CategoriesSG Wines Blog

Cooking with red wine

adding red wine to a beef stew during cooking

In our recent Cooking with White Wine post, we described some of the reasons wine makes an excellent ingredient to certain dishes and how wine’s characteristics complement different foods in different ways. We also included a couple of recipes that included white wine to get you inspired.

Now we’re focussing on red wine, which is generally used in fuller-flavoured, heartier recipes than white wine. This is because red wines typically have higher levels of tannin and a higher ABV than white wines do, which act as a pallet cleanser and flavour improver respectively.

Another general rule to think about when cooking with red or white wine, is how well the wine’s perceived flavours would work in any particular dish. For instance, we know that lemon works well with fish, so you can safely assume a white wine with citrus notes would be the perfect addition to a fish sauce. In a similar fashion, jammy and tart berries are often used in meaty stews, so a red wine brimming with these flavours would do nicely in a beef casserole.

Talking of beef casseroles, here are two meal recipes that include red wine as an ingredient, that you can try – or tweak – at home using your very own homemade wine. If you’ve not made any red wine recently, head over to our stockist page to find a retailer and get your next SG Wines kit.

Beef Casserole with Red Wine

Serves: 4

Prep time: 20 mins

Cook time: 2 hours

Recommended wine to use: SG Wines Cabernet Sauvignon Style (Gold or Platinum)

  • 750 g diced beef
  • 2 tbsp plain flour
  • A pinch of salt and pepper
  • Cooking oil
  • 2 medium sized onions, diced
  • 2 cloves garlic, crushed
  • 250 ml red wine
  • 500 ml beef stock
  • 600 g carrots, chopped
  • 2 tsp dried thyme
beef casserole with peas and mashed potato on a plate
  1. Preheat oven to 170°C / Fan 150°C.
  2. In a large mixing bowl, gently toss the beef in the flour, salt, and pepper.
  3. Heat the oil in a large pan over medium heat.
  4. Add the beef and fry until browned, stirring continuously.
  5. Remove the beef from the pan and set to one side.
  6. Add the onions to the same pan and fry for 5 minutes.
  7. Add the garlic for a further 2-3 minutes, stirring often.
  8. Return the meat and stir together.
  9. Pour in the red wine, stock, and carrots and add the thyme.
  10. Stir well and bring to a simmer.
  11. Cover (or transfer to an ovenproof dish first if needed) and place in the oven.
  12. Cook for 2 hours.
  13. Serve straight from the oven with your choice of potatoes.

Pasta with Sausage, Fennel, and Red Wine Sauce

Serves: 4

Prep time: 10 mins

Cook time: 30 mins

Recommended wine to use: SG Wines Classic Red

  • Olive oil
  • 6 pork or vegetarian sausages
  • 1 tsp fennel seeds
  • 1 clove garlic, sliced
  • 250 ml red wine
  • 400 g chopped tomatoes
  • 300 g pasta of your choice
  • Grated parmesan for serving
sausage and tomato pasta dish served on a plate with garnish
  1. Heat 2 tbsp olive oil in a large, non-stick pan. Slice up your sausages and fry until browned.
  2. Add the fennel seeds and garlic and cook for 1 minute. Add the red wine and let it sizzle for a couple of minutes, then tip in the chopped tomatoes. Simmer for 15-20 minutes until thickened.
  3. Meanwhile, cook your choice of pasta according to pack instructions. Drain then mix with the sausages and sauce in the pan before serving. Top with parmesan or your choice of grated cheese.
Leave a Reply