Tag: recipes with wine

Recipes With Wine For The Cold Weather


When the cold tightens, we need to warm up. Nothing better than some recipes with wine to give flavour to the dishes, and incidentally, to cope with the winter days.

Sausages with red wine

It is a classic of a home cooking recipe. To make the dish we will need large sausages, potatoes, onion, garlic and a glass of red wine. This dish is very easy to make and you can personalize it with your own mix of herbs and various spices.

Chorizo with wine

It is a perfect tapa or appetiser that is great with vermouth. Mix onion, bay leaf, small sausages, red wine and a little salt. Sprinkle with the red wine chorizos and add a pinch of salt. It is normal to present them cut into slices covered in sauce in a clay pot.

Sirloin with red wine

To make this recipe, we will take sirloin medallions, potatoes, butter, cream, 750 ml of red wine, salt, pepper and some herbs. We can add a grated cheese on top of the potatoes to make it different and then pour wine into a casserole dish next to the sirloin.

Pears with wine

It is another traditional and perfect recipe for a hot dessert. Take 4 pears, for example, half a glass of white or red wine, water, cinnamon and sugar. We start by boiling the white wine with half a litre of water, sugar and cinnamon stick. Then we will place the pears and cook them. Later, we will introduce the pears in the wine sauce to cook them for a few minutes. We can let them cool down and serve them with the red wine sauce that we will have prepared.

Hot chocolate with red wine

If you are passionate about chocolate and wine, you are in luck because you can combine both ingredients. A sweet mixture that is made in a moment, mixing milk and chocolate, and then red wine is added. Everything is heated to make it better.

 TAGS:Campo Viejo TempranilloCampo Viejo Tempranillo

Campo Viejo Tempranillo is a composition of Tempranillo grapes from various regions of the Rioja to achieve the purest taste of this varietal. A modern wine which honours its legacy.


 TAGS:Barbazul 2014Barbazul 2014

Barbazul 2014 is a full-bodied Spanish wine from Andalusia. The “Blue Beard”, a peculiar name for a red wine, is potent, round and full-bodied. 

Recipes with wine: a spring menu you can not miss


If you’re looking for some inspiration to design a healthy and delicious menu this spring, be sure to read these recipes with wine.

Starter: Mushrooms in White Wine Sauce

This recipe, ideal for 2 people, has the delicate flavour of mushrooms complemented with a touch of white wine without overpowering their taste. Mushrooms strengthen the immune system, being rich in selenium.


  • 400 grams mushrooms
  • 1 large clove garlic
  • 1/2 cup white wine
  • 1/2 tablespoon flour
  • 3 tablespoons olive oil
  • Salt
  • 1 cayenne pepper
  • Chopped parsley


  1. Remove the bottom of the mushrooms with a knife, place them in a bowl with water to remove the dust. Drain them, dry them with a kitchen towel and cut them in halves.
  2. Crush the garlic clove, peel it and chop it into very small pieces.
  3. Heat a pan with oil, add chopped garlic until golden, chilli and mushrooms. Stir-fry them for 1 minute, add the flour and mix until getting a smooth consistency.
  4. Pour the wine and half a glass water to the mix. Season to taste and cook over medium heat for 20 minutes stirring occasionally.
  5. Turn off the heat, sprinkle with chopped parsley. Mix and serve.

 TAGS:Fillaboa 2013Fillaboa 2013

Fillaboa 2013 is a white wine that perfectly match this recipe made with mushrooms.



Main course: Spring Risotto

The spring risotto is prepared with mushrooms and lime beans. It is a simple option to prepare and quite healthy for 2 people. Lima beans have a very low fat content, they are rich in fibre, carbohydrates and vegetable protein.


