15 Red Wine Recipes That Are Simply Delicious (2024)

FAQs

What's a good cooking red wine? ›

When it comes to cooking, your safest bet is to choose a mid-priced, medium-bodied red wine with moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir. Using a red wine that is too big, full-bodied and tannic, like Shiraz, may turn 'chalky' and astringent while cooking and ruin the flavour of your dish.

Generally, an opened bottle of red wine can last for up to 5 days if stored properly in a cool and dark place with a wine stopper or cork in place to prevent excess oxygen from getting in. For white wine, it can last for up to 3 days under the same storage conditions.

Young cabernet with light tannins: choose aged cheeses—great options are included above for cheddar and gouda, Pecorino-style sheep's cheese and goat. Older cabernet with soft tannins: choose semi-firm cow's milk cheeses, such as aged cheddars, aged goudas, sheep's milk cheeses and Comté.

First, the fruity aromas disappear, then its flavors turn dull and flat, with a sharp or bitter edge, and the color changes. White wines darken and turn brownish; reds get lighter and browner. Soon, a wine that used to smell like apples or cherries may smell like vinegar or cider.

Thus, if you can control the oxidation, you can sometimes drink a bottle of wine up to a week after opening it, depending on a number of factors such as how full the bottle is, the light exposure, the temperature at which the wine was stored, and what kind of wine it was in the first place.

Yes. But it's important to note that wine will only freeze below its freezing point. At (or above, of course) you'll have a wine slushy. So check the temperature of your freezer, which should be 0 degrees F per the FDA, and the alcohol by volume (ABV) of your wine.

Sure, you can carefully make a 5 gallon batch of wine at home with decent results, most of the time. But there are a lot of ways that your wine will be hobbled, from a quality standpoint, and may run into problems. The number one quality issue is that you will most likely not be able to get quality grapes.

The most common yeast associated with winemaking is Saccharomyces cerevisiae which has been favored due to its predictable and vigorous fermentation capabilities, tolerance of relatively high levels of alcohol and sulfur dioxide as well as its ability to thrive in normal wine pH between 2.8 and 4.