14 Wine-Infused Desserts You Need to Try
When it comes to enjoying a cupcake while sipping a bottle of Cabernet, there is nothing better. Of course, I’m munching on a blackberry Cabernet cupcake. Here are 14 delectable wine-infused desserts that will fulfill your two greatest guilty loves at the same time: wine and chocolate. RELATED: Wine Ice-Cream Floats are now available.
Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream
Only fruit that has been cooked in red wine will be served to us from now forth. Find out how to make the recipe
Merlot Hot Fudge Sauce
Make a significant improvement to your ice cream sundae. Find out how to make the recipe
Chocolate Red Wine Chiffon Cake
A perfect example of how chocolate and red wine are a marriage made in heaven is demonstrated by this dish. Find out how to make the recipe
Strawberries and Champagne Cake Balls
The preparation of this exquisite crowd-pleaser is surprisingly easy. Find out how to make the recipe
Blackberry Cabernet Cupcakes
Keep it a secret, but consume the leftovers for morning. We’re not going to tell. Find out how to make the recipe
Dark Chocolate Red Wine Truffles
Well, don’t you think you’re pretty? Find out how to make the recipe
Drunken Pear Gingerbread
Make a note of this one for the holidays. Find out how to make the recipe
Pavlova With Red Wine Cherry Compote
This Russian meringue delicacy has a crunchy exterior but is light and airy on the interior, thanks to the use of egg whites. Find out how to make the recipe
We’re trying all we can to keep summer around as long as possible. Find out how to make the recipe
Strawberry Moscato Layer Cake
This cake screams “girls’ night out” in every way possible. It should be served with rosé, of course. Find out how to make the recipe
Roasted Wine Soaked Peaches and Plums With Whipped Aquafaba
Isn’t this really a fruit salad in disguise? Find out how to make the recipe
These Are the Top Ten Wine Dessert Recipes on Pinterest
To be honest, this is pretty much the same as a fruit salad. Get the recipe by clicking here.
What can I make with dessert wine?
What can I do with a few unopened bottles of dessert wine that I have lying around? I’m just not intelligent enough to be interested in consuming them. Jean,Solihull “First and foremost, I would challenge the notion that someone isn’t educated enough to enjoy dessert wine,” writes Fiona Beckett of the Guardian newspaper. That is not to argue that Jean would be foolish to investigate alternative applications for her mounted collection. Zero-waste chef Tom Hunt, who is also not a huge lover of the sweet stuff (“Why would I want an extra sweet item on top of dessert?”), uses dessert wine to “bring sweetness and flavor to sweet and savoury meals alike,” such as braised meats or stews, according to the Zero-Waste Chefs Association (just use in moderation).
- Use any leftover marsala to make a sauce for chicken, such as the 1970s classic chicken marsala or Nigel Slater’s cream-and-herb sauce, which is delicious with grilled chicken.
- He then adds crème fraiche, grainy and dijon mustards, cornichons, and capers and stirs everything together.
- Return the chicken breasts to the pan after adding a squeeze of lemon juice.
- Alternatively, follow the lead of Nigella Lawson, who in Nigella’s Christmas Kitchen finishes an oven-roasted squash and sweet potato soup with the fortified wine.
- Then there are chocolate truffles, which are as follows: To make the truffles, Hunt suggests mixing the wine with some leftover stale cake, rolling them in melted white chocolate (which would be quite nice), and baking them till golden brown.
- The flavor would be pleasant and complex as a result of this.” Cake, trifles, panforte (heat with the honey and sugar before pouring over your fruit and nut mix), and syllabubs all benefit from dessert wine, and that includes zabaglione, which happens to be a fantastic holiday treat.
“Beat in four tablespoons of dessert wine, one tablespoon of brandy (optional), and a teaspoon of salt, one spoonful at a time.” Place the bowl over (but not touching) a pan of simmering water and continue whisking until the bowl “drops a reasonably substantial ribbon trail on the surface” when taken from the water.
Then there are cocktails, which may be found anywhere there is dessert wine to be found.
“If that doesn’t work, give it as a present.” And, fortunately – *whispers* – the time for it is rapidly approaching.
Cherries poached in red wine with mascarpone cream is a delicious dessert. Photograph courtesy of Ben Dearnley A variety of mouthwatering sweets that include wine as an ingredient, from baked peaches with cream to tipsy plums and raspberries.
Riesling-Poached Peaches with Tarragon and Salted Sour Cream
Peaches poached in Riesling and served with tarragon and salted sour cream Photograph courtesy of Con Poulos This five-ingredient dessert is a beautiful way to present peaches to guests. Present the fruit halves skin-on or peel them while they are still warm to avoid wasting time. Look for peaches that have a lot of blush on their skin if you want the most rosy color possible. Advertisement Advertisement
Strawberry and Sweet Wine Gelées with Candied Pistachios
HD-201202-r-strawberry-and-sweet-wine-gelees-with-candied-pistachios.jpg Stephanie Shih is credited with this image. The candied pistachios can keep for up to 5 days if they are stored in an airtight container. The gelées can be stored in their ramekins for up to 2 days in the refrigerator. Remove the gelées from the molds immediately before serving.
