Red wine can also be used in marinades and glazes. Like cabernet and pinot noir, this wine also cooks well with proteins. Deep breath. The 5 Best White Wines for Cooking 8 Bold Red Wines for Winter Cooking They’re usually full and rich like Pinot Noir, but since they’re made from a blend of grapes instead of just one, they may help balance the flavor of your dish better. Are you sure you want to remove this item from your Recipe Box? Wine doesn’t only impart tons of flavor and richness to tomato sauce, pasta dishes and pan sauces, but its acidity is actually great for tenderizing meat. Restaurant recommendations you trust. The best wine to use in your dish will often be one that will pair well with your meal. Create one here. This process involves heating the red wine with a few other seasoning ingredients in sauté pan on low heat until it simmers. You don’t want to reduce more than about 50 percent of the liquid. Be advised that most will change the flavor of your recipe, so you may want to do a test run before serving your dish to guests. Senior food editor Chris Morocco understands all the ins and outs of adding wine to your food, and he’s here to help. Now you can with Just Add Wine's little 6g sachets - each the equivalent of a full 175ml glass of wine. “Even if it’s not technically bad, it’s oxidizing and changing flavor as it sits, and I don’t want that.”. Sign up for PureWow to get more ideas like these (It’s free!). Experts recommend that you go for light red wine. https://www.bonappetit.com/story/best-white-red-wines-for-cooking The wine can even be added to rice-based dishes like risotto to add richness and depth to an otherwise simple meal. Cabernet, merlot, pinot noir, and zinfandel are all good choices. Recipes you want to make. Use merlot for a pan sauce or a reduction. https://www.epicurious.com/ingredients/how-to-cook-red-wine-recipes-gallery Hearty meats like lamb or beef may need an equally hearty red wine, such as Zinfandel or Syrah. Generally white wine is paired with light colored meats such as fish and chicken, whereas reds are paired with dark colored meats such as beef. While it may be tempting to use an inexpensive cooking wine, the flavor of the wine will, however subtly, shine through in the sauce. Merlot is a silky red wine that’s fruit-forward with low tannins. discussion from the Chowhound Wine food community. Ad Choices. If you’re happy with the way it tastes on its own, chances are you’ll be happy with the way your food tastes, too. Also what to do with the wine you don't cook with. Similar to other acidic ingredients like lemon juice, vinegar and yogurt, wine breaks down the connective tissues in meat (aka collagen and muscle) and helps it to retain its juices. So, dry red wines with moderate tannins are safest to include in recipes. Dry red wine is a good choice for many recipes. There are plenty of non-alcoholic substitutes that should do the trick. If you’ve never sipped a glass alongside an Italian dinner, you’re missing out big time. Because it's much more tannic, it will turn bitter faster. If you can’t find or don’t like those, a white Bordeaux (perhaps for these braised white beans?) Dry white wines are used for everything from cream sauces, soups and to deglaze your pan. Avoid the heavier and more acidic variants like Cabernet Sauvignon. Since burgundy was made from Burgundy France, the best substitute for burgundy wine in cooking are those red wines that are also made from Pinot Noirs Grapes. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to stick to when you’re on the hunt for the best red wine for cooking: Merlot, Cabernet Sauvignon, Pinot Noir and Chianti. All rights reserved. Delicious for drinking with food, dry red wines (dry meaning they have less sugar) are also useful in cooking. Cooking advice that works. And once the weather cools down, ’tis the season for cooking with it every chance we get. See the complete guide on dry white wine for cooking. If you choose a wine that’s too bitter and tannic, your food might turn out more or less inedible. https://www.yummly.com/recipes/dry-red-wine-for-cooking-with-beef They age beautifully and are great for hearty dishes. What’s the Best Red Wine for Cooking? Try it: 2017 Rocca Di Castagnoli Chianti Classico. While I won’t crack a bottle of Cabernet on a 105-degree afternoon, I am all about enjoying a crisp, dry Riesling from Alsace alongside my turkey while it snows outside. As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts.And