  • 100 grams rice
  • 100 grams spring mushrooms
  • 50 grams lime beans
  • 50 grams shelled peas
  • pea pods
  • 1 leek
  • 2 white asparagus
  • 1 tablespoon “Fino” or “Manzanilla” wine
  • 1 teaspoon truffle oil
  • Water
  • Olive oil
  • Salt
  • Oregano
  • Chopped parsley


  1. Peel the asparagus and prepare a broth with the peelings, pea pods, water and salt. Strain and reserve.
  2. Chop the leek into thin pieces, place them in a saucepan and bring to fry with an olive oil spray. Add the mushrooms and stir-fry.
  3. Add the rice and lime beans and continue sautéing. Pour the wine and let it reduce a little.
  4. Gradually, add the broth previously reserved, season to taste, add a drop of truffle oil and stir constantly for 15 minutes. If necessary, add a little more broth.
  5. Add the peas and chopped asparagus. Season with a pinch of oregano and a drop of truffle oil. Cook for a couple of minutes.

 TAGS:Juan Gil 12 Meses 2013Juan Gil 12 Meses 2013

Juan Gil 12 Meses 2013, Juan Gil 12 Meses 2013, the new vintage, can be a great companion for a risotto like this.



Dessert: Grilled Peaches with wine sorbet

This dessert is an excellent choice for hot afternoons; peaches are rich in vitamin C, A, B1 and B2. The wine sorbet proposed give them a unique flavour.


  • 4 peaches
  • 4 eggs
  • 90 grams sugar
  • 3 dl red wine
  • 50 grams butter
  • Honey
  • 1 cinnamon stick


  1. Heat a pan with the wine and 2 tablespoons sugar until reducing the mixture. Put away from heat, place in a container and into the freezer. When frozen, prepare a sorbet by chopping ice and reserve cold.
  2. Preheat oven to 180 degrees. Wash the peaches, cut them in halves and remove the bones. In a baking dish with a few drops of honey, place the peaches and 50 grams butter. Bring to oven for 20 minutes.
  3. Reserve the peach juice, mix with the egg yolks and 1 teaspoon sugar. Bring this mixture to water bath for 10 minutes and reserve.
  4. Serve the egg cream with a few teaspoons of the prepared sorbet and the grilled peaches.

 TAGS:Ferreira BrancoFerreira Branco

Ferreira Branco is a fortified wine that goes great with desserts.



* Images: Uvinum and Javier García (flickr)

Too many excesses? Take note of these 2 healthy recipes with wine


Healthy food does not have to be boring and, indeed, there are many variations of healthy meals that include wine in their preparation, making them rich in flavor and highly practical for those who seek to keep a healthy lifestyle.

Turkey with wine and vegetables

This dish is part of traditional Spanish cuisine, is served as a main course throughout the year, it is low in fat so it is recommended for people with restricted diets for weight control, and by being accompanied by vegetables is a nutritious option to prepare at home in approximately 30 to 60 minutes.


  • 2 turkey thighs, ½ kilo each
  • 2 carrots
  • 1 onion
  • 1 leek
  • 1 sprig of thyme
  • 1 head of garlic
  • 1 bottle of red wine
  • Salt and pepper to taste
  • 1 potato
  • 1 zucchini


  1. Chop the turkey thighs and add salt and pepper to taste.
  2. Put some olive oil in a saucepan over high heat and place the turkey pieces.
  3. Now proceed to put the previously peeled and chopped vegetables in the pan (remember to put aside 1 carrot for garnish).
  4. Put in the pan peeled garlic and thyme.
  5. Braise with wine the ingredients in the pan and put the fire under to simmer for 20 minutes, and then remove the turkey.
  6. When you see the broth reduced enough and with a thick consistency, proceed to strain the result.
  7. Put again the turkey and broth for 5 minutes over low heat.
  8. Put aside the preparation to begin elaborating the garrison.
  9. Boil the potatoes, carrots and zucchini previously shaped separately and let cool.
  10. Add the shaped vegetables into the stew and serve in dishes or casseroles.

Fruit salad with red wine

This recipe for 4 people has a low level of difficulty and can be prepared in no time.


