Wine can blend beautifully with a variety of dishes including meat, risotto, soup, and shellfish. The rich notes of red wine or delicate flavor of white both work to make these recipes toast-worthy.
Cooking with wine allows food to absorb lush and diverse flavors. Reds lend rich, velvety flavors to meats and decadent desserts. Whites help
to create a lighter sauce for broths and pastas. Store already-opened wine in the fridge to have around for cooking.
First up, this lamb shoulder recipe combines sweet wine and spring produce with lamb, a meat typically associated with the season. You may need to call ahead to order lamb shoulder from your regular butcher. Look for a producer of grass-fed lamb in your area.
View Recipe: Lamb Shoulder Braised with Spring Vegetables, Green Herbs, and White Wine
This is a riff on coq au vin, the French standard of chicken and veggies simmered in red wine. The coq usually takes on a deep purplish-red cast from
the vin, but our modern take cooks the chicken in broth: It tastes lighter and looks much brighter. After the chicken cooks,
it's smothered with a delicious Champagne reduction sauce that's enriched with nutty brown butter.
View Recipe: Champagne-Browned Butter Chicken
This simple dinner of angel hair pasta with mussels is a delicious way to enjoy fresh seafood. Sweet red peppers help balance
the naturally salty mussels, dry white wine, and the slightly acidic tomatoes.
View Recipe: Angel Hair Pasta with Mussels and Red Pepper Sauce
The ritual of eating whole artichokes―tear off a leaf, eat the tender flesh, and repeat―is as much a part of the experience
as the flavor. The creamy texture and sweet savoriness of roasted garlic in the dipping sauce serve to enhance everything
to heavenly levels. If you plan to serve the remaining wine with this first course, choose a crisp, acidic pinot grigio or
sauvignon blanc, which pair well with artichokes. Otherwise, any dry white will work for the sauce.
View Recipe: Artichokes with Roasted Garlic-Wine Dip
This fish soup features a tomato-and-white-wine base, chopped vegetables, shrimp, scallops, and halibut. Serve with dry crusty
bread for a complete meal.
View Recipe: Tomato-Based White Wine Fish Soup
Try a lighter take on classic chicken marsala with this dish dressed in mushrooms and a marsala wine sauce. Serve with mashed
potatoes or egg noodles to soak up the tasty sauce.
View Recipe: Chicken and Mushrooms with Marsala Wine Sauce
Add a teaspoon or two of ground dried porcini mushrooms along with the broth and red wine to give the dish an extra layer
of mushroom flavor. Meaty, earthy-tasting mushrooms such as porcini or black trumpet are ideal. Serve over egg noodles or
View Recipe: Beef Braised with Red Wine and Mushrooms
Briny capers, white wine, and bright lemon really make this bird sing. Serve tangy Chicken Piccata with mashed potatoes or
roasted seasonal root vegetables.
View Recipe: Chicken Piccata
This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to
keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.
View Recipe: Beef Daube Provençal
Sweet Marsala and mushrooms give this choice dish an elegant taste. For simple sides, serve with packaged refrigerated mashed
potatoes and bagged salad greens with bottled dressing.
View Recipe: Filet Mignon with Mushroom-Wine Sauce
A red wine reduction sounds impressive, but it isn't as difficult as you might think. You can turn this into a pan sauce for
steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned bits, then proceeding
with the recipe as follows. The deglazed bits add wonderful depth of flavor to the sauce.
View Recipe: Red Wine Reduction
Dry white wine, garlic, and olive oil are key to starting a delicious, light sauce for pasta. Spring onions are those that
have been harvested early—they look like scallions with large white bulbs. If they're unavailable, use Vidalia onions. Rotini
(corkscrew pasta) will work in place of fusilli.
View Recipe: Fusilli with Caramelized Spring Onions and White Wine
Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby-hued compote. Serve over ice
cream, pound cake, or with almond biscotti, and garnish with mint.
View Recipe: Strawberry-Blueberry Compote in Red Wine Syrup
The people of Belgium dine on moules-frites, a staple dish of mussels and French fries. Try your hand at this international
favorite. Steam mussels and place them in this savory wine broth. Lighten up the traditional way by having some plain toasted
bread handy to soak up the broth. A glass of chilled white wine goes nicely with this dish.
View Recipe: Mussels in Tomato-Wine Broth
Clam and mussels are best in a light wine broth with crusty bread to soak up the savory broth. Cook clams within 24 hours
of purchasing in order to ensure freshness. Be sure to throw out any clams that don't close their shells when tapped.
View Recipe: Steamed Clams with White Wine and Tomatoes
A dry or sweet white wine can be used here to flavor the pearl barley and pair with sweet butternut squash.
View Recipe: Barley, Butternut Squash, and Shiitake Risotto
A velvety red wine such as pinot noir lends a rich flavor to the beef tenderloins. The cornmeal-coated veggies are a great
addition as well.
View Recipe: Beef Filets with Red Wine Sauce and Roasted Veggie Fries
This tasty chicken and asparagus with white wine sauce is easy enough for a weeknight dinner but impressive enough for company.
This recipe works equally well with green beans or haricots verts in place of asparagus.
View Recipe: Chicken and Asparagus in White Wine Sauce
Leftover sauvignon blanc will work perfectly here. Put this recipe together in less than 25 minutes, probably without a trip
to the store. It's adaptable to your pantry--if you don't have egg noodles, use another kind of pasta, and if you're out of
tarragon, try basil, oregano, or thyme.
View Recipe: Chicken and Mushrooms in Garlic White Wine Sauce
Pears and red wine combine beautifully in this dessert. Make sure that the pears are firm and not too ripe, or they will become
mushy when cooked with the wine. Bosc and Anjou pears work well.
View Recipe: Red Wine Pear Crisp with Spiced Streusel