Chocolate—Red Wine Cake
Frances Janisch’s Chocolate 150;Red Wine Cake is credited with this creation. Anne Willan’s 2001 cookbook has a dish. Making this light and fluffy cake with just enough wine in the batter to give it a faint boozy flavor was inspired by the book Cooking with Wine, which you can find on Amazon. Advertisement
Roasted Peaches with Mascarpone Ice Cream
Credit: Frances Janisch for the Chocolate150;Red Wine Cake. Anne Willan’s 2001 book has a recipe. Making this light and fluffy cake with just enough wine in the batter to give it a subtle boozy flavor was inspired by the book Cooking with Wine, which is available on Amazon.com. Advertisement
Strawberry—Red Wine Sorbet with Crushed Meringue
Sorbet made with strawberries and red wine and topped with crushed meringue Jean-Georges Vongerichten takes advantage of the first strawberries of the season to create this delectable dessert to enjoy al fresco. As the red wine sorbet melts, it provides a tart sauce for the sweet, soft berries, which are then topped with crisp bits of meringue, a dash of aged balsamic, and a dollop of fresh whipped cream before serving.
Vanilla Zabaglione with Raspberries
Raspberries and Vanilla Zabaglione are a delicious combination. The ethereal Italian dessert sauce zabaglione (also known as sabayon in French) is made from egg yolks whisked together with sugar and the Sicilian fortified dessert wine Marsala, which is served chilled. The addition of vanilla seeds to the Marsala enhances the flavor, and the addition of whipped cream boosts the decadent factor even further. Advertisement Advertisement
Black PepperRaspberry Sorbet with Prosecco
Strawberry Sorbet with Prosecco (150; Black Pepper 150) Jody Horton is to be credited with this image. James Holmes of Olivia, a restaurant in Austin, used this sweet-savory sorbet to top raw oysters before discovering that it would make a fantastic drink when mixed with Prosecco. A good-quality, store-bought raspberry sorbet is a convenient and delicious substitute.
Riesling Gelée with Strawberry Conserve
Strawberry Conserve and Riesling Gel eacute;e are served together.
The gelée is simple to prepare and attractive to look at, and it can be kept refrigerated for up to 2 days.
Stone-Fruit Panzanella with Zabaglione
Panzanella with Stone Fruits and Zabaglione is a traditional Italian dish. Photograph courtesy of Cedric Angeles A typical Italian panzanella (bread salad) blends ripe tomatoes with pieces of toasted stale bread. Chris Cosentino substitutes stone fruits such as apricots and peaches for the tomatoes in this recipe. In order to elevate the dessert, he dollops it with a light zabaglione sauce, which is made of egg yolks whisked with sweet dessert wine and served over the top of the “salad.” Advertisement
Panzanella with Stone Fruits and Zabaglione is a dish from the Italian cuisine. Cedric Angeles is credited with this photograph. Tomatoes and bread cubes are combined in this classic Italian panzanella (bread salad). Stone fruits such as apricots and peaches are substituted for tomatoes in this dish by Chris Cosentino. In order to elevate the dessert, he dollops it with an airy zabaglione sauce, which is made of egg yolks whisked with sweet dessert wine and served over the top of the “salad” Advertisement
Cherries Poached in Red Wine with Mascarpone Cream
Cherries poached in red wine with mascarpone cream is a delicious dessert. Photograph courtesy of Ben Dearnley Topping for poached cherries is made with thick mascarpone cheese and honey, which is lusciously rich. You may serve the dessert warm or cold, depending on your preference. We enjoy it in both forms.
10 Easy Wine Desserts
Do you have an idea of what goes nicely with a large glass of your favorite wine? Desserts made with wine! What exactly are wine desserts, you might wonder? They are exactly what they seem like they would be – pastries cooked with wine, as the name suggests. Would you like to save this recipe? If you provide your your address here, we’ll send you the recipe right to your inbox! Cooking off the alcohol results in fabulously indulgent pastries that maintain a hint (or a lot) of the wine/champagne flavor in the majority of situations, but not always.
So whatever your favorite category is, there’s a good chance you’ll discover a wine-infused dessert that meets the bill on this page.
