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Sep 6, 2008 09:21 AM

ISO MILD red wine marinade recipe

Does anyone remember "Mr Marinade?" They made a red-wine marinade that I just loved. It had a very mild red wine flavor, almost buttery. I would love to find a recipe like that. All of the ones I have tried to make are too "winey" and the herbs and garlic in them are too strong and sometimes harsh for me. Any suggestions on a mild wine to use? Perhaps something that should breathe for an extended period? Any thoughts and ideas are most welcome - thank you.

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  1. I thought I was the only one looking for Mr. Marinade. Have you found a recipe? Would you share it with me if you have ? Thank you

    3 Replies
    1. re: sweety210

      I have not found a recipe yet. I am going to try a rioja, it's been recommended by a couple of wine store employees who tell me it is a mild red wine. It's on my shopping list, I'll let you know what I come up with. To todao, thank you for your suggestion, it gives me a good place to start.

      1. re: jacquelyncoffey

        There are several categories of Rioja so make sure you ask your wine merchant which of those he believes might be the midest. I doubt that all of them will satisfy your preferences.

        1. re: todao

          Thank you, I had no idea there would be differences. I'll see what I can come up with.

    2. Bottled marinades are often softened by dilution of the wine so it's difficult to know why your marinade was stronger than the commercial product you describe. If you're looking for a mild wine to use in preparing a marinade you might consider a Merlot. If it weren't a sparkling red wine I'd include Lambrusco - it's mild but you wouldn't want to use it for marinade. My personal choice would be a Cabernet or even a Beaujolais but they may exceed what you describe as mild.
      Try a blend of 1 cup Merlot with 6 ounces of olive oil and 2 teaspoons of fresh lemon juice. Add some crushed garlic and a little salt and pepper. Use it as a marinade (refrigerated) for 3 - 4 hours. You can add herbs/spices if you like, but keep the quantities small; use less if dried herbs/spices.