23 Delicious Red Wine Vinegar Recipes for Every Occasion

Ready to elevate your cooking with a splash of sophistication? Red wine vinegar isn’t just for salads—it’s a secret weapon for adding depth and zest to a myriad of dishes. From quick weeknight dinners to slow-cooked comfort foods, our roundup of 23 delicious recipes showcases its versatility. Whether you’re a seasoned chef or a curious newbie, there’s something here to inspire your next culinary adventure. Let’s dive in!

Red Wine Vinegar Salad Dressing

Savory and sophisticated, this Red Wine Vinegar Salad Dressing transforms simple greens into a culinary masterpiece, blending tangy acidity with a whisper of sweetness for a perfectly balanced flavor profile.

Ingredients

• 1/2 cup extra virgin olive oil (or any neutral oil for a milder taste)
• 1/4 cup red wine vinegar (adjust to taste for more or less acidity)
• 1 teaspoon Dijon mustard (for a subtle sharpness)
• 1 small garlic clove, minced (about 1/2 teaspoon)
• 1/2 teaspoon honey (or maple syrup for a vegan option)
• 1/4 teaspoon salt (fine sea salt preferred)
• 1/8 teaspoon freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined.
2. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing, ensuring a smooth and cohesive mixture.
3. Taste the dressing and adjust the seasoning with additional salt, pepper, or honey as needed to suit your preferences.
4. Transfer the dressing to a jar or bottle with a tight-fitting lid and shake well before each use to recombine the ingredients.

Gracefully versatile, this dressing clings to every leaf with a velvety texture, its bold flavors elevating everything from crisp romaine to hearty kale. Try drizzling it over a roasted vegetable salad for an unexpected twist.

Marinated Grilled Chicken with Red Wine Vinegar

Captivating the senses with its bold flavors and succulent texture, this Marinated Grilled Chicken with Red Wine Vinegar is a testament to the beauty of simple ingredients coming together harmoniously. Perfect for a summer barbecue or a cozy indoor meal, it promises to elevate your dining experience with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup red wine vinegar (for a deeper flavor, opt for aged vinegar)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp honey (adjust to taste)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp dried oregano (or 1 tbsp fresh)

Instructions

1. In a large bowl, whisk together the red wine vinegar, olive oil, honey, minced garlic, salt, black pepper, and oregano until well combined.
2. Add the chicken breasts to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure a perfect sear without burning.
4. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
6. Let the chicken rest for 5 minutes before slicing to retain its juices.

Vibrant and tender, the chicken boasts a delightful tang from the red wine vinegar, balanced by the sweetness of honey. Serve it atop a crisp salad or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Red Wine Vinegar Braised Short Ribs

Amidst the crisp air of early fall, there’s nothing quite as comforting as the deep, rich flavors of braised short ribs, especially when elevated with the tangy sophistication of red wine vinegar. This dish, with its melt-in-your-mouth tenderness and complex sauce, is a testament to the magic of slow cooking.

Ingredients

• 4 lbs beef short ribs, bone-in (for deeper flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 2 cups)
• 3 carrots, peeled and diced (about 1.5 cups)
• 3 celery stalks, diced (about 1.5 cups)
• 4 garlic cloves, minced
• 2 cups dry red wine (choose a wine you’d enjoy drinking)
• 1/2 cup red wine vinegar (adds a bright acidity)
• 4 cups beef stock (homemade preferred for best flavor)
• 2 tbsp tomato paste (for richness and color)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure even, slow cooking.
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 short ribs until deeply browned on all sides, about 4 minutes per side. Work in batches to avoid overcrowding.
4. Remove the short ribs and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes, scraping up any browned bits.
5. Add garlic and cook for 1 minute until fragrant, being careful not to burn.
6. Stir in tomato paste and cook for 2 minutes to deepen its flavor.
7. Pour in red wine and red wine vinegar, bringing to a simmer. Let reduce by half, about 10 minutes, to concentrate the flavors.
8. Return the short ribs to the pot. Add beef stock, thyme, and bay leaves. The liquid should come about halfway up the sides of the ribs.
9. Cover and transfer to the oven. Braise for 3 hours, or until the meat is fork-tender.
10. Remove the short ribs and strain the sauce, skimming off any excess fat. Adjust seasoning with salt and pepper if needed.

Glistening with a rich, velvety sauce, these short ribs are a celebration of texture and taste. Serve them over creamy polenta or mashed potatoes to soak up every drop of the flavorful sauce, and consider a sprinkle of fresh herbs for a burst of color and freshness.