When I found wine cake, I was a fully grown adult, and after tasting it, I immediately regretted all of the years of my life that I had squandered by not knowing that it existed in the first place. This cake is so delicious that it warrants a little extra drama, which I’m sure you’ll agree is necessary. It has a very crispy outside crust that is so crunchy and buttery that it nearly tastes caramelized on the outside. However, for some reason, and I’m not sure how it’s possible, the center of this chocolate bundt cake is even better than the outside.
You should make wine cake tonight if you want to try something new and different.
2.Poached Pears in Wine
The first time I had a piece of wine cake was when I was a fully fledged adult, and once I had it, I immediately regretted all of the years I had wasted not knowing about it. This cake is so delicious that it warrants a little extra drama, which I am happy to provide. It has a very crispy outside crust that is so crunchy and buttery that it nearly tastes caramelized on the inside.
Despite this, and I’m not sure how, the inside of this chocolate bundt cake is much better than the outside. A delicious combination of port wine flavor and perfume makes this cake pillowy soft and moist. This evening, make wine cake and see if you can find a new favorite dessert.
3.White Chocolate Champagne Truffles
The flavor of these truffles is unmistakable; they’re luscious, wonderfully sweet, and melt in your mouth delectable. They also have a wonderful appearance. They’re especially beautiful against the silky white chocolate covering, which makes them perfect for themed events, wedding receptions, and New Years Eve parties. Despite their opulence and extravagance, however, they need little to no work to prepare. You’ll only need five ingredients, and it will take you only 20 minutes to prepare and cook them.
These truffles are equally as rich and decadent as the previous ones, yet the flavor is somewhat different due to the fact that champagne and Moscato have slightly distinct flavors. Because to the outside coating of pure sanding sugar, they are also a little sweeter. To be honest, if you’re a lover of truffles, you’ll probably like them both on a same level. The distinction is primarily determined by the circumstances. Moscato truffles made with this recipe are easier to adapt for certain holidays than other truffle recipes (red and green for Christmas, orange and black for Halloween, etc.).
Both are truffles, and truffles are amazing in every aspect.’ That’s all there is to it.
5.Red Wine Brownies
Making a decision between dessert and an after-dinner drink might be difficult if you’re watching your calories or carb intake. You won’t have to make a decision when you enjoy these red wine brownies. You can have it both ways! They’re alcoholic, and they’re quite fudgy. They’re also really rich, so a small square should be plenty to satisfy your complete chocolate hunger. (Being satiated by little servings is usually beneficial when trying to eat less!) To be quite honest, these are my favorite of all the wine-based sweets on this list.
6.Red Wine Ice Cream
When it comes to making homemade ice cream, I like the procedure to be as simple as possible, and this recipe does exactly that with no effort. Milk, sugar, heavy cream, and dry red wine are the only ingredients required, and all you have to do is pour them into your ice cream machine and sit back and watch it work its magic. It takes a little time, but there is virtually no effort required on the part of the user. You should keep in mind that since there is no heating involved, the alcohol will not evaporate, leaving you with a light, tangy, delicious frozen treat that is incredibly soft and slightly boozy.
(Perhaps not for the little ones, though.)
7.Red Wine Hot Chocolate
You already know how well chocolate and red wine go together, so why not take it a step further and mix the two flavors into a single delicious drink?
This hot chocolate is thick, rich, and indulgent, and it smells just as nice as it tastes, which is a rare combination. You may decorate it with whipped cream, marshmallows, chocolate shavings, or whatever else you choose. It’s just incredible.
8.Strawberry Moscato Layer Cake
Believe it or not, even though this stunningly exquisite cake appears like something you’d purchase from a posh, upmarket bakery, it can be made in under 45 minutes. And if you think its look is impressive, just wait till you try it for yourself! This cake is moist and fluffy, and it is nearly impossible to describe how good it is. You’ll use delicious Moscato wine to prepare the batter, and you’ll be able to taste it in every bite. Frosting prepared with strawberry puree, butter, powdered sugar, and shortening is equally delectable as the cake itself.
9.Red Wine Dark Chocolate Fondue
True or not, even though this amazingly magnificent cake seems like something you’d purchase from a nice, upmarket bakery, it can be made in about 45 minutes. You’ll have to wait till you’ve had your first bite to believe how amazing it looks. Almost indescribably moist, soft, and delectable, this cake will leave you speechless. With rich Moscato wine as a base, you’ll create a batter that you’ll be able to taste in every bite. Frosting made with strawberry puree, butter, powdered sugar, and shortening is equally as delicious as the cupcakes themselves.
10.Chocolate Red Wine-Filled Cupcake
Simply put, these chocolate red wine cupcakes with a red wine filling are nothing short of divine. Seriously, these things are a nightmare. I’m not even sure I can do them justice with a short explanation, to be really honest. There are so many words I could use to describe them: wonderful, decadent, moist and fudgy, over-the-top magnificent, rich and sweet, stunning and scrumptious. the list goes on and on. The list might go indefinitely. This red wine ganache-filled, dark chocolate cupcake topped with raspberry whipped cream will blow your mind, but you won’t believe how good they are until you take your first bite out of one yourself.
