Wine is not just for drinking. There are many ways in which this beverage can be used in delicious dishes. The right wine-based marinade recipe can truly transform a good cut of meat into something truly succulent and scrumptious. If you are not sure which ingredients to include, here are some recipes for you to try.

Marinade with red wine

If you are planning on preparing some darker meats, it’s good to opt for a marinade recipe that includes red wine. Rather than using Pinot Noir, you should opt for a bottle of Zinfandel.

Ingredients:

  • 2 cups of red wine

  • 1 small, diced onion

  • 2 tablespoons of red currant jelly

  • 2 sprigs of roughly chopped rosemary

  • 2 strips of orange zest (3 inches long each)

  • 1 teaspoon of salt

  • 1 teaspoon of pepper

Directions:

  • Place all of these marinade recipe ingredients together in a bowl and mix well.

  • Pour the marinade into a shallow dish or into a large plastic (freezer) bag.

  • Add the meat (approximately 1 – 2 pounds) and allow to set in the refrigerator. You should turn the meat every couple of hours. Ideally, you should marinade overnight for best results.

Marinade with white wine

If you are planning on serving steaks, this white wine marinade recipe will be perfect. You should make a bit extra to baste the meat as it cooks. Remember, this is true for most marinades. While the marinade adds flavour and keeps the meat tender, it is also good to cook the meat slowly while regularly basting for best results.

Ingredients:

  • 3 tablespoons of white wine

  • 1 teaspoon of Dijon mustard

  • ¼ up of beef broth

  • 1 tablespoon of olive oil

  • 1 large, diced shallot

  • ¼ teaspoon of salt

  • ¼ teaspoon of pepper

Directions:

  • In a bowl, combine the wine, oil and mustard.

  • Soak the meat in this mixture for approximately 10 minutes.

  • Remove the meat from this mixture before sprinkling with salt and pepper.

  • Cook the meat in a pan as per your preferences before removing from the pan.

  • Add the chopped shallot to the pan of sauce and cook until softened.

  • Add the rest of the marinade to the pan along with the broth.

  • Cook until the liquid has reduced to half of the original quantity and be sure to stir regularly.

If you are planning on making a marinade recipe for chicken, you should do so well enough in advance. Chicken should be marinaded for at least 2 hours, if not overnight. Duck, pork, lamb and beef should also be marinaded for several hours. Fish like salmon can be marinaded for just 30 minutes since this meat is a lot more delicate.