Cooking with wine: Best red wine recipes to bring your everyday meals up a notch
If there’s one thing a foodie loves possibly more than food, it’s wine. And that’s true whether the drink comes in a bottle, box, or can. Combine the two obsessions, food and wine, and you've got yourself a foodie love fest. Naturally, foods with wine cooked in, especially red wine, are a match in heaven, but you don’t have to wait for a special occasion to experiment with it. From quick grasp like burgers, pasta to low cooked recipes, red wine can bring your everyday meals up a notch whether you’re dining solo or laying out a spread for your homies. Here are some of the best red wine recipes that are guaranteed to rack up the foodie.
- 1 6 red wine recipes that are simply delicious
- 1.1 Beef Osso Bucco red wine recipe (Braised beef shanks)
- 1.2 Honey-roasted chicken and root vegetables
- 1.3 Perfect pork chops with red wine sauce and mushrooms
- 1.4 Fish in red wine recipe
- 1.5 Red wine recipe with spaghetti
- 1.6 Beef Caldereta red wine recipe- the classic Filipino stew
- 1.7 Winning tips for the wine you choose in your red wine recipes
- 2 Conclusion
6 red wine recipes that are simply delicious
Beef Osso Bucco red wine recipe (Braised beef shanks)
Treat your holiday guests to elegant comfort food at its best. Osso Bucco beef boasts a thick, savory sauce enhanced by the addition of gremolata, a chopped herb condiment made of garlic, lemon zest, and parsley. The secret of the sauce is your wine choice, in which classic red wine from France like Moutrouge Cabernet or Moutrouge Merlot will be decent options to enhance your tasting experience.
Cabernet Sauvignon is rich and robust, while Merlot wine is a bit more delicate, and it serves up a slightly fruitier flavor. And while both bottles are considered “dry”, Merlot wine tends to be balanced towards a slightly sweeter flavor profile, making a great enhancement to your beef shank recipe.
- 1/2 cup of all-purpose flour
- 3/4 tsp of salt, divided and 1/2 tsp of pepper
- 6 beef shanks ( about 14 oz each)
- 2 tbsp of butter and 1 tbsp of olive oil
- 1/2 cup of red wine
- 1 can ( about 14-1/2 oz) of diced tomatoes, undrained
- 1/2 cups beef broth
- 2 carrots, chopped
- 1 onion, chopped
- 1 celery rib, sliced
- dried thyme, 2 bay leaves, and dried oregano
- 3 tbsp of cornstarch
- 1/4 cup of cold water
- 1/3 cup of chopped fresh parsley
- 1 tbsp of grated lemon zest/ orange zest
- 2 garlic cloves, minced
- In a large bowl, combine the flour, add 1/2 tsp of salt and pepper. Then add beef, shake the bowl to coat.
- In a large skillet, brown the flour-coated beef in butter and oil. Transfer the meat and drippings to a slow cooker. Add red wine to skillet, stirring gently to loosen browned bits from pan.
- Pour the sauce over the beef. Then add tomatoes, broth, chopped carrots, onion, celery, oregano, thyme, bay leaves, and the remaining salt.
- Cover the cooker and cook with low heat for 7-9 hours or until the meat is tender. Discard bay leaves.
- Transfer the juice to a large saucepan and bring it to a boil. Add a bit of cornstarch and water and stir gently until the sauce is smooth.
- For the gremolata (Italian parsley condiment)In a small bowl, combine the fresh parsley, grated lemon zest/ orange zest, and minced garlic.
- Serve the beef with gremolata and the sauce and enjoy.
Honey-roasted chicken and root vegetables
Shiny, glazed chicken gets all the attention in this red wine recipe, but the roasted root vegies relaxing beneath them also deserve some notice. Carrots, potatoes, and turnips are flavorful in their own right; and here, with tasty honey-balsamic red wine sauce traveling down from the chicken, they become truly next-level.
- 1 tsp of kosher salt
- 1 tsp of pepper
- minced fresh rosemary and minced fresh thyme
- 2 tbsps olive oil, divided
- 1 tbsp unsalted butter
- 6 halves of boneless skinless chicken breast (about 6 oz each)
- 1/2 cup of red wine
- 3 tbsp of honey, divided
- 3 peeled and chopped sweet potatoes
- 4 carrots, chopped
- 2 fennel bulbs, chopped
- 2 cups of chicken stock
- 2 bay leaves
- Preheat the oven to 370°. Use a small bowl to combine salt, unsalted butter, rosemary, and thyme. Sprinkle half of the mixture over chicken breasts and set the meat aside.