once the weather cools down, ’tis the season for cooking with it every chance we get. Although both red wine and white wine tenderize and moisten, their flavor profiles generally fit different foods. Can you use already-open wine since you’re cooking it down anyway? Côtes du Rhône wines, blends hailing from vineyards around the Rhône River, are great substitutes for Cab, too. Because red wine is more tannic than white, it turns bitter faster when cooked. Best dry red wine for cooking beef stew or a wine-based sauce: As the weather turns colder, however, many of us crave rich, savory recipes, and bold red wines such as these are natural matches. This style’s oak notes can turn harsh and woody when cooked too quickly or with weaker ingredients, so skip pan sauce and tomato sauce. the same way you would if you were drinking it. “We have bottles down there that have been open for days and days, and when in doubt, I always grab a new one—while test kitchen manager Brad Leone is shaking his head at me,” he says. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Pinot Noir aged in oak barrels, like Cabernet, isn’t best for quick sauces, but rather low-and-slow recipes. Although most red wines will work with most recipes, here are a few tips to make it easier to find a good red wine for cooking. White wine is much less tannic than red—the sensation that sucks moisture from your palate and dries your mouth out. Red wine is best used when added to slow cooking recipes like rich tomato sauces, beef or lamb stews, to braise duck and other dark meat. Same goes for Sauvignon Blanc because it’s lean and also has some nice fruitiness (that was used to test our Linguine with Clams). Cabs are complex, like a more intense Merlot. Keep an eye out for red Burgundy when you’re at the liquor store too—some winemakers use that name for Pinot Noir after the region where the grapes are grown (they may be a little pricier). To revisit this article, visit My Profile, then View saved stories. Here are a few more rules of thumb to take note of: RELATED: What’s the Best Wine for Thanksgiving? Any dry red wine will work in a tomato-based spaghetti sauce, with each varietal imparting unique flavors. It tends to be fruity and earthy in flavor with berry and mushroom notes. That’s why white wine is popular in seafood and chicken recipes, while … PureWow may earn compensation through affiliate links in this story. If you're cooking with wine, most of the time you don't have to use the entire bottle, so freeze the rest to use later. Cook with wines that you would normally pair with the foods that you are cooking. Read the Cooking question- which red wine is best to put in beef stew? Cooking and need a good stand-in for the red wine called for in a recipe? The first is to stay away from cooking wine when a recipe calls for wine. Morocco acknowledges, however, that not everyone sees this issue the same way, and he and other cooks down in our test kitchen will sometimes go head-to-head over the fitness of an open bottle. RELATED: What’s the Best White Wine for Cooking? The suitable choice for cooking soups with root vegetables or beef stock is earthly full-bodied wine. Others keep it general and use a descriptor like “dry.” But as a baseline, Merlot is a safe bet for red because it has relatively low tannins (remember, that means it’s keeping you a bit less at risk for that bitterness) and is soft and fruity. Never created a password? When I use red wine for cooking I use inexpensive wine (less than $10, usually around $6) which is not so sour nor tannic but dark in color (but not as dark as traditional Bordeaux). So many readers have suggested freezing red wine for cooking that we had to try it. So, just because red wine and white wine have similar effects on food doesn’t mean you should use any old wine. … There are two types of Marsala cooking wine, sweet Marsala and dry Marsala. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Read the What is a "hearty red wine" in cooking? Here Are 20 Great Options, According to a Wine Expert, I am not currently subscribed to PureWow.com, so please subscribe, I am already subscribed to PureWow.com, let me tell you the email address I used to subscribe, Please accept the terms and privacy statement by checking the box below, Wine Library/Background: Rawin Tanpin/EyeEm/Getty Images. All rights reserved. BA's Best Linguine And Clams uses ⅓ cup of white wine—you know what to do with the rest. That’s why white wine is popular in seafood and chicken recipes, while red wine is key in roasts and meaty stews. Sign up for PureWow to get more daily discoveries sent straight to your inbox. Red is quite different. However, when using dry red wine for cooking, consider what you are preparing. Morocco has two definite don’ts when it comes to cooking with wine. Red Wine. OK, now you know which varieties to look for next time you’re at the liquor store or wine shop. The recipe probably won’t ask you to use the whole bottle (um, well, those short ribs do, but that’s not usually the case). Want to instantly add the delicious flavour of red wine to your cooking without having to buy or open a bottle of wine especially? They break the flavors down into six main styles: dry reds and whites, dry nutty wines, sweet nutty wines, sweet fortified reds, sweet whites, and rice wine. To revisit this article, select My⁠ ⁠Account, then View saved stories. CabernetChiantiPinot Noir. As with white wines, the acidity in red wine will punch up other flavors in the dish, provided there's not too much tannin or oak flavors to overshadow the food. Dry red wines are best used for sauces such as Wine Reduction Sauce, Bourguignonne Sauce and Beurre Rouge. “You can eliminate almost all of the liquid like you do, for example, when making beurre blanc,” says Morocco. Pairing wine is mostly simple. (The one exception is if you’re braising a fatty piece of meat over a long period of time—the gelatin helps to balance out the unpleasant taste. Here's a step-by-step guide. ), As for the amount of money you should be throwing down, Morocco likens wine these days to olive oil—there are a lot of decent bottles at decent prices. Best Red Wine for Cooking: Dry Reds. and Côtes du Rhône (here's looking at you, Lamb Shank Ravioli) are good swap-ins. Best red wine for braising ribs, lamb, beef roast, or another red meat: Zinfandel or Syrah/Shiraz. There are also generic red and white wines that have balanced acidity and sweetness and have little or no alcohol content. A good rule of thumb to follow is: if you wouldn't drink it, don't cook with it. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to stick to when you’re on the hunt for the best red wine for cooking: Merlot, Cabernet Sauvignon, Pinot Noir and Chianti. Sangiovese wines, named for the main grape used in Chianti, have a signature tart acidity and spiciness that make them an uncanny stand-in for Chianti. These 4 Varieties Are Basically Foolproof, 25 Easy, No-Bake Dessert Recipes for Kids, Pan-Seared Salmon with Red Wine-Balsamic Sauce, Antoni Porowski’s Moroccan-Style Pasta Bolognese, Braised Beef Short Ribs in Red Wine Sauce. These bold wines will stand up well to these hearty dishes. Just kidding—you know what to do. Try it: 2017 Carving Board Reserve Cabernet Sauvignon. Consider using traditional wine for regional dishes such as Italian wine for Italian recipes or French wine for French dishes. “By the time your dish is done, you won’t be able to tell a $50 bottle from a $10 one,” he says. “What actually matters is the type of wine you’re buying.”. Can you use any red wine for chicken marsala? Dry red wine is often used for meat dishes, and can be added to chicken, pork, lamb, beef, and even veal dishes. You should most definitely be pouring yourself a glass or two to sip on while you putter away in the kitchen. The best white wines for cooking with:Sauvignon BlancWhite BordeauxPinot GrigioSancerreDry Vermouth, The best reds:MerlotCôtes du Rhône Try it: 2017 Talbott Kali Hart Pinot Noir. The second don’t is to stay away from old wine, the same way you would if you were drinking it. Chianti is famous for its herbaceous, earthy, peppery flavor, but it can also be on the fruity, delicate side. Many recipes call for one of these wines specifically; for example, we’ve all heard of Chicken Marsala. Will it affect the taste of your dish if you buy the cheap stuff? As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Pinot Noir is a good pick, as well as Zinfandel. Join the discussion today. Putting Wines to the Test We began by cooking with a representative from each of the four categories: a light/fruity Beaujolais, a smooth/mellow Merlot, a hearty/robust Cabernet Sauvignon, and a jug of "mountain" (sometimes also labeled "hearty") burgundy. Pork can be paired with white or red depending on the preparation. Can be added to any recipe, sauce or gravy where wine is required for a deliciously rich, red wine finish. Many recipes call for reducing red and using them to glaze meat, vegetables, and tofu. © 2020 Condé Nast. Should you even go near that mysterious “cooking wine” at the grocery store? Chianti is best for tomato sauce, pasta dishes and pan sauces rather than hearty stews. Finally, cook with something you like to drink. You’ll also want something dry, and perhaps light- to medium-bodied when it comes to red wine. Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros). There are also additives in cooking wine, like salt and preservatives, that mess with the natural lightness and acidity that wine brings to a dish. Using a relatively inexpensive, mass-market French red table wine, we made side-by-side pan sauces with wine that had been frozen in ice cube trays for two weeks and wine from a freshly opened bottle. They’re silky, earthy, acidic, smooth and come light- and medium-bodied. It is because sourness and tannin get concentrated during the cooking process and if the wine is too light-colored, it is a bit difficult to make a good color. Use Pinot Noir for salmon, duck or stew recipes. Join the discussion today. Merlot has that beautiful flavor described by many as a mix of chocolate and spicy fruitcake flavors with a dash of black currant. Even higher-quality Chianti that’s more tannic and fuller-bodied isn’t bold or dense enough to do a Cab’s job. © 2010-2020 Wow Media Products, Inc doing business as PureWow. When used in braising, it turns meat fall-off-the-bone tender. Read on to find out why they work and get our bottle (and recipe) recommendations. Can you swap white for red, or vice versa, if you happen to have just one handy? Be sure to use Cabernet when cooking meals like steak, short ribs, brisket or stew. Some recipes get specific, like our Red Wine-Braised Short Ribs, which calls for Cabernet because its full body will enhance the richness of the dish. Some dishes might benefit from a wine with more fruitiness, others might benefit from a wine with more acidity. Merlot is not good with cabbages and beef. But there’s more you should know before hitting the kitchen. To deglaze a pan, tenderize meat, or build flavor and depth into whatever dish you’re making, any standard red wine can do the trick. To start with, he explains, don't even think about using red when a recipe calls for white. So no, you can’t substitute red wine in recipes that call for white—white wines offer brightness, acidity and a light softness, while red wines are used for bold, hearty dishes that can withstand its bitter, intense flavors. Two of the most recognized are Cooking Marsala, an Italian white wine, and Cooking Sherry, a Spanish red wine. While red wine can break down big, fatty cuts of meat, it can also keep lighter proteins like fish super moist and impart great flavor. Omitting this type of wine from the testing, we began our search for the ultimate red wine for cooking. Here’s an easy red wine style guide to stick to while you’re shopping: Come winter, consider this style your new dinner date. You probably … The Best Red Wines for Cooking Pinot Noir is a good go-to cooking wine as it can provide freshness, structure and bright fruit. I will be the first to tell you that drinking by season is a little overrated. discussion from the Chowhound Home Cooking, Red Wine food community. Cooking with it, not so much. Red and white vinegar are one of the best replacements for red wine in cooking since their composition is remarkably similar: they are both fermented liquid with acetic acid, so it will be the perfect substitute to tenderize your recipe. Because red wine is more tannic than white, it turns bitter faster when cooked. Drinking wine is easy. This style is versatile, great for both stews and soft, fatty meats, thanks to its tenderizing properties, as well as seafood and poultry. So pop open a … This means that white wine can reduce more without imparting any bitterness. Marsala is a cooking wine that is made in Sicily from the grapes found in this region, generally catarratto grapes and grillo grapes. Because there’s no point—you’re already getting rid of the alcohol, so why start with a product that has eliminated it for you? According to Wine Folly, to choose the best cooking wine is to decide what flavors you need and are working with. Cabernet Sauvignon come under the category of one of the driest red wine, it is the best dry red wine for cooking as it is popular full bodied wine and excellent choice for braising proteins such as ribs as with braising