An alcoholic beverage made from the fermented juice of freshly pressed black grapes. Red wine is the ideal accompaniment to roasted and seared meats and simmered casseroles. It is also a versatile cooking ingredient.
Coronation chicken
Peppered loin of venison with red wine sauce
How to cook roast beef with Yorkshire puddings
Slow roast shoulder of lamb with sliced potatoes
French onion soup with Gruyère toast
Chorizo tapas
Bubble and squeak and candied shallots
Mulled wine trifle
Poached quince and winter fruit in spiced wine
Mulled wine baked fruit
Annika's glögg (Annika’s mulled wine)
Sangria
Spiced mulled wine
Onion gravy
Onion marmalade
Bolognese sauce
Any good-quality red wine can be used for cooking.
See wine.
Red wine can be used to marinate red meat and game dishes, and is essential in many stews, braised dishes and casseroles. It works well with many herbs and spices, from thyme and oregano to chillies and paprika. It is less suited to cream- and yoghurt-based sauces.
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