If you’re like most people, you probably have a bottle of dry red wine in your kitchen that you only break out for special occasions. But did you know that dry red wine can actually be a secret ingredient that enhances the flavor of your cooking?
As a professional chef, I can attest to the transformative power dry red wine can have in certain dishes. The acidity and tannins of dry red wine add depth and complexity to sauces and marinades.
When cooking with dry red wine, it’s important to remember that you shouldn’t just grab any old bottle off the shelf. Instead, choose a dry red wine that you would also enjoy drinking on its own – this will ensure that the flavor is enjoyable in your dish as well.
Why Dry Red Wine?
Dry red wine is made with grapes that have very little natural sugar. This results in a tart and acidic wine, with flavors like cherries, cranberries, and green peppers. When used in cooking, dry red wine can add depth and complexity to the flavor of your dish.
Here are some tips for how to use dry red wine in your cooking:
Deglazing with Dry Red Wine
Deglazing is a cooking technique that involves adding a liquid to a hot pan in order to loosen and dissolve the browned bits of food that are stuck to the bottom. This is a great way to add flavor to your dishes, and it’s also an easy way to clean your pan!
One of my favorite liquids to use for deglazing is dry red wine. The acidity in the wine helps to break down the browned bits of food, and the flavor of the wine adds a nice depth of flavor to the dish.
How to Deglaze with Dry Red Wine
1. Start with a hot pan. Be sure to use a pan that is oven-safe so that you can finish cooking your dish in the oven, if desired.
2. Add your meat to the pan and cook until browned on all sides. Remove the meat from the pan and set aside on a plate.
3. Add a splash of dry red wine to the pan and scrape up all of the browned bits from the bottom of the pan.
4. Return the meat to the pan and add any other desired ingredients, such as vegetables or stock.
5. Bring the liquid to a simmer and cook until reduced by half.
6. Finish cooking your dish in the oven, if desired, or serve immediately.
Deglazing with dry red wine is an easy way to add flavor and depth to your dishes. The acidity in the wine helps break down the browned bits of food, while also adding a nice richness of flavor. Give it a try next time you’re looking for an easy way to elevate your home cooking!
Use Dry Red Wine in Slow-Cooked Dishes
A lot of people are intimidated by cooking with wine, but it really is easy once you get the hang of it. Wine can add a lot of depth of flavor to a dish, and it’s especially good in slow-cooked dishes because it has time to really meld with the other ingredients. In this blog post, I’m going to show you how to use dry red wine in slow-cooked dishes so that your next meal is extra delicious.
When cooking with wine, you always want to use a dry red wine. This is because dry red wines have more complex flavors that can really stand up to the other ingredients in a dish. Sweet wines will just make your dish taste sweet, and you don’t want that.
There are a few things to keep in mind when adding wine to a slow-cooked dish. First of all, you don’t want to add too much wine, or else the flavor will be overwhelming. Start with just a quarter cup and then go from there.
Secondly, make sure that you give the wine enough time to reduce before serving. This concentrates the flavors and prevents your dish from tasting too watered down.
Dry red wines are best for cooking because they have more complex flavors that can hold their own against other ingredients.
Use Dry Red Wine as a Marinade
Have you ever thought about using dry red wine as a marinade? I know I have! The acidity in wine helps to break down the tough fibers in meat, making it more tender and flavorful. Not to mention, the wine adds a depth of flavor that you just can’t get from any other ingredient.
If you’re looking for a new way to spice up your cooking, then look no further than dry red wine. Here are three recipes that will help you get started.
Recipe 1: Grilled Steak with Red Wine Marinade
Ingredients:
-1½ cups dry red wine
-1 shallot, minced
-3 garlic cloves, minced
-1 sprig rosemary, leaves only
-1 sprig thyme, leaves only
-2 tablespoons olive oil
-1 tablespoon balsamic vinegar
-1 teaspoon salt
-½ teaspoon black pepper
-2 (8-ounce) strip steaks, trimmed
1. In a small bowl, combine red wine, shallot, garlic, herbs, olive oil, vinegar, salt and pepper to make the marinade.
2. Place steaks in a large resealable plastic bag or shallow dish and pour marinade over them. Let sit for at least 1 hour (or up to 8 hours) in the refrigerator, flipping the steaks occasionally.
3. Heat grill to high heat and remove steaks from marinade (discard marinade). Grill steaks for approximately 5 minutes on each side for medium-rare doneness. Serve hot with your favorite sides.
Recipe 2: Red Wine Braised Short Ribs
Ingredients:
-2 tablespoons olive oil
-3 pounds bone-in beef short ribs, trimmed
-1 onion, diced
-3 carrots, diced
-3 celery stalks, diced
-2 garlic cloves, minced
-1 cup dry red wine
-2 cups beef broth
-1 (14.5 ounce) can crushed tomatoes
-1 tablespoon chopped fresh thyme leaves
-Salt and black pepper to taste
1. Heat 1 tablespoon of the oil in a large Dutch oven or heavy pot over medium heat. Add the short ribs and brown on all sides for about 8 minutes total. Remove from the pot and set aside.
2. Heat the remaining 1 tablespoon of oil in the same pot. Add onion, carrots, celery, and garlic and cook until vegetables are softened, about 5 minutes.
3. Pour in red wine and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes to let the alcohol cook off.
4. Return short ribs to the pot along with beef broth, crushed tomatoes, and thyme. Bring mixture to a boil, then reduce heat to low and simmer covered for 2 ½ hours or until meat is very tender. Season with salt and pepper before serving hot with your favorite sides.
Recipe 3: Red Wine Braised Chicken Thighs
Ingredients:
-1 tablespoon olive oil
-8 bone-in chicken thighs
-1 onion, diced
-3 carrots, diced
-3 celery stalks, diced
-2 garlic cloves, minced
-1 cup dry red wine
-2 cups chicken broth
-1 tablespoon chopped fresh thyme leaves
-Salt and black pepper to taste
1. Heat oil in a large Dutch oven or heavy pot over medium heat. Add chicken thighs and brown on both sides for about 8 minutes total. Remove from the pot and set aside.
2. Add onion, carrots, celery, and garlic to the same pot and cook until vegetables are softened, about 5 minutes. Pour in red wine and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes to let the alcohol cook off.
3. Return chicken thighs to the pot along with chicken broth and thyme. Bring mixture to a boil, then reduce heat to low and simmer covered for about 45 minutes or until chicken is cooked through. Season with salt and pepper before serving hot with your favorite sides.
Final Thoughts
As you can see, dry red wine is a versatile and delicious addition to your cooking repertoire. Whether it’s used as a marinade or braising liquid, the touch of acidity and depth of flavor will elevate any dish.
So next time you’re standing in front of your kitchen pantry wondering what to make for dinner, reach for that bottle of dry red wine and get cooking! With just a little bit of this versatile ingredient, you can take your meals from ordinary to extraordinary.