Cooking with Wine: Recipes and Tips
March 30, 2021
Written By Coravin
We all know the feeling – that deep, sinking feeling in our stomach when we have to pour spoiled wine down the drain. Picture it: You opened a bottle on Thursday evening thinking you’d finish it over the weekend and now it’s Monday and the wine isn’t drinkable. Eric Clapton’s “Tears in Heaven” or Diddy’s “I’ll Be Missing You” is playing in the background as you dump what was a perfect red blend down the drain. A single tear streams down your cheek.
OK, maybe we took it a bit too far with the tear? Either way, you get the picture. With Coravin’s wine preservation systems, you never need to waste a drop of wine again. That said, sometimes mistakes happen and we find ourselves with a bit of leftover wine. While that wine has no place in our glass, it can find its way into a skillet – creating a wine-infused culinary masterpiece.
4 Tips for Cooking with Wine
From creating delicious sauces, to poaching and braising chicken, wine has its place in the kitchen, and not just in your glass. So, whether you’re trying to use up a wine that’s past it’s drinking prime or pouring the perfect amount using your Coravin system – follow our cooking tips below.
1. Use cheap or expensive wine
You probably don’t want to use that prized bottle of wine that was gifted to you on your wedding day by Aunt Sally, but those less expensive table wines – yes! That’s not to say that you can’t cook with expensive wine, but we recommend that top-of-the-line wine is enjoyed the way it was intended – in a glass.
Bottom line: Whether you are trying to reduce waste by finishing a wine that’s past its prime or you’re using your Coravin to extract just enough for cooking, make sure you choose a wine you like.
2. Choose red and white depending on the dish
As with food and wine pairings, the rule of thumb is that white meat or lighter dishes call for white wine, while red meat and more robust dishes call for red. That said, don’t be scared to branch out a bit depending on the herbs and spices in your dish.
3. Use wine to develop flavors
As you know, wine has its own flavor and aroma profile. Play with that! Think about the flavor characteristics of the wine and if it fits with the flavors of your dish. For example, a nice Pinot Noir from Burgundy usually has deep notes of mushroom. This may pair perfectly with a meat ragù sauce. On the other hand, a bright dish that contains lemon or lime may benefit from a Sauvignon Blanc.
4. Allow the alcohol to cook down
One of the biggest mistakes you can make when cooking with wine is not allowing the alcohol to cook down. It’s important to let the alcohol in the wine evaporate or the dish will end up tasting like raw wine. How do you know when the alcohol is evaporated? Keep an eye on things. Allow your dish to cook uncovered until about half of the wine is reduced. You’ll notice the liquid in the pain start to thicken, creating a delicious and aromatic sauce.
Cooking with Wine: 3 Recipes
Ready to start cooking with wine? We talked to our friends at Wine in Moderation, whose mission is to be the social responsibility program of the wine sector, providing wine professionals with the information and tools to responsibly present wine, and inspiring consumers to fully enjoy wine and its culture in a healthy, positive, and convivial way. They suggested that one of the best ways to reduce waste and enjoy all that wine has to offer is by cooking with it. Below are three recipes from their recipe book – roasted salmon, Coq Au Vin, and wine pears. Use your Coravin Timeless or Pivot systems to tap into these wines if you don’t have open bottles to use.
Roasted salmon with white wine
4 salmon steaks
2 Tbsp white dry wine (~25g)
2 medium potatoes
¼ cup olive oil (~50g)
Salt and pepper to taste
Preheat the oven to 350°F (180°C).
Clean the salmon, remove any bones, then roll the salmon to form a medallion. Tie each steak medallion with kitchen string so that it keeps its shape while cooking. Transfer to half of a parchment-lined baking tray.
Wash the potatoes and cut them into bit-sized pieces. Transfer them to the other half of the baking sheet.
Zest lemon peel into a bowl, add lemon juice, olive oil, wine and chopped parsley. Mix well. Season the salmon with ½ of the sauce, then toss the potatoes with the other half.
Bake for 20 minutes, then turn the oven to 450°F (230°C) and bake for another 3-4 minutes until the potatoes are golden brown.
Add salt and pepper to taste and enjoy!
Coq au vin with brandy and red wine
3 lb chicken legs and thighs (1.5kg)
1 white onion, chopped
2 carrots, chopped
4 cups red wine
2 Tbsp rosemary
2 Tbsp parsley
1 Tbsp thyme
1 Tbsp black pepper in peppercorns
1 Tbsp olive oil
2 garlic cloves, smashed
1 bunch of spring onions
2 Tbsp 00 flour (15g)
2 Tbsp Brandy
10 oz bacon or about 8-10 slices (300g)
14 oz portobello mushrooms (400g)
¼ cup vegetable broth
salt & black pepper
Place the chicken, white onion and carrots in a large bowl.
Pour all of the red wine until they are covered. Add parsley, rosemary, thyme and peppercorns. Cover the bowl with plastic wrap and refrigerate for 12 hours.
After the 12 hours is complete, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the smashed garlic cloves and chicken. Let the chicken brown on both sides – 3-5 minutes on each side. Remove the garlic and chicken from the pan and keep warm.
Strain the vegetables out of the wine marinade (save the wine!). Place the vegetables in the same pan – onion and carrots – and cook for 3-4 minutes. Add the spring onions and cook for another 3 minutes. Lastly add the flour and stir to thicken.
Add the chicken back to the skillet and then add the Brandy. Cook for 1 minute, then add the wine marinade liquid a little at a time. Cover the skillet and cook over a low for 2 hours.
In the last 20-30 minute of cooking time, cut the bacon into strips and the portobello mushroom into slices. Cook bacon in a skillet, adding the mushrooms once the grease releases. Cook for around 6 minutes. Add vegetable broth and salt (if needed). When the broth dries up, add the bacon and mushrooms to the pan with the chicken and cook uncovered for 15 minutes.
Enjoy when it's warm!
Wine pears with red wine
2 cups water
1 cinnamon stick
1 cup sugar
1 ¼ cups red wine
2 pieces of star anise
2 cardamom berries, crushed
Peel the pears, keeping the stem on.
Pour the wine, sugar, and water in a saucepan over a low heat until it boils. Add the cinnamon, star anise, cloves, and cardamom. After a couple of minutes, add the pears.
Bring the saucepan to a simmer and cook for 10-15 minutes, rotating the pears half way.
Transfer the pears to a plate, then continue to cook the liquid on low heat until a syrup forms.
Serve the pears in a shallow bowl, drizzles with wine syrup and paired with a scoop of vanilla ice cream.