  • 1 ripe melon
  • 1 bunch of grapes
  • 1 apple golden
  • 3 yellow and ripe peaches
  • 50 grams of peeled almonds
  • 50 grams of cane sugar
  • 1/2 glass red wine
  • 1 lemon


  1. Peel the lemon, remove the seeds and proceed to dice.
  2. Peel and cut the melon into cubes and place them in a large bowl with grapes, sliced almonds, apple and peach slices.
  3. Add sugar and bath with wine and lemon juice.
  4. Serve to each guest cold from the fridge.

And for your recipes, here are some good, nice and cheap wines that will help you improving your results.


 TAGS:Beamonte Tinto 2013Beamonte Tinto 2013

Beamonte Tinto 2013



 TAGS:Señorío de los Llanos Cosecha TintoSeñorío de los Llanos Cosecha Tinto

Señorío de los Llanos Cosecha Tinto


How about a hot wine to challenge the cold?


Hot wine is a traditional recipe in some countries for the winter season, ideal with sweets and biscuits. In England it is known as Mulled or Hot Wine (a mixture of wine, some spices and raisins), in Germany is known as Glühwein (made from hot wine and spices).

The mulled wine is a typical drink in many countries. Although it is a traditional Christmas drink, is also consumed throughout the winter. In Germany it is known as Glühwein, and in the Scandinavian countries as Glögg, with small differences.

The hot wine was first registered as mulled wine in Rome in the second century, spread by the Romans who traveled across Europe carrying the recipe. Hot wine is also popular in England and the United States. It is a typical drink for winters, as well as others as Hot Toddy.


  • 1 bottle Merlot wine
  • ½ cup orange juice
  • 2 cups water
  • 1 cup sugar
  • 2 cinnamon sticks
  • 10 cloves
  • 10 allspice berries
  • 6 small pieces of ginger
  • Zest of one orange
  • Orange slices

Preparation of hot wine:

Step 1:
In a saucepan mix water, cloves, cinnamon, ginger, berries and orange zest

Step 2:
Place over low heat for about 5 minutes.

Step 3:
Remove from heat and let stand for 15 minutes.

Step 4:
Add the orange juice and put the preparation into a container.

Step 5:
Pour the red wine to the mix previously strained

Step 6:
Put the drink in a saucepan and simmer over low heat

Step 7:
Let cool and serve to your guests in glasses decorated with orange slices.

Another variant of hot wine is the Glögg, a type of Scandinavian hot wine made from red wine, korn or vodka spiced with cloves, ginger, cinnamon and cardamom, to serve accompanied with almonds and raisins.

If you want to give a little warmth to your home during this winter be sure to prepare it to enjoy in the company of your loved ones.

 TAGS:Vinya d'en Grec NegreVinya d’en Grec Negre

Vinya d’en Grec Negre



 TAGS:Opera Prima MerlotOpera Prima Merlot

Opera Prima Merlot


Stuffed medallions of lamb


The medallions of lamb stuffed with liver, bacon and dried apricots with a wine sauce is a delicious recipe with medium difficulty level, ideal to make during a weekend with some time left for some guests at your table.

Lamb is a very intense flavor meat, so make sure your guests like it before preparing. If so, they surely will enjoy it because, despite being relatively simple to prepare if you follow the steps, it is laborious and today, in the rush, we usually do not take the time needed. So if you surprise them with this recipe, count with their eternal gratitude.

As for the filling, you can use your imagination (or the Internet), and change it with many different choices: we suggest always intense flavors with a sweet spot, so they do not get hidden by the taste of lamb, offering a different note. One alternative, for example, is using mushrooms and mango, or any other combination of earth and fruit you can think of.