These cupcakes are without a doubt some of the greatest you’ll ever have the pleasure of tasting.
10 Easy Wine Desserts
- Choose your favorite recipe from the list
- Organize all of the ingredients that will be needed
- Preparing a wine dessert in 30 minutes or less is possible.
Ask Peter: Using up dessert wine
In the case of entertaining, I offer dessert wine and toss the remainder of the bottle because we do not consume it on a regular basis in our household. Do you have any suggestions on how I may include it into my midweek menu? The reason why dessert wine is sold in half-bottles, I’m sure, is that many people feel the same way you do about dessert. A little glass of the most excellent French Sauternes was served after dinner at a friend’s house on a recent Saturday night. The wine paired perfectly with the cheese we were served, and it served to bring the meal to a close.
- It simply will not keep, in contrast to a digestif, which has a far higher alcohol concentration.
- Alternatively, if it’s a nice bottle without an outrageous price tag, there are a variety of options available for you to consider.
- This may sound overly basic, but it is effective.
- To make a simple syrup, use roughly 500g caster sugar per litre of water (plus your wine) and add a few slices of peeled ginger root, half a vanilla pod, and a slice or two of red chilli – the heat it provides goes well with the sweetness of the syrup.
- It will impart a slight flavor to your pitcher as the ice melts, which will occur more quickly than with a water ice cube since the sugars and alcohol in the ice prevent it from freezing as strongly as water ice.
- The logic for this is that it is, after all, only a liquid — albeit one that is sweet and alcoholic in nature.
- You want a custard that is rich and creamy, therefore the more fat in the cream, the better.
Depending on how sweet your wine is, mix together around 14 cup sugar and five egg yolks until very frothy.
Return the egg mixture to the heated cream and cook over medium-low heat, whisking constantly.
Strain into a clean basin (to eliminate lumps and help it cool more quickly) and whisk every few minutes for a few minutes until it cools down to room temperature.
It’s delicious spooned over a thin fruit crumble or pie, on poached pears (or berries in season), or drizzled over a chocolate fondant.
Traditionally, the first step in creating hollandaise is to prepare a sabayon, which is a frothy egg mixture into which you whisk melted butter.
Unlike a mousse, however, in a sabayon, you only really care about the frothy foamy mixture at the beginning.
In a separate bowl, whisk together five big egg yolks.
As the mixture warms up, whisk it constantly because the eggs will begin to thicken and you will need to keep whisking it in order to include air bubbles.
It’s ready to serve when it looks good and firm (it won’t get stiff), and it must be eaten when still warm.
Throughout our Ask Peter series, executive chefPeter Gordonprovides solutions to your most difficult culinary queries.
You may find out more about Peter by visiting his website, reading his Ask Peter articles, or looking at his recipes on our website.
Easy to ReadDemonstrate your affection with these carefully produced (and attractively packed) homemade treats. Quick ReadOur favorite barbecue recipes, ranging from sausages and steaks to chicken, lamb, fish, and vegetables, are all available on our website.
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Using fresh fruit and sweet Moscato, today’s cake is wrapped in a delicious vanilla cake flavored with just a hint of orange zest and baked to perfection. 1) Enjoy your wine while also eating it. In terms of cooking with alcohol, it’s important to note that it’s quite unusual for anything cooked with alcohol to really contain any “alcohol.” What do you mean? Straightforwardly put, alcohol has a boiling point of 173 degrees Fahrenheit, far lower than the 212 degrees Fahrenheit of water – and less than half of the 400 degrees Fahrenheit at which we’ll be baking today’s cake.
- You are welcome to enjoy today’s cake with a glass of dessert wine!
- 2) A cake that may be used as a canvas.
- Some alternatives include substituting a sweet ice wine, honey wine, or even a sweet dark red wine in place of the dry white wine.
- Also, in case the vanilla in the ingredients list didn’t give it away, you might want to experiment with substituting rum for the wine in today’s cake to take it in a completely other path altogether.
- The cake we’re serving today is light, moist, and almost ‘airy’ in texture.
- 4) It Remains in Place.
- 1) Suggestions for Dessert Toppings (And a quick wine syrup recipe).
Once the wine has begun to boil, reduce the heat to a low simmer, and this is where you can add flavorings (if desired), such as any combination of fresh cinnamon sticks, star of anise, grated ginger, and cloves, and then continue to simmer until the sugar has completely dissolved, before allowing it to cool completely before serving.
- Using some grated dark chocolate after you’ve drizzled the wine syrup on top of the cake, you can really take things to the next level!
- Today’s cake, which may come as a surprise (or not), is best served with a cup of black coffee, preferably topped with a dab of whipped cream.
