Cooking With Red Wine Recipes

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Savory Slow Cooker Red Wine Pot Roast!

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Red Wine For Cooking Versus Red Wine For Drinking

First, let’s talk about what happens when you cook with wine. Adding wine to a hot pan will cause a few reactions. The alcohol will burn off, leaving your dish with beautiful flavor but none of the booze. This means that it’s safe for everyone, whether they drink or not . The remaining wine left in your dish is a cornucopia of flavors. It intensifies the natural essence of your dish without over-powering it.

A surprising fact is that great wine does not necessarily make great cooking wine, especially when it comes to red wine. When cooking with red wines, we recommend you choose a wine with low to moderate tannins and oak influence. Avoid super grippy, high tannin wines with lots of oak influence as these will cause your dish to develop an undesirable, bitter aftertaste. Not sure which wines are best? Sit back and let us guide you.

And don’t forget that when it comes to cooking with wine of any type, you’re going to burn off a majority of what can differentiate an expensive bottle from a less expensive one. When selecting a bottle to cook with, your dollar is going to go a lot further than it does with drinking wine. That said, there is a thing as too cheap. Avoid wines labeled as “Cooking Wine” as the poor quality will be reflected in your finished dish.

The Best Red Wines For Cooking

As you stroll down the aisle of your wine shop, narrow down your search to the merlot, cabernet sauvignon, and red blends section. Once there, think economically. Your bottle of red cooking wine should be between $3 and $15 a bottle. There’s really no reason to spend more, especially because once you open it, you have about 48 hours to use it or lose it. Wine will expire due to oxidation in that time. By shopping within this lower price point, you will also ensure that the style of wine doesn’t have too much tannin or oak. Big tannins and vanilla-like oak are qualities typically found in more expensive bottles of wine and, although they make great drinking wines, they are not the best wines to cook with.

Have half a bottle of red wine, perhaps pinot noir or Chianti , left over from dinner two nights ago? Feel free to use that for the recipe instead of throwing it down the drain. Sometimes it’s about using what you have in order to make a delicious meal that’s way tastier than the sum of its parts. That’s the magic of cooking!

If you cook with wine often, don’t be afraid to purchase Black Box Red Blend . It’s shaped conveniently to store in your pantry and lasts about six weeks because of the airtight wine-bladder. The wine is neutral in flavor and low in alcohol, making it an ideal cooking wine. You may be surprised to know that many great restaurants and chefs use Black Box as their cooking wine. It’s economical , and leads to delicious results.

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Use Raw Wine But Prudently

You cant usually add wine to a dish without cooking it down. That said, there are a couple of exceptions.

Raw wine works best in cold preparations, where the chill softens the alcohols edge. The recipe for Strawberries in Red Wine works because the dish is served cold, and because the sugar and berry juices soften the wine. Raw wines work well in marinades, too, of course, where the marinade can then be used as the base for a cooked sauce.

Sweet wines should rarely be cooked: the sugars will intensify, and those lovely perfumy nuances will be killed. A dash of Sauternes, late-harvest Riesling, or other sweet wine can be a delicious flavoring for custard sauces, sorbets, and even fruit salads. When youre cooking with sweet wine, add it toward the end of cooking to preserve its subtleties.

A final word: skip the cooking wine you see on supermarket shelves. It contains salt, it tastes terrible, and a bottle of drinkable wine is only a few dollars more. And if you only use a quarter of a bottle of nice wine, think of the delicious leftovers youll have.

Private Notes

Chicken In Red Wine Sauce

Braised Lamb With Red Wine and Prunes Recipe

This Chicken in Red Wine Sauce is a flavorful slow cooked chicken dish similar to the French Dish, Coq au Vin! Its a great dish for special occasion as it can easily be the showstopper of your dining table. You can either slow cook it on the stove top or let it cook in the oven. I have explained both the steps.

The very first time I tried cooking chicken red wine was probably 10 years back and around that time, I didnt even know the French dish, Coq au Vin.

I first learnt the name when I cooked the same dish once again few years back for a friend.

My recipe of Chicken in Red Wine Sauce is very similar to French Coq au Vin except for few minor changes.

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Strawberries In Red Wine

I open a fair bit of wine at homefor pleasure, and also because Im the chef at Cakebread Cellars in Californias Napa Valley, where creating recipes to go with wine is part of my job. Theres often leftover wine sitting in my fridge: stuff thats too good to waste but no longer terrific for drinking. But rather than let those stoppered bottles fade into refrigerator oblivion, I use them to cook with. For the nights I dont have leftover wine on hand, Ive always got a few inexpensive but decent bottles in my pantry.