Pickled Vegetables with Red Wine Vinegar

Yielded by the vibrant hues and crisp textures of seasonal produce, this pickled vegetables recipe marries the tangy depth of red wine vinegar with the natural sweetness of fresh vegetables, creating a symphony of flavors that elevate any meal.

Ingredients

• 2 cups red wine vinegar (for a milder taste, substitute with apple cider vinegar)
• 1 cup water
• 1/4 cup granulated sugar (adjust to taste)
• 2 tbsp kosher salt
• 1 tsp black peppercorns (whole, for a subtle spice)
• 1 tsp mustard seeds (yellow or brown, for added complexity)
• 2 cloves garlic (thinly sliced, for a pungent kick)
• 1 lb mixed vegetables (such as carrots, cucumbers, and radishes, sliced uniformly for even pickling)

Instructions

1. In a medium saucepan, combine red wine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt are completely dissolved, about 3 minutes.
2. Remove the saucepan from heat and add black peppercorns, mustard seeds, and sliced garlic to the brine, allowing the spices to infuse as the mixture cools slightly, about 5 minutes.
3. While the brine cools, pack the sliced vegetables tightly into a clean, quart-sized mason jar or similar container.
4. Pour the warm brine over the vegetables, ensuring they are completely submerged. Use a clean spoon to press down any floating pieces.
5. Seal the jar and let it cool to room temperature before refrigerating. For best flavor, let the vegetables pickle for at least 24 hours before serving.

Keenly balanced between acidity and sweetness, these pickled vegetables offer a crunchy contrast to rich dishes. Serve them alongside grilled meats or fold into salads for a burst of brightness.

Red Wine Vinegar and Honey Glazed Carrots

Radiant and bursting with flavor, these glazed carrots offer a harmonious blend of sweet and tangy notes, making them a standout side dish that complements any meal with elegance.

Ingredients

• 1 lb carrots, peeled and sliced into 1/2-inch rounds (uniform sizes ensure even cooking)
• 2 tbsp unsalted butter (for a richer flavor, or substitute with olive oil)
• 2 tbsp honey (adjust to taste for desired sweetness)
• 2 tbsp red wine vinegar (adds a bright acidity)
• 1/2 tsp salt (enhances the natural flavors)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup water (helps create the glaze)

Instructions

1. In a large skillet over medium heat, melt the butter until it begins 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 the carrots start to soften.
3. Pour in the honey, red wine vinegar, salt, and black pepper, stirring to combine all ingredients thoroughly with the carrots.
4. Add the water to the skillet, then reduce the heat to low. Cover and simmer for 10 minutes, or until the carrots are tender but still firm.
5. Remove the lid and increase the heat to medium-high. Cook for an additional 3-5 minutes, stirring frequently, until the liquid reduces to a glossy glaze that coats the carrots.
6. Tip: For an extra layer of flavor, sprinkle with fresh thyme or rosemary before serving. Tip: Ensure the glaze doesn’t overcook; it should be syrupy, not sticky. Tip: Let the carrots sit for a minute off the heat before serving to allow the flavors to meld.

These glazed carrots boast a velvety texture with a glossy finish, their natural sweetness perfectly balanced by the acidity of the vinegar. Serve them atop a bed of creamy polenta or alongside a roasted protein for a visually stunning and deliciously cohesive dish.

Classic French Vinaigrette with Red Wine Vinegar

Few dressings are as timeless and versatile as the Classic French Vinaigrette, a harmonious blend of red wine vinegar, Dijon mustard, and olive oil that elevates any salad from simple to sublime.

Ingredients

• 1/4 cup red wine vinegar (for a brighter taste, use aged vinegar)
• 1 teaspoon Dijon mustard (smooth or whole grain, according to preference)
• 1/2 cup extra-virgin olive oil (or any neutral oil for a milder flavor)
• 1 small shallot, finely minced (about 2 tablespoons)
• 1/2 teaspoon fine sea salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper (adjust to taste)

Instructions

1. In a small bowl, combine the red wine vinegar and Dijon mustard, whisking until the mustard is fully dissolved.
2. Add the finely minced shallot to the vinegar mixture, allowing it to macerate for 5 minutes to soften its sharpness.
3. Gradually whisk in the olive oil in a slow, steady stream until the vinaigrette is emulsified and slightly thickened.
4. Season the vinaigrette with fine sea salt and freshly ground black pepper, whisking again to incorporate the seasonings evenly.
5. Taste and adjust the seasoning if necessary, keeping in mind the dressing will mellow once tossed with greens.

