13 Best Red Wines For Cooking

If you love drinking wine, it always makes sense to keep a bottle or two in your house for when you want to pop one open to enjoy with dinner. But what you may not realize is that there is more than one use for your wine. A variety of wines can be added to dishes to add flavor, acidity, or just some complexity to your food. So, whether you have a splash of leftover wine you're looking for a way to use up or you've found a recipe that specifically calls for wine, it's a fun way to switch up your cooking from time to time.

You may be more used to seeing white wines in recipes, but there are a plethora of recipes that call for red instead. While white wine may pair well with chicken and seafood dishes, you'll often see red wines in dishes featuring beef, lamb, meat, and pork. The heavier, richer flavor works very well with savory, fatty foods. Generally, if you want to cook with red wine, you should think of a varietal that would pair well with your meal if you were just sipping it on the side — this is an indication that it'll be delicious when you cook with it as well.

Feeling lost when it comes to what kind of red wine to add to your favorite dishes? Let's take a look at some of the best red wines for cooking so you'll know what to look for.

Generally speaking, you don't want to use red wines with a high tannin content in your cooking because when the alcohol cooks off, you can be left with a flavor that's bitter and slightly chalky — in most dishes, that's far from ideal. However, there are always exceptions to the rule, and that's what we love about Nebbiolo. While Nebbiolo isn't as common as Cabernet, it's still pretty easy to find in most places with a good wine selection. It's a rich, deep red with plenty of acidity, which also makes it a fantastic wine for braising, according to Eat This, Not That!

It's advantageous to find a Nebbiolo that features notes of black pepper, especially if you decide to pair it with red meat. Eat This, Not That! suggests that it would be excellent with wild boar, which is a fun take. If you're looking for something different yet not too out of the ordinary, we think that Nebbiolo is a solid option.

While you may think that red wine only goes well with exceptionally heavy, rich dishes, that's not always true. There are lighter reds out there that pair well with slightly lighter dishes, so don't think you have to stick to white wine if you don't have any on hand. One fantastic varietal for cooking is Pinot noir. We love a good Pinot noir for easy sipping — it's the kind of grape that will appeal to many different kinds of drinkers. But because it's on the lighter side, it's ideal for cooking less intense dishes as well.

You're generally going to want to include Pinot noir in a recipe that calls for quite a bit of wine, according to Master Class. That's because you'll want to use enough of it to tenderize your meat, but also because the added flavor isn't going to be too strong. We suggest adding it to a hearty, meaty stew in the middle of winter. It takes a comforting dish and makes it feel a little bit fancier and more indulgent, and what's not to love about that?

Many red wines are on the heavier side with a high tannin content, which makes them great for pairing with rich meats and even mushrooms. However, that's not the case with all reds. If you're looking for something a bit different, Beaujolais is an option you should consider. According to Eat This, Not That!, it's made with gamay grapes, which are grown in the Beaujolais region of France. That's located just south of Burgundy, which is a region that produces high-quality yet generally somewhat expensive grapes. Beaujolais, on the other hand, is somewhat similar and is generally less expensive than many Burgundy wines.

It also has a lower alcohol content than many other wines, which means it cooks down nicely and leaves a wonderful flavor in its wake. If you don't want to stick to the usual suspects, working some Beaujolais into your cooking routine can switch things up in an exciting way.

We already know that Cabernet and Merlot are excellent additions to red wine-friendly dishes, especially when it comes to rich meats and sauces. But what if you don't want to opt for a Cab or Merlot or don't have any in the house? Or what if you just want something different? Well, if you're looking for an alternative, don't be afraid to turn to Bordeaux. According to The Kitchn, Bordeaux pairs exceptionally well with similar dishes that you would expect a Merlot or Cab in. They suggest a beef stew, but there really are so many other dishes you could whip up if you have some Bordeaux on hand.

One thing to keep in mind, though: Bordeaux can be on the more expensive side, so keep an eye on the price if this is a bottle of wine you're mostly going to cook with. You don't want to get something that's too pricey because you won't get the full effect of the wine when you add it to your food. We suggest looking for a bottle that's under $20, which is doable depending on where you're doing your wine shopping.

When you're cooking with red wine, you have to watch the tannins to make sure you don't get a dish that's bitter or chalky. That's why choosing lower-tannin varieties tends to make more sense, depending on the dish you're cooking. Therefore, we're big fans of adding Chianti to some of the lighter dishes in our repertoire. This Italian wine packs a ton of flavor without the tannins — Martha Stewart describes the flavor as fruity and earthy, which means that Chianti is ideal for pairing with vegetables and lighter sauces.

PureWow says that if you're looking for a good wine to add to your tomato sauce, Chianti might just do a good job for you. You can also try adding Chianti to any number of pan sauces that might go well with your dinner. However, you're usually going to want to stay away from Chianti if you're looking for a wine that will do a heavier job, like playing a role in a rich, hearty stew. Because this varietal tends to be on the lighter side, it's not going to play as well as a Cab or a Merlot in a really intense dish.

When you want a taste of the best that Spain has to offer, you can't go wrong with a good Tempranillo. However, according to Wine Folly, the quality of your Tempranillo really all comes down to where it comes from. They said that those that come from Rioja tend to be on the lighter, fruiter side. But if you're looking for something darker and more intense, then you may be better off with a Tempranillo hailing from Ribero del Duero or Toro.

You should keep in mind, though, that Tempranillo generally tends to be on the lighter side, so you may not want to use it in place of a Cab. Rather, it's ideal for adding to more refreshing dishes. We think that Tempranillo can be used to cook Mexican food to perfection, and if you're the kind of person who likes to add a lot of spiciness to their food, then you're going to love cooking with this Spanish wine.

And the best part? Most Tempranillos are delicious and easily drinkable. Therefore, whatever you don't end up using in your dish can be poured into a glass and enjoyed with dinner instead. And isn't that what we all want anyway?