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.
Photo: Randy Mayor
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.