By the splash or generous cupful, wines like port, merlot and pinot grigio lend rich flavor to everything from cocktails to
stews to dessert.
7 Ways With Wine
As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory
dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
Mulled Wine Sangria
This new spin on sangria takes frozen strawberries, orange juice, mulling spices, merlot and club soda to make a flavorfully
fun cocktail that's perfect for everything from girls' night in to special celebrations.
The quickest way to make marinara sauce a bit more special is to steep it with a small amount of dry red wine. It's a great
use for leftover wine. Or, open a new bottle to enjoy while you cook this easy spaghetti supper.
Pork Medallions with Port Wine-Dried Cherry Pan Sauce
Quickly cooked in a skillet, this pork tenderloin supper is easy enough for weeknights but equally impressive as company fare.
A cup of ruby port wine lends a delicious, savory-sweet flavor note to the simple pan sauce of dried cherries, Dijon mustard,
Sugar, sweet spices, and dry red wine bathe fresh Bartlett pears in a burst of flavor and color after just 15 minutes of simmering.
A sweet and creamy concoction of whipped cream and mascarpone cheese serves as a delicious, rich contrast to the jewel-toned
White wine perfectly enhances the fennel-tomato broth that pulls together this simple seafood stew of shrimp, scallops and
halibut. Elegant but easy, this dinner can be on the table in under 30 minutes. Serve with a side of sturdy bread for dunking.
Braising stew meat with a little bit of red wine, broth, and dried porcini mushrooms will send a wonderful aroma throughout
the house and, with little tending, yield a rich and flavorful stew that is easily more than the sum of its parts.