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.
If you've never tried red wine before, the things that might be surprising are the richness, the tannins (a bitter component) or the alcohol. For these reasons, many people say that Pinot Noir is a great place to start - it is medium-bodied, has low tannins and moderate alcohol.
Pinot Noir is a worldwide favorite wine. It's perfect for any occasion or meal. It's light-bodied, with regular notes of cherry, vanilla, Darjeeling tea, raspberry, and hibiscus. It is consistently one of the best wines.
Red wine and beef are a match made in heaven. While most medium-dry red wine varietals work well in beef dishes; a Merlot, with its medium tannins and moderate body is an excellent choice.
In general, if your recipe calls for dry red wine, you can feel confident adding a Merlot, Pinot Noir, or Cabernet Sauvignon to your dish. A Zinfandel or Shiraz will work nicely for hearty dishes, such as ribs, lamb, or roast beef.
Port is one of the best sweet red wines with dark fruit notes and high residual sugars that melt in your mouth like cotton candy. If you love a strong chocolate caramel taste, this aged wine is excellent with buttery desserts like apple pie. A high-quality Tawny Port will never disappoint.
Pinot Noir wine is a very safe red wine. It's not as full-bodied as a lot of other red wines and has a nice fruity taste that can be easy on the palate.
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.
Many wine experts consider pinot noir to be the healthiest red wine because it contains the highest concentration of resveratrol. Pinot noir also contains fewer calories than other red wine varieties and may be less likely to cause heartburn thanks to its relatively low tannin content.
Wine is an alcoholic beverage that can be healthy when drunk in moderation—variations of red such as pinot noir are among the healthiest wines. The benefits of wine come from its antioxidant content. Other types of wine, like white, orange, and rosé, also contain antioxidants.
Generally, an opened bottle of red wine can last for up to 5 days if stored properly in a cool and dark place with a wine stopper or cork in place to prevent excess oxygen from getting in. For white wine, it can last for up to 3 days under the same storage conditions.
Raises HDL cholesterol, also called the "good" cholesterol. Helps keep blood clots from forming. Helps prevent artery damage from high levels of LDL cholesterol, also called the "bad" cholesterol. May improve how well the layer of cells that line the blood vessels works.
Cabernet Sauvignon, Pinot Noir, and Merlot are good choices that are easy to find. Use Marsala, Madeira, and other fortified wines as instructed in recipes. These wines have distinct flavors and should not be substituted. If in doubt, use a red wine that would pair well with the finished meal.
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.
Cabernet Sauvignon: Cabernet Sauvignon is a bold and robust red wine variety that adds complexity and depth to a range of dishes. This wine pairs exceptionally well with red meat-based dishes, stews, and hearty sauces, imparting a rich and luxurious taste to your creations.
Go for a pinot noir if you like your stews light and fruity, cabernet sauvignon if you like it strong and rustic, and a merlot if you fall somewhere in between.
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