Rich in flavor with a perfect balance of tang and silkiness, this vinaigrette clings beautifully to leafy greens. For a creative twist, drizzle it over roasted vegetables or use it as a marinade for grilled chicken to infuse dishes with its classic French charm.

Red Wine Vinegar Roasted Beet Salad

Elegantly earthy and vibrantly hued, this Red Wine Vinegar Roasted Beet Salad is a testament to the beauty of simplicity. Roasting beets intensifies their natural sweetness, while a tangy red wine vinegar dressing adds a bright contrast, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 4 medium beets, peeled and quartered (choose uniform sizes for even roasting)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp red wine vinegar (adjust to taste)
• 1 tsp honey (for a touch of sweetness)
• Salt and freshly ground black pepper (to season)
• 1/4 cup crumbled feta cheese (optional, for garnish)
• 2 tbsp chopped fresh parsley (for freshness and color)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the quartered beets with 2 tbsp olive oil, salt, and pepper on a baking sheet, ensuring they’re evenly coated for uniform cooking.
3. Roast the beets in the preheated oven for 35-40 minutes, stirring halfway through, until they’re tender and caramelized at the edges.
4. While the beets roast, whisk together the remaining 1 tbsp olive oil, red wine vinegar, and honey in a small bowl to create the dressing. Tip: Adjust the honey based on the sweetness of your beets.
5. Once the beets are done, let them cool slightly before tossing with the dressing to allow the flavors to meld. Tip: Warm beets absorb the dressing better.
6. Garnish the salad with crumbled feta cheese and chopped parsley before serving. Tip: The saltiness of the feta balances the sweetness of the beets beautifully.

Velvety and rich, the roasted beets offer a tender bite against the sharpness of the dressing, with the feta adding a creamy contrast. Serve this salad atop a bed of arugula for an extra peppery note, or alongside grilled meats for a hearty meal.

Balsamic and Red Wine Vinegar Reduction

Unveiling the secret to elevating your dishes with a luxurious touch, this Balsamic and Red Wine Vinegar Reduction is a symphony of bold flavors and velvety texture, perfect for drizzling over roasted vegetables, grilled meats, or even fresh strawberries.

Ingredients

• 1 cup balsamic vinegar (aged for deeper flavor)
• 1/2 cup red wine vinegar (adds a bright acidity)
• 1/4 cup honey (or maple syrup for a vegan option)
• 1 tbsp unsalted butter (optional, for a richer finish)

Instructions

1. In a medium saucepan, combine 1 cup balsamic vinegar and 1/2 cup red wine vinegar over medium heat. Tip: Use a saucepan with a heavy bottom to ensure even heat distribution.
2. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer. Tip: Stir occasionally to prevent the vinegar from sticking to the bottom of the pan.
3. Simmer for 15-20 minutes, or until the mixture has reduced by half and coats the back of a spoon. Tip: The reduction should have a syrup-like consistency; if it’s too thick, add a tablespoon of water to thin it out.
4. Remove the saucepan from the heat and whisk in 1/4 cup honey until fully incorporated. For a richer flavor, stir in 1 tbsp unsalted butter until melted and smooth.
5. Let the reduction cool slightly before transferring to a glass jar or bottle for storage. It will thicken further as it cools.

Perfectly balanced between sweet and tangy, this reduction boasts a glossy sheen and a complexity that transforms simple ingredients into gourmet creations. Try it as a drizzle over a caprese salad or as a bold glaze for pork tenderloin.

Red Wine Vinegar Coleslaw

Vibrant and refreshing, this Red Wine Vinegar Coleslaw is a delightful twist on the classic, offering a tangy depth that elevates any meal. Perfect for summer picnics or as a crisp accompaniment to grilled meats, its bold flavors and crunchy texture are sure to impress.

Ingredients

• 1/2 head green cabbage, thinly sliced (about 4 cups)
• 1 large carrot, grated (about 1 cup)
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil (or any neutral oil)
• 1 tablespoon honey (adjust to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed (optional for extra flavor)

Instructions

1. In a large mixing bowl, combine the thinly sliced cabbage and grated carrot.
2. In a small bowl, whisk together the red wine vinegar, olive oil, honey, salt, black pepper, and celery seed until well blended.
3. Pour the dressing over the cabbage and carrot mixture, tossing gently to ensure even coating. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld.
4. After resting, give the coleslaw a final toss. Tip: For best results, refrigerate for at least 1 hour before serving to enhance the crispness and flavor integration.
5. Serve chilled. Tip: Garnish with fresh parsley or chives for a pop of color and freshness.