  • 25 g lamb liver
  • 400 g lamb loin
  • 50 g lamb meat
  • 50 g Iberian bacon
  • 2 leeks
  • 3 dried apricots
  • 1 handful of previously toasted corn
  • 15 g breadcrumbs
  • 1 egg yolk
  • Olive oil
  • tablespoon sherry
  • Salt
  • Pepper
  • Caul fat
  • 200 g roasted lamb bones
  • 25 g lamb liver
  • 1 clove of garlic
  • 1 poached onion
  • 1 sprig rosemary
  • 1 teaspoon potato starch
  • 1/2 glass red wine
  • 1/2 glass white wine

Preparing stuffed medallions of lamb

  1. Step 1: Start with making the sauce cooking the lamb bones with poached onion, garlic, liver, pepper and salt in a pan with red and white wine until reduced.
  2. Step 2: When the preparation is reduced, put some water and reduce again the sauce, which you will proceed to drain and mix with potato starch to cook a couple more minutes. When you finish it, put aside.
  3. Step 3: Cut the leeks and roast them in a pan with a drizzle of olive oil.
  4. Step 4: Chop the lamb meat, liver and bacon. You can place them in the grinder with the egg yolk, dried apricots and breadcrumbs.
  5. Step 5: Remove from the grinder and put salt and pepper. If necessary grind the result again.
  6. Step 6: Place the mince in a bowl and put aside.
  7. Step 7: Cut the loin into medallions, flatten them using a knife, cut the caul fat into squares and place a lamb medallion in the center of each one.
  8. Step 8: Proceed to cover the medallions with the mince and wrap them with the caul fat. Then fry each one in a frying pan with hot oil.
  9. Step 9: Serve the medallions accompanied by leeks, then dip them in sauce and sprinkle with some salt.

This recipe is worth seeing the smiles of pleasure of your guests and family when tasting every bite.

For pairing, we recommend an intense wine, red, of long aging: it will enhance the flavor of the dish and it will not be overshadowed by its taste. Today we recommend:

 TAGS:Faustino I Gran Reserva 2001Faustino I Gran Reserva 2001

Faustino I Gran Reserva 2001



 TAGS:Sella & Mosca Tanca Farra' 2008Sella & Mosca Tanca Farra’ 2008

Sella & Mosca Tanca Farra’ 2008

Marinated sardines


Marinated sardines are an ideal option for a healthy meal at home with family. This recipe makes 4 servings and its preparation is really simple and fast.

The iron uptake of sardines is really good for our body and it’s part of a balanced diet, and its touch of white wine enhances the delicious taste in our mouth.

We should consider that iron is a great ally to prevent stomach upsets and anemia in our family members, and a great way to get Omega 3, found in different fish.


  • 12 sardines
  • 50 g flour
  • 200 ml white wine
  • 2 carrots
  • 2 onions
  • 1 stick of celery
  • Bay leaf
  • Parsley
  • Thyme
  • Olive oil
  • Sherry vinegar
  • Salt
  • Pepper


  1. Step 1: Cut the carrots, onions and celery in small dices and put apart.
  2. Step 2: Heat 4 tablespoons oil in a pan and saute the vegetables for about 1 minute.
  3. Step 3: Lower the heat to low and proceed to soften the vegetables for 10 minutes.
  4. Step 4: Then proceed to flour the sardines and then heat 4 tablespoons of oil in a frying pan.
  5. Step 5: Remove the stems from the parsley, add the vegetables, bay leaf, thyme. Then add pepper, parsley and salt to the pan.
  6. Step 6: Bath with wine and vinegar the contents of the pan to completely cover them and cook for about 10 minutes.
  7. Step 7: Pour over the sardines the result of cooking in the pan and let all the preparation made for approximately 12 hours in the refrigerator.
  8. Step 8: To serve, distribute the sardines in the dishes and then bath them with the marinade.

The wonderful thing about this recipe is that you can prepare it during a weekend and have it ready to serve on weekdays, and so optimize your time with a healthy and delicious alternative.

And besides to marinate the dish, today we recommend two white wines to enjoy these marinated sardines in all its glory:

 TAGS:Faustino VII Blanco 2012Faustino VII Blanco 2012

Faustino VII Blanco 2012



 TAGS:Terras Gauda 2013Terras Gauda 2013

Terras Gauda 2013

Poached eggs with wine sauce

 TAGS:undefinedPoached eggs are an original Spanish recipe; they are an excellent choice in terms of starters to serve at any time of year to our guests at home.

The preparation of poached eggs is really simple, and with the wine sauce touch, their elegance increases to delight palates.


