Red wine is an ultra-versatile ingredient that can add ‘oomph’ to a recipe, be it a hearty beef stew, rich tomato sauce, red wine jus or peppery sausage casserole. As well as bringing richness, depth and complexity, it also helps to intensify flavours, tenderise meat and give your dish a luxurious, glossy finish.
Not every red wine works perfectly with every recipe, though, and to get the best results you want to choose a style that elevates your dish without overpowering it. Just as you’d pair a bottle of wine to drink with a meal, it’s worth applying the same frame of mind when picking a red wine to cook with.
We’ve selected a few familiar favourites and perhaps lesser-known styles (and where you can buy them) below, then matched them up with the recipes or ingredients which we think they work best with. All are widely available via online retailers like Laithwaites, as well as supermarkets like Tesco and Waitrose Cellar.
In any case, a good rule of thumb to follow is: while you don’t need to spend a fortune, avoid cooking with a wine you wouldn’t want to drink – and that means steering clear of anything labelled ‘cooking wine’, which is often overly salty.
Best red wines for cooking at a glance
- Best red wine for meat sauces: Malbec
- Best red wine for mushroom risotto: Pinot noir
- Best red wine for lamb: Rioja
- Best red wine for chicken, turkey or duck: Merlot
- Best red wine for beef bourguignon: Cabernet sauvignon
- Best red wine for tomato sauces: Chianti
- Best red wine for vegetarian dishes: Shiraz / syrah
- Best red wine for sweet and spicy flavours: Zinfandel
- Best red wine for Mediterranean recipes: Grenache
- Best red wine for sausage casserole: Beaujolais
Best red wines for cooking to buy in 2025
Malbec
Available from Laithwaites (from £8.99), Majestic (from £9), Waitrose Cellar (from £8), Tesco (from £4.79), Ocado (from £7.50), Virgin Wines (from £11.99), Perfect Cellar (from £16.45)
Best red wine for meat sauces
Renowned for its dark fruit notes, subtle spice and smooth finish, malbec is a full-bodied red that pairs well with the bold, rich flavours of a meat sauce – think lasagne, chilli con carne, spaghetti bolognese and slow-cooked beef stew.
It adds depth without any bitterness or acidity and is particularly effective in recipes with smoky or spicy elements, as it enhances the overall complexity while mellowing the heat.
Tried-and-tested malbec:
Available from:
Pinot noir
Available from Laithwaites (from £9.49), Majestic (from £5), Waitrose Cellar (from £7.25), Tesco (from £9), Ocado (from £8), Virgin Wines (from £11.99), Perfect Cellar (from £15.95)
Best red wine for mushroom risotto
Pinot noir is a light to medium-bodied red, known for its delicate cherry, raspberry and earthy notes. It has a low tannin content and bright acidity, which means, unlike heavier red wines, it’s better suited to recipes where you don’t want to mask the primary flavours.
While mushroom risotto typically uses white wine, adding pinot noir instead will enhance the earthy, umami flavour of the mushrooms. Its gentle fruitiness also works well in lighter red wine sauces and reductions.
Tried-and-tested pinot noir:
Available from:
Rioja
Available from Laithwaites (from £8.99), Tesco (from £9.25), Waitrose Cellar (from £9.50), Majestic (from £9.50), Ocado (from £9), Virgin Wines (from £12.99), Perfect Cellar (from £15.95)
Best red wine for lamb
Rioja is a bright, juicy Spanish wine with a medium body and balanced acidity, offering aromas of ripe berries, spice and oak.
These notes perfectly complement richer meats like lamb without overpowering them, and the acidity cuts through the fattiness to give it a tender, succulent texture – ideal for recipes like slow cooker leg of lamb and herb-crusted leg of lamb with red wine gravy.
The gentle smokiness from the oak also melds well with other flavours typically associated with lamb, like rosemary, root vegetables and garlic, while the red fruit brings a natural sweetness.
Tried-and-tested rioja:
Available from:
Merlot
Available from Laithwaites (from £7.99), Tesco (from £4.15), Ocado (from £5), Virgin Wines (from £5.99), Majestic (from £6.50), Waitrose Cellar (from £7), Perfect Cellar (from £10.70)
Best red wine for chicken, turkey or duck
Merlot is a soft, medium-bodied red wine with notes of plum, black cherry and herbs, and its smoothness means it doesn’t overpower more delicate meats like chicken, duck or turkey.
When roasted or served with herby sauces, Merlot has a gentle acidity and fruit-forward profile that enhances the savoury and subtle notes of the meat – perfect for recipes like coq au vin or chicken & red wine casserole.
With duck, which is richer and usually paired with sweeter or fruitier sauces, the wine’s slight spiciness and plush texture cuts through the fat and adds depth. Try our recipes for roast duck legs with red wine sauce and red wine risotto with duck & garlicky mushrooms.
Available from:
Cabernet sauvignon
Available from Laithwaites (from £8.49), Tesco (from £4.49), Waitrose Cellar (from £7.50), Majestic (from £8), Ocado (from £8.25), Perfect Cellar (from £10.70), Virgin Wines (from £10.99)
Best red wine for beef bourguignon
With notes of blackcurrant, cedar and spice, cabernet sauvignon is a robust, full-bodied red that stands up well to rich, meaty dishes like beef bourguignon, lamb shanks and venison.