- As previously said, this is – in my opinion – the ideal ‘dessert wine’ dessert recipe.
- 4) Following Light and Fresh Meals.
- Otherwise, it will be a disappointment.
- For Even More Delightful Desserts.
- These tartlets, which are more or less small pecan pies, are a crowd pleaser like few others, and they go wonderfully with practically any event, whether formal or informal.
- Do you want something sweet to eat for breakfast?
What’s not to love about a recipe that has dark chocolate, cinnamon, and flaky dough? 3)Apple Crisp (also known as apple crispie). This is a traditional apple crisp recipe that every home cook should have in their dessert repertoire, since it is a delicacy that everyone loves. Print
- 2 large eggs, 1 teaspoonlemon zest, 1 teaspoonorange zest, and a teaspoon vanilla extract. 12 cupsall purpose flour
- 1 teaspoon baking powder
- 1 teaspoonsalt
- 14 teaspoon baking soda
- 1 cup sugar
- 8 tablespoonsunsalted butter
- 3 tablespoonsgood quality olive oil. 12 cupsweet champagne, muscat wine, or any sweet dessert wine
- 1 cupred seedless grapes
- 2 tablespoonsraw sugar. 12 cupall purpose flour
- 1 teaspoonbaking powder
- Baking soda
- Preheat the oven to 400 degrees Fahrenheit. Butter a 10-inch circular cake pan and set aside. Mix the flour, baking powder, salt, and baking soda together in a large mixing basin until well combined. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Combine the olive oil, eggs, lemon zest, orange zest, and vanilla extract in a mixing bowl. Using an electric mixer, blend until smooth. On a low speed, add the flour mixture in three additions, alternating with the wine in each addition, beating until smooth after each addition. Smooth the top of the batter into the cake pan that has been prepared. Sprinkle the grapes on top of the batter, followed by the raw sugar. Bake for 35-40 minutes, or until the top of the cake is slightly brown and a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool for a few minutes before transferring to a serving platter. if desired, top with whipped cream if desirable
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10 Mouthwatering Desserts To Make With Leftover Wine
Wine is a highly flexible component that may be used in a variety of dishes. You can use it to create salad dressing, spaghetti, and even brisket, but by the end of the week, we’d developed a sweet desire for anything sweet. We looked through thousands of recipes to come up with 10 delectable, fantastic desserts that all had one thing in common: they were all made with wine! You may sneak a little leftover wine into one of these desserts to round off a dinner, or you can munch on one of these sweets in between meals throughout the day.
1. Wine Poached Pears FromAng Sarap
Don’t let a drop pass you by! Get the most up-to-date information about beer, wine, and cocktail culture sent directly to your email.
3. Rosé Cupcakes FromBetty Crocker
Originally published on July 24, 2015.
Baking With Wine, Dessert Recipes
When I was little, one of my favorite memories of the vineyard was the wine-filled chocolates that my father used to sell at the winery. In addition, many times a year, he would ship down a case of his sparkling wine and a case of Pinot Noir to a firm in California that made chocolates with wine in them. You might be thinking of those cheesy gift boxes that appear around the holidays, loaded with various types of alcohol packaged in plastic-tasting chocolate bottles. You’re not alone. These, on the other hand, were different.
- Even as a child, I found them to be entertaining!
- For those searching for inspiration to wow visitors at their next dinner party or just for the ideal dessert to pamper their significant other, here are some really inventive (but yet simple!) dessert recipes to get you started on your culinary journey.
- Homemade marshmallows are really simple to make, yet they are sometimes disregarded in the dessert industry.
- I can’t think of a better way to spend my birthday.
- 2.Hot Chocolate with Red Wine through Wholeheartedly Please allow me to reiterate.
- Is there anything else I can say?
Serve with the marshmallows mentioned above, which have been dipped in red wine chocolate ganache.
Use a fruity wine like our 2012 Zinfandel to create this dish.
Chocolate truffles and red wine are a frequent dessert match, and they are always a good place to start.
Although the truffles are supposed to be dusted with cocoa powder in the recipe below, I believe they’d be as great with a sprinkling of handmade red wine sea salt instead.
David’s Tableau Vivant (Vivant Tableau) 4.Pavlova with Red Wine Cherry Compote is a dessert made with cherries.
However, if you can whip cream and beat eggs in a mixer, then you can create this dessert.” “If you can beat eggs in a mixer, blend sugar and cherries together in a pot with wine, then whip cream on top of it all, then you can make this dessert.” While the red wine cherry compote is undoubtedly the showpiece, it may also be used as a sauce for vanilla bean ice cream or drizzled over freshly baked brownies or blondies to serve as a finishing touch.
- After all, who doesn’t enjoy cherry sauce over any dessert, whether it’s served with or without red wine?
