Red wine unfolds with bold tannins and a medley of dark fruits, pepper, and earthy notes. Its complexity creates an inviting experience, perfect for leisurely sipping or pairing with hearty meals.
Where it comes from
Dating back thousands of years, red wine is a staple of Mediterranean cultures, where it has been integral to meals and rituals from ancient Greece to modern-day Italy.
In the kitchen
Red wine is essential in marinades and reductions, contributing depth and richness to stews and braises, while also complementing red meats and robust cheeses.
Nutrition (per 100g)
85kcalCal
0.1gProtein
0.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Cinnamon
Simmer in red wine for mulled warmth. Cinnamon deepens the wine's body, adding a spicy, cozy note.
Beef
Braise beef in red wine. Slow cooking melds wine's acidity with beef's depth, creating a rich, velvety sauce.
Thyme
Add thyme in the last simmer. Its herbal notes lift the wine's depth, adding a fragrant, woody finish.
tomato paste
Deglaze tomato paste with red wine. The wine's acidity lifts the paste, enhancing its natural sweetness.
Meat
Braise meat in red wine. Slow cooking melds wine's fruity depth with the meat's hearty nature, enriching the sauce.
Chouriço
Deglaze the pan with red wine after browning. The wine lifts and balances the rich, spicy notes.
Beef Brisket
Deglaze the pan with red wine. Its acidity and depth cut through the fat, enhancing the brisket's savory notes.
Beef Shank
Low and slow, the wine's acidity tenderizes while its fruitiness deepens the beef's richness. Add early, let it reduce.
Beef Short Rib
Slow braise with red wine. The acidity cuts through the fat, while the tannins deepen the meat's richness.
Beef Tenderloin
Deglaze the pan after searing. Red wine's acidity cuts through and enriches the beef's depth.
Beef Cheek
Slow braise with red wine. The acidity cuts through the richness, and the tannins deepen the meat's flavor.
Duck Leg
Braise in red wine. The wine's depth complements the duck's richness, creating a robust, velvety sauce. Let it reduce slowly.
kidneys
Deglaze with red wine after searing kidneys. The wine's acidity cuts through richness, adding depth and complexity.
beef ribs
Braise with red wine. The acidity helps tenderize, while the fruitiness deepens the beef's flavor.
Beef Chunks
Simmer low and slow. Wine's acidity tenderizes, while its depth enhances beef's richness. Cook off alcohol for a mellow finish.
spleens
Braise spleens in red wine. The acidity cuts through richness, while tannins add complexity.
beef stock
Deglaze with red wine before adding stock. Wine's acidity cuts through, adding brightness to the stock's richness.
