In this Blog I will be showing you how to cook food that has a tight coupling with wine. By using the right wine pairing, you can enhance the flavor of your meal and make it more enjoyable for everyone.
Food With Wine Tasting
1 of 17
Short Ribs with Mushrooms and Spring Vegetables
GO TO RECIPE
To layer the flavors in this dish, chef Rory Herrmann marinates beef short ribs and vegetables in red wine overnight, then uses the marinade in the braise as well. Spring vegetables help lighten the rich stew.
2 of 17
Chorizo Poached in Red Wine
GO TO RECIPE
This smoky Spanish sausage with garlic is cooked gently in red wine until it’s plump and juicy.
- Jean-George Vongerichten’s Tips for Cooking with Wine
3 of 17
Beef Stew in Red Wine Sauce
GO TO RECIPE
For this beef stew, Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.
- Rich Beef Stews
4 of 17
Pan-Roasted Veal Chops with Cabernet Sauce
GO TO RECIPE
To make the wine sauce in this elegant veal dish even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. (Available at dartagnan.com)
- Veal Recipes
5 of 17
Spice-Glazed Lamb Chops with Red Wine-Coffee Pan Sauce
GO TO RECIPE
Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine and coffee.
6 of 17
Beef Bourguignon
GO TO RECIPE
Chef Ludo Lefebvre shares how to make the classic red wine stew from scratch. A dry Burgundy is key here, making the red wine soaked meat perfectly tender. This dish is ideal served with mashed potatoes.
7 of 17
Pork Tenderloin with Roasted Strawberry–Merlot Sauce
GO TO RECIPE
Chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin. A gentle finish in the oven keeps the pan drippings from over-reducing.
8 of 17
Poached Eggs with Red Wine Sauce
GO TO RECIPE
Anne Willan, founder of the prestigious École de Cuisine la Varenne in France, expounded the virtues of cooking with wine and shared a recipe for classic oeufs pochés en meurette, a Burgundian preparation reminiscent of eggs benedict, with egg-topped buttered toast rounds.
9 of 17
Red Wine BBQ Chicken
GO TO RECIPES
Leftover red wine gets repurposed into a sweet, sticky and luscious barbecue sauce in this easy chicken recipe from Food & Wine’s Justin Chapple. All you need is a Pinot Noir on hand.
10 of 17
Charred Vegetable Ragù
GO TO RECIPE
Kelsey Youngman uses the broiler to infuse her hearty vegetarian ragù with smoky richness. Plenty of cremini mushrooms, Parmigiano-Reggiano, and dry red wine round out the sauce on the stove. This is a ragù you’ll want again and again.
11 of 17
Red Wine Venison Stew
GO TO RECIPE
Made with venison, this stew is intensely flavored and has a silky, thick sauce that clings to the vegetables and meat as they slowly cook together. You’ll need 1 1/2 cups of a full-bodied, rich red wine (such as Cabernet Sauvignon or Syrah).
12 of 17
Steak and Brassicas with Red Wine Sauce
GO TO RECIPE
The brassicas here include baby cauliflower, cute 2- to 4-inch heads that come in vibrant colors like green, orange and purple as well as the usual ivory.
13 of 17
Red Wine Chocolate Snack Cake
GO TO RECIPE
We all cook with red wine, but Justin Chapple makes the case for baking with it as well. Cabernet Sauvignon adds fruity notes that brighten this dark chocolate cake, which is great for a midday snack or casual dessert.
14 of 17
Steak Au Poivre with Red Wine Pan Sauce
GO TO RECIPE
Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak.
15 of 17
Coq au Vin
GO TO RECIPE
The traditional dish usually marinates overnight, but this lighter, quicker version is equally delicious.
16 of 17
Short Rib Bourguignon
GO TO RECIPE
The French created beef bourguignon to turn tough beef into a delicious dish. Aaron Barnett upgrades it with short ribs.
17 of 17
Red-Wine Spaghetti with Walnuts and Parsley
GO TO RECIPE
This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor?
Recipes That Call for Wine, So You Can Drink More Wine
- Mussels with White WineSpoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.VIEW RECIPE
- Pear Pie with Red Wine and RosemaryRed wine in a pie? Don’t knock it ’til you try it.VIEW RECIPE
WATCHEvery Way to Cook Bacon (50 Methods)
- Skirt Steak with Shallot Pan SauceDry white wine deglazes the pan, picking up all the tasty “brown bits.”VIEW RECIPE
- Red Wine-Braised BrisketYou know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.VIEW RECIPE
- White Wine–Braised ChickenThis is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.VIEW RECIPE
- Darkest Chocolate Cake with Red Wine GlazeThe great thing about this cake? It’s not fussy. You can just pour the glaze over and it sets. Done.
