18 Delicious Recipes with Red Wine Savory

Venture into the rich and robust world of red wine-infused dishes with our roundup of 18 delicious recipes that promise to elevate your home cooking. Whether you’re craving cozy comfort food or looking to impress at your next dinner party, these savory creations blend the depth of red wine with flavors that sing. Ready to transform your meals? Let’s dive into these irresistible dishes that are sure to become favorites.

Beef Bourguignon

Having spent countless Sundays simmering this classic French stew, I’ve come to believe that Beef Bourguignon is more than just a dish—it’s a labor of love. The rich, deep flavors that develop over hours of cooking are worth every minute, making it the perfect centerpiece for a cozy dinner party or a comforting family meal.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes (for tender, melt-in-your-mouth bites)
• 4 slices bacon, chopped (adds a smoky depth)
• 1 large onion, diced (the base of our flavor)
• 2 carrots, sliced (for a touch of sweetness)
• 3 cloves garlic, minced (because garlic is life)
• 1 bottle dry red wine (Burgundy preferred, but any dry red works)
• 2 cups beef stock (homemade if you have it)
• 1 tbsp tomato paste (for richness and color)
• 1 tsp thyme (fresh or dried, both work)
• 1 lb mushrooms, quartered (adds earthiness)
• 2 tbsp all-purpose flour (for thickening)
• 2 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 325°F (163°C). Slow and low is the key to tender beef.
2. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Season the beef cubes with salt and pepper. Brown them in the bacon fat in batches, ensuring not to overcrowd the pot for a perfect sear. Remove and set aside.
4. In the same pot, add the onion, carrots, and garlic. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom.
5. Stir in the tomato paste and flour, cooking for another minute to remove the raw flour taste.
6. Pour in the red wine and beef stock, bringing to a simmer. Add the thyme, browned beef, and bacon back into the pot.
7. Cover and transfer to the oven. Cook for 3 hours, until the beef is fork-tender.
8. Meanwhile, sauté the mushrooms in olive oil until golden. Stir them into the stew during the last 30 minutes of cooking.
9. Season with additional salt and pepper if needed before serving.

Now, the moment of truth—your Beef Bourguignon should boast tender chunks of beef in a velvety, wine-infused sauce, with mushrooms and carrots adding texture and sweetness. Serve it over mashed potatoes or with a crusty baguette to soak up every last drop of that glorious sauce.

Red Wine Braised Short Ribs

Unbelievably tender and rich, these Red Wine Braised Short Ribs have become my go-to comfort dish for chilly evenings. I remember the first time I made them, the aroma filled my tiny apartment, and my neighbors couldn’t resist knocking to ask what was cooking. It’s a dish that feels fancy but is surprisingly simple to pull off, especially if you’re patient enough to let the ribs braise low and slow.

Ingredients

• 4 lbs beef short ribs (ask your butcher for English-cut for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 2 cups)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 cups dry red wine (choose something you’d drink, like Cabernet Sauvignon)
• 2 cups beef broth (low sodium preferred to control saltiness)
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 325°F. This low temperature is key for tender ribs.
2. Season the short ribs generously with salt and pepper on all sides.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until deeply browned on all sides, about 4 minutes per side. Don’t overcrowd the pot to ensure a good sear.
4. Remove the ribs and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes, scraping up any browned bits from the bottom.
5. Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute to deepen the flavor.
6. Pour in red wine, scraping the bottom of the pot to deglaze. Let it simmer for 3 minutes to reduce slightly.
7. Return the ribs to the pot, along with any accumulated juices. Add beef broth and thyme. The liquid should come about halfway up the sides of the ribs.
8. Cover and transfer to the oven. Braise for 3 hours, turning the ribs halfway through, until the meat is fork-tender.
9. Remove from the oven and let rest for 10 minutes. Skim any excess fat from the surface if desired.

Every bite of these short ribs melts in your mouth, with the red wine adding a luxurious depth to the rich beef. Serve them over creamy polenta or mashed potatoes to soak up all that glorious sauce, and don’t forget a glass of the same wine you cooked with to round out the meal.