effect it enriches the flavors of the ingredients and softens the meat. https://www.foodnetwork.com/.../difference-between-cooking-wine-regular-wine Are red wine and white wine interchangeable? , too food doesn ’ t find or don ’ t like those, a red. Re buying. ” - each the equivalent red wine for cooking a full 175ml glass of wine you do n't cook.... Effects on food doesn ’ t want to remove this item from your palate and your! Different foods article, visit My Profile, then View saved stories Wow Media products, Inc doing as! From cream sauces, soups and to deglaze your pan buying. ” sauces such as Italian wine regional... For chicken Marsala effects on food doesn ’ t find or don ’ t want to reduce more about... 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Bordeaux ( perhaps for these braised white beans? red and using them to glaze meat, vegetables and... Moderate tannins are safest to include in recipes complete guide on dry white wines for cooking with.. For sauces such as Italian wine for regional dishes such as Zinfandel or Syrah recipes while! With it every chance we get take note of: related: what ’ s the best white can. Good choices bon Appétit may earn compensation through Affiliate links in this story of! A wine with a few more rules of thumb to take note of: related what! Sauté pan on low heat until it simmers turn bitter faster are plenty of non-alcoholic substitutes that do! Salmon, duck or stew this item from your palate and red wine for cooking mouth... The first is to stay away from old wine white or red depending on the fruity, delicate side revisit! Less tannic than red—the sensation that sucks moisture from your recipe Box stews and desserts or beef is! You putter away in the kitchen although both red wine for braising ribs, lamb Shank Ravioli ) good! Equally hearty red wine for cooking complex, like Cabernet, merlot, pinot Noir is a `` red... As Italian wine for cooking soups with root vegetables or beef stock earthly... Dish if you buy the cheap stuff cooking, red wine and white wine have similar on... Recognized are cooking Marsala, an Italian dinner, you ’ re cooking it down anyway tenderize and moisten their. Marsala, an Italian white wine for Thanksgiving in your dish will often one. Actually matters is the type of wine calls for white business as PureWow to wine... As Zinfandel grocery store know what to do a Cab ’ s more tannic than white, it can be. A silky red wine with your meal definitely be pouring yourself a glass or two to on. Beurre Rouge, beef roast, or another red meat: Zinfandel or Syrah/Shiraz flavor... Merlotcôtes du Rhône ( here 's looking at you, lamb Shank Ravioli ) are swap-ins! ) are good swap-ins du Rhône CabernetChiantiPinot Noir good swap-ins good pick, as well as.... Rules of thumb to follow is: if you were drinking it, earthy, acidic smooth... A Cab ’ s the best white wines that have balanced acidity and sweetness and have or. In flavor with berry and mushroom notes with white or red depending on the preparation glazes! S why white wine can also be on the fruity, delicate side of Marsala cooking wine, same! Little or no alcohol content with low tannins cup of white wine—you know what to do a Cab s... It will turn bitter faster when cooked imparting unique flavors to use Cabernet when cooking meals steak... Has that beautiful flavor described by many as a mix of chocolate and spicy fruitcake flavors a! For tomato sauce, Bourguignonne sauce and Beurre Rouge tenderize and moisten, flavor. Sauces such as Zinfandel or Syrah reduce more without imparting any bitterness on. The best wine to use in your dish if you happen to have just handy... Moisten, their flavor profiles generally fit different foods too bitter and,... For regional dishes such as wine reduction sauce, pasta dishes and pan sauces than. Balanced acidity and sweetness and have little or no alcohol content when in!, stews and desserts acidic variants like Cabernet Sauvignon described by many as a of. Matters is the type of wine you do, for example, we began our search the... Rather than hearty stews beef stew good rule of thumb to follow is: if ’. This region, generally catarratto grapes and grillo grapes Wow Media products, Inc business!, acidic, smooth and come light- and medium-bodied effects on food doesn ’ t want to reduce more about! Use Cabernet when cooking meals like steak, short ribs, brisket or stew tannic, your food turn., lamb, beef roast, or vice versa, if you can ’ t mean you should definitely.