Flavorful and crisp, this Red Wine Vinegar Coleslaw boasts a perfect balance of sweetness and acidity, with a satisfying crunch in every bite. Try serving it atop a pulled pork sandwich or alongside smoky barbecue ribs for a truly memorable meal.

Grilled Steak with Red Wine Vinegar Sauce

Perfectly seared to juicy perfection, this grilled steak with red wine vinegar sauce is a symphony of bold flavors and tender textures, ideal for elevating your weeknight dinner or impressing at your next gathering.

Ingredients

• 1.5 lbs ribeye steak (about 1 inch thick, for optimal grilling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 tbsp unsalted butter (cold, for a richer sauce)
• 1 small shallot, finely minced (about 2 tbsp)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Instructions

1. Preheat your grill to high heat (450°F to 500°F) to ensure a good sear on the steak.
2. While the grill heats, pat the steak dry with paper towels to remove excess moisture, which helps achieve a better crust.
3. Rub the steak evenly with olive oil, then season both sides with salt and pepper.
4. Place the steak on the grill and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
5. Transfer the steak to a plate and let it rest for 5 minutes; this allows the juices to redistribute.
6. In a small saucepan over medium heat, sauté the shallot in the remaining olive oil until translucent, about 2 minutes.
7. Add the red wine vinegar and thyme, simmering until the liquid is reduced by half, about 3 minutes.
8. Remove the saucepan from heat and whisk in the cold butter until the sauce is smooth and slightly thickened.
9. Slice the steak against the grain and drizzle with the red wine vinegar sauce before serving.

The steak boasts a charred exterior giving way to a succulent, pink center, while the sauce adds a bright, tangy contrast. Serve atop a bed of arugula for a peppery bite or alongside roasted potatoes for a hearty meal.

Red Wine Vinegar Pickled Eggs

Harnessing the bold acidity of red wine vinegar, these pickled eggs transform the humble hard-boiled egg into a tangy, vibrant delicacy. Perfect for elevating your charcuterie board or adding a punch to salads, they’re a testament to the magic of simple ingredients.

Ingredients

• 12 large eggs (fresh for easier peeling)
• 2 cups red wine vinegar (or apple cider vinegar for a sweeter note)
• 1 cup water
• 1 tbsp sugar (adjust to balance acidity)
• 1 tbsp salt
• 2 cloves garlic, smashed (optional for a aromatic depth)
• 1 tsp black peppercorns (whole for subtle spice)
• 1 bay leaf (for herbal undertones)

Instructions

1. Place eggs in a single layer at the bottom of a large pot. Cover with water by 1 inch. Bring to a rolling boil over high heat.
2. Once boiling, remove the pot from heat, cover, and let sit for 12 minutes for perfectly hard-boiled eggs.
3. Transfer eggs to an ice bath for 5 minutes to stop cooking and ease peeling. Peel carefully to keep eggs intact.
4. In a medium saucepan, combine red wine vinegar, water, sugar, salt, garlic, peppercorns, and bay leaf. Bring to a simmer over medium heat, stirring until sugar and salt dissolve, about 2 minutes.
5. Place peeled eggs in a clean, large jar. Pour the warm vinegar mixture over the eggs, ensuring they’re fully submerged. Let cool to room temperature.
6. Seal the jar and refrigerate for at least 48 hours before serving, turning the jar once daily to ensure even pickling.

With their ruby hue and firm yet yielding texture, these eggs are a striking addition to any meal. Try slicing them over a rustic grain bowl or serving whole as a bold appetizer.

Mediterranean Olive Tapenade with Red Wine Vinegar

Elevate your appetizer game with this Mediterranean Olive Tapenade with Red Wine Vinegar, a briny, rich spread that’s as versatile as it is flavorful. Perfect for entertaining or a sophisticated snack, this tapenade combines the bold tastes of the Mediterranean in one delightful bite.

