zinfandel should be severed at room temperature the same way you would serve any red wine.