Red Wine
Red wine adds acidity and tannins to enhance sauces and stews.
Flavor profile
Aroma: fruity, tannic
Good to know
Origin: Eurasia
Forms: liquid
Storage: Store at cool room temperature; refrigerate after opening.
How to use red wine
Flavorful Deglazing
Use red wine's acids to dissolve pan remnants for a rich sauce.
Complex Marinades
Wine's acids tenderize meat, while polyphenols add depth.
What goes with red wine
- Ribeye. Red wine's tannins grip the palate and ribeye's fat softens them, while its acid cleans up between bites.
- Beef Chuck. Wine tannins bind to proteins, tenderizing beef.
- Clove. Clove's warm spice adds depth to red wine in mulled drinks and braises.
- Pear. Pears poached in red wine take on its color and fruit, and their sweetness balances its tannin.
- Lamb Shoulder. Red wine's tannins cut lamb fat, intensifying its flavor.
- Onion. The onion's sugars caramelize in red wine, adding sweetness.
- Thyme. Thyme’s oils amplify the aromas in red wine sauce.
- Bay Leaf. Bay leaf adds a resinous, eucalyptus-like background that holds up in long red wine braises.
- Duck. Red wine's acid and tannins cut duck's rich fat.
- Mushroom. Red wine's fruit and acid reduce into a rich sauce that suits mushroom's earthy umami.
Mistakes to avoid
- Over-reducing brings bitterness from tannins.
- Harsh wines clash with delicate dishes.
Ideas for tonight
- Simmer in beef stew.
- Use in a reduction sauce.
- Mix into a tomato sauce for pasta.
Red Wine: questions
What does red wine taste like?
Red wine adds acidity and tannins to enhance sauces and stews., with an aroma that is fruity, tannic.
What goes well with red wine?
Red Wine pairs best with ribeye, beef chuck, clove, pear, lamb shoulder. Red wine's tannins grip the palate and ribeye's fat softens them, while its acid cleans up between bites.
How do you use red wine in cooking?
Flavorful Deglazing: use red wine's acids to dissolve pan remnants for a rich sauce.
How should you store red wine?
Store at cool room temperature; refrigerate after opening.
What is the most common mistake with red wine?
Over-reducing brings bitterness from tannins.