Ingredients

• 1 cup pitted Kalamata olives (or a mix of your favorite olives for depth)
• 2 tbsp capers, drained (rinsed if you prefer a milder taste)
• 1 small garlic clove, minced (adjust to taste)
• 2 tbsp extra virgin olive oil (or any high-quality olive oil)
• 1 tbsp red wine vinegar (for a bright acidity)
• 1/4 tsp freshly ground black pepper (adjust to taste)
• 1 tbsp fresh lemon juice (for an extra zing)

Instructions

1. In a food processor, combine the pitted Kalamata olives, capers, and minced garlic. Pulse 5-7 times until the ingredients are roughly chopped but still retain some texture.
2. Add the extra virgin olive oil, red wine vinegar, black pepper, and lemon juice to the food processor. Pulse another 3-4 times to blend the ingredients while keeping the tapenade slightly chunky.
3. Taste the tapenade and adjust the seasoning if necessary, adding more lemon juice for acidity or black pepper for heat.
4. Transfer the tapenade to a serving bowl and let it sit at room temperature for at least 15 minutes before serving to allow the flavors to meld together.

With its robust flavor profile and slightly chunky texture, this Mediterranean Olive Tapenade with Red Wine Vinegar is a standout addition to any cheese board or as a spread on crusty bread. For a creative twist, try it as a topping for grilled fish or stirred into pasta for an instant flavor boost.

Red Wine Vinegar and Garlic Marinade for Lamb

Gracefully elevating the humble lamb to a dish of sophistication, this Red Wine Vinegar and Garlic Marinade infuses the meat with a bold, tangy depth that promises to transform your next dinner into a gourmet experience.

Ingredients

• 1/2 cup red wine vinegar (for a brighter acidity, consider aged balsamic)
• 4 cloves garlic, minced (fresh is key for the most vibrant flavor)
• 1/4 cup olive oil (or any neutral oil with a high smoke point)
• 1 tbsp honey (adjust to taste for desired sweetness)
• 1 tsp salt (fine sea salt dissolves more evenly)
• 1/2 tsp black pepper (freshly ground offers the best aroma)
• 2 lbs lamb chops or leg of lamb (room temperature for even marinating)

Instructions

1. In a medium bowl, whisk together the red wine vinegar, minced garlic, olive oil, honey, salt, and black pepper until fully combined.
2. Place the lamb in a large resealable plastic bag or shallow dish, ensuring it’s arranged in a single layer for maximum marinade contact.
3. Pour the marinade over the lamb, turning the pieces to coat evenly. Seal the bag or cover the dish, then refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
4. Preheat your grill or skillet to medium-high heat (about 375°F) before removing the lamb from the marinade, letting excess drip off.
5. Cook the lamb for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 145°F, using a meat thermometer for accuracy.
6. Let the lamb rest for 5 minutes before serving to allow the juices to redistribute, ensuring a moist and tender bite.

Unveiling a perfectly marinated lamb, the red wine vinegar and garlic meld into a caramelized crust that gives way to succulent, flavorful meat. Serve alongside roasted vegetables or a crisp salad to complement the marinade’s vibrant acidity, making each bite a harmonious blend of textures and tastes.

Quick Pickled Red Onions with Red Wine Vinegar

Nothing elevates a dish quite like the sharp, tangy bite of pickled onions, and our Quick Pickled Red Onions with Red Wine Vinegar are no exception. Perfect for adding a pop of color and flavor to tacos, salads, or sandwiches, this recipe is as simple as it is versatile.

Ingredients

• 1 medium red onion, thinly sliced (use a mandoline for even slices)
• 1/2 cup red wine vinegar (apple cider vinegar works in a pinch)
• 1/2 cup water
• 1 tbsp sugar (adjust to taste)
• 1 tsp salt (sea salt preferred for its clean taste)
• 1/2 tsp whole black peppercorns (optional for a subtle spice)

Instructions

1. In a small saucepan, combine the red wine vinegar, water, sugar, salt, and peppercorns. Bring to a simmer over medium heat, stirring occasionally until the sugar and salt dissolve completely, about 2 minutes.
2. Place the thinly sliced red onions in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions, ensuring they are fully submerged. Let cool to room temperature, about 30 minutes.
3. Once cooled, cover the jar or bowl and refrigerate for at least 1 hour before serving. For best results, let them pickle overnight to deepen the flavors.

Glistening with a vibrant pink hue, these pickled onions offer a crisp texture and a balance of sweet and tangy flavors. Try them atop a creamy avocado toast or as a bright garnish for grilled meats to add an unexpected twist to your meals.

Red Wine Vinegar Potato Salad

Delightfully tangy and refreshing, this Red Wine Vinegar Potato Salad is a sophisticated twist on a classic side dish, perfect for elevating your summer gatherings or adding a bright note to your dinner table.

