Recipes
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.
Once opened, store well-sealed in the fridge and aim to use within a few days.
Alternatively, pour leftover wine into ice cube trays and freeze. Once frozen, transfer the cubes to a plastic bag and seal well to reduce evaporation.
