While we love a great glass of Bordeaux with a home-cooked meal, we also know that red wine is fantastic for more than drinking. If you find yourself with leftover wine, don't let it go to waste! Rich stews, amazing sauces, and even desserts can be enhanced with a bit of Pinot Noir, Burgundy, or whatever red wine you have on hand. To deglaze a pan, tenderize meat, or build flavor and depth into a dish, any standard red wine can do the trick. So pop open a bottle of your favorite style and get cooking with one (or more) of these delicious recipe ideas.
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Short Ribs with Mushrooms and Spring Vegetables
To layer the flavors in this dish, chef Rory Herrmann marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well. Spring vegetables help lighten the rich stew.
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Beef Stew in Red Wine Sauce
For this beef stew, chef Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender, and moist, and it makes an ideal stew. He does not use stock, demiglace, or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.
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Pan-Roasted Veal Chops with Cabernet Sauce
To make the wine sauce in this elegant veal dish even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour.
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Pork Tenderloin with Roasted Strawberry–Merlot Sauce
Chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin. A gentle finish in the oven keeps the pan drippings from over-reducing.
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Poached Eggs with Red Wine Sauce
Anne Willan, founder of the prestigious École de Cuisine la Varenne in France, expounded the virtues of cooking with wine and shared a recipe for classic oeufs pochés en meurette, a Burgundian preparation reminiscent of eggs benedict, with egg-topped buttered toast rounds.
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Red Wine BBQ Chicken
Leftover red wine gets repurposed into a sweet, sticky, and luscious barbecue sauce in this easy chicken recipe from Food & Wine's Justin Chapple. All you need is a Pinot Noir on hand.
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Charred Vegetable Ragù
Kelsey Youngman uses the broiler to infuse her hearty vegetarian ragù with smoky richness. Plenty of cremini mushrooms, Parmigiano-Reggiano, and dry red wine round out the sauce on the stove. This is a ragù you'll want again and again.
Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. You'll need 1 1/2 cups of a full-bodied, rich red wine (such as Cabernet Sauvignon or Syrah).
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Steak and Brassicas with Red Wine Sauce
The brassicas here include baby cauliflower, cute 2- to 4-inch heads that come in vibrant colors like green, orange, and purple as well as the usual ivory, and pair wonderfully with the rich red wine sauce.
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Red Wine Chocolate Snack Cake
Many of us cook with red wine, and F&W Culinary Director at Large Justin Chapple makes the case for baking with it as well. Cabernet Sauvignon adds fruity notes that brighten this dark chocolate cake, which is great for a midday snack or casual dessert.
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Steak Au Poivre with Red Wine Pan Sauce
Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak.
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Coq au Vin
The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious.
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Short Rib Bourguignon
The French created beef bourguignon to turn tough beef into a delicious dish. Aaron Barnett upgrades it with short ribs.
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Red-Wine Spaghetti with Walnuts and Parsley
This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor?
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Lamb Loin Chops with Red Wine Pan Sauce with Cumin and Chiles
Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce served with pan-seared lamb chops.
When it comes to cooking, your safest bet is to choose a mid-priced, medium-bodied red wine with moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir. Using a red wine that is too big, full-bodied and tannic, like Shiraz, may turn 'chalky' and astringent while cooking and ruin the flavour of your dish.
Simply mix the soda water with your red wine. Next, top your drink with lemon, lime, or blood orange to create the perfect combination of tart and sweetness.
Across the board, Pinot Noir is noted as being one of the tastiest red wine options. It's versatile and suitable for any meal. It's also completely enjoyable on its own.
Merlot. Where you'll find it: Basically everywhere – most famously in 'Bordeaux blends' of cabernet sauvignon & merlot, plus all over the new world. ...
Grenache/Garnacha. Where you'll find it: Spain (garnacha), France (especially the Rhône), Australia. ...
Cabernet Sauvignon is the world's most popular red wine. It only takes opening one delicious bottle to understand why. Its full body, prominent tannins, moderate acidity and dryness perfectly complement fruity overtones of blackberry, black cherry and plum.
At first glance, combining red wine and cola sounds like sacrilege, but don't knock it until you try a Kalimotxo (sometimes written as it is pronounced, Calimocho). This easy-drinking combination originated in the 1920s, in the Old Port area of Algorta, a coastal town in the Basque region of Spain.
Unless your wine is corked - or has turned to vinegar in the bottle - almost any wine can be saved with a load of ice, fruity garnish, and solid dose of soda water. That's right, we're making spritzers!
Many people find that the tannins in red wine are bitter. Low tannin reds include Beaujolais, Chianti, and Pinot Noir. The PN from Willamette Valley Oregon is often as good as French red Burgundy costing far more.
Which type of red wine is the smoothest? Varieties such as Merlot, Gamay, Pinot Noir and Grenache are typically low in tannin, and as such, are regarded as smooth.
It's the fortified alcohol that gives Tawny Port “first prize” as the sweetest wine. While it may not have as much residual sugar per liter as Ice Wine, the flavors and brandy make it the sweetest on the palette.
As wine cooks, its flavor becomes concentrated, so it also lends savoriness or sweetness to a dish. Generally, dry red and white wines are recommended for savory dishes. Whether cooking with red or white wine, avoid oaky wines (like Cabernet Sauvignon or Chardonnay), as these become bitter when cooked.
Syrah and Rioja: If your guests like red wines with bold fruit flavours and a hint of spice, consider a Syrah or a Rioja. They pair well with grilled meats and robust vegetarian dishes. Burgundy and Barolo: For a special occasion, you might aim to spend a bit more on a classic like a Red Burgundy or a Barolo.
The best red wines to use when cooking pasta sauce are Cabernets, Chianti, Merlot and Pinot Noir. Chianti is an Italian origin wine, created using Sangiovese grapes. It's affordable, and ranges in a wide variety of flavor notes like mushroom, tobacco, and cherry.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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