It has a strong tannic structure, which helps to tenderise the meat during cooking, and adds depth to reductions and sauces. Avoid using overly oaked or expensive bottles of cabernet sauvignon, though – younger, fruit-forward styles work best as they bring a bold flavour without any bitterness.
Available from:
Chianti
Available from Laithwaites (from £9.69), Waitrose Cellar (from £8), Ocado (from £8), Majestic (from £15), Perfect Cellar (from £17.97), Virgin Wines (from £19.99)
Best red wine for tomato sauces
Chianti, made primarily from sangiovese grapes, is a dry, medium-bodied Italian red with notes of cherries, raspberries, plums and herbs.
It’s a go-to for any dish where tomatoes are a key ingredient as it balances their sweetness and acidity, while also cutting through rich, fatty dishes. As well as tomato-based pasta sauces, it also pairs well with Italian classics like osso buco and chicken cacciatore.
Available from:
Shiraz
Available from Laithwaites (from £10.99), Majestic (from £5), Waitrose Cellar (from £7), Ocado (from £7.30), Virgin Wines (from £9.99), Perfect Cellar (from £14.95)
Best red wine for vegetarian dishes
Shiraz, also known as syrah, is a versatile red wine known for its deep, dark colour and medium to full body, with notes of blackcurrant, blueberry, mocha and black pepper.
It’s these aromas that make it well suited to robust, earthy veg like aubergine, mushrooms and roasted carrots, complementing their natural sweetness – try it in our butternut squash casserole and next-level moussaka.
Available from:
Zinfandel
Available from Laithwaites (from £14.99), Ocado (from £9), Waitrose Cellar (from £10), Virgin Wines (from £10.99), Majestic (from £11), Perfect Cellar (from £15.95)
Best red wine for sweet and spicy dishes
Zinfandel is a medium to full-bodied red, with jammy blackberry, plum and pepper notes. Its slightly sweet edge and bold profile make it excellent for dishes with a touch of sweetness or spice, like barbecue ribs, pulled pork, or tomato-based curries. Choose a young, unoaked bottle for cooking, as the freshness will lift the dish without overpowering it.
Available from:
Grenache
Available from Laithwaites (from £12.99), Majestic (from £7.50), Waitrose Cellar (from £7.50), Ocado (from £9.50), Virgin Wines (from £9.99), Perfect Cellar (from £10.95)
Best red wine for Mediterranean dishes
Grenache (also known as garnacha in Spain) is a juicy, medium-bodied wine with red berry, white pepper and herbal notes.
Its lightness and moderate tannins make it a favourite for Mediterranean dishes like ratatouille, lamb tagine and vegetable stews, as it enhances the sweetness of the roasted veg and balances more savoury spices like cumin, sumac, paprika and garlic. Its fruit-forward profile also works well in sauces for poultry and pork.
Available from:
Beaujolais
Available from Laithwaites (from £9.99), Waitrose Cellar (from £10.50), Ocado (from £11), Majestic (from £12), Virgin Wines (from £15.99), Perfect Cellar (from £20.95)
Best red wine for sausage casserole
Made from the gamay grape, Beaujolais is known for its snappy red berry flavours and gentle violet notes. It also has a natural acidity that helps cut through fattier meats like sausages – ideal for comforting recipes like our one-pot sausage casserole with garlic breadcrumbs.
It’s also versatile enough to work with a range of ingredients, from earthier salads to tomato-based sauces, seamlessly blending with the other flavours without dominating the dish.
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Can you freeze red wine for cooking?
Red wine can be frozen for cooking, and it’s a handy trick to reduce waste and ensure you always have some on hand for recipes. To freeze red wine, pour it into an ice cube tray or silicone mould and leave a little room for it to expand.
Once the wine has frozen, you can transfer the cubes into a freezer-safe bag or container, label it with the type of wine and date and store for up to three months. Each cube should equate to roughly two tablespoons, but this will depend on the size of your ice cube tray.
When you’re ready to use the wine, add as many cubes as you need directly into your recipe – there’s no need to thaw them first, but you should avoid refreezing once melted.
How long can you keep opened wine for cooking?
A bottle of wine will start to oxidise as soon as it’s opened, which gradually dulls its flavour and aroma, but for cooking purposes, it’ll last much longer than it would if you were planning to drink it. In general, you can keep opened wine for up to two weeks for cooking, as long as it’s stored properly.
To maximise its shelf life, reseal the bottle tightly with its original cork, screw cap or a reusable wine stopper. Keep it in the fridge, regardless of whether it’s red or white, as the cooler temperatures will slow down oxidation and help to preserve the wine’s flavour profile.
Red wine tends to last longer than white once opened as the tannins act as a natural preservative, while fortified wines like port and sherry can last several months because of their higher alcohol content.
In any case, if the bottle has been open for a while, give your wine a quick sniff or taste before you use it – if it smells or tastes vinegary or unpleasantly sour, it’s best to throw it away.
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