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Red wine for steak

Wegetariańskie Valentine's Day Drinks 25 min Easy 23 wyświetleń ~15.57 PLN - (0)
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Description

Aromatic, gently warmed red wine prepared for a romantic dinner with steak. This is not a heavily sweetened mulled wine — the recipe emphasizes the dry character of the wine, adding subtle notes of rosemary, orange peel, and delicate spices to enhance the flavor of red meat. The drink has a deep ruby color, herbal-citrus aroma, and a velvety finish; served slightly warm (about 50–60°C) it perfectly complements the richness of the steak, cleansing the palate and enhancing the grilled notes. Ideal for Valentine's Day or another intimate, elegant dinner — serve in warmed red wine glasses, garnished with a sprig of rosemary and a twist of orange peel.

Ingredients (7)

Servings:
4
  • Dry red wine 750 ml
  • Fresh rosemary 5 g
  • Orange zest (without the white part) 10 g
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • Cloves 2 g
  • Black peppercorns 2 g
  • ✨ Opcjonalne
  • Honey 30 ml
💰 Szacowany koszt dania: ~15.57 PLN (3.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Prepare all the ingredients and tools. Wash the orange thoroughly, then peel its skin thinly so that there is no white, bitter part (albedo). Measure the rosemary (about 5 g), cinnamon stick, cloves, and peppercorns. If you are using honey, weigh it in a small bowl. Open the bottle of red wine and pour out the amount ready to use.

Ingredients: Orange zest (without the white part), Fresh rosemary, Cinnamon stick, Cloves, Black peppercorns, Honey, Dry red wine
Use a vegetable peeler or a sharp knife to remove a thin layer of the orange peel. Useful: a cutting board, a kitchen scale, a measuring cup. Avoid the white part of the peel, as it will add bitterness.

Heating

2

Pour the red wine (750 ml) into a medium-sized pot with a thick bottom. Add the orange peel, cinnamon sticks, cloves, peppercorns, and a sprig of rosemary. Place the pot over low heat and slowly warm it up. Use a kitchen thermometer: heat to a temperature of 60–65°C. The heating process will take about 8–10 minutes from the moment it is placed on the heat. Do not allow it to boil — if small bubbles appear on the surface and steam starts to rise vigorously, reduce the heat.

Ingredients: Dry red wine, Orange zest (without the white part), Cinnamon stick, Cloves, Black peppercorns, Fresh rosemary
Use a heavy-bottomed pot (bottom diameter 18–22 cm) and a digital kitchen thermometer to monitor the temperature. A common mistake: too high a temperature and boiling, which will evaporate the alcohol and break the aroma. Stir gently with a wooden spoon every 1–2 minutes.

Seasoning

3

When the liquid reaches 60–65°C, turn off the heat and let it simmer for another 4–5 minutes to allow the spices to meld. After 4–5 minutes, taste the wine (carefully — it will be hot). If you want to soften the tannins and add a bit of sweetness, gradually add honey (30 g), stirring until it dissolves. Add the honey little by little — the flavor should be balanced, not overpowering.

Ingredients: Honey, Dry red wine
Use a spoon to stir and taste the drink after each addition of honey. If you don't want to use honey, skip this step (the drink will be more dry). Additionally, you can add 5–10 g of orange liqueur to enhance the aroma (optional).

Straining and resting

4

Strain the infusion through a fine sieve or cheesecloth into a pitcher to remove the cloves, cinnamon stick, orange peel, and rosemary sprig. Let the drink rest for 2–3 minutes; the temperature should drop to about 50–60°C before pouring into glasses.

Ingredients: Dry red wine
Use a fine mesh strainer and a jug with a spout for easy pouring. A common mistake: pouring a too hot beverage into glass — it will cause an unpleasant aroma and can burn your mouth and the glass.

Serving

5

Warm the red wine glasses with warm water (not boiling) and dry them. Pour the infusion into the glasses, about 2–3 tablespoons, to limit excessive alcohol consumption during dinner (approximately 150–180 ml per serving). Decorate each glass with a small sprig of rosemary or a twisted orange peel hanging on the rim of the glass. Serve immediately alongside the steak.

Ingredients: Dry red wine, Fresh rosemary, Orange zest (without the white part)
Serve in warmed glasses to keep the drink at temperature longer. A thermal bowl or warmed plates nearby are best, so guests can set down their glasses. Additionally, you can provide a small bowl of water to sip between bites of steak.

Fun Fact

💡

Heating wine with spices is a tradition known in many cultures (e.g., mulled wine in Europe), originally practiced to warm and enhance cheap wines. In the steak version, we focus on subtlety, so that the spices highlight the flavor of the meat rather than replace it.

Best for

Walentynki Romantyczna kolacja Wieczór przy steku

Tips

🍽️ Serving

Serve the drink slightly warm (50–60°C). Serve in warmed red wine glasses or in wide mugs with handles for a more casual presentation. It pairs well with steak with herb butter, pepper-based sauces, and aged cheeses. If guests prefer non-alcoholic options, prepare a version with sparkling pomegranate juice and rosemary tea.

🥡 Storage

Best consumed immediately. If there are leftovers, store in the refrigerator in a closed container for up to 24 hours. Reheat slowly to a maximum of 60°C, avoiding boiling. Do not freeze — the spices will lose their aroma.

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