How to Marinate in Cabernet Sauvignon

Cabernet Sauvignon is a full-bodied red wine. Full bodied means that the taste of the wine has weight, or richness, on the palate. This weight makes full-bodied red wines pair well with red meats for cooking. Use a bottle of Cabernet Sauvignon of a quality that you would drink when cooking. This is especially true in marinades, when the wine is used primarily for its flavour. Serve the same wine with the cooked meal for an easy pairing.


Things You’ll Need

  • Blender
  • 1 cup Tall Horse Cabernet Sauvignon
  • 2 cloves garlic
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. dried parsley
  • 1 tsp. dried thyme
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup balsamic vinegar
  • 180g of red meat, such as steaks
  • Glass bowl
  • 3/4 cup Cabernet Sauvignon
  • 1 1/2 cups blackberries, crushed
  • 3 tbsp. balsamic vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. dried basil
  • Salt, to taste
  • Pepper, to taste
  • Plastic bag, resealable
  • Measuring cup

Dijon Wine Marinade

Add to a blender 1 cup of Cabernet Sauvignon wine, two cloves of garlic, 2 tsp. of salt, 1/2 tsp. of pepper, 1 tsp. each of dried parsley and thyme, 1/2 cup of extra virgin olive oil, and 1/4 cup each of Dijon mustard and balsamic vinegar. Blend until well combined.

Place red meat cuts in the bottom of a glass bowl. Pour the marinade mixture over the meat. Cover and place in the refrigerator to marinate overnight.

Remove the meat from the marinade, gently tapping off excess, and grill until cooked.

Blackberry Wine Marinade

Combine 3/4 cup Cabernet Sauvignon, 1 1/2 cups of crushed blackberries, 3 tbsp. of balsamic vinegar, 2 tbsp. olive oil, 2 tsp. of dried basil and salt and pepper to taste in a resealable plastic bag.

Use measuring cup to remove half the marinade to set aside.

Place 180g of red meat, such as steaks, in the bag with the remaining marinade.

Shake to coat and place in the refrigerator to marinate for up to two days.

Remove steaks from the plastic bag and grill until cooked. Serve with the remaining marinade as a sauce.



~ by tallhorsewines on July 26, 2011.

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