Coq au Vin

Unbelievable as it may seem, I first stumbled upon Coq au Vin during a chilly autumn evening in a tiny French bistro, and it was love at first bite. This classic dish, with its rich flavors and tender chicken, has since become a staple in my kitchen, especially when I want to impress or simply treat myself to something special.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup red wine (a bold Pinot Noir works wonders)
• 1 cup chicken stock (homemade if possible, for depth)
• 8 oz mushrooms, sliced (cremini add a nice earthiness)
• 4 slices bacon, chopped (or pancetta for a twist)
• 1 onion, diced (yellow for sweetness)
• 2 carrots, sliced (for a hint of color and sweetness)
• 2 cloves garlic, minced (because garlic is life)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp thyme (dried is fine, but fresh is magical)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for braising.
2. In a large Dutch oven, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
3. Season the chicken thighs with salt and pepper. Brown them in the bacon fat, skin side down first, for about 5 minutes per side. Remove and set aside.
4. In the same pot, add the diced onion, sliced carrots, and minced garlic. Sauté until the onions are translucent, about 3 minutes, scraping up any browned bits for extra flavor.
5. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
6. Slowly pour in the red wine and chicken stock, stirring constantly to avoid lumps. Bring to a simmer.
7. Return the chicken and bacon to the pot, adding the sliced mushrooms and thyme. Cover and transfer to the oven. Braise for 45 minutes to 1 hour, until the chicken is fork-tender.
8. Once done, let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

Out of the oven, this Coq au Vin is a symphony of flavors—the chicken falls off the bone, and the sauce is rich and velvety. Serve it over a bed of creamy mashed potatoes or with a crusty baguette to soak up every last drop of that delicious sauce.

Red Wine Mushroom Risotto

Just last weekend, I found myself craving something cozy yet sophisticated for dinner, and that’s when this Red Wine Mushroom Risotto came to mind. It’s the perfect dish to transition from spring to summer, offering deep flavors with a comforting texture.

Ingredients

• 1 1/2 cups Arborio rice (the key to creamy risotto)
• 4 cups chicken or vegetable broth (keep warm on the stove)
• 1/2 cup dry red wine (choose one you’d enjoy drinking)
• 8 oz mushrooms, sliced (cremini or button work great)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter (divided)
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
5. Push the mushroom mixture to the side of the pan and add the remaining 1 tbsp olive oil and 1 tbsp butter. Add the Arborio rice, stirring to coat the grains in the fat, and toast for 2 minutes.
6. Pour in the red wine, stirring constantly until the liquid is absorbed.
7. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the broth warm to maintain consistent cooking temperature.
8. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the remaining 1 tbsp butter and Parmesan cheese. Season with salt and pepper to taste. Tip: The risotto should flow slowly when spooned; if too thick, adjust with a bit more broth.

Mushroom risotto with red wine is luxuriously creamy with a rich depth of flavor from the wine and Parmesan. Serve it as a main with a crisp green salad or as a side to grilled meats for an elegant touch.

Red Wine Pasta Sauce

Few things bring me as much joy as a hearty, flavorful pasta dish that’s both elegant and easy to whip up. This Red Wine Pasta Sauce is a staple in my kitchen, especially when I want to impress without the stress. It’s a recipe that reminds me of cozy dinners with friends, where the wine flows as freely as the conversation.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup dry red wine (choose one you’d enjoy drinking)
• 28 oz canned crushed tomatoes
• 1 tsp sugar (adjust to taste)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1 lb pasta of your choice

Instructions

1. Heat olive oil in a large saucepan over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the red wine, scraping any browned bits from the bottom of the pan, and let it simmer until reduced by half, about 5 minutes.
5. Add the crushed tomatoes and sugar, then season with salt and pepper. Bring to a simmer.
6. Reduce heat to low and let the sauce cook uncovered for 20 minutes, stirring occasionally.
7. While the sauce simmers, cook the pasta according to package instructions until al dente.
8. Stir the chopped basil into the sauce just before serving.
9. Toss the cooked pasta with the sauce until well coated.

