Red Wines
red wine Notes: Red wines are heavier and more strongly flavored than white wines, and they go best with heavier, more strongly flavored foods, like red meat, pasta, and ripe cheeses. They should always be served at room temperature.
Unfiltered Wine
You Are Here: cooking terms / U / Unfiltered Wine
Recipe Collections ...
Red wines come in numerous types. In fact so many types exist, creating an exhaustive list would be near impossible. Most red wines are organized by types of grapes used, and are named after the French regions in which they originated.
For the red wine jus, place the red wine and onion into a small pan and simmer for about 10-15 minutes or until well reduced and slightly thickened. Strain through a sieve into a clean pan and whisk in a knob of the butter.
chicken in red wine and mushroom sauce
chicken with red wine sauce in slow cooker
red wine tomato sauce chicken ...
Herb Coated Lamb with Port Red Wine Sauce Recipe
For lamb
2 ounces crustless brioche or egg bread, cut into 1-inch pieces (about 2 cups
packed)
1 cup (packed) coarsely chopped fresh parsley
2 teaspoons chopped fresh rosemary ...
Red Wines
Much of the appeal of Thanksgiving dinner is found in the wonderful aromas coming from the kitchen while the meal is being prepared. And a very aromatic red wine such as Pinot Noir fits right in and adds its own unique appeal.
Red wine
Wine is an alcoholic beverage resulting from the fermentation of grapes or grape juice. The word comes from the Latin vinum (related to Greek ?????) - referring to both wine and the vine.
Red wine vinegar
Although it's technically sour wine, this rosy coloured vinegar adds a tangy flavour to dressings, sauces and marinades. For more information about vinegar, see our article.
Red witlof ...
Beef, Red Wine and Chilli Casserole/Stew
By JoyfulCook
Photo by JoyfulCook ...
Red Wine
- Concord grape juice, red wine vinegar, or non-alcoholic red wine
White Wine ...
Red wine grape brounght to the U.S. from Italy. Its spicy raspberry flavor makes fruity to rich red wines.
zucchini ...
Red wines from Bordeaux; the principal grapes used are Carbernet Sauvignon, Cabernet Franc and Merlot and to a lesser extent Malbec and Petit Verdot.
Bordeaux, White ...
Red wines from South of France (Bordeaux, Cotes du Rhone and Bourgogne) and Sardinia Italy have been found to have the highest levels of procyanidins - the compounds in grape seeds responsible for making red wine good for the heart.
A rich red wine with a full flavour eg a claret or Burgundy.
Waitrose
Useful information ...
red wine vinegar
parsley for garnish
Drain and chop soaked dried chiles, set aside. Heat the vegetable oil in non-stick stew pot. Add onions, garlic, ginger, fresh chiles, fry until the onions have begun to soften.
1. Veal in Red Wine
Meat veal-in-wine recipe Veal in Red Wine is made with stewing veal, some flour, chopped onion, crushed garlic clove, butter, red wine, tomato paste, cube chicken stock, and water.
1/4 cup dry red wine or reduced-sodium chicken broth
1/4 cup tomato paste
1 recipe White Bean Mash (optional) ...
Pour in the red wine and add the garlic and herbs, then the meat which should just be covered. Cover the pan with a lid and simmer gently for 1 and a half hours.
Zinfandel - Red wine grape brought to the U.S. from Italy. Its spicy raspberry flavor makes fruity to rich red wines.
ziti - Long thin tubes of macaroni pasta.
A red wine made with the skins and stems removed almost immediately. This gives it its light pink (rose) color. It is light-bodied, slightly sweet, and served cold. In the U.S., the term "blush wine" is replacing the term "rose." Rose Apple ...
Rotwein: red wine.
Sauerbraten: a marinated pot roast of beef with a rich dark gravy sweet with sugar and gingerbread crumbs and sour with a touch of vinegar. Traditionally served with cooked red cabbage and fluffy potato dumplings.
Use any sweet red wine as a substitute in your recipe.
Submit your question
to Ochef ...
Marsala - Red wine used in cooking or as a dessert wine
Meuniere - Method by which a food is seasoned, dusted with flour, and sautéed in butter
Mignonette - Mixture of shallots, wine and vinegar that accompany oysters ...
Bordelaise: Red wine sauce with bacon lardons and baby onions
bouillé to boil
bouillon Unclarified stock (from the French word to bubble, as in when liquid boils)
bouillabaisse: A fish stew; speciality of Provence ...
Spanish drink of red wine with fruit, mineral water and spices added.
Sardine ...
Meat that is cooked red wine and served with small mushrooms and white onions.
Bourrride: ...
civet (Fr.) A stew of furred game, cooked with red wine, onions, mush-
rooms, and lardons, and thickened with the animal's blood.
civette (Fr.) Chives.
crabber Buttermilk-soured, thickened milk that has not yet separated.
Carbonnade A rich, robust stew made with stripped beef, browned onions, full-bodied red wine, and stirred salt. Best accompanied by steaming hot polenta.
The meat is marinated in red wine for long periods of time, then stewed with pearl onions and bacon. The sauce was once thickened with blood, but that is a method not used much anymore.
For example, the large red wines of Burgundy result from the only Pinot noir type of vine, whereas the red wines of Châteauneuf-du-Pape can be elaborate starting from 13 different type of vines.
CÉSAR ...
reduced white wine and butter; beurre composé, compound butter; beurre manié, butter, worked together with flour, for used as a thickener by sauciers; beurre noir, browned butter, seasoned and used as a sauce; beurre rouge, sauce made with red wine ...
A large, round sausage from the Polesine area of the southern Veneto, this is a stuffed ox intestine or pig's bladder made with coarsely ground pork, beef, red wine, salt, and black pepper.
Red cabbage braised Sliced red cabbage, red wine, port, cassis, orange, cinnamon stick, red currant jelly and red onion. Red pepper chutney Roasted red pepper brunoise, onions, garlic, white balsamic vinegar, honey and rosemary.
A grape varietal (unrelated to Auxerrois Blanc), used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.
Boeuf Bourguignon, a French dish of beef stewed in red wine
Birria, a goat stew from Mexico
Bouillabaisse, a fish stew from Provence
Booya, an American simple meat stew
Brunswick stew, from Virginia and the Carolinas
Burgoo, a Kentuckian stew ...
2 tablespoons balsamic or red wine vinegar
Instructions
Heat oven to 425 degrees F. In large bowl combine potatoes, carrots, parsnips, and fennel; toss thoroughly with 2 tablespoons oil, melted margarine, 1 teaspoon salt, and pepper.
The meat is first salted to remove moisture and marinated in red wine. It is then cooked at the barest of simmers, 190 F. submerged in its fat, until the meat is buttery tender.
Deglaze the bottom of the roasting pan with 2 cups red wine and add all the scrapings to the pot. Add, also, 2 tbsp. whole black papper, 10 bay leaves, dark-grilled onions and whole carrots, whole garlic bulbs and simmer very slowly for 16-17 hours.
It pairs well with red wine and herbs and spices. Onions, apples, horseradish and sour cream make great flavor combinations when combined with cabbage. Cabbage is also used to make sauerkraut.
The sauce is made with dry red wine, bone marrow, shallots, and a rich brown sauce called demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation.
Shallots are most popular in Northern France, where they are essential for sauces based on red wine.
Maybe you've heard of the adage that red wine goes with red meat and white wine goes with white meat, plus fish and other seafood? It's a great general rule, but hardly a hard-and-fast one-read on to learn about the various nuances.
Mark Bittman likes his poached eggs boozy, cooked in red wine. Heidi Swanson likes her poached eggs sliced, over tofu, greens, and rice.
Cabernet Sauvignon is often regarded as the "king" of red wine grapes. It is the primary grape of the great wines of the Bordeaux region and has been cultivated world wide.
Zinfandel wine (ZIHN-fuhn-dehl) - A red wine grape that seemed to be indigenous to California for many years. It is now thought to have originated in Italy.
Meaning: Based on poivrade sauce which contains shallots, red wine, herbs and vinegar, reform sauce has the rich combination of port, gherkins, tongue, mushrooms and hard-boiled egg whites, and is best served with either lamb or game.
Combine the remaining raspberry puree with the red wine vinegar, shallots, salt and pepper and mix well. Place raspberry mixture in the freezer and allow to freeze for at least eight hours, stirring once or twice during the freezing process.
4 1/3 cups Pinot Noir or other dry red wine
3 cups low-salt chicken broth
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
Lamb
1 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh thyme ...
Cumberland sausage with red wine, rosemary and lentils
Simple but delicious way of serving the traditional coiled sausage
Read full recipe by Rick Stein, published at Food Heroes, BBC ...
Sangria - a sweetened wine drink made with red wine and fruit and brandy, which is served traditionally with paella, in Spain.
Sarsaparilla - a drink flavoring made with the dried roots of a plant of the smilax genus.
Roasted Breast of Duck with White Truffles and a Red Wine Reduction
Crispy Duck
Stuffed Cornish Game Hens
Strawberry-Apricot Barbecue Cornish Hens
Garlic and Parsley Marinated Cornish Game Hens with Fresh Tarragon Fettuccine ...
Bourguignonne (France): Red wine, bacon, and onions
Brecol (Spanish): Broccoli
Brie: Whole milk cheese which is mold ripened with a whitish rind, and a soft, light yellow interior color.
Mull- To heat beverages such as red wine and cider with spices and sugar.
Panbroil- To cook uncovered, removing fat as it accumulates.
Panfry- To cook food in a small amount of hot fat.
Estouffade - A beef stew made with red wine.
Evaporated milk - Preserved milk that has much of the water content removed through evaporation. Similar to condensed milk, but not nearly as sweet.
boeuf à la mode: beef marinated and braised in red wine w/carrots, mushrooms, onions
boeuf au gros sel: boiled beef, with vegetables and coarse salt
boissons (non) comprises: drinks (not) included ...
Daube: A meat stew braised in red wine, traditionally in a daubiere, a specialized casserole with a tight fitting lid and indentations to hold hot coals.
Bordelaise A brown sauce flavored with red wine usually served with beef entrees
Bouchee A very small patty, made of pastry and filled with creamed meat or fish ...
Beurre rouge
Beurre blanc, but with red wine instead of white.
Bisteeya
Moroccan pie of phyllo dough, shredded chicken, ground almonds and spices.
Ingredients :
3 pounds chicken pieces
1 pound lean boneless pork, cubed
1 cup dry red wine
1/2 teaspoon black pepper
3 cups chicken broth
2 cloves garlic, crushed
3 tomatoes, chopped
1/2 teaspoon rosemary
1 teaspoon salt ...
 See also: Wine, Cooking, Flavor, Sauce, Fruit
|