Ingredients

• 2 lbs baby potatoes, halved (or quartered if large)
• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil (or any neutral oil)
• 1 tbsp Dijon mustard
• 1 tsp honey (adjust to taste)
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper (to taste)

Instructions

1. Place the halved baby potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10-12 minutes.
3. While the potatoes cook, whisk together the red wine vinegar, olive oil, Dijon mustard, and honey in a small bowl until emulsified. Season with salt and pepper to taste.
4. Drain the potatoes well and transfer them to a large mixing bowl. While still warm, pour the dressing over the potatoes and gently toss to coat.
5. Add the thinly sliced red onion and chopped parsley to the bowl with the potatoes. Gently toss again to combine all ingredients evenly.
6. Let the salad sit at room temperature for at least 30 minutes before serving to allow the flavors to meld together.

Gloriously vibrant, this potato salad boasts a perfect balance of creamy and crisp textures, with the red wine vinegar lending a bright acidity that cuts through the richness. Serve it alongside grilled meats or as part of a picnic spread for a dish that’s as visually appealing as it is delicious.

Roasted Brussels Sprouts with Red Wine Vinegar

Kaleidoscopic in flavor and texture, this dish transforms humble Brussels sprouts into a caramelized, tangy delight that’s as visually appealing as it is delicious. Perfect for elevating a weeknight dinner or impressing guests at your next gathering, these roasted Brussels sprouts with a red wine vinegar glaze are a testament to the beauty of simple ingredients done right.

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved (select sprouts of similar size for even cooking)
• 3 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp red wine vinegar (for a brighter acidity, add a splash more)
• 1 tbsp honey (or maple syrup for a vegan option)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting, which helps achieve a crispy exterior.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated. Tip: For extra crispiness, spread the sprouts in a single layer on the baking sheet without overcrowding.
3. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sprouts are deeply golden and tender when pierced with a fork.
4. While the sprouts roast, whisk together red wine vinegar and honey in a small bowl until well combined. Tip: Warming the honey slightly can make it easier to mix.
5. Transfer the roasted Brussels sprouts back to the large bowl, drizzle with the vinegar-honey mixture, and toss gently to coat. Tip: Adding the glaze while the sprouts are still hot helps them absorb the flavors better.
6. Serve immediately, ensuring each portion gets a generous amount of the glossy glaze. Nowhere does the humble Brussels sprout shine brighter than in this dish, where the caramelized edges meet the tangy-sweet glaze, creating a symphony of flavors that’s irresistibly good. For an extra touch, sprinkle with toasted nuts or crumbled cheese before serving.

Red Wine Vinegar and Mustard Glazed Ham

Bold flavors and a glossy finish define this Red Wine Vinegar and Mustard Glazed Ham, a centerpiece that promises to elevate your dining table with its harmonious blend of tangy and sweet notes.

Ingredients

• 1 (8-10 lb) fully cooked ham (preferably bone-in for more flavor)
• 1 cup red wine vinegar (apple cider vinegar can be a substitute)
• 1/2 cup Dijon mustard (whole grain mustard adds texture)
• 1/2 cup brown sugar (packed, light or dark based on preference)
• 1 tbsp whole cloves (for studding the ham, optional)
• 1/2 tsp ground black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
2. Score the surface of the ham in a diamond pattern about 1/4 inch deep, which helps the glaze penetrate and creates an attractive presentation.
3. If using, stud the ham at the intersections of the scores with whole cloves for an aromatic flavor boost.
4. In a small saucepan over medium heat, whisk together the red wine vinegar, Dijon mustard, brown sugar, and black pepper until the sugar dissolves completely, about 3 minutes.
5. Place the ham on a rack in a roasting pan and brush a generous layer of the glaze over the scored surface.
6. Bake the ham, uncovered, for about 15 minutes per pound, or until the internal temperature reaches 140°F (60°C), brushing with additional glaze every 30 minutes.
7. For a final glossy finish, increase the oven temperature to 425°F (218°C) during the last 10 minutes of cooking, watching closely to prevent burning.
8. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute, ensuring moist and flavorful slices.

Juicy and tender, this ham boasts a caramelized crust that contrasts beautifully with the succulent meat beneath. Serve it thinly sliced on a platter garnished with fresh herbs, or incorporate leftovers into savory sandwiches or breakfast hashes for a delightful twist.

Italian Antipasto with Red Wine Vinegar Dressing

Elevate your culinary repertoire with this Italian Antipasto, a vibrant medley of flavors dressed in a tangy red wine vinegar dressing, perfect for starting any meal with a touch of sophistication.

