11/11/2023 0 Comments Good dry red wine for cooking![]() ![]() Red wine and meat pair together like a dream, so here’s a simple method for a great little red wine marinade for a good cut of beef. ![]() Any decent red in the $15-$20 range for instance should be fine for both cooking, especially if it’s one you already know you enjoy in the glass.Īs a rule, though, steer clear of cooking wine – the quality is too hit-and-miss in terms of flavour, and not worth the risk of undermining your dish. There are plenty of great value wines out there in the mid-range price point worthy of your attention. You don’t need to spend a lot to enjoy using red wine in your cooking. If you’re looking for the best red wine to use in a spaghetti Bolognese, however, you can’t go past a good Italian varietal like Graciano or Sangiovese.ĭON’T BREAK THE BANK, BUT AVOID ‘COOKING WINE’ Bigger dishes like pot roast or slow cooked beef however almost demand bigger wines like full-bodied Shiraz or Cabernets, but if in doubt, stick with a low tannin wine like Merlot – it’s widely considered the most versatile red wine for cooking with. The bitterness of tannins in red wine – particularly Cabernet Sauvignon – means that if you’re cooking with a big, tannic red, those same bitter flavours will be imparted to your food – not always ideal, depending on the dish.Īs a general rule, dry red wines like Shiraz are perfect for tomato-based sauces or wine reductions. Ideally, you want to use the same or similar wine that you’ll be enjoying with the meal. As such, watch your quantities – too much used in the cooking process, particularly if not allowed to simmer for a while, could negatively impact your desired result. The wine should always enhance the existing flavours and aromas of your meal, rather than overpower them. When cooking with wine, it helps to think of the three main roles it serves – as an ingredient in marinades, as a cooking liquid in the pan or pot, or as a wine pairing to an already cooked dish. Make cooking with red wine simple with the following basics! THE THREE USES OF RED WINE IN COOKING Mouth-filling and heart-warming, this beef with braised oxtail dish is a densely flavoured meal that is truly enhanced by a good splash of red wine in the cooking process. A delicious slow-cooked dish with red wine for added richness.īEEF WITH BRAISED OXTAIL AND POTATO PURÉE This deeply flavoured lamb ragout is pretty tough to beat when pasta is on the menu. The addition of red wine to the sauce really elevates the rich flavours of the fillet steak.Īnother winter warmer that can be made any time you have a craving for the divine combination of juicy meaty and pastry, this venison pie dish is sure to delight. This classic rustic-style dish is one to add to your repertoire. ![]() A little Sherry makes all the difference to its flavour. Any good dry red wine will do the trick.Ī delicious, deeply flavoured dish with a gentle lick of heat that is an absolute winner not only in winter, but any time of year. Kangaroo makes a great option when you want to switch up your meat a little, and this kangaroo with red wine risotto dish is a keeper. The flavoursome nature of cod is taken to another level by the red wine glaze of this delicious seafood dish, which uses a little Shiraz to give it its dazzle. PAN-FRIED FILLET OF MURRAY COD WITH ROASTED SHALLOTS AND RED WINE Whether your preferred protein is fish, lamb, beef or kangaroo, we’ve assembled some of our favourite recipes for you to use next time you have a hunger in the belly and a little red wine by your side – leftover or otherwise – when you want to add an extra dimension to your next culinary masterpiece! One of the wonderful things about red wine is that it isn’t just good in your glass – it’s also great to use in cooking! ![]()
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