What you’ll love about this sauce is its rich depth of flavor, with the wine adding a sophisticated tang that balances the tomatoes’ sweetness. Serve it over your favorite pasta, and don’t forget a glass of that red wine on the side for the full experience.

Red Wine Chocolate Cake

Very few things in life are as comforting as the rich, deep flavors of a chocolate cake, especially when it’s infused with the boldness of red wine. I remember the first time I experimented with adding wine to my chocolate cake batter; the result was a moist, decadent dessert that instantly became a favorite at family gatherings. Now, it’s a staple in my kitchen, perfect for those days when only something indulgent will do.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 3/4 cup unsweetened cocoa powder (use high-quality for best flavor)
• 2 cups granulated sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup red wine (choose a dry variety you enjoy drinking)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. Add the red wine, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
4. Carefully stir in the boiling water. The batter will be thin, but this is normal and ensures a moist cake.
5. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Now, this Red Wine Chocolate Cake is a showstopper with its velvety texture and complex flavors. The wine not only deepens the chocolate taste but also adds a subtle fruitiness that’s irresistible. Serve it with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra special treat.

Red Wine Poached Pears

Sometimes, the simplest ingredients can transform into the most elegant desserts, and that’s exactly what happens with these red wine poached pears. I remember the first time I made them for a dinner party; the aroma of wine and spices filled my kitchen, and the pears turned this gorgeous deep ruby color that had everyone asking for the recipe before they even took a bite.

Ingredients

• 4 firm Bosc pears, peeled (leave the stem on for a pretty presentation)
• 1 bottle (750 ml) dry red wine (like Cabernet Sauvignon or Merlot)
• 1 cup granulated sugar (adjust if you prefer less sweetness)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 1 orange, zest peeled in strips (avoid the white pith)
• 1 star anise (optional for a licorice hint)

Instructions

1. In a large pot, combine the red wine, sugar, cinnamon stick, vanilla bean, orange zest, and star anise. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
2. Add the peeled pears to the pot, ensuring they are fully submerged in the liquid. If not, add a bit of water until they are covered.
3. Reduce the heat to low and let the pears simmer gently for 25-30 minutes, turning them occasionally for even color. The pears are done when they are tender but still hold their shape when pierced with a knife.
4. Using a slotted spoon, carefully remove the pears from the liquid and set them aside on a plate.
5. Increase the heat to medium-high and boil the poaching liquid until it reduces by half and becomes slightly syrupy, about 15-20 minutes.
6. Strain the syrup through a fine-mesh sieve to remove the spices and zest, then let it cool slightly.
7. Serve the pears warm or at room temperature, drizzled with the red wine syrup. For an extra touch, a scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully.

Great for any occasion, these red wine poached pears offer a melt-in-your-mouth texture with a rich, spiced wine flavor that’s not too sweet. I love serving them in shallow bowls with the syrup pooled around, making each spoonful a perfect bite of pear and sauce.

Red Wine Reduction Sauce

Last weekend, I found myself staring at a half-empty bottle of red wine, wondering how to give it a second life. That’s when I decided to whip up a luxurious Red Wine Reduction Sauce, perfect for elevating any steak or mushroom dish. It’s surprisingly simple, yet the depth of flavor it adds is anything but.

Ingredients

• 2 cups dry red wine (a Cabernet Sauvignon works wonderfully)
• 1 shallot, finely minced (about 1/4 cup)
• 2 tbsp unsalted butter (cold, cut into cubes)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add minced shallot and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Pour in the red wine, scraping any browned bits from the bottom of the pan for extra flavor.
4. Bring the mixture to a boil, then reduce heat to low and simmer until the wine is reduced by half, about 15-20 minutes. The sauce should coat the back of a spoon.
5. Remove from heat and whisk in cold butter, one cube at a time, until fully incorporated for a glossy finish.
6. Stir in thyme, salt, and pepper, then taste and adjust seasoning if necessary.