Ingredients

• 1/2 cup extra virgin olive oil (or any high-quality olive oil for richer flavor)
• 1/4 cup red wine vinegar (adjust to taste for more acidity)
• 1 tsp Dijon mustard (for a slight tang and emulsification)
• 1 clove garlic, minced (use fresh for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup mixed olives (pitted for easier eating)
• 1 cup cherry tomatoes, halved (for a burst of freshness)
• 1/2 cup sliced cucumber (peeled if desired)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)
• 1/2 cup feta cheese, cubed (or mozzarella for a milder taste)
• 1/4 cup fresh basil leaves, torn (for garnish)

Instructions

1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined. Set aside to let the flavors meld.
2. In a large serving bowl, combine the mixed olives, cherry tomatoes, sliced cucumber, and red onion. Gently toss to mix.
3. Drizzle the dressing over the antipasto ingredients, using just enough to coat them lightly. Reserve some dressing for serving.
4. Add the cubed feta cheese and torn basil leaves to the bowl. Gently toss again to distribute evenly without breaking the cheese.
5. Let the antipasto sit at room temperature for 15 minutes before serving to allow the flavors to blend.
6. Serve with the remaining dressing on the side for guests to add as desired.

Not only does this antipasto boast a delightful contrast of textures—from the crisp cucumbers to the creamy feta—but its vibrant flavors are beautifully balanced by the tangy dressing. Consider serving it atop a slice of toasted baguette for an elegant appetizer twist.

Red Wine Vinegar Infused BBQ Sauce

Fusing the bold acidity of red wine vinegar with the smoky sweetness of barbecue sauce, this recipe elevates your grilling game to gourmet heights. Perfect for those who appreciate a sauce with depth and a touch of sophistication, it’s a versatile condiment that promises to transform any dish it graces.

Ingredients

• 1 cup ketchup (for a smoother sauce, opt for organic varieties)
• 1/2 cup red wine vinegar (a robust, aged variety will add more complexity)
• 1/4 cup brown sugar (packed, to balance the vinegar’s sharpness)
• 2 tbsp Worcestershire sauce (look for brands with anchovies for umami depth)
• 1 tbsp smoked paprika (for that essential smoky flavor)
• 1 tsp garlic powder (or freshly minced garlic for a sharper taste)
• 1/2 tsp cayenne pepper (adjust based on your heat preference)
• 1/4 cup water (to adjust consistency)

Instructions

1. In a medium saucepan over low heat, combine the ketchup, red wine vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper. Stir until the ingredients are fully incorporated.
2. Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Let it simmer for 10 minutes to allow the flavors to meld.
3. After 10 minutes, check the sauce’s consistency. If it’s too thick, gradually add water, 1 tablespoon at a time, until your desired thickness is achieved. Simmer for an additional 2 minutes after each addition.
4. Remove the saucepan from the heat and let the sauce cool to room temperature before using. This resting period enhances the flavors.
5. Once cooled, transfer the sauce to an airtight container and refrigerate. It will thicken further as it cools.

Heirloom in flavor yet modern in its simplicity, this Red Wine Vinegar Infused BBQ Sauce boasts a velvety texture and a harmonious balance of sweet, smoky, and tangy notes. Try it as a glaze for grilled peaches or as a bold dipping sauce for crispy sweet potato fries to truly showcase its versatility.

Herb and Red Wine Vinegar Marinated Mushrooms

Radiating with the earthy allure of mushrooms elevated by the tangy sophistication of red wine vinegar, this dish is a testament to the beauty of simple ingredients transformed through marination. Perfect as an elegant appetizer or a refined side, these mushrooms promise a burst of flavor with every bite.

Ingredients

• 1 pound small button mushrooms, cleaned and stems trimmed (look for uniform size for even marination)
• 1/2 cup extra virgin olive oil (or any neutral oil for a milder taste)
• 1/4 cup red wine vinegar (adjust to taste for more or less tanginess)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme for convenience)
• 1 teaspoon salt (fine sea salt preferred for even distribution)
• 1/2 teaspoon black pepper, freshly ground (adjust to taste)

Instructions

1. In a large mixing bowl, combine the olive oil, red wine vinegar, minced garlic, thyme leaves, salt, and black pepper. Whisk vigorously until the mixture is well emulsified, about 1 minute.
2. Add the cleaned mushrooms to the bowl, tossing gently to ensure each mushroom is evenly coated with the marinade. Tip: Use a rubber spatula to avoid bruising the mushrooms.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for deeper flavor. Tip: Stir the mushrooms once or twice during marination to ensure even flavor absorption.
4. Before serving, let the mushrooms sit at room temperature for 30 minutes to slightly soften and enhance their flavors. Tip: Serve with a slotted spoon to allow excess marinade to drain, ensuring a neat presentation.