  • Water
  • 3 shallots
  • 4 eggs
  • 1 tablespoon flour
  • 100 g margarine
  • 1 tablespoon lemon juice or vinegar
  • 3/4 l red wine
  • Thyme
  • Parsley
  • Bay leaf
  • 100 g Parmesan cheese
  • 1 slice of bread for each poached egg
  • Salt
  • Pepper


  1. Step 1: Take margarine out of the fridge in time for it to be soft.
  2. Step 2: Peel the shallots and chop each into small pieces and then place them in a pan with red wine, thyme, parsley and bay leaf.
  3. Step 3: Cook the shallots with wine, thyme, parsley and bay leaf and boil them until liquid is reduced by half.
  4. Step 4: Place 1 liter of water in a casserole with a tablespoon of lemon juice or vinegar and bring to a boil.
  5. Step 5: Break the eggs into a cup and when you see the water boiling, place the cup over water for the eggs to fall one by one in it.
  6. Step 6: Using a slotted spoon, bring the white of the egg close to the yolk, to wrap it delicately.
  7. Step 7: Let cook for 3 minutes and remove each egg from water using a slotted spoon.
  8. Step 8: Mix flour with a portion of margarine in a container, in order to obtain a dough ball
  9. Step 9: Take 3 tablespoons of wine and dissolve the created dough on it, place in a saucepan and bring to low heat until thickened with a little salt and pepper.
  10. Step 10: Remove the sauce from the heat, add small portions of the remaining margarine and mix gently.

To serve, cover the eggs with wine sauce, decorated with triangles of fried bread battered in Parmesan.

With this recipe, today we recommend:

 TAGS:Juan Gil 12 Meses 2012Juan Gil 12 Meses 2012

Juan Gil 12 Meses 2012



 TAGS:Simonsig Cabernet Sauvignon Shiraz 2012Simonsig Cabernet Sauvignon Shiraz 2012

Simonsig Cabernet Sauvignon Shiraz 2012

Foie gras with muscat wine reduction


The foie with muscat wine reduction is a typical dish of French cuisine, served as a first course and prepared on special occasions and family celebrations.

For many people, this recipe is simple and requires very little time in the kitchen; its taste is amazing thanks to the preparation of grilled foie gras and the sweet and sour sauce made of muscat wine.


  • 50 g fresh chives
  • 700 g foie gras
  • 4 tablespoons cream
  • 2 dl of muscat wine
  • 1/2 l of meat broth
  • 1 pomegranate
  • Salt


  1. Step 1: Chop the chives into small dice and cook it lightly with a few drops of oil in a pan.
  2. Step 2: Add the chives to the meat broth and muscat wine and increase the heat to the maximum.
  3. Step 3: Watch your sauce until reduced and the alcohol in muscat wine evaporates; the ideal texture is similar to caramel.
  4. Step 4: Add the cream to the preparation and finally filter it through a sieve to obtain a fine result.
  5. Step 5: Proceed to cut the foie gras into medium thick slices, then add salt and pepper and cook it for a few seconds on each side in a pan without oil; you can remove it when takes a golden appearance.
  6. Step 6: When serving, is ideal to extend some reduction, then place over it the grilled foie gras and finally put some pomegranate seeds.

This recipe is rich in calories due to high fat present in foie gras and cream, but is made for special occasions and it’s delicious.

Today we recommend 2 options for a great pairing:

 TAGS:Château d'Yquem 1998Château d’Yquem 1998

Château d’Yquem 1998



 TAGS:Oremus Tokaji Aszú 3 Puttonyos 50cl 2006Oremus Tokaji Aszú 3 Puttonyos 50cl 2006

Oremus Tokaji Aszú 3 Puttonyos 50cl 2006

Duck breast with fruit and rice


Duck breast with fruit and rice is a dish mainly prepared in the Christmas holidays, since it is a little difficult for everyday, but if you have a special meeting of family type and time available to do it, is always cause for praise at the table. Moreover, since duck is a white meat and its flavor is intense but with a softer texture than pork, beef or even other game birds, it is very light and ideal in summer, served with fruits.

