Our philosophy is: never let wine go to waste. We also believe you should share wine in good company, which makes it near impossible not to finish a bottle the same night it’s opened. Trust us, wine does not often get wasted around here! However, on the rare occasion that everyone is out of town and your spending a quiet night at home having some quality ‘me time’ and you just want to try that new bottle of wine you recently acquired…there may be some left over, maybe. In that case, what does one do with this leftover wine before it goes bad you ask? Just throw it into the meal your making! Wine can be one of your best helpers in the kitchen to elevate your dishes and make use of the bottle you have open. We’ve gathered some delicious recipes from your top five favorite red wine varietals from appetizers to entrées to desserts! Bon Appétit!
1. Cabernet Sauvignon
Cabernet Sauvignon is a full-bodied red wine with savory notes from black pepper and dark berry fruit flavors. This varietal is aged in oak and you will also find flavors of tobacco, bell pepper and vanilla.
Cheesy French Onion Pull-Apart Bread by The Speckled Palete
French Onion Soup by Jenny Shea Rawn
Healthier Weeknight Bolognese by The Nutrition Adventure
Meatball Sliders by The Candid Appetite
Red Wine Chocolate Cake by Kendall Jackson
Malbec is a red wine deriving regions in Argentina and France and interestingly enough their tasting notes can be quite different. Argentinian Malbec tends to be very fruit forward with flavors of blackberry, plum and black cherry with a leather, chocolate and tobacco/smoky finish. Whereas, Malbec from France, the leather notes will be more apparent and with a higher acidity, the flavors of tart black currant and black plum.
BBQ Chicken Naan Pizza with Malbec BBQ Sauce by This Gal Cooks
Boozy Baklava Sundaes by Homegrown and Healthy
Individual Pot Roasts with Thyme-Glazed Carrots by The Kitchn
Persian Malbec Lamb Burgers with Mast-o-Khiar and Pomegranate Tomato Jam by Big Flavors from a Tiny Kitchen
Steak and Cheddar Mac and Cheese by Pinch of Yum
Merlot is a medium-bodied red wine with a smooth, soft finish. Flavors of black cherry, plum and raspberry are clearly noted in this oak aged wine. Additional flavors of cedar, clove, mocha, tobacco and vanilla can be noted. Merlot pairs well with a variety of meats from chicken to steak, so it’s a great choice when you’re not sure what wine to go with your meal.
Bacon Wrapped Cherry Merlot Pork Tenderloin by Melanie Makes
Beef Stew with Merlot by Eat Live Run
Dark Chocolate Fudge Merlot Cupcakes by How Sweet Eats
Merlot Marinara and Pizza Sauce by The Brewer and The Baker
Pomegranate-Merlot Braised Lamb Shanks by William Sonoma
4. Pinot Noir
Pinot Noir is a lighter bodied red wine that is very fruit forward with flavors of cranberry, cherry and raspberry. Though it is a dry red wine, you will detect sweeter notes from vanilla and caramel combined with licorice, clove and tobacco. Like Merlot, this varietal also pairs well with a range of dishes.
Beet Wellington with Pinot Noir Sauce by Food Republic
Blueberry & Pinot Noir Roasted Chicken by Food Above Gold
French Onion Soup Roasted Pork Tenderloin by Lydi Out Loud
Pinot Noir Infused Blackberry Ice Pops by The Kitchn
Sautéed Mushroom and Rosemary Bruschetta by Culinary Ginger
Red Zinfandel is a red wine that is often forgotten because today nearly 90% of Zinfandel production is White Zin, a lighter and sweeter version made from the same grape as the Red Zin. Red Zinfandel is a light-bodied red wine with a bold taste noting flavors of black pepper, blueberry, boysenberry, cherry, cranberry and jam. This fruit forward wine is a great choice to pair with dishes that are known for their spiced flavors.
Ancho Short Rib Tacos by Leite's Culinaria
Drunken Spaghetti by Tasting Table
Pistachio Crusted Lamb Chops with Red Wine Cherries by Running to the Kitchen
Raspberry Zinfandel Cranberry Sauce by Kitchen Treaty
Wine Marinated Pot Roast by Baked Bree