A glass of chilled wine to accompany a big meal is always a must. Some people have even developed a taste for pairing wine with cheese or pastries. Apart from these food pairings, you can also try to enjoy your favorite wine by utilizing it in the preparation of your favorite cuisine. Red wine comes in a wide range of tastes, boldness, spice level, aroma, and sweetness, and there is a wide range of flavors, boldness, spice level, aroma, and sweetness. That is why, before using red wine in cooking, it is necessary to understand its properties. Here, we'll share some dishes as well as the best red wines to go with them.
We have put together some of our favorite red wines for cooking in this article to serve you as a guide for your next fancy meal prep. Bon appétit.
What is the best red wine to cook with beef?
Nothing goes better with a wonderful steak than a perfect wine and sauce, but if you can make that sauce out of red wine, it's even better. Once your steak has been seared on both sides and cooked to your desired doneness, take it from the pan and sauté garlic in the steak's natural oil before adding wine to deglaze the pan and soften the meat residue. Before adding water, salt, soy sauce, pepper, butter, and a pinch of cornstarch, reduce the alcohol a little. Fresh parsley or mint leaves can be added. Shiraz has a deep and robust flavor that pairs well with the smoky characteristics of the steak.
Juciefly’s recommendations for Shiraz:
What is a good red wine for cooking Bolognese?
Between the aromas of black cherry, cassis, and herbs, Cabernet Sauvignon has a note of heat from olives and bell pepper. Aside from being a great match for savory foods, it also goes well with equally saucy and delicious pasta recipes like Bolognese and beef stroganoff, as well as major dishes like beef or lamb stew.
Juciefly’s recommendations for Cabernet Sauvignon:
Which red wine you should use for cooking Chicken?
Plan ahead of time how you'll save part of the chicken's juice for the sauce before roasting or broiling it. When the chicken is cooked and the juice has been put aside, sauté the garlic and onions until the onions have caramelized, then add the Pinot Noir. Allow the flavors to blend and the alcohol to evaporate before adding a half cup of water and 1/4 cup of butter. This sauce's herby, earthy, and acidic flavor is enhanced by Pinot noir, making it an ideal glaze for a light dish like roasted chicken.
Juciefly’s recommendations for Pinot Noir:
Try Malbec for Spanish dishes
Chorizo is a popular ingredient, although it may be overbearing for some people and becomes saltier when cooked. Marinate the Chorizo in Malbec overnight before cooking. This will take away the saltiness while leaving a hint of sour cherry and spice in the chorizo, making it a great DIY bar snack. Slice the chorizo and sauté it in olive oil, then combine the rest of the marinade for extra flavor.
Juciefly’s recommendations for Malbec:
Do you like risotto? Go for Merlot
It had a bit of a rhyme to it, but the pairing of merlot and risotto is clear. The sweet notes of strawberry, cherry, plum, and watermelon in merlot can help to balance out the complexity of the food's earthy aroma and flavor for those who prefer their risotto with wild rice, wild mushrooms, and a lot of herbs. After sautéing your wild mushroom and chicken breast, add merlot and decrease the alcohol slightly to bring out the fruity tastes.
Juciefly’s recommendations for Merlot:
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