You probably know by now that drinking red wine, in moderation, can have positive health benefits longterm.
Cooking with red wine is an alternative method to consuming the wine we love, and contrary to popular belief, doesn’t zero out all of the good properties that come with drinking wine.
Research by the Department of Agriculture has shown that the amount of alcohol remaining during the cooking process varies and depends largely on the cooking method involved. The longer red wine is heated, the more alcohol is lost, BUT its polyphenols remain. Polyphenols are micronutrients in our diet that help prevent conditions like cancer and cardiovascular disease.
I cook with wine almost nightly. I love using it to deglaze a pan and enhance a light sauce with an added layer of flavor. I recently discovered cooking pasta in wine. This Drunken Pasta, which comes together in the skillet in under 10 minutes! A dry, fruity red such as a Chianti or Zinfandel is recommended:
Elaine McCardel of The Italian Dish
Red wine is a terrific meat tenderizer, adding extra flavor and moisture to practically any dish. It’s also an awesome ingredient for marinades. Mix together 1 cup of red wine, along with Dijon mustard, olive oil and BBQ sauce for a finger lickin’ finale to ribs or this South Texas Skirt Steak from H-E-B Cooking Connection:
Dress up dinner with this All Natural Pork Belly & Organic Scallops, which comes plated with a red wine gastrique (red wine, sugar, red wine vinegar). The pork belly itself is deglazed with red wine after it sautés to help it simmer: