There’s something undeniably comforting about a hearty stew bubbling away on the stove, filling the kitchen with rich, savoury aromas. And if you’re aiming to elevate your stew to the next level, one key ingredient makes all the difference—red wine. But with so many options lining the shelves, you might be wondering: Which red wine is best for stew?
For the best stew, choose a medium to full-bodied red wine with balanced acidity and smooth tannins. Varietals like Cabernet Sauvignon, Merlot, or Malbec are ideal, adding depth and richness to the dish. Avoid overly tannic or cheap cooking wines—always use a wine you'd happily drink.
In this guide, we’ll explore the role of red wine in stews, the characteristics to look for, and the best varietals to choose. Whether you’re cooking a classic beef bourguignon or a robust game stew, you’ll find recommendations tailored to every dish. Plus, we'll highlight some excellent bottles available right here at Seven Cellars.
Why Use Red Wine in Stew?
Wine has been a staple in culinary traditions for centuries, especially in European cooking. In stews, red wine serves a dual purpose. First, it acts as a tenderiser—the natural acidity in wine helps break down the connective tissues in meat, resulting in a melt-in-the-mouth texture. Secondly, wine imparts deep layers of flavour, adding richness, complexity, and a subtle fruitiness that stock alone can't achieve.
Contrary to common belief, the alcohol content doesn't remain in the dish. Most of it evaporates during the simmering process, leaving behind a harmonious blend of flavours without the sharp bite of alcohol.
Key Characteristics to Look For in Red Wine for Stew
When selecting a red wine to cook with, it’s not always about picking the priciest bottle. Instead, focus on wines that bring balance, body, and boldness. Here are the qualities to prioritise:
-
Medium to Full Body: A fuller-bodied wine stands up well to the hearty ingredients typically found in stews, such as red meats, root vegetables, and herbs.
-
Moderate Tannins: Wines with strong tannins may impart bitterness when reduced. Opt for wines with softer, smoother tannins.
-
Balanced Acidity: Acidity brightens the dish and enhances the meat’s flavour without overpowering.
-
Dark Fruit Flavours: Look for wines with blackberry, plum, black cherry, or dark currant notes. These fruity undertones pair beautifully with rich stews.
-
Good Quality but Affordable: Avoid ‘cooking wines’—they often contain added salt and lack depth. Instead, choose a decent bottle you’d be happy to drink.
Top Red Wine Varietals Ideal for Stews
Let’s break down the most reliable red wines for cooking stews and how each one complements different flavours:
1. Merlot
Why it works:
Merlot is an approachable, smooth, medium-bodied wine with soft tannins and juicy red fruit flavours. Its velvety texture and low acidity make it ideal for lighter stews, particularly those featuring poultry, lamb, or even vegetarian ingredients.
Best for:
-
Chicken or vegetable stews
-
Lamb casseroles
-
Tomato-based stews
2. Cabernet Sauvignon
Why it works:
Cabernet Sauvignon is bold, full-bodied, and tannin-rich, making it a match made in heaven for robust beef stews. Its dark fruit flavours—think blackberry, blackcurrant, and hints of tobacco—add complexity to meat-heavy dishes.
Best for:
-
Beef bourguignon
-
Oxtail stew
-
Braised short ribs
3. Shiraz/Syrah
Why it works:
Shiraz, known as Syrah in France, is known for its peppery spice, smoky undertones, and bold character. It’s particularly effective in spiced stews or game dishes, adding depth without being overpowering.
Best for:
-
Game stews (venison, wild boar)
-
Spicy lamb stew
-
Moroccan tagines
4. Malbec
Why it works:
Malbec delivers dark fruit flavours and a velvety texture without excessive tannins. It’s perfect for red meat stews, lending a touch of sweetness and balance.
Best for:
-
Argentinian-style beef stew
-
Chilli con carne
-
Pork and bean stews
5. Pinot Noir
Why it works:
Lighter in body but high in acidity, Pinot Noir offers a delicate touch, great for dishes where the wine shouldn’t overpower. It’s ideal for chicken, mushroom, or vegetarian stews.
Best for:
-
Coq au Vin
-
Mushroom and lentil stew
-
Duck or poultry stews
6. Grenache/Garnacha
Why it works:
Grenache is known for its fruity, juicy profile with low tannins and moderate acidity. It pairs wonderfully with Mediterranean or tomato-based stews, adding sweetness and a smooth finish.
Best for:
-
Ratatouille
-
Sausage and bean casseroles
-
Spanish-style stews
Common Mistakes When Cooking with Red Wine
While red wine can transform a stew, a few missteps can detract from the final dish. Avoid these common pitfalls:
-
Using Cheap ‘Cooking Wine’: These wines often contain additives and lack flavour complexity. Choose drinkable table wine instead.
-
Overpowering the Dish: Adding too much wine can overwhelm other ingredients. Stick to recipe guidelines.
-
Failing to Cook Off the Alcohol: Letting the stew simmer allows the alcohol to evaporate, leaving behind the concentrated flavour.
-
Poor Pairing Choices: Heavy tannic wines with delicate ingredients can result in a bitter aftertaste.
Final Tips for Cooking with Red Wine
Use What You’ll Drink
One of the golden rules of cooking with wine is simple: never use a wine you wouldn’t enjoy drinking. The quality of the wine directly influences the flavour of your stew. Low-quality ‘cooking wines’ often contain added salt and lack depth, which can negatively affect the overall taste. Instead, opt for a decent bottle—affordable, yes, but with good character. After all, you’re not just adding liquid; you’re layering complexity and richness into your dish.
Add Early
Timing is everything when it comes to cooking with wine. For stews, it’s crucial to add the red wine early in the process, usually after browning the meat but before adding stock or other liquids. This gives the wine plenty of time to simmer, allowing the alcohol to cook off and the flavours to reduce and concentrate. The result? A well-rounded, harmonious stew where the wine integrates seamlessly with the other ingredients.
Balance with Herbs & Seasoning
Red wine shines brightest when paired thoughtfully with herbs, spices, and seasoning. Classic aromatics like thyme, rosemary, bay leaves, garlic, and black pepper enhance the wine’s complexity and complement the meat and vegetables. Don’t forget a dash of salt to draw out the flavours, and if you’re after a hint of sweetness, consider adding a small spoonful of tomato paste or a touch of honey. It’s all about creating a well-balanced, flavourful base that lets the wine work its magic.
Bringing It All Together: Your Guide to Red Wine in Stews
The best red wine for stew largely depends on the type of dish you’re preparing. For bold, meaty stews, Cabernet Sauvignon or Malbec are reliable options. For lighter or vegetable-based stews, Merlot, Pinot Noir, or Grenache offer balance and subtle sweetness. Remember, quality matters—choose a good bottle that complements the dish without breaking the bank.
At Seven Cellars, we’ve carefully curated a selection of red wines ideal for cooking and drinking alike. Explore our full red wine range and elevate your next stew with a bottle that brings out the best in every bite.
