Red wine
Wine made from dark-skinned grapes, used in small amounts to add acidity, colour and depth to sauces and soups.
What it offers and why to use it
Wine made from dark-skinned grapes, used in small amounts to add acidity, colour and depth to sauces and soups. Add to softened vegetables and simmer before adding stock. Brief boiling does not remove all alcohol.
Fruity, acidic and sometimes tannic.
From shopping to cooking
Choose
Choose a sound, dry wine suitable for drinking; avoid wines with cork taint or an oxidised smell.
Store
Reseal after opening, refrigerate and use while the aroma remains fresh.
Prepare
Add to softened vegetables and simmer before adding stock. Brief boiling does not remove all alcohol.
How to make the most of it
Good pairings
Mushrooms, beef, mussels and tomato.
How to substitute it
Stock with a small measured amount of vinegar changes the flavour; recalculate the recipe.
Recipes with red wine
Beef Bolognese sauce
Gluten-free
Beef cheek strudel with walnuts, apple and raisins
Medium Includes 2 h chillingIs any information missing? You can report a nutrition or practical correction.
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