- Heat 1 tbsp of olive oil and butter in a large pan over medium heat. Combine salt, rosemary, pepper, and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat, add the chicken meat, and cook until it is golden brown, for about 3 minutes per side. Remove the meat.
- Add red wine and 2 tbsp of honey to the pan, stir gently for about 3 minutes to loosen browned.
- Combine the veggies in a large microwave-safe bowl. Add the remaining olive oil, seasoning mixture, and honey to the bowl; stir to combine. Microwave it with a cover until the veggies are tender, about 12 minutes.
- Transfer the veggies to a shallow roasting pan. Add 2 cups of chicken stock, wine mixture, and 2 bay leaves; and place the chicken to the top. Put the pan into the oven and roast for around 20 minutes.
- Remove the bay leaves and enjoy.
Perfect pork chops with red wine sauce and mushrooms
When you're craving something tasty and flavorful but don't have a lot of time, try this quick red wine recipe with one-pan pork chops and mushrooms, and thyme. The red wine and thyme reduction takes only 15 minutes to make, but it tastes delicious and robust as it took much longer. Sweetness with a little kick from the red wine, all combine perfectly to create a flavorful recipe that can be served with white rice as your main course or even breakfast.
- 3 cloves of garlic, chopped and divided
- 6 pork chops
- Salt and black pepper to taste
- 2 tbsp of unsalted butter
- Some sprigs of fresh thyme
- 8 oz of sliced mushroom
- 1 cup of your favorite red wine and ½ cup of water
- 1 small onion, chopped or diced
- Preheat a large fry pan to medium-high. Season both sides of the pork chops with a proper amount of salt & pepper. Add the meat to the pan and cook for about 3 to 4 minutes per side to brown the pork chops. There's no need to cook them all the way because they'll finish in the oven. Take the pork out of the pan and set them aside. Leave the juice from the pork in the pan.
- Preheat the oven to 350 F
- Add the onion and cook for more than 5 minutes, or until the pork is tender. Add in the red wine, mushrooms and stir until everything is well combined. Remove the pan from the heat.
- Transfer the browned pork chops to the pan with the sauce. Spoon some red wine sauce on top of the meat. Cover and place the pan in the oven; bake for about 45 minutes.
- Take the cover off and bake the pork for an additional 10 minutes. Serve the pork chops with the red wine sauce.
Fish in red wine recipe
Fish in red wine recipe is a perfect red snapper dipped with a simple but elegant red wine and butter sauce. Wine and fish are a delicious combination, and the addition of butter even enhances the overal taste as well. For wine choice, you’re free to experiment with different bottles: regular darker red version (Jacob’s Creek Merlot) and get a slightly deeper flavor in the sauce or a light one (such as Yellow Tail Merlot) to ease the kick a bit.
- Fish: 1 red snapper fillet
- Salt and pepper to taste
- 1 tbsp olive oil and 2 ½ oz butter
- 5 oz red wine
- some thyme sprigs, 1 bay leaf
- A pinch of sugar
- 1 tbsp of mustard sauce
- Balsamic vinegar (optional)
- Season the fillet with salt, pepper, and olive oil before cooking.
- Pan-fry the fish for a minute or two on each side in a tsp of olive oil.
- Pour red wine into a heavy-bottomed pan. Add in the thyme, bay leaf, sugar, and mustard sauce and bring it to a boil to let it reduce.
- When the red wine sauce begins to decrease, stir in the butter and allow it to stew for a while.
- Preparing the food: 1. On a plate, place the pan-fried fish fillets. Pour in some red wine sauce and balsamic vinegar (optional). Garnish your fish recipe with a sprig of thyme and serve.
Red wine recipe with spaghetti
This is a fantastic way to spice up those boring weeknight spaghetti dinners. Simply toss red wine spaghetti with garlic-laced creamy parmesan cheese and give yourself a fresh break from your normal meal. It's advisable to opt for a very dry red wine that you enjoy drinking, such as a Sangiovese-based red wine like Chianti, or bold Merlot, otherwise, the dish will be too sweet. If this red wine recipe is sounding like “eating red wine” to you, don’t worry. It offers a joyful tasting experience like wine in the way beef bourguignon does and is acidic yet creamy like our beloved Italian pasta.
