The Best Red Wine Recipes

You must pick which red wine is excellent for cooking if you make dinner. You don’t want to cook with store-bought wine! You should select a high-quality, pricey red wine for your cooking needs. There are many various red wines to pick from, which is fortunate. Some of the most common options are shown here, along with how they can benefit your next meal.

Red Wine Recipes

Cooking with dry red wine is lovely. Avoid sugary red wines when selecting a red wine for your next dinner. While some recipes call for them, they aren’t necessary for most. The sugars are concentrated when you use a sweet wine, making reds taste “jammy” and off-dry whites taste syrupy. Strongly oaked wines should be avoided since they might become harsh when cooked. A full-bodied, overwhelming wine will overpower your dish.

Choose a Pinot Noir for the most adaptable red wine. This adaptable wine pairs nicely with various foods, including beef stew, chicken, seafood, and poultry. It has a larger body and medium tannins, ideal for meat, stews, and fish dishes. Cabernet Sauvignon is a typical choice for a beef-based dinner and goes well with mushroom sauces. Its acidity balance is also perfect, ranging from medium to low.

Here Are Some Best Red Wine Recipes

Chorizo Poached In Red Wine

In a large skillet, combine all of the ingredients. Bring the water to a boil. Cover and cook over low heat, stirring once, for about 15 minutes, or until the chorizo is plump. Remove the cover and set it aside for 5 minutes. Place the chorizo on a work surface and cut it into 1/4-inch thick slices on the diagonal.

Return the chorizo slices to the skillet and cook for 5 minutes over low heat. Pour enough of the poaching liquid to reach halfway up the side of the chorizo slices in a shallow serving bowl. Toothpicks are used to serve the chorizo.

Beef Stew In Red Wine Sauce

This is the classic red wine-braised beef stew recipe. Jacques Pépin’s mother prepared it at her restaurant, Le Pélican, where she used harsher cuts of meat. Jacques prefers the flatiron, an extended, narrow cut that is exceedingly lean but soft and juicy. Instead of depending on a robust red wine for the deep taste, he makes his stew without stock, demiglace, or water. Great Beef Stews

Combine the pancetta, pearl onions, mushrooms, and carrots in a large skillet. One tablespoon extra virgin olive oil, 1/4 cup water, and a generous teaspoon of sugar, salt, and pepper. Bring to a boil, cover, and cook for 15 minutes, or until almost all of the water has evaporated. Uncover and cook, constantly stirring, for 4 minutes, or until the veggies are soft and beautifully browned.

Chicken Chasseur

Heat 1 tsp olive oil and half of the 25g butter in a large covered casserole. Season 4 chicken legs with salt and pepper, then cook for 5 minutes on each side until golden brown. Remove the item and place it away. In the same pan, melt the remaining butter. Add one chopped onion and cook for 5 minutes, or until tender. Cook for about 1 minute, add 200g small button or chestnut mushrooms, cook for 2 minutes, and add 225ml red wine. Stir in 2 tablespoons tomato purée, allow liquid to bubble, and reduce for 5 minutes, then add two thyme sprigs and 500ml chicken stock.

Return the chicken legs to the pan, cover, and cook for 1 hour on low heat or until the chicken is very soft. Keep the chicken legs warm by removing them from the pan. Boil the sauce quickly for about 10 minutes, or until it is syrupy and the flavor has concentrated. Return the chicken legs to the sauce before serving.

Beef Bourguignon With Celeriac Mash

Heat a large casserole pan and add 1 tbsp goose fat. Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned. In the same pan, fry 100g sliced streaky smoked bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, two sliced garlic cloves, and one bouquet garni until lightly browned.

Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes an excellent base for the stew. Then return the beef and any drained juices to the pan and stir through. Pour over 750ml bottle red wine and about 100ml water, so the meat bobs up from the liquid but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelized cooking juices from the bottom of the pan – this will give the stew more flavor.

Sausage & Lentil One-Pot

Heat the oil and brown the sausages in a pan before removing them. Add the remaining oil, onion, garlic, and pepper, and simmer for another 5 minutes, or until the onion, garlic, and pepper are softened. Add the lentils and sausages and the stock and wine, if used, to the pan. Bring to a boil, then reduce to low heat and cook for 20 minutes, or until the lentils have softened and the sausages are fully cooked. With plenty of crusty bread, of course.

Braised Beef With Red Wine & Cranberry

Large portions of meat should be cut. 2 tablespoons flour, salt, and pepper in a large food bag, then add the meat and shake to coat. Slice the onions very thinly. In a large heavy-bottomed pan, heat two tablespoons of olive oil. Fry the beef on all sides until it is evenly browned. You may have to perform this in two batches. Place on a platter. If necessary, heat 1 tbsp oil in the pan, add the onions, and fry swiftly for 5 minutes until they are tinged brown.

