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Dry red wine

Drinks & liquids · Wines & spirits

Dry red wine

Dry red wine for braises, stews, marinades and pan sauces such as coq au vin and boeuf bourguignon.

Also called: red wine, vino tinto, kırmızı şarap

17 recipes with it

Photo: André Karwath aka Aka, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Wine fermented with the skins of dark grapes, which gives colour and tannin. For cooking, a medium-bodied dry red (Merlot, Côtes du Rhône, Chianti) is ideal; very tannic or oaky wines can turn bitter when reduced. Use a wine you would be happy to drink.

How it’s used

  • Beef and lamb stews and braises
  • Pan sauces and gravies
  • Marinades for game and red meat
  • Ragù and bolognese
  • Poached pears and mulled wine

Characteristics

Taste
Fruity, dry and slightly astringent.
Appearance
Ruby to deep purple.
When cooked
Reduce well to cook off the alcohol and sharpness; tannins concentrate as it reduces.
Sold as
liquid
Cooking uses
Commonly cooked

Storage

At room temperature. Store unopened bottles cool and dark; recork after opening and use for cooking within a few days. Freezes in cubes.

Diet, allergens and safety

Contains Sulphites.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains alcohol and sulphites. Not all alcohol cooks off in short cooking.

Nutrition per 100 g

Energy
85 kcal
Protein
0.07 g
Carbohydrate
2.61 g
Fat
0 g
Fibre
0 g
Sugars
0.62 g

USDA FoodData Central: Alcoholic beverage, wine, table, red.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Beef stock — With a splash of red wine vinegar or balsamic; alcohol-free.
  • Grape juice — Red grape juice with a little vinegar; sweeter.

Related ingredients

Recipes with dry red wine

See all 17

5 more

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