- 3 garlic cloves, finely chopped
- 2 ½ tbsp of extra-virgin olive oil, plus more for drizzling
- 1 tsp of crushed red pepper flakes
- 2 sticks of unsalted butter, divided
- 2 750-ml bottles of red wine
- Kosher salt, to taste.
- 2 lb. spaghetti
- Finely grated cheese like Parmesan (for serving)
- In a small bowl, combine the chopped garlic and 3 tbsps of oil.
- Heat a large pot in the oven over medium heat. Then add in the garlic and oil, red pepper flakes, and cook for 3 minutes until the garlic is aromatic.
- Pour the wine into the pot and bring it to a boil over medium-high. Cook, uncovered, for around 20–25 minutes, or until the wine is reduced by two-thirds; season the red wine sauce with salt and keep it warm by covering.
- Cook pasta for about 3 minutes with boiling water. Strain and drizzle with the red wine sauce and top with lots of Parmesan.
Beef Caldereta red wine recipe- the classic Filipino stew
Beef Caldereta is a classic Filipino stew and it is awesome with its red wine addition. This dish, which includes beef, tomato and soy sauces, red wine, and a wide variety of vegetables, also includes a hidden ingredient you've definitely never used in a stew - Liver pâté! The beef Caldereta red wine recipe is traditionally cooked using goat meat, but many versions nowadays use beef instead because it's easier to get. Also, the pâté ingredient is a plus point as it can act as a thickening agent helping the beef stew to achieve the right consistency.
- 2 lb (30 oz) beef stew meat, cut into 1-inch (2.5cm) chunks
- Salt and pepper, to taste
- 2 tbsp of vegetable oil
- 1 medium onion, chopped
- 1 carrot, diced
- 4 cloves of garlic, minced
- ½ tsp of red pepper flakes
- 1 tbsp of tomato paste
- 1 cup of your favorite red wine
- ¼ cup of soy sauce
- 4 oz of any pâté you like
- 1 cup of tomato sauce
- 2 bay leaves
- 1 red bell pepper and 1 green bell pepper, diced
- ½ cup of peas
- Use salt and pepper to season the meat chunks. Heat the oil in a large pot and brown the meat on all sides for 5-6 minutes and set the meat aside
- Add the onion, garlic, carrot, and red pepper flakes to the same saucepan. Cook until the onion is golden, about 4-5 minutes. Cook for another minute, until the tomato paste, has combined with the vegetables and has started to brown.
- Add the red wine and soy sauce to the pan and mix well. Bring to a boil and cook for 2-3 minutes, or until the liquid has been reduced by half.
- Add in the pate and tomato sauce and stir everything together thoroughly.
- Return the beef chunks to the pot and add enough water to completely cover the meat. Toss in the bay leaves. Bring to a boil, then reduce to low heat and cook for about 2 hours, or until the meat is tender.
Winning tips for the wine you choose in your red wine recipes
For starters, not all red wines will work well when being cooked with other ingredients in your kitchen. For a delightful meal, the wine must be of excellent quality and low in tannins. Merlot, Sangiovese, Cabernets, and Pinot Noir are all excellent options. Keep your mind at peace as here at Drinkies.ph, all of our wines are under strict quality guarantee and are fully duty-paid. Developed by Heineken Philippines, Drinkies ensures your happy shopping experience with our broad collection of alcoholic items and a fast delivery system that delivers your chilled bottle to your front door in less than 60 minutes.
To keep the flavor and quality of the wine you cook with, it's a good practice to store it properly. In this situation, the wine must have come straight from the store or from your home's wine cooler. A wine cooler has several advantages. It ensures, for example, that your wine bottles are kept at the proper temperature, light, and humidity.
A delightful red wine goes a long way toward enhancing the flavor of a dish. As long as you have the ingredients, the method, and a bottle of quality wine, you are ready to go. The above red wine recipes are just a few savory recipes you can try cooking with fine red wine. You’re free to experiment and create your own red wine recipes. Enjoy!