Wine brings out flavors in all kinds of dishes, and once you know a few ground rules about how and when to add it, youll find yourself reaching for a little wine the way you would lemon juice or good vinegar.

The recipes are simple, delicious examples of some of my favorite ways to use wine in cooking: to enrich the steaming broth for a pot of mussels, to make a pan sauce for seared steak, to flavor a slow-cooking onion jam, or to soak some strawberries for a quick and easy dessert.

Wine Is A Delicious Flavoring But The Alcohol Needs Taming

One of the main reasons to cook with wine is to add acidity to a dish, which in turn brings out other flavors. But because wine also contains alcohol, you usually add it at the start of cooking so the alcohol has a chance to burn off. Splashing wine intoa dish at the end of cooking usually results in an unpleasant raw-wine taste. And warm temperatures accentuate acidity and alcohol , which makes it even trickier to use wine well. Nor are all wines right for all foods a very tannic red, for example, would turn chalky in a pan-sauce reduction. Learning how to handle wine and heat, as well as learning which wines work best in cooking, opens up loads of new cooking possibilities.

If you wouldnt drink it, dont cook with it. The first thing to know about cooking with wine is that heat wont improve the undesirable qualities of bad wine: it will accentuate them. Cook with something you wouldnt mind drinking, whose flavors, ideally, tie in with the wine that youre actually drinking with the meal. Conversely, heat kills the subtle nuances in complex wine, so save that 1985 single-vineyard Napa Valley Cabernet Sauvignon for drinking. If you want to use the leftovers from a special bottle, fine, but be aware that the subtle flavors you tasted in the glass wont survive cooking.

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S To Prepare The Chicken In Red Wine Sauce

  • I used bone in chicken thigh which you can surely replace with boneless too. Start by marinating it for few hours in salt and pepper.
  • Using little butter brown the thinly sliced mushroom and then take it off the pan.
  • Now to the same pan add a bit more butter and oil to sear the chicken pieces. Rub little flour on the chicken pieces and sear it on the hot pan to get the brown color on it. Take it off once done
  • To the same pan add a bit more oil and cook the garlic, onion, along with salt, paprika. Then goes the carrot and cook it for a while.
  • Finally, pour the Cakebread Cellers Merlot wine, chicken broth and mix it all around. Layer the chicken pieces and add a spring of rosemary or thyme.
  • Lower the heat and let it simmer for 30 minutes or until the chicken is cooked through.
  • Once the chicken is cooked through, add the browned mushroom and toss it around.
  • Enjoy the dish warm with a couple glasses of the delicious Cakebread Cellers Merlot.
  • How To Make Bordelaise Sauce In Advance

    Beef with Red Wine Sauce Recipe

    If you are holding the sauce for later, lightly rub about 1 teaspoon of cold butter across the hot surface of the sauce to prevent a skin from forming. Alternatively, lay a piece of greaseproof parchment paper cut to the size of the pan onto the surface of the sauce. When ready to use, reheat it gently in a small saucepan.

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    What Does Marinating Meat In Wine Do

    Wine is acidic, so using it as an ingredient in a marinade helps to tenderize beef as well as add lots of flavor. Red wine is a natural flavor pairing with steak, making it a good choice for a . It’s important to keep the ratio of ingredients intact and to not over-marinate since the meat will eventually become mushy.

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    What Kind Of Red Wine Is Good For Marinating

    When using wine in a beef marinade, you want to use the same style of wine you’d serve with the cooked steak. A medium-bodied to robust dry red wine like a cabernet sauvignon, zinfandel, or merlot are all good choices. A red blend using cabernet and syrah is also a natural choice. While there’s no need to break the bank when choosing a wine for your marinade, you should still use a red wine you’d be willing to drink. Look in the low-mid to mid-priced range.

    Young Wines With Lively Fruit Notes Add The Best Flavor

    Beef Stew in Red Wine Sauce Recipe

    When you cook with wine, youre concentrating the wine flavors and evaporating most of the alcohol.

    Whether youre using red, white, or rosé, young wines with bright fruit notes work best.

    Use dry white wines with higher acidity. These are also known in wine parlance as crisp. Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon, and dry sparkling wines are especially good because of their bright citrus and green apple notes. Fuller whites with strong, oaky flavors, like some Chardonnays, dont work as well for cooking. Theyre lower in acidity and dont lend as much punch as crisper wines. When reduced, oaky, buttery flavors turn bitter and dont add anything pleasant to a dish.

