Red wine (for cooking)

Description

Cooking red wine typically has a deep ruby color and a rich, earthy-fruity flavor with a tannic structure; it can be slightly sharper than table wines, especially when intended specifically for use in the kitchen. It pairs wonderfully with meat dishes, stews, reduced sauces, braised vegetables, and marinades, as well as for deglazing pans after frying to enhance the dish's aroma. Nutritionally, red wine provides calories from alcohol and small amounts of minerals and antioxidants, primarily polyphenols (e.g., resveratrol), which, when consumed in moderation, are associated with beneficial circulatory effects; during cooking, most of the alcohol evaporates, reducing its content. It should be stored in a cool, dark place, tightly sealed; an opened bottle should be chilled and used within a few days (cooking wines with added preservatives may last longer).