Dry Red Wine

Dry Red Wine is a versatile ingredient used in cooking to enhance the flavor of dishes. It is available year-round and is predominantly used in European cuisines, particularly French and Italian. Dry Red Wine is often used in stews, marinades, sauces, and to deglaze pans. It imparts a rich, deep flavor to dishes and can tenderize meats.

Dry Red Wine Synonyms

Cabernet Sauvignon
Merlot
Pinot Noir
Shiraz

Different Forms/Types of Dry Red Wine

Boxed

Boxed wine is a more economical and environmentally friendly option. The wine is stored in a plastic bag within the box, which is fitted with a tap for easy pouring.

Bottle

Dry red wine is most commonly found in bottles, with a variety of sizes available. The standard size is 750ml, but smaller and larger bottles can also be found.

Canned

Canned wine is a relatively new trend, offering convenience and portability. It's ideal for picnics or other outdoor activities where glass bottles may not be practical.

How to Choose Dry Red Wine

When purchasing dry red wine, consider the region and grape variety, as these can greatly influence the flavor profile. Look for wines that have been stored properly, ideally in a cool, dark place and lying on their side if they have a cork. Avoid wines that have been exposed to high temperatures or direct sunlight, as this can spoil the wine. The condition of the label can often give clues about how the wine has been stored - a faded or damaged label may indicate poor storage conditions. For boxed or canned wines, check the packaging for any damage or leaks.

Cooking/Prep Tips for Dry Red Wine

Dry red wine is a versatile ingredient that can add depth and complexity to a variety of dishes. When cooking with wine, remember that the alcohol will cook off, leaving behind the flavors of the wine. Choose a wine that you would enjoy drinking, as the flavor will concentrate as it cooks. Avoid using 'cooking wines' as they often contain added salt and preservatives. When adding wine to a dish, do so gradually and taste as you go. Wine can be used to deglaze a pan, in marinades, in sauces, or to poach fruit. Remember, wine should enhance, not overpower, the flavors of your dish.

Shelf Life of Dry Red Wine

Unopened bottles of dry red wine should be stored in a cool, dark place, ideally at a temperature of around 55°F (13°C). They should be kept on their side to keep the cork moist, which prevents it from drying out and letting air into the bottle. Once opened, a bottle of red wine should be re-corked and kept in the fridge, where it will last for about 3-5 days. Boxed wine can be kept at room temperature until opened, after which it should be refrigerated and will last for about 6 weeks. Canned wine should be consumed in one sitting, as it cannot be resealed.

Recommended Brands for Dry Red Wine

boxed wine: Bota Box, Black Box

canned wine: Underwood, House Wine

bottled wine: Robert Mondavi, Yellow Tail, Barefoot

Cooking Techniques for Dry Red Wine

Poaching: Fruit can be poached in wine to create a flavorful dessert. The fruit absorbs the flavors of the wine, resulting in a rich and complex dish.

Deglazing: This technique involves adding a small amount of wine to a hot pan to loosen the browned bits of food left behind after cooking. The wine is then reduced to a concentrated sauce, which can be used to flavor the dish.

Marinating: Wine can be used in marinades to tenderize meat and add flavor. The acid in the wine helps to break down the proteins in the meat, resulting in a more tender and flavorful dish.