Add the wine and stock to the pan with the beef. Bring to a boil, scraping up the juices as you go. Season to taste with salt and pepper. Reduce the fire to a low degree, cover tightly with a lid, and cook for 112 hours, or until the beef is tender. Stir in the cranberry sauce, taste, and season with salt and pepper as needed. Simmer for another 5 minutes before serving with mashed potatoes and a sprinkling of flatleaf parsley.

Butternut Squash Casserole

Heat the olive oil in a big skillet, then sauté the onion and garlic for 5-7 minutes, or until the onion has softened. Cook for another 2 minutes after adding the cumin seeds and paprika. For 2 minutes, stir the sweet potato, red pepper, and butternut squash with the onion and seasonings.

Season with salt and pepper, then add the tomatoes, red wine, and vegetable stock. Simmer gently for 15 minutes. Stir in the bulgur wheat, cover, and continue to boil for another 15 minutes, or until the veggies are soft and the liquid has been absorbed. Serve in dishes with grated vegetarian cheddar and a scoop of Greek-style yogurt.

Shallot & Red Wine Sauce

In a medium saucepan, sauté 250g sliced shallots with 4 tbsp olive oil over high heat for about 3 minutes, or until gently browned, turning often. One lightly crushed garlic clove and a sprig of rosemary, season with ground black pepper. Cook for another 3 minutes, often stirring to prevent the shallots from burning. Heat until the balsamic vinegar has evaporated to a syrup, add 400ml red wine and cook until two-thirds have reduced it.

Bring 400ml beef or brown chicken stock to a boil in a separate pot. Reduce the heat to low and continue to cook until the liquid has been reduced by two-thirds, to roughly 250ml. Remove the garlic and rosemary from the dish. Season with salt and pepper to taste, then monte (whisk) in a knob of butter. Just before serving, add any juices from the steaks.

Is Red Wine Beneficial To Those With High Blood Pressure?

View Defend yourself against the effects of chronic inflammation. On the other hand, red wine boosts HDL (“good”) cholesterol when consumed in moderation. It also protects arteries from damage, potentially lowering blood pressure and preventing heart disease. New research has linked a higher diet of flavonoids-rich foods including berries, apples, tea, and red wine to reduced blood pressure. According to a study, drinking three glasses of red wine each week can help decrease blood pressure. If you have high blood pressure, stay away from alcohol or drink it in moderation.

What Happens To Meat When It’s Cooked In Wine?

Wine is essentially an acid element with many flavors (which helps tenderize the meat’s skin). The wine-based marinade also aids in keeping meat, poultry, or shellfish moist when cooking. Cooking with wine concentrates the wine characteristics while dissipating most of the alcohol. (Although the more extended the meal is cooked, the more alcohol evaporates, according to food scientist Shirley Corriher, some alcohol remains in the food even after 2-1/2 hours of simmering.)That is up to one drink per day for women and two for men for healthy people.

Is It Possible To Cook Using Old Red Wine?

The truth is that you can cook with aged wine in various ways. It makes no difference whether you use red or white wine. After the bottle has been opened, you can cook with it for up to two months or longer, even if the wine you’re using for cooking isn’t suitable for consumption. Months after it’s no longer fit for drinking, wine is still fantastic for cooking. These suggestions will ensure that you obtain every last drop from that bottle. All old wine tastes like skunked vinegar once it reaches a particular stage.

Red wine that can be used in the kitchen. The most popular Pinot noir, cabernet sauvignon, merlot, and chardonnay. These are the most popular red wines for cooking, and they go well with practically any food. You may also use these wines to marinate meals to enhance their flavor. If you’re not sure which red wine to use for cooking, start with a bit of a bottle to check if it’s to your liking.

The most important guideline to remember when purchasing red wine for cooking is selecting a wine you enjoy. The ideal red wine for cooking, according to most chefs, is red drinking wine with moderate alcohol and salt content. An excellent red wine for cooking can be used in any recipe. The best black or brown wine type for your meal is not a strong choice, and a decent white wine should suffice.


The best red wine for cooking beef stew is the most popular option for many people, but other elements might be just as significant. The flavor of the stew meat is vital, but other flavors can significantly impact the dish’s overall flavor. A traditional dish will frequently have a sweet and savory flavor combination. If you prefer a meaty stew, go for a delicious dry red wine.

Cabernet Sauvignon is a dry red wine that pairs beautifully with beef stew or steak. This popular grape boasts a high tannin concentration and plum and blackberry-like flavor, as well as a high acidity level. Because of its silky smoothness and flexibility, merlot is frequently used in beef stews. It pairs well with steaks and other meat dishes due to its moderate acidity and balanced flavor.