- Cake made with German Riesling and apples from Foodal The only thing better than this cake for an autumn dessert is a pumpkin dessert recipe (although there are a few.million pumpkin dessert recipes floating around out there that are also extremely fall-inspired).
- Is there no German Riesling on hand?
- When paired with our 2015 Pinot Gris, this cake would be really delicious.
- Simple white cake covered with berries has a way of making my heart sing, and this is one of those cakes.
- Or perhaps it’s a simple dessert that’s light enough to be eaten without the need to be transported home, yet sweet and gratifying enough to make you feel like you’ve really indulged in a sweet treat.
- When fresh berries aren’t in season, I’m sure a wine-infused berry compote made from (gasp!) frozen berries would be just as tasty in the interim.
How adorable are those little creatures?
With the greatest characteristics of your favorite red wine, this light and fluffy chocolate cake is a treat.
So, tell us, what dessert dish would you make with wine as an ingredient the next time you pull out the flour and sugar?
Are you looking for something else?
Maija Teppola, the youngest child of Laurel Ridge founders David and Susan Teppola, is in charge of the company’s social media.
She is the voice of LR’s social media accounts, including Facebook, Instagram, and the company blog. When she’s not working for the winery, you can find her teaching yoga or experimenting with her kombucha concoctions in the kitchen of her home.
10 Desserts made with red wine every wine lover must try!
If you enjoy red wine as much as we believe you do, you’ll enjoy these desserts that are created with red wine as well. These luscious red wine pastries are both elegant and delectably delicious. You don’t have to spend a lot of money on red wine; in most circumstances, a reasonably priced bottle will do the task just fine. Most of the recipes don’t call for a lot of wine, so it’s ideal to choose a wine that you enjoy drinking as well—you can even pour yourself a glass of wine while you’re preparing your dessert!
Red Wine Chocolate Cake
Chocolate cake and red wine go together like peanut butter and jelly, which is why red wine chocolate cake work is so delectable. Broma Bakery has created a cake that is practically to die for.
Red Wine Poached Pears + Vanilla Bean Mascarpone Filling
No doubt about it, that’s a mouthful, but it’s not just to say! These red wine poached pears are both elegant and delectable to eat. This dish is a great balance of flavors and textures. Everything comes together in such a beautiful way: a rough pear texture with a creamy filling, a deep red color with soft white accents, a sweet flavor dancing with acidic and salty flavors, and a rich red color with soft white accents. To make a beautiful appearance, serve this dessert cooked with red wine in stemless wine glasses.
Cheesecake Bars with Red Wine Gelee
If you enjoy a nice cheesecake, you will enjoy these cheesecake bars with red wine. Gelee will most likely become one of your favorite sweets if you use red wine in the recipe. A refreshing alternative to berry cheesecakes, red wine gelee is a delicious dessert.
Chocolate-Pinot Noir Fondue
True to its name, chocolate-Pinot Noir fondue is a genuine thing, and it has just made the world a bit more lovely. Even better, it’s quite simple to put together. Fruit, bread, marshmallows, and other treats can be dipped in the wine and chocolate fondue, among other things. Take a look at this recipe from the Noble Pig.
Red Wine Truffles with Dried Cherries
As you might guess, they are quite delicious. If you are looking for the tastiest desserts created with red wine, you have come to the right place. Red wine truffles with dried cherries are as visually appealing as they are delicious, making them an excellent choice for a gift as well.
Red Wine Marshmallows + Dark Chocolate Ganache
Make somered wine marshmallows covered in dark chocolate ganache to indulge in a childhood favorite (marshmallows) with a sophisticated adult touch (wine). This no-bake dessert cooked with red wine may be served on its own or dipped into a steaming cup of hot cocoa for a special treat. Agar may be used to produce a vegetarian version of these marshmallows.
Red Wine Crème Brulee
Do you want to know how to conclude a formal dinner party with style? This red wine crème brulee is guaranteed to wow your friends and family. The preparation is quick and easy, but the baking and cooling time is significant.
Berry Sangria Sorbet
Sangria is a fantastic wine beverage.as well as a fantastic wine dessert! Preparing this vegangluten-freeberry sangria sorbet will make a lot of people smile, so get busy and create some now!
Precautions must be taken, however, because, unlike other desserts that have red wine as an ingredient, the alcohol level of the strawberry sangria sorbet does not “cook out” with heat. If you consume an excessive amount of food, you may become a little tipsy.
Red Wine Ice Cream
If you like something a little creamier than sorbet, try somered wine ice cream. This is one ice cream that you won’t find in the freezer department of your local grocery store, but that’s good since it’s not too difficult to make from scratch at home. This recipe does not necessitate the use of an ice cream machine. In fact, if you enjoy handmade ice cream as much as you enjoy wine, this is one of the desserts created with red wine that you just must try!
