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ISO vegetarian or seafood recipes with red wine

I have some red wine that I dislike enough to not drink (this is a first). I know lots of ways to use white wine with seafood and/or vegetables, but red? I'm stumped. But I hate to waste it, even though it is terrible, terrible stuff. Thanks in advance for any ideas.

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  1. Well, you're gonna get lots of responses (or, should) saying, essentially, "Any wine not good enough to drink is not good enough to cook with." But that doesn't answer your question, I guess.

    Maybe in a risotto? I usually use white wine, since the red will (obviously) give the entire dish a dark color. But then again, so does squid ink risotto, or other versions. Dark does not equal poor taste.

    4 Replies
    1. re: santamonica811

      Your first point is valid, but just as people seek uses for tough cuts of meat or wilted lettuce, I would like to try to make a silk purse from a sow's ear. Risotto is certainly a possibility, although it would be frightening to look at, so thanks, and I will muse on that.

      1. re: small h

        Bad red wine and seafood.... I'm just not feeling it. Why not use the wine for some strongly-spiced veggie chili or a hearty pasta sauce?

        1. re: visciole

          That is also a good idea, but could you point me toward an actual recipe? There are areas where I'm good with improvisation, but this isn't one of them.

          1. re: small h

            Um, I don't really use recipes for stuff like chili, so unfortunately I can't. However, I do know that the old Silver Palate book had a recipe for chili con carne which I adapted at some point long ago to be vegetarian, and that recipe uses red wine and mustard, which I always now use in my chili.

            As for pasta sauces I think many red sauce recipes contain red wine, I'm sure if you were to Google it you'd get some recipes.

      1. re: Emme

        Thank you! The potato stew recipe and the trout recipe look particularly appealing. Much appreciated.

        1. re: Emme

          On the hervivoracious site you linked to (and thanks for that, it's a great resource), I found this:


          which I made tonight. It's very fine. I added potatoes and omitted the olives, 'cause that's what was going on in my fridge: potatoes, no olives.

        2. There's a marinara sauce that uses red wine.. that we quite like: http://find.myrecipes.com/recipes/rec... There's also no reason why you couldn't freeze some of the wine if you aren't going to use it right away. :)

          2 Replies
          1. re: maplesugar

            Thanks! That looks like a great idea.

            1. re: maplesugar

              I made this sauce today, but it was not to my taste. I haven't liked pasta sauce with sugar in the past, and...I still don't. And the long cooking time made it kinda sludgy. But the recipe is a good jumping off place, because now I'm reasonably sure I can throw red wine into any red sauce and get something decent.

            2. Would it work for making red wine vinegar? Richard Olney used to make his own, fetching half-empty glasses after a party and pouring them into a wooden barrel to ferment.

              1. Smitten Kitchen has a mushroom bourguignon that would be perfect for your needs: http://smittenkitchen.com/2009/01/mus...

                1 Reply
                1. re: ChristinaMason

                  I made this tonight, and it was excellent. Much obliged.

                2. If you want to stick with the seafood idea, you can make cioppino. No recipe, but my version is a hybrid/outgrowth of Ina Garten and Giada DeLaurentis recipes. The FoodNetwork site is acting up so I can't post the links, but you can find lots of cioppino recipes online.

                  1. I had the same problem once a few years ago, and I improvised a strange-sounding but delicious sauce. Here ya go . . .

                    Purple Pasta Sauce

                    Made this for dinner with mini penne pasta tonight -- looks weird but is totally yummy. Enjoy.

                    2 C. red wine
                    2 cloves garlic, pressed
                    1 tbsp. soy sauce
                    1 tbsp. honey
                    1/4 tsp. cracked pepper
                    5" sprig rosemary
                    2 roma tomatoes, peeled and diced
                    1 tbsp. unsalted butter

                    1. Combine the red wine, garlic, soy sauce, honey, pepper, and rosemary in a small saucepan, and reduce by about 2/3.

                    2. Add chopped tomatoes and simmer for five minutes.

                    3. Purée in blender, then strain back into saucepan through a fine mesh sieve.

                    4. Add butter, stir until melted.

                    5. Pour over pasta and serve topped with parmesan cheese if desired.

                    2 Replies
                    1. re: operagirl

                      Soy sauce, interesting. I will give this a try, minus the honey, because I have just today re-affirmed my dislike of sweet sauces. Thank you!

                    2. What is this terrible red wine?? Thanks!

                      3 Replies
                      1. re: Marge

                        Altoona Hills Shiraz (2006). Kosher for Passover. It seems to have some fans. I am not among them. And I am not - repeat, not - picky about wine.


                        1. re: small h

                          Thanks--I'll make sure to avoid that one!! If you like squid, this recipe for squid stewed in red wine is pretty good.http://dinersjournal.blogs.nytimes.co...

                          1. re: Marge

                            I love squid. That recipe looks wonderful, and I'm embarrassed not to have remembered it, since I read Bittman religiously. I've had so many helpful responses to this thread that I almost wish I had more dreadful wine to use up. Next year, in Jerusalem!

                      2. I posted this on a lentil recipe thread a while ago. It's vegetarian and uses red wine.


                        I second the tip wrt freezing leftover wine. I freeze leftover red wine because I don't typically drink wine that often (if I do alcohol, I prefer cocktails). That has saved me from dumping the remaining contents of a bottle many times!