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Red wine (for cooking)

vin rouge / vino rosso

Flavor and role: Wine made from red grapes, adding acidity, tannin and fruity aroma to meat dishes. Long simmering drives off most of the alcohol.
Typical dishes and uses: Moussaka, Bolognese, boeuf bourguignon, potjiekos (South African stew), wine sauces
Substitutes: 100ml red wine = 100ml beef stock + 1 tbsp red wine vinegar (or 50ml grape juice + 50ml stock + 1 tsp vinegar).
Storage: Once opened, recork and refrigerate for 3-5 days. Freeze leftovers in an ice cube tray and use for cooking within 3 months.
Main countries: France · Italy · Spain
Used in this book: Moussaka Potjiekos Asado Negro Beef Bourguignon Bigos (Polish Hunter's Stew)Chicken Cacciatore Coq au Vin Hayashi Rice (Japanese Beef and Tomato Stew over Rice)Pastitsio Rinderrouladen (German Beef Rolls)Sauerbraten Short Rib Ragù with Pappardelle Arancini al Ragù (Sicilian Cones)Stuffed Oven-Braised Asado Negro Red Wine-Braised Pepper Steak Pie Overnight-Marinated Bourguignon with Glazed Onions and Croutons Bourguignon Ragù Pappardelle Bourguignon Dip Melt Old-Polish Three-Meat Bigos with Porcini Oven-Braised Chicken Cacciatore with Pancetta, Mushrooms and Gremolata Chicken Cacciatore Japanese Curry Rice (Italian × Japanese)Overnight-Marinated Burgundy Coq au Vin Red Wine Jjimdak (Korean Braised Chicken)Coq au Vin Pot Pie Red Wine Galbi-jjim Bourguignon Brown-Roux Hayashi Rice, Yōshoku-Restaurant Style Hayashi Cheese Pot Pie Slow-Simmered European-Style Beef Curry Red Wine Ragù Lasagna Soup with Lemon Basil Ricotta Red Wine Braised Steak and Cheddar Pie Lamb Moussaka with Pecorino Béchamel Slit-Open Fluffy Omurice with Quick Demi-Glace Osso Buco Sliders with Gremolata Mayo Pastitsio with Slow-Simmered Beef and Pork Ragù and Bay-Infused Béchamel Red Wine Beef Shin Potjie with Gremolata Tallow-Fried Poutine with Shallot Peppercorn Gravy Oven-Braised Rouladen with Juniper Red Wine Jus Anchovy-Rosemary Butterflied Lamb with Red Wine Jus Five-Day Oven Sauerbraten with Red Wine Gingerbread Sauce Sauerbraten Galbi-Jjim (German × Korean)Sauerbraten Pulled Beef Sliders with Apple-Red Cabbage Slaw Red Wine Lamb Shepherd's Pie with a Duchess Potato Crown Oven-Braised Short Rib and Porcini Ragù with Gremolata Short Rib Ragù Polenta Bowl with Burrata and Crispy Sage Awaze Tibs with Homemade Niter Kibbeh Cast-Iron Toad-in-the-Hole with Beef Dripping and Red-Wine Onion Gravy Beef-Dripping Yorkshire Puddings with Slow Onion Gravy

Updated 2026-10-10