My favorite part about this sauce is its velvety texture and how it clings to every bite of your dish. Try drizzling it over a grilled portobello mushroom for a vegetarian option that doesn’t skimp on flavor.

Red Wine Marinated Steak

Unbelievable as it may seem, the secret to the most succulent steak I’ve ever grilled lies in a bottle of red wine. Last summer, during a backyard BBQ, I decided to experiment with marinating my steaks overnight, and the result was nothing short of spectacular. The wine not only tenderizes the meat but also infuses it with a depth of flavor that’s hard to achieve otherwise.

Ingredients

• 2 lbs ribeye steak (1.5 inches thick for optimal juiciness)
• 1 cup dry red wine (choose a wine you’d enjoy drinking)
• 3 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh is preferred)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for the best aroma)

Instructions

1. In a large bowl, combine the red wine, olive oil, minced garlic, chopped rosemary, salt, and black pepper. Whisk until well mixed.
2. Place the ribeye steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they’re fully coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature, ensuring even cooking.
4. Preheat your grill to high heat (450°F to 500°F) for direct grilling. Clean and oil the grates to prevent sticking.
5. Remove the steaks from the marinade, letting excess drip off. Discard the marinade.
6. Grill the steaks for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Use a meat thermometer for accuracy.
7. Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing. This allows the juices to redistribute.

Every bite of this red wine marinated steak is a testament to the magic of marination. The exterior boasts a perfect char, while the inside remains tender and bursting with the rich, nuanced flavors of the wine and herbs. Serve it alongside a crisp arugula salad or roasted vegetables for a meal that’s sure to impress.

Red Wine and Garlic Roasted Chicken

Very few dishes can make my kitchen smell as inviting as this Red Wine and Garlic Roasted Chicken. It’s a recipe that reminds me of Sunday dinners at my grandma’s, where the aroma of garlic and wine would fill the air, promising a meal that’s both comforting and slightly indulgent.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry
• 1 cup red wine (a bold variety like Cabernet Sauvignon works best)
• 6 garlic cloves, minced (or more if you’re a garlic lover)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 lemon, halved (for that bright acidity)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. In a small bowl, mix together the red wine, minced garlic, olive oil, salt, pepper, and thyme to create a marinade.
3. Place the chicken in a roasting pan and pour the marinade over it, making sure to coat it evenly. Tip: Let the chicken marinate for at least 30 minutes for deeper flavor, though overnight is ideal.
4. Squeeze the lemon halves over the chicken and tuck them into the cavity for added moisture and flavor.
5. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Tip: Baste the chicken with the pan juices every 20 minutes to keep it juicy.
6. Once done, let the chicken rest for 10 minutes before carving. Tip: This allows the juices to redistribute, ensuring every bite is moist.

Juicy and flavorful, this Red Wine and Garlic Roasted Chicken boasts a crispy skin and tender meat that’s perfectly complemented by the rich, garlicky wine sauce. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables to soak up every last drop of that delicious sauce.

Red Wine Onion Soup

Nothing warms the soul quite like a bowl of rich, aromatic soup, especially when it’s as hearty and flavorful as this Red Wine Onion Soup. I remember the first time I made it; the kitchen filled with such an inviting aroma that my neighbors popped by to ask what I was cooking. It’s become a staple in my home during the cooler months, and I’m thrilled to share it with you.

