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 Beef Bourguignon Bigos (Polish Hunter's Stew)Coq au Vin Pastitsio Overnight-Marinated Bourguignon with Glazed Onions and Croutons Bourguignon Ragù Pappardelle Bourguignon Dip Melt Old-Polish Three-Meat Bigos with Porcini Overnight-Marinated Burgundy Coq au Vin Red Wine Jjimdak (Korean Braised Chicken)Coq au Vin Pot Pie Red Wine Galbi-jjim Bourguignon 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 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 Red Wine Lamb Shepherd's Pie with a Duchess Potato Crown Beef-Dripping Yorkshire Puddings with Slow Onion Gravy

Updated 2026-10-10