Natural form

A poured glass of red wine showing its deep ruby color and clarity.

Shows the immediate visual identity of red wine — its color, clarity, and translucency — so readers recognize it on sight.

Beverages

Red Wine

Full-bodied wine for sipping, braising, and pan sauces

Rich and tannic, red wine sips alongside a meal and deepens braises, ragùs, and pan sauces with body and fruit. Cook with one you'd drink. Store the bottle cool and dark.

Red wine is fermented from dark-skinned grapes, with the skins left in during fermentation to give color, tannin, and bold fruit. In the glass it ranges from light and bright (Pinot Noir) to dense and powerful (Cabernet, Syrah), all carrying notes of dark fruit, spice, and an astringent tannic grip. In cooking, red wine is one of the great flavor builders: its acidity, tannin, and fruit deepen braises, ragùs, stews, and pan sauces, tenderize and flavor marinades, and reduce into glossy, complex reductions. The cardinal rule — cook with a wine you'd happily drink, but not your finest bottle. As an alcoholic ingredient, much of the alcohol cooks off in reductions but not all — worth keeping in mind for dishes served to anyone avoiding alcohol.

Measured in: ml
Storage: Room Temperature

Allergens

Sulfites

Find it in

Beverages

Types & varieties

Light-bodied (Pinot Noir)

Bright, low tannin — delicate sauces

Medium-bodied (Merlot, Chianti)

Versatile all-rounders

Full-bodied (Cabernet, Syrah)

Bold, tannic — beef and game braises

How to use in cooking

Red wine works through long, slow reduction. Deglaze a fond with it, then simmer down braises like boeuf bourguignon, coq au vin, and short ribs until the harsh alcohol and raw tannin mellow into deep, savory fruit. A quick pan-sauce reduction needs just minutes; a marinade uses the acid and tannin to flavor and slightly tenderize. Reduce it well — under-cooked red wine tastes sharp and boozy.

How to choose

Pick a dry, fruit-forward, medium-bodied red without heavy oak — a basic Côtes du Rhône, Merlot, or Chianti is ideal. Avoid 'cooking wine' (salted and low quality) and avoid very tannic or very oaky bottles, which can turn bitter when reduced. Light reds suit delicate sauces; bold reds suit beef and game.

Common uses

Braise short ribs, boeuf bourguignon, coq au vinBuild a red-wine pan sauceDeepen a Bolognese or ragùMarinate beef, lamb, or gameMake a red-wine reduction or jusPoach pears in spiced red wineDeglaze for gravyStew lentils or mushrooms

Tips & pitfalls

Cook with a wine you'd drink — flaws concentrate as it reduces.
Reduce thoroughly; under-cooked wine tastes harsh and boozy.
Avoid salted 'cooking wine' and overly tannic bottles.
Match weight: light reds for delicate dishes, bold reds for beef.

Nutrition

19kcal

Energy

79 kJ · per 100 g

Where the calories come from

Protein 13%Carbs 87%Fat 0%

Protein

0% DV

Carbs

0.3g

0% DV

Fat

0% DV

Fiber

0% DV

Sugars

of which

Sodium

8mg

0% DV

Notable micronutrients

Iron3% DV

Vitamin C1% DV

Magnesium1% DV

Phosphorus1% DV

Potassium1% DV

Source · USDA FoodData Central · approx. Vinegar, red wine

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In the shops

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Good to know

Flavor: Dark fruit, tannic, spicy, acidic
Use in cooking: Braises, stews, ragù, pan sauces, marinades
Alcohol?: Yes — ~12–15% ABV
Substitute base: Beef stock + red grape juice + splash of vinegar
How to store: Cool and dark sealed; refrigerate opened, use in days

Substitutes

Beef stock + red grape juice + vinegar — Non-alcoholic: body, fruit, and acidity
Dry sherry or Marsala — Fortified swap for richer sauces
Pomegranate juice + stock — Non-alcoholic: tannic, fruity depth

Pairs with

Beef Mushroom Rosemary Garlic Tomato Dark chocolate Onion Thyme

Also called

red wine · vino tinto · vi negre