The presence of kiwi among the ingredients in this recipe for 4 people is beneficial by its supply of vitamin C, ideal for preventing viral diseases and good help for iron absorption.


  • 250 g wild rice
  • 1 teaspoon refined corn flour
  • 2 duck breasts
  • 2 slices of bacon
  • Water
  • Finely chopped chives
  • Parsley
  • Salt
  • Pepper
  • Extra virgin olive oil
  • 200 ml red wine
  • 1 kiwifruit
  • 1 pomegranate


  1. Step 1: Cook the wild rice in a saucepan with water and a little salt for a period of 20 minutes, drain and set aside.
  2. Step 2: Grill some slices of bacon ½ cm thick until browned and cut each slice into 3 strips.
  3. Step 3: Put into the larding needle those strips of bacon and then fill with them the duck breasts (making a small pocket with a cross-section).
  4. Step 4: Salt and pepper the meat, make a few diamond-shaped cuts in the fatty side and put it in a pan without oil until browned.
  5. Step 5: Move the meat to a tray and take it to the oven for 7 minutes at 200 degrees; when ready, slice it and set aside.
  6. Step 6: Place 200 ml of wine in a casserole to reduce it, mix with corn flour previously diluted in cold water (this ensures avoiding lumps), add some salt and reserve the sauce.
  7. Step 7: Proceed to peel and dice the kiwi.
  8. Step 8: Cut in half the pomegranate and take out the grains.
  9. Step 9: In a pan with some oil, place the kiwi and the pomegranate grains, along with the chives and saute the ingredients, and finally add the rice and mix.
  10. Step 10: When serving, you can make a bed of rice and place over it the stuffed duck meat, add sauce and garnish with parsley, or place the rice on the side

Which wine will pair this dish? We recommend a fresh, fruity young wine, which will pair with harmony this great dish. Today we recommend:

 TAGS:Arzuaga Crianza 2010Arzuaga Crianza 2010

Arzuaga Crianza 2010



 TAGS:Castillo Perelada 5 Fincas 2009Castillo Perelada 5 Fincas 2009

Castillo Perelada 5 Fincas 2009

Salad with sweet wine


To give a twist to your salads at home, this recipe of salad with sweet wine jelly and Camembert cream is a formidable option. The ingredients of this recipe are for 4 people.

It’s light despite being elaborated with whole milk, and its blend of flavors is delicious, so you can serve it as a starter before the main course to delight your guests or family. Because of the presence of pine nuts, this recipe has a relevant input of vitamins, iron and antioxidants.


  • 2 cups semi-cured manchego cheese
  • 10 ml extra virgin olive oil
  • Chicory
  • Endive
  • 2 sheets of gelatine previously soaked
  • 50 ml sweet wine
  • 5 ml vinegar
  • 100 g Camembert
  • 50 g pine nuts
  • 10 ml whole milk
  • 50 g raisins
  • Lollo rosso


  1. Step 1: Clean the vegetables, chop them with your own hands and immediately immerse them in iced water for a few minutes
  2. Step 2: Put the gelatin to soak for 5 minutes, then heat some sweet wine to melt with the gelatin and then pour the remaining wine
  3. Step 3: Remove from heat and place it in the freezer until it’s ready
  4. Step 4: Now dress the salad with pine nuts and raisins
  5. Step 5: Put the milk and cheese in a Thermomix and then pass the processed mixture through a fine sieve
  6. Step 6: When serving, firstly put the sweet wine jelly over the salad and the Camembert soup on the edges, with olive oil

Today we recommend a couple of sweet wines with which you can prepare a perfect salad:

 TAGS:Westend 3 Bridges Golden Mist Botrytis Semillon 375ml 2009Westend 3 Bridges Golden Mist Botrytis Semillon 375ml 2009

Westend 3 Bridges Golden Mist Botrytis Semillon 375ml 2009



 TAGS:Malaga Virgen PxMalaga Virgen Px

Malaga Virgen Px