Whether it’s a Christmas dinner, a Sunday lunch or a midweek roast, some meals are simply incomplete without a red wine gravy. Thick, smooth and full in flavour, there’s nothing quite like a good gravy. Of course, not all gravy recipes call for red wine – but we’re serious wine lovers, so ours does! Read on for the best red wine gravy recipe you’ll ever try!
First things first, though…
What’s the best wine for a red wine gravy?
When selecting a red wine for gravy, we like something full-bodied and full-flavoured. We don’t want it to overpower the gravy, necessarily, but we want to know that it’s there! Think along the lines of a Merlot, Cabernet Sauvignon, Malbec or Shiraz. You can’t go wrong with a Bordeaux blend, particularly if it doesn’t carry the Bordeaux price tag.
Enate Cabernet Merlot 2013. It looks the part with its dark red colour, has interesting flavours and aromas like blackberry, blackcurrant and herbs, and it’s got a nice full body. In short: a great gravy wine!
Any full-bodied dry red wine will work for your red wine gravy. For those of you tempted to cheap out and grab a little bottle of supermarket cooking wine, take heed: If you wouldn’t drink it, you really shouldn’t cook with it! We don’t necessarily advocate making your gravy from a bottle of Château Margaux, but don’t be afraid to spend over €5 anyway!
Red wine gravy ingredients
With the wine sorted, it’s time to gather the rest of your ingredients. You may find recipes that call for onions, basted chicken juices and other bits and pieces. For us, simplicity is a beautiful thing. What our recipe may lack in complexity, it more than makes up for in flavour!
- 200 ml of Enate Cabernet Merlot or other dry, full-bodied red wine – pour yourself a glass from the remaining 550 ml and get cooking!
- 3 tablespoons of cornflour
- 600 ml of quality chicken or turkey stock, homemade if possible!
Red wine gravy method
We said we like to keep it simple, right? That’s the case here, too. Follow these simple steps and you’ll be slurping up some delicious red wine gravy in no time!
- Mix your cornflour with the same quantity of wine until it’s nice and smooth.
- Mix in the rest of the wine.
- Heat the chicken or turkey stock in a pan, then stir in the wine and cornflour mixture.
- Simmer until bubbling, then serve or refrigerate for up to two days.
Making a fancier red wine gravy
The above recipe won’t let you down, and the wine is a solid choice. If you want to make your red wine gravy better, you can always upgrade your wine choice a little. There’s a fine line between spending too little and too much, but if money’s no object then why not trade up a little. For the fine red wine gravy experience, we’ve got just the thing!
Our top red wine pick:
Cullen Cabernet Sauvignon Merlot 2000. From Australia’s Margaret River, this one is a real step up from our earlier choice. Again it’s a Bordeaux blend. It’s not cheap, but look for a Bordeaux wine from 2000 and you’ll pay a hell of a lot more. Treat yourself!
Red wine gravy and wine pairing
Your best bet is to pair your gravy with a glass of the wine you used to cook it. It’s convenient, it means you won’t waste wine, and you know it’ll be a good match!