mezzomediRed wine
Tannic and fruity red wine, woody depth for slow-cooked meats.
Dry or semi-dry wine produced by fermenting black grapes. It brings warmth, tannic complexity, and natural acidity to culinary preparations. In the Mediterranean, it's a major element in braises, sauce reductions, and marinades, developing deep flavors and enriching meat and vegetable dishes.
Best pairings
Sun-dried tomato Classic88%Red wine accentuates the balanced acidity and enriches the tannic depth of sun-dried tomato.
Raspberry Classic88%A foundational pairing in oenology; acidity + tannins = classic French harmony.
Serrano ham Classic88%A natural pairing: red wine tannins marry the umami and richness of Serrano ham.
White bean Classic87%Tuscan red wine elevates white beans in a traditional dish, bringing tannins and depth.
Eggplant Classic87%Timeless Provençal pairing: the tenderness of eggplant marries with the tannins of red wine in moussaka or ratatouille.
Garlic Classic86%Flavorful duo: the sulfuric aromas of garlic and the tannic structure of red wine marry in Mediterranean stews.
Basil Classic86%Mediterranean trio with tomato: fresh basil adds a floral dimension that complements the spicy notes of red wine.
Radicchio Classic86%Tannic red wine complementing the bitterness of radicchio in a classic Italian braise.
Beef Classic85%Red wine and braised beef, for daube.
Guinea fowl Classic85%Classic Italian braising marriage; tannins + game = epic flavor depth.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with red wine?
Red wine pairs especially well with sun-dried tomato, raspberry, serrano ham, white bean and eggplant. Red wine accentuates the balanced acidity and enriches the tannic depth of sun-dried tomato.
What can I substitute for red wine?
If you don't have it, try: white wine, rosé wine, vermouth.