Wine can enhance a dish beautifully. Using wine as a flavoring in braised foods, stews, soups, and reductions can liven up dishes, and function as a thickener to recipes. Adding wine allows food to absorb rich and varying flavors. Both red and white wines both work to make recipes worthy of a toast.
Lobster Breakfast Tacos
Grilled Tri-tip with Cuban Mojo Sauce
New Orleans Red Beans and Rice with Pickled Peppers
Beef Stew in Chorizo and Red Wine Sauce
Beef Daube Provencal
Chunky Sirloin Tostadas
Hearty Potato, Bacon and Kale Soup