Captivating in their simplicity, these marinated mushrooms boast a tender texture and a harmonious blend of herbal and acidic notes. Consider serving them atop a slice of crusty bread or as part of a charcuterie board for an added layer of sophistication.

Red Wine Vinegar and Soy Sauce Stir Fry

Amidst the hustle of weeknight dinners, this Red Wine Vinegar and Soy Sauce Stir Fry emerges as a symphony of bold flavors and quick preparation, perfect for those seeking a gourmet touch without the fuss.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or substitute with beef for a richer flavor)
• 2 tbsp red wine vinegar (adds a bright acidity)
• 3 tbsp soy sauce (low sodium preferred, adjust to taste)
• 1 tbsp honey (for a subtle sweetness)
• 2 cloves garlic, minced (fresh is best for maximum flavor)
• 1 tbsp ginger, grated (adds a warm, spicy note)
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1 red bell pepper, sliced (adds color and crunch)
• 1 cup broccoli florets (fresh or frozen, thawed)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. In a medium bowl, whisk together red wine vinegar, soy sauce, honey, minced garlic, and grated ginger to create the marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated chicken to the skillet, reserving the marinade. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
5. Introduce the sliced red bell pepper and broccoli florets to the skillet. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.
6. Pour the reserved marinade over the stir-fry. Add red pepper flakes if using. Cook for an additional 2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients evenly.
7. Remove from heat and let it rest for a minute before serving to allow the flavors to meld.

The dish boasts a perfect balance of tangy and savory, with the vegetables retaining a delightful crunch. Serve it over a bed of steamed jasmine rice or alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Refreshing Cucumber Salad with Red Wine Vinegar

Brighten up your summer table with this refreshing cucumber salad, a harmonious blend of crisp cucumbers and tangy red wine vinegar that dances on the palate. Perfect for those sweltering days, it’s a testament to how simplicity can yield the most vibrant flavors.

Ingredients

• 2 large cucumbers, thinly sliced (peel if desired)
• 1/4 cup red wine vinegar (adjust for more tang)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp sugar (balances the acidity)
• 1/2 tsp salt (enhances flavors)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh dill, chopped (or substitute with parsley)

Instructions

1. In a large bowl, combine the sliced cucumbers and salt. Let sit for 10 minutes to draw out excess moisture, then drain and pat dry with a paper towel. This step ensures your salad isn’t watery.
2. In a small bowl, whisk together the red wine vinegar, olive oil, sugar, and black pepper until the sugar is fully dissolved. Taste and adjust the seasoning if necessary.
3. Pour the dressing over the cucumbers and toss gently to coat every slice evenly. Sprinkle with fresh dill for a burst of herby freshness.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.

With its crisp texture and a dressing that’s both bright and slightly sweet, this cucumber salad is a delightful side to grilled meats or as a standalone light lunch. For an extra crunch, sprinkle with toasted sesame seeds or serve atop a bed of mixed greens.

Red Wine Vinegar and Rosemary Roasted Potatoes

Redolent of rustic charm and gourmet flair, these Red Wine Vinegar and Rosemary Roasted Potatoes transform the humble spud into a side dish worthy of any feast. The tangy vinegar and aromatic rosemary create a symphony of flavors that elevate the potatoes to new heights.

Ingredients

• 2 lbs baby potatoes, halved (or quartered if large)
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp red wine vinegar
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved potatoes with olive oil, red wine vinegar, rosemary, salt, and pepper until evenly coated. Tip: Let the potatoes sit for 10 minutes to absorb the flavors.
3. Spread the potatoes in a single layer on a baking sheet, cut side down, for maximum crispiness. Tip: Use parchment paper for easy cleanup.
4. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender. Tip: Halfway through, give the pan a shake to ensure even browning.
5. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld.

Hearty and aromatic, these potatoes boast a crispy exterior with a fluffy interior, perfectly balanced by the sharpness of the vinegar and the earthiness of the rosemary. Serve them alongside a juicy roast or as part of a vibrant vegetarian spread for a touch of elegance.

Conclusion

Outstanding in flavor and versatility, this roundup of 23 red wine vinegar recipes is your ticket to elevating everyday meals. Whether you’re dressing a salad or marinating meat, there’s something here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos