20 Recipes To Cook Using Red Wine (2024)

FAQs

What can I 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.

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.

But let's say a recipe calls for cooking wine and you don't have any on hand. You can substitute almost any leftover wine you have in a recipe as long as you stay close to the flavor profile and color called for.

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.

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.

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.

Lighter ones can taste off after a few days, while hearty red wines can last for a few weeks in the fridge, and fortified wines like port can last for months. Extra points if you decant your wine into a smaller bottle to limit oxygen exposure—pro tip: a thoroughly rinsed glass Snapple bottle works great for this.

The truth is that you can use old wine for cooking a variety of dishes. 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.

Looks dull and brownish; smells bitter, nutty or like balsamic vinegar: If you detect any of these symptoms, you're encountering oxidized wine, probably from a faulty closure. Oxygen seeped in and ruined it. Oxidation happens eventually to all opened wine.

What not to eat with red wine? ›

Ideal cheese matches include truffle-infused brie, artisan cheeses like Cantal, Abondance and comté as well as strong goudas or aged cheddar. Blue cheeses like Stilton and La Peral also work extremely well as does aged Parmesan and pecorino.

Yes, you can freeze red wine. Any wine can be frozen. It's not the color of wine that dictates whether or not it can be frozen. It's the wine's alcohol content.

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.

The science: Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains.

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. But most importantly, use a wine that you're also happy to drink.