What kind of red wine to use for braised beef?
There's lots of different cuts to use, but some of the best are chuck roasts, short-ribs, and beef cheeks. What kind of wine should you use for red wine braised beef? Something full bodied and bold, like a Cabernet Sauvignon, or a Zinfandel. If you want something a little lighter, try Pinot Noir.
Easy Red Wine Braised Beef Short Ribs calls for a dry red wine, and in general, that includes Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. I used a combination of Cabernet and Pinot Noir in this recipe because that is what I had on hand, and it was perfect.
Best Red Wine For Cooking Beef Roast
Merlot and Pinot Noir tend to work best due to their deep color and heavy tannin makeup. They shouldn't be aged wine, but fresher so that they keep their fruity taste.
Merlot is the best wine variety to use when braising beef. Merlot wine does contain tannins, which gives wines their body and their acidic taste, but it's comparatively low. Tannins bind to the proteins in the beef and tenderize them while also mellowing out themselves.
Short ribs
Bone conducts heat and long, slow braising gets all the goodness of the meat and bone into the braising liquid. Beef short ribs are a perfect example of this. The marbled meat around the bone needs long, slow cooking and results in an exquisite, meaty stew.
If the recipe asks for red wine, you can swap in any broth (including beef) or red grape juice or cranberry juice.
Red Burgundy is the traditional match for Beef Bourguignon, Merlot dominated blends from both Australia and Bordeaux. Red Bordeaux in particular, can be enjoyed more fully. A weighty Pinot Noir or a robust Ribera del Duero. Tempranillo wine is also fine.
Braising liquid is traditionally stock and wine; however, beer emphasizes other flavors in meats. Stock emphasizes the meat flavor, while wine and beer diversify the profile. Wine works in any braise, increasing depth, nuance and acidity.
Every cook agrees that, when it comes to beef bourguignon, there is no alternative to Burgundy wine — typically Pinot Noir or Gamay.
Most people agree that cabernet sauvignon is the way to go if you need a red wine to pair with beef stew. With that dry taste thanks to all those tannins, which in turn bring out the flavor of the beef, it won't get overwhelmed if you've have a really hearty stew full of meat and veggies.
What wine is most appropriate for red meat?
Red wine is what you should choose to go with a steak. It's easy to remember – red meat gets red wine. Beef is typically accompanied by a red – while a “white” meat like chicken or fish is best served with a white. Some meat, like pork, don't fit neatly in either category – and can be paired with either.
Both grapes are red wines, and can be medium bodied. However, this is not the norm. Pinot Noir is usually made as a light bodied wine, and Merlot is commonly bought as a full bodied wine. They both pair well with roasted meats, but Merlot fits roasted red meats whereas Pinot Noir suits white meats.
The most common cuts of beef sold as braising (or stewing) steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking. In return these fairly inexpensive cuts will reward you with a rich, unctuous dish that's full of deep flavour.
After all, you want to get the full effect of the amazing flavors of your steak, so you don't want a wine to be too overpowering. To enjoy the full flavors of a good filet mignon, a soft pinot noir is the ideal choice.
It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat.
“You can overcook a braise,” she says, even if there is more wiggle room for when it's done. “Just because it's in a moist environment doesn't mean you can't dry it out. . . .
Generally, dry red and white wines are recommended for savory dishes. Whether cooking with red or white wine, avoid oaky wines (like Cabernet Sauvignon or Chardonnay), as these become bitter when cooked. Save sweet wines, such as Sauternes, Moscato or sweet Riesling, for dessert recipes such as poached pears.
Rich stews, amazing sauces, and even desserts can be enhanced with a bit of Pinot Noir, Burgundy, or whatever red wine you have on hand. To deglaze a pan, tenderize meat, or build flavor and depth into a dish, any standard red wine can do the trick.
Cabernet Sauvignon is a full-bodied red good for braising and cooking red meats in, like in Ree's Pot Roast.