Ingredients

• 4 large yellow onions, thinly sliced (the thinner, the better for caramelization)
• 3 tbsp unsalted butter (or olive oil for a dairy-free version)
• 1 tsp sugar (helps with caramelization)
• 1/2 cup dry red wine (choose one you’d enjoy drinking)
• 4 cups beef broth (vegetable broth works too for a lighter version)
• 1 tbsp all-purpose flour (for thickening, optional)
• Salt and freshly ground black pepper (adjust to taste)
• 4 slices of baguette, toasted (for serving)
• 1 cup grated Gruyère cheese (or Swiss, for that perfect melt)

Instructions

1. In a large pot, melt the butter over medium heat. Add the sliced onions and sugar, stirring to coat. Cook for about 20 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
2. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes, allowing the alcohol to evaporate and the flavors to meld.
3. Sprinkle the flour over the onions, stirring to combine. This will help thicken the soup slightly.
4. Gradually add the beef broth, stirring constantly. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes. Season with salt and pepper to taste.
5. Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette and a generous sprinkle of Gruyère cheese. Broil for 2-3 minutes, or until the cheese is bubbly and golden.

This Red Wine Onion Soup is a masterpiece of flavors, with the sweetness of caramelized onions perfectly balanced by the depth of the red wine and the richness of the cheese. Serve it with a simple green salad for a complete meal that’s sure to impress.

Red Wine Beef Stew

Oh, the comfort of a hearty beef stew simmering on the stove is unmatched, especially when it’s enriched with the deep flavors of red wine. I remember the first time I made this dish; it was a chilly evening, and the aroma filled my kitchen, promising warmth and satisfaction. This recipe has since become my go-to for cozy dinners and impressing guests.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tenderness)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 3 cloves garlic, minced (adjust to taste)
• 2 cups red wine (choose a dry variety like Cabernet Sauvignon)
• 4 cups beef broth (low sodium preferred)
• 2 tbsp tomato paste (for depth of flavor)
• 1 tsp thyme (dried or fresh)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 2 tbsp all-purpose flour (for thickening)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer, working in batches if necessary, and sear until browned on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove beef and set aside. In the same pot, add onions and carrots, sautéing until onions are translucent, about 5 minutes.
4. Stir in garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.
5. Return beef to the pot. Sprinkle flour over the mixture, stirring to coat evenly, and cook for 2 minutes to remove the raw flour taste.
6. Pour in red wine, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
7. Add beef broth, tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Tip: The stew is ready when the beef is fork-tender.

Kindly note how the beef melts in your mouth, and the rich, velvety sauce clings to each spoonful. Serve this stew over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of flavor.

Red Wine Sangria

There’s something about red wine sangria that screams summer to me. Maybe it’s the way the fruit soaks up the wine, or how it’s the perfect drink to sip on a lazy afternoon. I remember making my first batch for a friend’s BBQ, and it was such a hit that it’s become my go-to for gatherings.

Ingredients

• 1 bottle of red wine (choose a fruity variety like Merlot or Rioja)
• 1/2 cup brandy (adds a nice kick, but optional)
• 1/4 cup orange liqueur (like Triple Sec, for a citrusy note)
• 1/4 cup simple syrup (adjust to taste)
• 1 orange, sliced (thin slices for better infusion)
• 1 apple, diced (I prefer Honeycrisp for sweetness)
• 1/2 lemon, sliced (adds a tangy twist)
• 1 cup club soda (add right before serving for fizz)

Instructions

1. In a large pitcher, combine the red wine, brandy, orange liqueur, and simple syrup. Stir well to mix.
2. Add the sliced orange, diced apple, and sliced lemon to the pitcher. Gently stir to incorporate the fruit.
3. Cover the pitcher and refrigerate for at least 4 hours, or overnight for deeper flavors. Tip: The longer it sits, the more the fruit infuses into the wine.
4. Just before serving, add the club soda to the pitcher and stir gently. Tip: This adds a refreshing fizz, so don’t skip it!
5. Serve the sangria over ice in glasses, making sure each serving gets a good mix of fruit. Tip: For an extra touch, garnish with a fresh mint leaf.

Zesty and refreshing, this red wine sangria is a burst of fruity flavors with every sip. The fruit becomes almost candied from soaking in the wine, making it a delightful treat to nibble on. Try serving it with a cheese platter for a perfect pairing.

