• Red wine
Red wine
Cooking with red wine is a bit of a balancing act. If the wine has a very fruity flavour it can make dishes taste too heavy, yet if the wine is too acidic the food will taste too sharp.
Red wine is good for red meat, game and chicken stews, plus sauces, marinades, jellies and sorbets.

Simmer it for several minutes to burn off the alcohol taste.

Related recipes

 
Red wine risotto
Red wine risotto
By Theo Randall on Market Kitchen

This stunning yet simple risotto from Theo Randall owes its beautiful deep red colour to the addition of a Amarone wine

Avg user rating: 3 out of 5 stars

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easy

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Grilled sardines with peppers and red wine
Grilled sardines with peppers and red wine
By Theo Randall on Market Kitchen

Theo Randall combines robust peasant flavours in this quick and easy fish dish – a perfect mid-week supper

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Poached winter cabbage in red wine
Poached winter cabbage in red wine
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Thomasina Miers offers up another winning combination: greens simmered in leftover red wine and piled on garlicky toast

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Braised belly of pork with apple and celeriac mash & red wine sauce
Braised belly of pork with apple and celeriac mash & red wine sauce
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Steamed fillet of brill with red wine butter sauce
Steamed fillet of brill with red wine butter sauce
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Roast red wine chicken
Roast red wine chicken
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Duck with blackberry and red wine compote
Duck with blackberry and red wine compote
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Poached eggs in red wine
Poached eggs in red wine
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Lamb shanks in red wine
Lamb shanks in red wine


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Avg user rating: 3 out of 5 stars



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Slow-braised beef in red wine
Slow-braised beef in red wine


Beef in red wine is slow cooked, making the beef extra tender and full of flavour

Avg user rating: 3 out of 5 stars



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