Cooking with Red Wine: Tips

Do you enjoy the occasional glass of red wine? It is well known that wine, in moderation, is beneficial to heart health. But did you know that cooking with wine also provides many health (and taste!) benefits? Wine can be used to provide flavor instead of excess salt, sugar or fat. You don’t have to be a wine expert to successfully cook with wine either. Follow the tips below and start making your food healthy with red wine!

  • Red wine provides umami, or the fifth taste. Umami is often described as a “savory-ness, and is also provided by beef, mushrooms, and roasted tomatoes.
  • Always use good wine when cooking. Grocery store cooking wine is full of added salt.
  • Add up to one cup of any red wine to red sauce for pasta to increase flavor without increasing salt or fat.
  • Poach salmon steak in a light red wine like Beaujolais or Pinot Noir.
  • Make a quick, salt-free, stir-fry sauce by combining minced onion, red pepper flakes, cornstarch, red wine and water.
  • Marinate beef or lamb in red wine and herbs for at least one hour before cooking. No fat needed.
  • Having trouble making a tasty soup without adding lots of salt. Add up to one cup of red wine instead. Especially good with hearty soups like beef stew or lentil soup.
  • Rehydrating dried tomatoes for a salad? Add flavor by rehydrating them in red or rosé wine.
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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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