Gordon Ramsay Intenso Rosso is a revolutionary red wine blend from several regions of Italy that has created by Gordon and international wine consultant and Poggiotondo owner Alberto Antonini.
Is Cabernet Sauvignon good for Beef Bourguignon?
Which wine works best: Beef Bourguignon is typically made with a red Burgundy such as a Pinot Noir, Merlot or Cabernet Sauvignon. You want a red wine that has enough tannins to counter the rich and tender stewed beef.
Pinot Noir from Burgundy
Now, any Pinot will do the trick but we recommend having one of those village level Pinot Noirs coming from the Cote de Nuits, since they have a fuller body and more tannins. Try looking for Gevrey-Chambertin or Nuits-Saint-Georges for wines with a bit more acceptable price.
The meat that you are braising should be partially covered in liquid, but not submerged. This liquid will eventually become a sauce for the meat, so make sure it is full of flavor. It will take flavor from the meat you are cooking, but it should also provide flavor of its own.
That's because braising involves the breakdown of muscle fibers (or more specifically, the collagen and connective tissue) dissolving it into gelatin (via MasterClass). The only way to effectively do this is by cooking your beef low and slow.
"Bolder, fuller bodied reds such as warmer climate Shiraz, Cabernet Sauvignon and blends, Durif and Malbec are ideal partners for barbequed or roasted beef with their charry richness."
What wine goes with meat pasta dishes? Meat-based pasta dishes like Sunday Gravy, Lasagna, or Bolognese Sauce, pair best with full-bodied wines like Cabernet Sauvignon and Syrah, as the sauce will help balance out the intensity of the wine's mouthfeel.
Wine works in any braise, increasing depth, nuance and acidity. But, do not substitute red for white, or vice versa, as they have different flavor profiles that will work differently in each dish.
Most people agree that cabernet sauvignon is the way to go if you need a red wine to pair with beef stew. With that dry taste thanks to all those tannins, which in turn bring out the flavor of the beef, it won't get overwhelmed if you've have a really hearty stew full of meat and veggies.
Beef braised in red wine becomes incredibly tender and will entice you to settle in for a warm night at home. The long braise means plenty of hands-off cooking time during which to enjoy other pursuits while everything cooks up to perfection in the oven.
Pinot noir is known for its rich, earthy undertones. The deepness of the tones in the wine makes a perfect partner for tomato-based pasta dishes, like a classic marinara with meatballs or a hearty tomato sauce with sausage.
What red wine for red sauce?
Since pasta dishes with tomato sauce are acidic, it's best to pair them with a medium-bodied red wine. A wine that doesn't match the acidity of the sauce will make the wine taste bland. An example of the perfect red wine for a tomato-based sauce would be a cabernet sauvignon or Zinfandel.
Chianti pairs perfectly with red sauces. This could be any style of tomato pasta… for example arrabiata, marinara or bolognese. When considering the best red wine for Italian food, Chianti even pairs fantastically with fresh pizza!
Most braises are done with stock and/or wine. But a splash of this or that brings balance, complexity, and depth to the final product. Broth (or stock) underscores the meatiness of the main ingredient. Match the broth with the protein when you can, but chicken broth is universal.
It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat.
Meat can be simmered in a covered French or Dutch oven, either in the oven or the stovetop. Ideally, the temperature should be kept just below boiling, between 185°F (85°C) and 195°F (90°C). In this temperature range, the collagen will need two to three hours to soften, depending on the size of your cut.
"Bolder, fuller bodied reds such as warmer climate Shiraz, Cabernet Sauvignon and blends, Durif and Malbec are ideal partners for barbequed or roasted beef with their charry richness."
Rich stews, amazing sauces, and even desserts can be enhanced with a bit of Pinot Noir, Burgundy, or whatever red wine you have on hand. To deglaze a pan, tenderize meat, or build flavor and depth into a dish, any standard red wine can do the trick.