    White wine is a pantry staple for most cooks, and its really versatile. Use it to deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or mushrooms. Use it in risotto for a good touch of acidity. Add it to a pot of shellfish just before you put the lid on for steaming. Pour a splash into a court bouillon for steeping salmon, bass, or flounder.

    Add red wine to slow-cooking stews or tomato sauces. Use it for pan sauces for seared lamb, duck, chicken, or beef. You can even use red wine for flavoring desserts Ill get to that in a moment.

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    Cooking The Chicken In The Oven

    After following along till step 5, layer everything in an ovenproof dish, and bake for 30 minutes in a 375 F preheated oven.

    The dish can be enjoyed with mashed potatoes, or rice or some crusty bread or simply salad. The key to the dish is to use a good quality wine for the best taste and flavor.

    I will highly recommend Cakebread Cellers Merlot.

    The dish might include a few extra steps but overall, I find it very easy to prepare the dish and flavor comes out robust with amazing texture.

    Does Alcohol Burn Off During Cooking

    Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends on the cooking method and amount of cooking time. A quick flambe may not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content.

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    How Long Will Red Wine Last

    Red Wine. 3 5 days in a cool dark place with a cork The more tannin and acidity the red wine has, the longer it tends to last after opening. So, a light red with very little tannin, such as Pinot Noir, wont last open as long as a rich red like Petite Sirah. Some wines will even improve after the first day open.

    What Is Nappe Consistency

    How To Cook With Red Wine Tasty Recipes

    When making a sauce, the nappe consistency refers to the point when the sauce has reached the desired texture and will coat the food evenly. To check, simply dip a tablespoon into the sauce and swirl it around. Lift the spoon and flip it over to look at the back. The sauce should have coated the spoon but if it quickly runs off, it is not yet thick enough and needs to cook longer.

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    Best White Wines For Cooking In 2022your Browser Indicates If You’ve Visited This Link

    Now that those chilly winter temperatures have arrived, our palates may be craving the more full-bodied and comforting experience of sipping err, guzzling redwine. But what happens if you didn’t kill all those wonderful bottles of summery white that are sitting in your fridge waiting patiently to be uncorked?


    Tips For Making Chicken In Red Wine

    Merlot is the best red wine to cook with Chicken as its soft, juicy and contains mild tannins – meaning your dish wont be ruined by the wines bitterness. Swap for a low calorie wine if you want to lower the calorie count of the dish. Those seeing a non-alcoholic option can use chicken stock with red wine vinegar instead.

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    What Can I Do With Red Wine

    6 ways to use up leftover wine Make your own wine vinegar. Blend up a wine vinaigrette. Poach pears in wine. Pears boiled in red wine. ( Poach pears in wine. Pears boiled in red wine. ( Marinate beef, chicken, fish or tofu in wine. Use leftover wine as part of the liquid in tomato sauce or gravy. Freeze your leftover wine.

    What Is Coq Au Vin

    Red Wine Basil Pasta Sauce

    Coq au Vin is a French dish with bone-in chicken slow-baked in wine, bacon, mushrooms, and garlic.

    Braising means a dish is browned and then slowly cook in liquid .

    When I think of this dish of course I go directly to Julia Childs Coq au Vin and I can almost hear her walking me through the recipe. While this recipe somewhat follows the recipe found in I have slightly simplified the method .

    Most often, Coq au Vin uses red wine but truly ANY wine will do! Dont forget to pour some for the chef!

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    Is Coq Au Vin Difficult To Cook

    I am usually on the lookout for the recipes, that are tasty yet simple. This Coq Au Vin is one of those dishes. It is good enough to serve for a fancy dinner yet doesnt require much hands-on time.

    It could be cooked a few hours in advance, and then reheated quickly right before dinner. This way you can relax and make yourself look pretty and avoid greeting your guests red-faced and sweaty.

    French cuisine is so impressive for its ability to be sophisticated and deeply satisfying and comforting at the same time. I have made Coq Au Vin numerous times. It doesnt get old and its always a crowd pleaser.

    Recipes Using Leftover Red Wine

    If youre a wine enthusiast, it may be difficult to believe that you would ever have any leftover wine. I am indeed a wine enthusiast, and I found myself in the unique position of having a bunch of open red wine bottles after a dinner party last weekend. What could I do with the wine besides drink it?! I posed this question to my Facebook page, and I received an abundance of suggestions. First and foremost, I learned that you can actually freeze wine to be used later . Heres a nice tutorial on how to freeze wine from The Art of Doing Stuff. And here are 99 more fun ideas for using up leftover red wine .


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