Red wine sauce is one of the simplest sauces you can make. It is a great accompaniment to steaks, red meats, and game. There are many variations to this basic sauce. So, once you have mastered this simple version, you can start experimenting with different variations. Here is how to make a red wine sauce.
Ingredients for Red Wine Sauce
- 2 cups of red wine
- 1 cup of beef stock
- 1 finely chopped red onion
- 3 crushed cloves of garlic
- 30g butter
- Salt and pepper
- Olive oil for cooking
To Make Red Wine Sauce
- Chop the onions and crush the garlic.
- Melt the butter over a medium heat with a little olive oil. The oil is for heat while the butter is for colour and flavour.
- Add the chopped onions and crushed garlic and fry over a medium heat until softened.
- Add the red wine to the pan and stir.
- Turn up the heat to bring the mixture to the boil as this will cook the alcohol out of the sauce.
- Reduce the heat to medium-low and allow to simmer for three to four minutes.
- Add in the beef stock and bring to the boil again before reducing to a medium-low heat.
- Simmer for 12 minutes or until the sauce has thickened.
- Season sauce with salt and black pepper.
- Smooth sauce- If you prefer, you can sieve out the garlic and onions after cooking for a smooth sauce.
- Quicker thickening- The sugars in the wine are what thickens this sauce during the cooking process. If you want the sauce to thicken faster, you can add one teaspoon of cornflour to the sauce. However, this can give the sauce a slightly different appearance.
What is a good wine comes down to personal preference and opinion to a certain extent. It may also depend on the occasion and what food you are eating to accompany the wine. In terms of Italian wines, Chianti immediately comes to mind along with many other red wines. However, Italy is a country that produces a wide variety of great white wines that can accompany many foods and are suitable for drinking on a variety of occasions. As Italy is a very diverse country in terms of the climate and weather in different regions, the wines produced in this country vary significantly. Here are some of the best white wines that Italy has to offer.
One of the most popular white wines from Italy is Pinot Grigio. It is made from one of Northern Italy’s most common grapes and is widely used to complement the cuisine. The flavors of Pinot Grigio tend to be peach and orange. This wine is light in color and usually delicate and mild, although some producers make more full-bodied varieties.
An excellent dessert wine from Italy is Moscato. This is made commonly in the South, predominantly in the region of Piedmont. It is the Moscato grape that is used to make Asti Spumante. This wine usually has a floral aroma.
For those who prefer a dry white wine, Cortese is an excellent choice. Made from one of Italy’s rarer grapes in Northern Italy, this is one of the most unique and expensive wines that is produced in this country. The flavors are crisp and light bodied with tones of apple. The best varieties also have overtones of honey.
Trebbiano is classed as the easy drinking wine of Italy. This is one of the most commonly produced wines in Italy. They are usually pale in color and can be drunk alone or as a great accompaniment to salad or pasta dishes. They are typically quite an acidic wine, but increasingly, producers are adding sweetness to this variety of Italian white wine.
Soave is an Italian variety of white wine that is best enjoyed new rather than bottled for a period of time. This is quite a dry wine that is straw colored and had has fruity flavors. This is best enjoyed as an appetizer before or after a meal.
The final wine to be mentioned here, but by no means the least is Orvieto. This is a light straw colored wine with hints of green in the light. The taste and aroma are light, with a pleasant, bitter aftertaste. This is a great wine to drink with most dishes and can be enjoyed on any occasion.
Mexican food has increased in popularity in recent years and is now amongst the more regular international foods that we eat. However, people are sometimes uncertain as to which wines to pair with this type of cuisine, particularly due to the spicy flavours that many Mexican dishes feature. In fact, many people wrongly believe that wine is not a beverage that goes well with Mexican food and favour lagers instead. This isn’t the case. There are many wines that work well with Mexican cuisine and compliment the spicy flavours on offer.
A natural choice of wine to pair with a Mexican dish would be a Mexican wine. This makes sense as the producers have a good understanding of the flavours in Mexican food and can combine the two well. Typical wines currently produced in Mexico include Merlot, Zinfandel, Chardonnay, Chenin Blanc and Cabernet Sauvignon. The best measure of which of these works best with which dish is to try them out and find ones that you think complement your favourite Mexican dish well.
Spanish and Italian Wines
It is not necessary to stick with Mexican wines to compliment a Mexican dish as many wines from different nationalities can also compliment this food well. Spanish and Italian wines can make a particularly good pairing. Try white wines from these countries to complement seafood dishes or dishes that are strongly flavoured with onions or garlic. A recommendation can be made here for Chardonnay, Soave or Pinot Grigio as these have crisp and light flavours.
Pairing with Chilli Flavours
Chilli-infused dishes are popular in Mexican cuisine. A good pairing for these meals is a Zinfandel as this compliments the acidity of the tomato and chili flavours of such dishes. This wine also works well with cheese-laden dishes such as enchiladas. Soave is another wine that complements tomato flavors well.
Other spicy Mexican dishes may pair well with an Australian Shiraz as this has spicy and peppery undertones that match the spices offered in the food. Alternatively, try Cabernet Sauvignon as the fruity flavours in this wine detract from the heavier, spicy flavors of some dishes. Again, which wine you choose is down to personal taste, but it is recommended that the spicier the food, then the sweeter the flavors of the wine should be to counteract the spice and acidity of the food.