Five Ways To Cook With Red Wine Like A Culinary Artist

Five Ways To Cook With Red Wine Like A Culinary Artist

October 23, 2017

There’s no rule stating that wine is only delicious in liquid form. Here’s 5 ways to bring that winey goodness to your next meal.

Before we get into the actual cooking, you need to know the basics of wine selection. If it’s good enough to drink, it’s good enough to cook with! Pretty simple, tbh.

Once you add red wine to a meal, all the subtleties you’d normally pick up by just drinking it will be lost in the flavours of the dish. All we’re looking for is that rich, deep and fruity red wine taste; which you can get from any decent red.

The rule of thumb is if you can’t drink it, don’t cook with it. So pick up your favourite drop (see here for Liquorland’s offerings), and get started. Since cooking with wine removes the alcohol content, all of these recipes are alcohol free. But just to be safe, only serve them to grown-ups.

Red Wine Jus

  • 30g butter
  • 1 medium brown onion, finely chopped
  • 1 clove of garlic
  • 125mL red wine
  • 250mL beef stock

If you want to sound sexy on a first date, just tell them that you’re coating the beef or lamb with a decadent red wine jus.

Just melt some butter over medium heat, add onion, soften, then add garlic. Stir for a minute until fragrant. Then add the wine and reduce. Reducing will burn off the alcohol and remove some of the water content to release the flavour. Bring to the boil and simmer, then add the stock and do the same until it’s thick.

Season with pepper, then stare lovingly into your date’s eyes as you drizzle it over their plate. Sensual.

Red wine jam

  • 375mL red wine
  • 200g jam sugar
  • 1 star anise
  • 1 clove
  • 2.5cm cinnamon stick
  • Pinch of allspice
  • ½ split vanilla pod, seeds scraped out

Did we just blow your mind? Red wine on toast? What is this some kind of dream? No my friend, it’s a reality. The future is now. What a time to be alive.

To make your jam, put all the ingredients into a saucepan. Heat slowly at first to dissolve the sugar, then turn up the heat and boil for 20 minutes until it turns to syrup. Strain into a sterilised jar and leave to cool.

You could also have this jam on a nice cheese board, if you’re feeling fancy . Now when you co-workers ask you, “What did you have for breakfast?” you can say, “A delicious spin on grape jam, good sir!”. They will be jealous, which is exactly the way that you want them to be.

Red Wine Risotto

  • 500mL vegetable stock
  • 85g butter
  • 1 chopped onion
  • 200g risotto rice
  • 500mL merlot
  • Grated parmesan

This is a dish that chefs pretend is difficult for reputation reasons. Here’s the big secret: risotto is an easy lunch (especially if you have strong arms) and can be cooked in huge batches to satisfy the meal-prepper that lives inside all of us.

Simply sauté the onion in the butter, then add the rice until it soaks it all up like wet sand. Pour in half the wine, stir and reduce, then add a few ladles of stock and repeat. Add the remaining wine and (you guessed it) stir and reduce.

There, the hard part is done. Now you just have to keep ladling in stock and stirring and reducing the risotto until the rice becomes soft. Once it’s ready, throw a handful of grated parm’ in there for a creamy, sticky, delicious red wine risotto. We’ll call this dish, Redsotto. Because, why not?

Red Wine Ice-Cream (requires an ice-cream maker)

  • 1 bottle of red wine
  • 100g brown sugar
  • 500mL pouring cream
  • 1 vanilla bean
  • 4 egg yolks
  • 250mL full cream milk

There’s not much to say about this one. It’s red wine ice-cream. Go and try it!

Pour the entire bottle of red into a pot and simmer until it reduces to one cup and it becomes a red wine syrupy thing. Then, whisk the sugar, cream and milk in a separate sauce pan. Add the vanilla seeds and cook over a medium heat, stirring constantly.

Beat the egg yolks until thick, remove the vanilla pod from the cream and pour the eggs into the cream while constantly whisking.

Place over medium heat and stir until it becomes thick. Then strain it into a large bowl. Stir in your wine syrup and chill it in the fridge for a couple of hours, then put it in an ice-cream maker to make it into a scoopable form.

Serve with a slice of chocolate cake or…

Red Wine Chocolate Cake

  • 2 cups all-purpose flour
  • ¾ cups cocoa powder
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 2 sticks of unsalted butter
  • 1 ¾ cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 275mL red wine

So we’ve had a red wine on toast, a red wine risotto lunch and a dinner glazed in red wine jus. It just wouldn’t feel right if we didn’t recommend the perfect dessert to pair with your red wine ice cream.

Preheat the oven to 350°C and whisk the dry ingredients in a bowl. Then, in another bowl, beat the melted butter and eggs until mixed, before adding the vanilla extract.

Fold in the dry ingredients, then pour in the wine until combined. Scrape the batter into a pan and bake for 45 minutes.