Dark Chocolate Red Wine Fudge
It’s not just the wine that gives this dark chocolate fudgea a “kick”; it’s also the 14 teaspoon of cayenne pepper that makes your tongue say “pow!” It may appear to be an unusual combination, but it is one that must be tried at least once to be believed. And after you’ve done so, you’ll almost certainly want to do it again. The following are just a few examples of the various desserts that may be cooked with red wine that we hope you’ll like. Do you have any other favorite sweets to pair with red wine?
How Sweet It Is: A Guide to Dessert Wine
An absolutely beautiful way to conclude a dinner. Because dessert wines are such a broad category, it is likely that you haven’t yet discovered the kind that suits your tastes and preferences. Sipping a dessert wine while enjoying a creamy flan, a slice of dark chocolate cake, or a cheese board is a fantastic way to end a dinner in the evening. Alternatively, skip dessert altogether and close the dinner on a sweet note with glasses of sauternes, ice wine, or port instead.
Dessert Wine Basics
It should come as no surprise that all dessert wines begin with grapes that have a high concentration of natural sugar. When that natural sugar is transformed into alcohol during the fermentation process, the wine is referred to be “dry.” Wines that have had all of the natural sugar fermented out of them are referred to as “sweet.” In the case of dessert wines, winemakers halt the fermentation process early in order to preserve the natural sweetness. Depending on the grape variety, dessert wines can range from a little hint of sweetness to a full-on sugar-bomb in terms of sweetness.
Sparkling Dessert Wine
If you’re looking for something light, sweet, and delicate, sparkling dessert wines are the way to go. The bubbles in these wines, which are light, effervescent, and often low in alcohol, make them joyful and enjoyable to drink at any time of day. Look for sweet sparkling wines derived from grapes such as muscat, brachetto, riesling, or torrontes. When served with fresh fruit desserts such as an Orange and Yogurt Tart or a simple Fruit Platter with Whipped Ricotta, these wines are perfect for brunch.
Concentrated, Rich Dessert Wine
There are a few of different techniques for creating these exceptionally rich wines. Prior to crushing the grapes, procedures are performed to concentrate the sugar content of the grapes using any of the several ways. One method is to create a late-harvest wine, which involves keeping the grapes on the vine for as long as possible into the growing season in order to get maximum sugar levels, sometimes even until the first frost has arrived (known as ice wine). It is also possible to make wine using the passito process, in which grapes are dried on straw mats, resulting in delicious raisins that are then fermented into wine.
Toutes of these exquisite dessert wines have an opulent, thick texture with complex aromas of honey, marmalade, and spices to complement them.
Dried Dates and Blue Cheese or Blue Cheese Gougeres with Caramel and Salt are two traditional pairings that you should try out.
Fortified wines are typically between 18 and 20 percent alcohol by volume, making them ideal for keeping warm throughout the harsh winter months.
Ruby port, which has more dark, rich fruit to it and is a popular combination with chocolate truffles, whereas tawny port, which has more butterscotch, caramel, and nutty overtones, is a more recent addition to the family of port varieties. Try pairing a tawny port with a cheese plate for an after-dinner feast that will be remembered!
Sherry is a fortified wine produced in the Spanish region of Andaluca, on the country’s southern coast. The first crucial thing to know about sherry is that it ranges from bone-dry and delicate to crazily rich and syrupy, depending on the variety. For dessert, search for sherries in the following three types: cream, moscatel, and Pedro Ximenez. While dry varieties like as fino and Amontillado are popular as aperitifs and are making a reappearance on bar menus as the foundation for cocktails, dessert sherries should be sweet (PX).
PX sherry may be served over ice cream, and cream style sherries pair well with custard-based sweets such as flan or crème caramel, which are both popular in Spain.
Madeira is a fortified wine that was called for the island where it was produced, which is approximately four hundred kilometers off the coast of North Africa. From the fifteenth through the seventeenth century, the island of Madeira served as a port of call for ships sailing to the New World and the East Indian Ocean. The early Madeiras were produced as a wine that could withstand travel: brandy was frequently added to the barrels to keep the wine from deteriorating during the journey. The tremendous heat from travelling around the equator, along with the continual movement of the ships, resulted in the wine becoming organically concentrated and oxidized.
The fact that Madeira has previously been effectively “cooked” means that it is famed for never spoiling: there is Madeira from the late 18th century that is still wonderfully palatable today.
Cooking with Wine – How-To
I drink a lot of wine at home, both for enjoyment and because I work as a chef at Cakebread Cellars in California’s Napa Valley, where I am responsible for developing meals to pair with the wine. My refrigerator is frequently stocked with leftover wine: bottles that are too nice to throw away but are no longer suitable for drinking. Instead of allowing those stoppered bottles to rot away in the back of the refrigerator, I utilize them to prepare meals. When I don’t have any leftover wine on hand, I keep a few inexpensive but respectable bottles of wine in my cupboard for those occasions.