Red Wine Vinegar Salad Dressing

Over the years, I’ve tossed together countless salads, but it wasn’t until I stumbled upon this red wine vinegar dressing that I truly fell in love with the simplicity of homemade dressings. It’s a game-changer for weeknight dinners, and I’ll never go back to store-bought.

Ingredients

• 1/2 cup extra virgin olive oil (or any neutral oil)
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard (for a bit of tang)
• 1 clove garlic, minced (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (freshly ground is best)
• 1 teaspoon honey (optional, for a touch of sweetness)

Instructions

1. In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
2. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Tip: A steady stream and constant whisking are key to a smooth dressing.
3. Taste the dressing and adjust the seasoning if necessary. If you prefer a sweeter dressing, add the honey and whisk until fully incorporated. Tip: The honey also helps to balance the acidity of the vinegar.
4. Let the dressing sit for at least 10 minutes before serving to allow the flavors to meld together. Tip: This resting time makes a noticeable difference in flavor depth.

The dressing should be vibrant and slightly tangy, with a perfect balance of flavors that cling beautifully to leafy greens. Try drizzling it over a classic Greek salad or use it to brighten up a simple arugula and Parmesan number for a quick, flavorful side.

Red Wine Infused Chocolate Truffles

Unbelievable as it may seem, these Red Wine Infused Chocolate Truffles were born out of a happy accident during one of my late-night baking experiments. Combining my love for rich chocolate and a good glass of red, this recipe has since become a staple in my dessert repertoire, especially for dinner parties where I want to impress without spending hours in the kitchen.

Ingredients

• 1 cup heavy cream (for a richer taste, try using double cream)
• 12 oz dark chocolate, finely chopped (70% cocoa works best for a deep flavor)
• 1/4 cup red wine (choose a full-bodied variety you’d enjoy drinking)
• 2 tbsp unsalted butter, room temperature (helps in achieving a silky texture)
• 1/2 cup cocoa powder (for dusting, or use powdered sugar for a sweeter finish)

Instructions

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3-4 minutes. Watch closely to avoid boiling.
2. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes to soften.
3. Gently stir the mixture with a spatula until the chocolate is completely melted and the mixture is smooth. Tip: If the chocolate isn’t melting fully, you can place the bowl over a pot of simmering water to help.
4. Stir in the red wine and butter until fully incorporated. The mixture should be glossy and thick.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
6. Using a small spoon or a melon baller, scoop out portions of the mixture and roll them into 1-inch balls. Tip: Wearing gloves can prevent the chocolate from melting from the heat of your hands.
7. Roll each truffle in cocoa powder until fully coated. Tip: For a variety, try rolling some in crushed nuts or coconut flakes.
8. Place the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.

Decadent doesn’t even begin to describe these truffles. The red wine adds a subtle complexity that elevates the chocolate, making each bite a luxurious experience. Serve them in mini cupcake liners for an elegant touch at your next gathering.

Red Wine and Herb Roasted Potatoes

Last weekend, I found myself staring at a bag of potatoes, pondering how to transform them into something extraordinary. That’s when I remembered a bottle of red wine sitting on my counter, and the idea for these Red Wine and Herb Roasted Potatoes was born. They’re the perfect blend of rustic and elegant, and trust me, your kitchen will smell incredible.

Ingredients

• 2 lbs baby potatoes, halved (Yukon Golds work great too)
• 1/2 cup red wine (choose something you’d drink)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp fresh rosemary, chopped (dried works in a pinch)
• 1 tbsp fresh thyme leaves
• 3 garlic cloves, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved potatoes with olive oil, red wine, rosemary, thyme, garlic, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on a baking sheet. This ensures they roast evenly instead of steaming.
4. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until they’re crispy on the outside and tender inside.
5. For an extra crispy finish, broil for the last 2-3 minutes, but watch closely to prevent burning.

What you’ll love about these potatoes is how the red wine reduces into a glaze, coating each piece with a deep, savory flavor. Serve them alongside a juicy steak or fold into a morning omelet for a gourmet touch.

