150-200ml red wine

Red wine is an alcoholic beverage produced by fermenting dark-colored grape varieties, where the grape skins remain in contact with the juice throughout fermentation, imparting color, tannins, and flavor compounds. The category encompasses numerous styles and origins, ranging from light-bodied wines with delicate tannins (such as Pinot Noir) to full-bodied, structured wines with pronounced tannin profiles (such as Cabernet Sauvignon, Barolo, or Bordeaux blends). The flavor profile varies considerably based on grape variety, terroir, and production methods, typically exhibiting notes of red or dark fruits, earth, spice, and sometimes leather or tobacco, with alcohol content generally ranging from 12–15% ABV.

The production process involves crushing grapes, allowing wild or cultured yeasts to ferment the must (skins, seeds, and juice together), and aging in stainless steel, concrete, or wooden vessels, where oxidative and reductive processes develop complexity. Key red wine varieties include Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz, Grenache, Sangiovese, Tempranillo, and Nebbiolo, each with distinctive characteristics influenced by climate, soil composition, and winemaking philosophy.

Red wine is fundamental to European cuisine, particularly French, Italian, and Spanish traditions, serving multiple roles in the kitchen. It functions as a deglazing liquid for pan sauces, a braising medium for meat dishes (beef bourguignon, coq au vin), and a poaching liquid for fruits. Red wine is also incorporated into reductions and gastrique sauces, marinades for meat and game, and slow-cooked stews where its acidity and tannins help break down connective tissue while adding depth and complexity. The choice of wine should complement the dish: lighter wines for delicate preparations, fuller-bodied wines for robust meat dishes. When cooking, the alcohol content typically evaporates during heating, leaving behind concentrated flavor compounds.