Wine has a long history that dates back thousands of years. According to archeologists, it was first produced between 6,000 BC and 4,000 BC.
Not only is it great for drinking, but it can also be used for cooking. If anything, it’ll enhance the flavor and aroma of your dish.
Thinking of giving it a try? Looking for some recipes with wine? Then you’re at the right place.
We’ll be sharing some cooking ideas below. Keep reading for a list of recipes to try!
- Creamy Lobster Bisque
Melt 3 tablespoons of butter in a large saucepan over medium-low heat. Add 1/4 cup of chopped mushrooms, 2 tablespoons of chopped onion, and 2 tablespoons of chopped carrot.
Cook for about 10 minutes, stirring occasionally. Add in a can of chicken broth, and season with 1/8 teaspoon of cayenne pepper and salt. Bring the mixture to a boil and simmer for 10 minutes.
Pour the broth mixture into a blender. Add 1/4 cup of cooked lobster meat and blend until smooth. Pour it back into the saucepan and stir in 1-1/2 cups of half-and-half, 1/2 cup of dry white wine (consider these tips), and another 1/4 cup of lobster meat.
Cook over low heat for about 30 minutes, stirring frequently until thickened.
- Halibut with Rice Wine
Heat 1 teaspoon of vegetable oil in a non-stick pan over medium heat. Add 1 cup of finely chopped scallops and 2 cloves of garlic. Cook until fragrant and stir in 1 tablespoon of black bean sauce, 1/2 cup of rice wine, and 1 tablespoon of soy sauce.
Bring to a boil and cook until the mixture is reduced by half. Remove from heat and stir in 1 tablespoon of rice vinegar and set aside.
Prepare 4-6 halibut fillets. Pat the fish dry and rub with 1 teaspoon of sesame oil and sprinkle with pepper. Preheat an outdoor grill and lightly oil the grate.
Grill the fish for about 5 minutes on each side, until cooked through. Pour the prepared sauce over the top and sprinkle with cilantro.
- Creamy Mushroom Pasta
Bring a large pot of water (slightly salted) to a boil. Add 1 pack of dry fettuccine and 1 tablespoon of olive oil. Cook for 5-7 minutes and drain.
Melt 1 tablespoon of butter in a skillet over low heat. Add 1/2 cup of sliced mushrooms and cook until soft. Stir in 1 tablespoon of minced garlic, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, 1/2 cup of white wine, and 1 cup of chicken stock. Cook for about 5 minutes on medium heat, stirring constantly.
Reduce the heat to low and stir in 1/2 cup of sour cream. Add 1 tablespoon of cornstarch and simmer for 1-2 minutes to thicken. Stir in the cooked pasta or pour the sauce over the pasta.
Serve with grated Parmesan cheese on top.
- Easy Scallop Chowder
Wash and drain 1 pound of scallops. Melt 2 tablespoons of butter in a small pot over medium-low heat. Sauté 1/4 cup of minced green onions and 1/2 cup of sliced fresh mushrooms until tender.
Stir in 2 tablespoons of all-purpose flour. Pour in 1 cup of milk and stir over medium heat until thickened. Add 1/2 cup of dry white wine, scallops, and a pinch of salt and pepper. Cook for 6-8 minutes over medium heat until thickened.
Serve with some fresh parsley and Swiss cheese on top.
- Italian-style Beef Short Ribs
Preheat the oven to 350F. In a large saucepan, melt 1 tablespoon of butter over medium heat. Add 3 slices of bacon (chopped) and 2 pounds of beef short ribs (cut into 2-inch pieces). Cook for about 10 minutes, stirring constantly.
Transfer the bacon and short ribs to a large baking dish. Season with 1/2 a teaspoon of salt and pepper. Pour in 1 cup of beef broth, 2 tablespoons of fresh lemon juice, and 1/4 cup of red wine. Add 1/8 teaspoon of dried oregano and mix well.
Bake in the preheated oven for 1-1/2 to 2 hours, until the meat easily separates from the bone.
- Burgundy Pork Tenderloin
Preheat the oven to 350F. Place 2 pounds of pork tenderloin in a large baking dish and sprinkle with 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of garlic powder. Top with 1/4 cup of thinly sliced onion and 1 stalk of chopped celery.
Pour 2 cups of red wine over the pork and bake in the preheated oven for 40-45 minutes.
Remove the meat from the baking dish after baking and place it on a serving platter. Prepare 1 packet of brown gravy mix and pour it into the baking dish with the remaining wine and cooking juices. Stir until thickened and cover the meat with gravy.
- Rosemary Braised Lamb Shanks
Add 1/8 teaspoon of salt and pepper to 5-6 lamb shanks. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Cook the shanks for about 8 minutes, until brown on all sides, and transfer to a plate.
Add 2 chopped onions, 3 large carrots (cut into small pieces), and 10 cloves of minced garlic to the pot and sauté for about 10 minutes, until golden brown. Stir in 1 bottle of red wine, 1 can of tomatoes, 1 can of chicken broth, and 1 can of beef broth.
Season with 5 teaspoons of freshly chopped rosemary and 2 teaspoons of thyme. Return the shanks to the pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 2 hours, until the meat is tender.
Remove the lid and simmer for another 20 minutes. Transfer the shanks to a platter and place them in a warm oven while you boil the juices. Cook for about 5 minutes, until thickened, and pour over the shanks.
Trying New Recipes with Wine
And there you have it—7 recipes with wine that you can make for dinner. If anything, cooking with wine isn’t very different from cooking with other ingredients. You just have to make sure to add the right amount!
Looking for more yummy recipes? Then be sure to visit the rest of our food section!
