20 Recipes To Cook Using Red Wine (2024)

FAQs

What do you use red wine to cook with? ›

Add red wine to casseroles, steaks and sauces and you'll be rewarded with a deliciously rich flavour. See our range of top-rated red wine recipes.

Whether you use red or white wine doesn't matter. You can cook with wine for up to two months or longer after the bottle has been opened. Even if the wine you use for cooking is unfit for drinking.

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.

After you take the steaks out of the pan, throw in a shot of red wine and deglaze the pan you cooked the steaks in- scrape up all the little bits. A little salt and pepper. Or a lot of pepper and it's a pepper sauce. Not too much wine because you want it to boil down quickly and thicken a bit.

Just buy a cheap wine and make sure it's not sweet. You're generally better of with a white but you can use red too. You don't need to use “good” wine, but don't buy cooking wine.

Old unrefrigerated and used red wine is as fine for cooking as it is for drinking. As long as the wine has a stopper in it, no worries. Even without a stopper, as long as very little oxygen gets to it, it's fine.

Just as the red wine and tomatoes work to tenderize and flavor the beef, they'll have the same impact on mushrooms and vice versa, because the mushrooms will release their earthy, comforting flavors into the stew as they cook.

How Long Does Red Wine Last Unopened? Typically, unopened bottles of red wine will last 2-3 years past the recommended drinking window. Their high tannin content ensures this long natural preservation. To maximise shelf life, store in a cool dark area away from sunlight.

While most of the alcohol in recipes cooks off after a certain amount of time, in most cases alcohol is being used to add flavor or in some cases acidity to a dish, Epstein said. No dry red wine for that slow-braised stew? No problem. Stock or bouillon will work fine in its place.

Cooking with wine is a great way to incorporate its health benefits into your diet. Adding a splash of red wine to your tomato-based pasta sauce, or using white wine to deglaze a pan while cooking chicken, can add a depth of flavor to your dishes and offer potential health benefits.

Can you use leftover red wine for cooking? ›

Sure, we put a cork in it and store it in the fridge, but if you've still got a half-glass of Syrah hanging around a week later, it's time to repurpose it. Wine is perfectly good for cooking months after it stops being fit for sipping.

It's best to drink all your opened wine within three days of opening. Up to a week in the fridge. Yes, refrigerate your red wines once opened to keep the freshness. After three weeks opened, your wine isn't going to hurt you-unless it has a putrid smell or mold—but it won't taste good either.

Although it's unconventional, the answer is yes. You can freeze wine! The frozen wine won't be quite the same when it thaws, so you probably won't want to drink it straight out of the glass. That doesn't mean you can't use it to make wine coolers like sangria, and frozen wine is perfect for cooking, too.

Very few red wines need to be completely chilled before drinking, with the exception of sparkling wines like Lambrusco. But reds can benefit from being in the refrigerator after they've been opened. "Once you open a bottle of red and are done drinking it, keep it in the fridge.

When you are cooking meats, wine not only helps to marinate and tenderize meats, but it can also serve as the base for a killer glaze. Cooking with red wine is a great idea to enhance the taste but enjoying a glass isn't a bad idea either. It makes the whole process of cooking more enjoyable.

Cooking with red wine

The best red wines to cook with are medium-bodied but not overly tannic, like Merlot or Grenache. Tannins in wine become more concentrated as you cook them, so a tannic wine may dry out the dish or cause astringent flavours. 'If cooking with reds, I avoid Pinot Noir.

Use merlot for a pan sauce or a reduction. This process involves heating the red wine with a few other seasoning ingredients in sauté pan on low heat until it simmers. This thickens the wine and makes those bold flavors much more concentrated. It produces a rich sauce when finished.

Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines labeled "brut" are especially good choices. Fuller whites with strong, oaky flavors, like some Chardonnays, don't work as well for cooking because they are lower in acidity and don't provide as much punch as the crisper wines.