Some of my favorite methods to utilize wine in cooking are demonstrated in these recipes, which include enriching a pot of mussels with wine, making a pan sauce for seared steak, flavoring a slow-cooked onion jam, and soaking strawberries for a quick and simple dessert.
Wine is a delicious flavoring, but the alcohol needs taming
One of the most important reasons to cook with wine is to provide acidity to a meal, which in turn brings out the flavors of the other ingredients in the dish. However, because wine also includes alcohol, it is normally added at the beginning of the cooking process to give the alcohol a chance to burn off. It is common for dishes to have an unpleasant raw-wine flavor after wine has been splashed into them towards the conclusion of the cooking process. Furthermore, warm temperatures increase acidity and alcohol (if you’ve ever had a glass of wine that was served too warmly, you’ll understand what I’m talking about), making it even more difficult to properly utilize wine.
It opens up a plethora of new culinary possibilities when you understand how to handle wine and heat, as well as which wines perform best in specific dishes.
The first thing to understand about cooking with wine is that heat will not enhance the unpleasant characteristics of a terrible wine; rather, it will exacerbate these characteristics.
The opposite is true as well: heat destroys the delicate flavors and aromas found in complex wines, so keep that 1985 single-vineyard Napa Valley Cabernet Sauvignon for sipping.
Young wines with lively fruit notes add the best flavor
When you cook with wine, you’re concentrating the flavors of the wine while also evaporating the majority of its alcohol. (However, according to food scientist Shirley Corriher, even after 2-1/2 hours of simmering, some alcohol can still be found in the dish, despite the fact that the cooking time increases.) Red, white, or rosé wines that are still young and with vibrant fruit aromas are the ideal choices for this dish. Make use of dry white wines with a high acidity level. These are also referred to as “crisp” in the wine industry.
- Fuller whites with rich, oaky characteristics, such as certain Chardonnays, don’t work as well for cooking since they are too full-bodied.
- When oaky and buttery tastes are decreased, they become bitter and do not offer anything nice to a meal.
- It may be used to deglaze the pan after sautéing fish, chicken, pork, or mushrooms, or to make a pan sauce for them.
- Toss it in with a pot of seafood right before you cover it with a lid to steam it.
- Dry red wines with moderate tannins should be used.
- As with white wines, the acidity of the meal will bring out the tastes of the other ingredients.
- Be mindful that really full-bodied reds—big Cabernets, Syrahs, and Barolos—that include large amounts of tannins might leave a chalky flavor when the wine is diluted to a little amount.
Slow-cooking stews or tomato sauces benefit from the addition of red wine. Cooking with it in a skillet for seared lamb, duck, chicken, or beef is a great idea. In fact, red wine may be used to enhance the flavor of sweets; I’ll get to that in a minute.
When to add the wine
When to add the wine: To achieve the greatest taste and to ensure that all of the alcohol is cooked out, add it at the following times: When making stews, braises, or long-simmering tomato sauces, add the wine early in the simmering stage, after you’ve browned the meat and veggies and browned the onions. Allow the wine to decrease for a few minutes before adding the other liquids. When making a slow-simmering tomato ragù, some cooks add a little splash of red wine at the end of the cooking process to intensify the flavor, but only if the wine is of exceptional quality.
- Reduce the wine until it has a syrupy consistency, scraping up any browned pieces at the bottom of the pan.
- If you’d like, you may whisk in a tablespoon or two of butter.
- Alternatively, the marinade can be used as the basis for a sauce.
- If you are making a risotto, wait until the onions are cooked and after the rice has been added and lightly browned in the butter to add the wine.
- Adding the wine after the initial searing but before the fish is cooked completely will give the wine time to decrease, which is ideal for shrimp or scallops.
Use raw wine, but prudently
Adding wine to a recipe typically necessitates boiling the wine down first. Having saying that, there are a few of notable outliers. Raw wine is best used in cold recipes, where the frost helps to attenuate the astringency of the alcohol. The recipe for Strawberries in Red Wine is successful because the meal is served cold and because the sugar and berry juices help to soften the wine while it is cooking. Of course, raw wines may be used in marinades as well, and the marinade can then be utilized as the foundation for a cooked sauce as described above.
Custard sauces, sorbets, and even fruit salads can be enhanced with a splash of Sauternes, late-harvest Riesling, or other sweet wine, depending on the recipe.
Last but not least, avoid the “cooking wine” that you’ll find on shop shelves.
Think of all the delicious leftovers you’ll have, even if you just use a quarter of a fine wine bottle.