Red Wine Glazed Carrots

Have you ever found yourself staring at a bunch of carrots in your fridge, wondering how to turn them into something extraordinary? I was in the same boat until I discovered the magic of red wine glazed carrots. This dish has since become my go-to for impressing guests or just treating myself on a lazy Sunday afternoon.

Ingredients

• 1 lb carrots, peeled and sliced into 1/2-inch rounds (uniform size ensures even cooking)
• 1/2 cup red wine (a dry variety works best for a balanced sweetness)
• 2 tbsp unsalted butter (for a richer flavor, or substitute with olive oil for a lighter version)
• 2 tbsp brown sugar (adjust to taste, depending on the sweetness of your carrots)
• 1/2 tsp salt (enhances the natural flavors of the carrots)
• 1/4 tsp black pepper (adds a slight kick, optional)

Instructions

1. In a large skillet over medium heat, melt the butter until it starts to foam slightly, about 1 minute.
2. Add the sliced carrots to the skillet, stirring to coat them evenly with the butter. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Pour in the red wine and sprinkle the brown sugar, salt, and black pepper over the carrots. Stir well to combine all the ingredients.
4. Reduce the heat to low and simmer the carrots, uncovered, for 15-20 minutes, or until the liquid has reduced to a thick glaze and the carrots are tender. Tip: Stir occasionally to prevent sticking and ensure even glazing.
5. Once the carrots are glazed and tender, remove the skillet from the heat. Let them sit for 2 minutes to allow the glaze to thicken further. Tip: The glaze should coat the back of a spoon when it’s ready.
6. Transfer the glazed carrots to a serving dish. Tip: Garnish with fresh thyme or parsley for a pop of color and freshness.

Every bite of these red wine glazed carrots offers a perfect balance of sweetness and depth, with the wine adding a sophisticated twist to the humble vegetable. Serve them alongside a roasted chicken or as part of a festive holiday spread for a dish that’s sure to steal the show.

Red Wine and Cheese Fondue

Diving into the world of fondue brings back memories of my first attempt at this classic dish, where I learned the hard way that patience is key. Today, I’m sharing my foolproof Red Wine and Cheese Fondue recipe that’s perfect for cozy gatherings or a romantic night in.

Ingredients

• 1 1/2 cups dry red wine (like Merlot or Cabernet Sauvignon)
• 1 garlic clove, minced (for a subtle kick)
• 8 oz Gruyère cheese, shredded (the meltier, the better)
• 8 oz Emmental cheese, shredded (for that classic fondue texture)
• 1 tbsp cornstarch (to prevent separation)
• 1 tbsp lemon juice (a splash to balance the richness)
• 1/2 tsp nutmeg (freshly grated for the best flavor)
• Bread cubes, for serving (day-old bread works wonderfully)

Instructions

1. In a medium saucepan, heat the red wine and minced garlic over medium heat until it simmers, about 5 minutes. This infuses the wine with garlic flavor.
2. In a bowl, toss the shredded Gruyère and Emmental cheeses with cornstarch until evenly coated. This step ensures a smooth fondue.
3. Reduce the heat to low and gradually add the cheese mixture to the wine, stirring constantly in a zigzag motion until the cheese is completely melted and the mixture is smooth, about 10 minutes.
4. Stir in the lemon juice and nutmeg, then cook for another 2 minutes to blend the flavors. If the fondue is too thick, add a little more wine; if too thin, a bit more cheese.
5. Transfer the fondue to a fondue pot and keep warm over a low flame. Serve immediately with bread cubes for dipping.

Zesty and rich, this fondue has a velvety texture that clings perfectly to bread. For an extra touch, try dipping roasted vegetables or apple slices for a sweet contrast.

Conclusion

Zesty flavors and rich aromas await in our roundup of 18 Delicious Recipes with Red Wine Savory. Whether you’re a seasoned chef or a curious cook, these dishes promise to elevate your meals with a touch of elegance. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos