How to make red wine marinade

UPDATED Aug 5, 2020 · PUBLISHED Feb 26, 2019 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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How to make red wine marinade

Use this Red Wine Marinade for Pork Tenderloin and follow our tips for cooking it and you’ll end up with tender, juicy slices of meat every time.

How to make red wine marinade

Make Red Wine Pork Tenderloin on Sunday and you’ll have dinner options the rest of the week if you plan to have leftovers. And, you should! The aroma will pull you in. But the layers of flavor from the wine, ginger and brown sugar and the crusty outer skin will keep you coming back for more.

We’re big fans of this particular protein source. It’s a lean cut of meat that’s comparable to chicken in terms of calories, fat, and cholesterol according to the Pork CheckOff.

Two pieces of meat normally are often packaged together. If you don’t want to cook them at the same time, then freeze one of the pork tenderloins in the marinade. It’s the perfect make-ahead meal strategy.

Or, try out a different pork marinade, such as Molasses Marinade, with the second one! The Best London Broil Marinade is great on pork too.

Ingredients in Red Wine Marinade for Pork Tenderloin

The recipe yields about ¾ cup of marinade, which easily covers 1 to 1.5 pounds of pork. Double the recipe if you have more meat to cover.

  • Red wine – use a variety that you would drink (not the super salty kind you find on the grocery aisle.) Any type will work. Merlot, Cabernet Sauvignon, and Moscato wines are slightly sweeter so we tend to use one of these.
  • Soy sauce – use a low-sodium sauce.
  • Brown sugar and honey – the two sweeteners work perfectly together!
  • Cinnamon
  • Ginger – use fresh ginger if you can.
  • Garlic – press or mince fresh garlic or use about ¼ teaspoon of garlic powder!

How to make red wine marinade

How to Marinate Pork Tenderloin

Since the tenderloin is a tender cut of pork, marinating doesn’t tenderize the meat so much as impart big flavor. Here are a few tips for this part of the process:

  • Marinate meat in a resealable plastic bag or glass baking dish. Don’t use an aluminum container because it may react with the marinade.
  • Marinate pork for at least 2 hours This is not a highly acidic marinade so there’s not much harm in a longer period of time.
  • Turn the tenderloins over several times during the marinating process so that the marinade touches all sides of the pork tenderloin at some point.

How to Freeze Pork Tenderloin in Red Wine Marinade

Once you have all the ingredients out, it’s so easy to mix up an extra batch of the marinade.

  1. Pour the marinade into a resealable plastic bag and place an uncooked pork tenderloin inside.
  2. Remove excess air from the plastic bag and seal. Place the plastic bag with the meat inside another resealable bag. just in case.
  3. Store the bag in the freezer for up to 6 months.
  4. Move the frozen bag to the refrigerator and defrost when you’re ready to cook it.

Take it out of the freezer the night before and it should be ready to go for dinner the next day. It doesn’t marinate in the freezer, but it does marinate before it’s fully frozen and while it’s defrosting.

How to make red wine marinade

Don’t forget to label and date the bag! By the way, that’s a little bit of green onion in the bag.

Tips for Perfect Pork Tenderloin

There are a few things you can do to ensure that you end up with a perfect pork tenderloin every time:

  • Cook pork tenderloin to the proper temperature, which is 145 °F. It will be slightly pink in the center. Use a reliable thermometer to keep track of the temperature and remove it from the oven or grill when it reaches the magic number.
  • Turn the meat over halfway through the cooking process for even browning and a crust on all sides. Spoon juices from the pan over the top when you turn it.
  • Allow the pork tenderloin to rest for about 5 minutes so that the juices settle back into the meat before cutting it.
  • Bring excess marinade to a vigorous boil for 5 minutes and pour it over the meat to keep it moist.

Note: Always discard marinade that has been in contact with raw meat unless it has been cooked to remove harmful bacteria.

How to make red wine marinade

What to Serve with Red Wine Marinated Pork Tenderloin

This red wine marinade flavoring allows lots of flexibility for selecting side dishes to round out the meal. Here are some ideas to get you started:

  • Any vegetable! I can’t think of one that won’t work. Look to our Seasonal Produce Guide for inspiration. A few of our favorites:
    • Green Beans

    How to make red wine marinade

    More Marinade Recipes

    The marinades used in these recipes are great for pork too:

    • Garlic and Rosemary Red Wine Marinade for Shish Kabobs

    Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

    This baked tempeh in red wine marinade makes a perfect addition to your rice dishes and salad bowls. Furthermore, my oil-free marinated tempeh is a perfect high-protein vegan recipe to add to your menu.

    Let’s highlight some important qualities of my baked tempeh recipe:

    • Plant-based
    • Gluten-free
    • Grain-free
    • Nut-free friendly
    • Low glycemic
    • Oil-free

    Furthermore, I love this recipe for being:

    • Super nutritious
    • Easy to make
    • Perfect high-protein snack
    • Versatile – add it to salad bowls, rice dishes or put on a toast or roll into tortilla.

    What is Tempeh?

    First of all, tempeh is nothing like tofu! While the latter is made by curdling soy milk, tempeh is made of whole soybeans. As tempeh is made of fermented soybeans, it also has a natural sour taste to it. In short, tempeh is a cake-like substance made from cooked and slightly fermented soybeans. Most importantly, when you eat tempeh, you’re consuming whole foods.

    I fell in love with tempeh ever since I tried it for the first time 5 years ago. When I lived in Barcelona I had access to all kinds of tempeh (smoked, plain, marinated), but now I’m happy if I get the plain version and marinate it myself.

    You can steam, sauté, stir fry, marinate and bake tempeh. If you search you’ll find many plant-based recipes using tempeh as a source of protein. In fact, you can check out my very own old, but great recipes Tempeh-Cabbage Curry and Tempeh with Oven Roasted Veggies and Chard.

    Nutritional info of tempeh

    Tempeh is high in both protein and fat. 100 grams of raw tempeh contains 192 kcal, 7.6g carbohydrates, 10.8g fats, 20.3g protein, 3.7g fibre, and 9mg sodium.

    It is also a good source of vitamins and minerals:

    0.4mg vitamin B2 (33% of RDA),
    2.6mg vitamin B3 (19% of RDA),
    0.2mg vitamin B6 (17% of RDA),
    19.3μg vitamin K (21% of RDA),
    111mg calcium (11% of RDA),
    0.6mg copper (62% of RDA),
    2.7mg iron (15% of RDA),
    81mg magnesium (25% of RDA),
    1.3mg manganese (72% of RDA),
    266mg phosphorus (38% of RDA),
    1.1mg zinc (14% of RDA).

    How to make red wine marinade

    How to make a good wine marinade

    Let’s talk a little about the marinade for my baked tempeh. It must be said that a good marinade is a combination of acid, fat, herb and spice.


    in my marinade recipe red wine acts as the acidic medium. Other options include lemon juice, apple cider vinegar, mustard, tomato puree or pasta.

    usually oils are used in marinade recipes. However, I always prefer whole food ingredients, so I went for tahini. Any nut or seed butter would work though!

    tamari, paprika and black pepper are the spices in my baked tempeh recipe. Other ingredients to spice up a good wine marinade include salt, cumin, onion powder, mustard powder, chilli powder, coriander, cinnamon, allspice, nutmeg, cloves, curry powder.

    garlic powder and fresh sage are the herbs in my marinated tempeh recipe. Other herbs you could use are rosemary, thyme, shallots, onions, oregano, parsley, scallions, ginger, chiles, cilantro, horseradish, wasabi, bay leaves, carrots, and celery.

    What about the alcohol in wine marinade?

    I know that many of my readers don’t do alcohol at all, me being one of them! However, you don’t need to worry, as the alcohol will evaporate during baking. So, this baked tempeh recipe is also safe for kids.

    Also, when you decide to use the leftover marinade for sauce, just cook the alcohol out of it. Just simmer without lid until you can’t sniff alcohol vapours any more.

    Finally, I’d like to hear your thoughts on tempeh – do you love it or do you hate it? Let me know in the comments! Please also tag me in social media whenever you make and share my recipe. Instagram @thenutriplanet and Facebook

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    How to make red wine marinade

    Baked Tempeh in Red Wine Marinade

    • Author: Nele Liivlaid
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Total Time: 40 minutes
    • Yield: 14 baked tempeh strips 1 x


    This baked tempeh in red wine marinade makes a perfect addition to your rice dishes and salad bowls. Furthermore, my oil-free marinated tempeh is a perfect high-protein vegan recipe to add to your menu.

    Marinating time: 2-4 hours


    • About 400g ( 14.1oz ) of tempeh
    • 4 tbsps. (60g, 1.8oz) unsalted tahini
    • 3 tbsps. tamari
    • 1 tsp . garlic powder
    • 1 tsp . smoked paprika powder
    • ½ tsp . ground or crushed black pepper
    • 1 cup of dry red wine
    • ½ cup water
    • 1 tbsp . finely chopped fresh sage leaves
    • 2 tsps. of coconut nectar (optional)


    1. Start by thawing the tempeh, if you use frozen kind.
    2. Then, cut the tempeh into about 1.5cm (0.6inch) thick slices or strips. To remove the bitterness, place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring to boil, reduce heat, and cook the tempeh for 10 minutes. Discard the liquid. Alternatively, steam the tempeh strips for the same amount of time.
    3. While the tempeh strips are cooling, prepare marinade. Start by mixing tahini and tamari sauce until well dissolved. Then, start adding the remaining liquids (wine and water) gradually to get homogeneous mix. For lump-free result, stir in the dry ingredients while the marinade still has paste-like consistency.
    4. Next, place tempeh strips into a container or other flat-bottomed dish that is big enough. Then, pour the marinade over tempeh pieces and place something heavy on them to allow the slices to drown in the marinade. I used a small container filled with water.
    5. Marinate the tempeh in fridge for at least 2 hours.
    6. Next, place the marinated tempeh strips on baking sheet lined with parchment paper and bake at 175°C (350°F) for 20-30 minutes until golden brown. Remove from oven.


    Add the tempeh to Buddha bowls, salad bowls or eat on a slice of bread or inside a burrito.

    Lately I’ve been thinking or shall I say rethinking some things over, not in an obsessed or I can’t let go kinda way, but rather in an understanding kind way, some of which is fun and funny, some of which not so much. There is meaning and purpose in every action we do, everything we see, every hope, every dream, every loss, every gain or victory. The list goes on and on. A quote I recently herd hit me to the very core of my being, “We do not choose a life, we live it”. This came from “The Way” a movie of ones journey on the “Camino DE Santiago” which just so happens to be on my list of soon to do’s for very personal reasons as well as the food. I have traveled through some of the Basque country in France but never through the Basque country of Spain. Both have parallels in there cuisine but differ to the extreme as well. The Basque Country of France is very beautiful and hold some memorable stories with in my families history that make the intrigue to take the trek on the Camino De Santiago that much more of a to do. Through out the Basque Country the simple cuisine brings out some of the most complex flavors I have tasted, all of which is truly fresh from the field to the table. Today I shall leave you with a simple Basque marinade that can be used on lamb, beef, chicken, venison , game birds, rabbit or even as a delicious dressing for ones salad in which case add a bit of goats cheese and you have arrived. There are commercial brands of Basque Marinade that are good the best being produced by “The Basque Company” which is extremely close in flavor to my recipe which has a history of its own I may share another time.

    1 c Red Wine Vinegar
    3/4 c Red Wine ( table red or Burgundy is fine)
    1/4 c water
    1/2 c Lemon Pepper Marinade (easy to make but easier to buy Lawry’s)
    1 tbsp ground black pepper (table or fine ground)
    1 tsp ground red pepper such as cayenne
    1 tbsp garlic granulated garlic (not garlic salt)
    1 tbsp Sea Salt
    1/4 cup Olive Oil

    Here come the hard part, mix all ingredients together, store in glass container. I keep mine in the refrigerator but a cool place in the pantry is fine. When using this remember it holds a high acid level, a little goes a long way. It is a great tenderizer for the tougher cuts but excellent to quickly give and bring out the natural flavors in what ever you are marinading. I do not recommend more than a 3-4 hour soak for game meats, Lamb or beef and 1-2 hours for chicken or pork is fine.

    I shall be back, until then live, laugh and hold the good close to heart!

    A classic pairing is beef and a red wine sauce. This red wine beef jerky recipe takes advantage of that with a very simple red wine marinade.

    The marinade uses red wine fortified with brown sugar for additional sweetness and chipotle powder for a hit of heat. The resulting beef jerky is very flavorful and something that you can’t find in stores.

    That’s all there is to this great red wine beef jerky recipe!

    Red Wine Beef Jerky Recipe

    Red Wine Beef Jerky Ingredients

    For the Red Wine Marinade

    2 cups red wine
    1/2 cup water
    1/2 cup salt
    1/2 cup brown sugar
    1-2 tablespoons chipotle powder

    For the Beef Jerky

    3 lbs. of meat (about 1360 gm)
    1 to 2 cups red wine marinade

    Red Wine Beef Jerky Instructions

    For the Red Wine Marinade

    To make the red wine marinade simply whisk together all of the marinade ingredients until the sugar and salt dissolves.

    For the Red Wine Beef Jerky

    Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips 1/8″ to 3/8″ thick, against the grain. Set the strips down in a large container like a bowl, flat tray, or sealable plastic bag.

    Pour the red wine marinade over the meat and mix well. Store the meat in the fridge for about 4 to 8 hours, or overnight.

    Making Red Wine Beef Jerky in the Oven

    Preheat the oven to 160°F / 71°C, or the lowest setting it will go.

    Remove the beef slices from the container and layer the strips in a single layer on a baking tray, or drying rack on top of a cookie sheet. Make sure the beef strips don’t overlap and have a little space between them to enable good air circulation.

    Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. Place the strips in the oven to start dehydrating them.

    Making Red Wine Beef Jerky in a Dehydrator

    Preheat your dehydrator to at least 141°F / 60.5°C and up to 165°F / 74°C.

    Place the strips in a single layer on the dehydrator trays. Be sure to leave some space between the jerky strips for sufficient air flow. If you are not using wire or mesh trays you may need to turn the beef jerky over once in the middle of the drying process.

    Dry the beef jerky for 6 to 10 hours. If thicker strips of meat are used it may take longer.

    Finishing the Red Wine Beef Jerky

    To test the beef jerky remove a strip or two from the oven racks or dehydrator trays with clean kitchen tongs. Dried beef jerky strips should be chewy but still tender. When bent, it should be flexible enough not to break but it should crack instead.

    Once the red wine beef jerky is sufficiently dry, remove it from the dehydrator and let it cool for 30 to 60 minutes. If there is any oil or moisture on the beef jerky use paper towels to blot it dry.

    Put the jerky in tightly sealed containers then refrigerate or freeze. The red wine beef jerky will last in the refrigerator for a month or two and in the freezer for several months.

    Other Amazing Food Made Easy Articles

    • History of Beef Jerky
    • Beef Jerky Safety
    • How to Dry Beef Jerky
    • Beef Jerky Recipes

    If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
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    How to make red wine marinade How to make red wine marinade

    How to make red wine marinade

    How to make red wine marinade

    How to make red wine marinade

    How to make red wine marinade

    How to make red wine marinade

    How to make red wine marinade

    How to make red wine marinade

    How to make red wine marinade

    How to make red wine marinade

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    My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing. and impress your friends and family.

    How to make red wine marinade

    This Santa Maria Tri Tip Marinade recipe produces a well seasoned delicious tri-tip which goes perfectly on the grill. The marinade is fast and easy to make but it’s best to marinate the meat for 8-24 hours for maximum flavor. Try this recipe as it will soon be one of your favorites!


    3 lbs. tri-tip roast
    1 teaspoon Kosher salt
    1 teaspoon ground black pepper
    2 teaspoon paprika
    1 teaspoon onion powder
    1/2 teaspoon dried rosemary
    1/2 teaspoon cayenne pepper (if you like more spice use 3/4 tsp)
    3 tablespoon olive oil
    1/2 teaspoon Dijon mustard
    1/3 cup red wine vinegar


    1. Place meat in a 1-gallon freezer bag.
    2. Combine all other ingredients in a bowl.
    3. Add blended mixture to freezer bag and make sure the tri-tip is evenly covered with marinade.
    4. Place in refrigerator and marinate for a minimum of 3 hours. The ideal marinating times are between 8-24 hours.
    5. Before cooking, let the tri-tip rest at room temperature for 30-minutes.
    6. Heat grill to 350-450F.
    6. Follow the grill guide below for the proper cooking time.
    7. Once the tri-tip is off the grill, let it rest for 5-10 minutes.

    Tri-tip Grill Guide:

    Rare- 25-35 minutes (120F) Sear 5 minutes per side over direct heat. Grill 15-25 minutes over indirect heat.
    Medium Rare- 30-40 minutes (130F) Sear 5 minutes per side over direct heat. Grill 20-30 minutes over indirect heat.
    Medium- 45-55 minutes (140F) Sear 5 minutes per side over direct heat. Grill 35-45 minutes over indirect heat.
    Medium Well- 60-70 minutes (150F) Sear 5 minutes per side over direct heat. Grill 50-60 minutes over indirect heat.
    Well Done- 70-80 minutes (155F) Sear 5 minutes per side over direct heat. Grill 60-70 minutes over indirect heat.

    Wine Pairings:

    We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

    Pinot Noir

    This Santa Maria Tri Tip Marinade recipe will leave your tri-tip with a nice zing. The meat will be well seasoned, but it’s not as rich as a typical steak. I personally think this wine pairs well with a good light Pinot Noir with dark cherry nuances. The spice of the meat and the slight refreshing light sweetness of the wine with a mild acidity is the perfect compliment for this recipe!. Follow the link to our wine review site to find our favorite Pinot Noir


    Finish the recipe with HOW to cook Tri-tips.
    Newbies may think that since it looks like a roast it should go for an [email protected]!$!#
    What temp – how long each side – when to flip it, etc.

    Otherwise it’s in the bag right now and I trust it will be outstanding…

    How to make red wine marinade

    Burger time! Are you ready for the best burger recipe? You’ll be hailed as a “Grill Master” extraordinaire when you use this flavorful best hamburger marinade before popping your burgers on the grill. The smoky, sweet, yet slightly spicy and tangy taste of these burgers is sure to be a hit at your next barbecue and turn it into a gourmet experience! You’re gonna love these burgers!

    How to make red wine marinade

    Magical blend marinade recipe!

    Our best hamburger marinade is a quick-to-mix blend of Worcestershire sauce, red wine vinegar, brown sugar, fresh garlic, olive oil, onion, liquid smoke, salt and pepper. You gently blend the ingredients into the meat and let them work their magic! Be careful not to handle the meat too much so it doesn’t get tough.

    How to make red wine marinade

    What’s the purpose of these ingredients?

    Vinegar, brown sugar and oil all contribute tenderness and flavor to the meat. The other ingredients such as Worcestershire sauce, liquid smoke, onion and garlic boost flavor. Worcestershire sauce is a mixture of vinegar, molasses, anchovies, and other seasonings.

    How to make red wine marinade

    What is the best way to make hambuger patties?

    After forming the ground beef into round patties, flatten them so they’re bigger than the buns. Next, make an indentation in the center of each burger. This will help burgers so they don’t bulge in the center. Cover patties and let marinade in refrigerator for at least one hour. You should grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.

    How to make red wine marinade

    Best Burger Making Tips:

    • Use 80% lean ground beef (there will be less shrinkage)
    • Marinade patties in refrigerator not at room temperature
    • Try not to move the burger on the grill while cooking
    • Toast bun on grill – you don’t want a soggy bun
    • Add cheese 30 seconds before taking burger off grill

    How to make red wine marinade

    You Might Also Enjoy these other delicious summer-time recipes!

    Don’t forget to pin this recipe for later! You can also follow us on Pinterest here !

    Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!

    Best Hamburger Marinade

    How to make red wine marinade

    A delicious hamburger marinade with a smoky, sweet, yet slightly spicy and tangy taste.


    • ¼ cup Worcestershire sauce
    • 2 tablespoons red wine vinegar
    • 2 tablespoons brown sugar
    • 2 cloves fresh garlic, minced
    • 1 tablespoon vegetable oil
    • 1 teaspoon onion powder
    • 1 teaspoon black pepper
    • ½ teaspoon salt
    • ½ teaspoon liquid smoke (mesquite flavor)
    • 1 pound ground beef


    1. Combine all ingredients except ground beef in a medium bowl. Mix together.
    2. Add ground beef and use your hands to gently blend marinade into meat.
    3. Be careful not to handle too much or meat will become tough.
    4. Form ground beef into four equal sized (¼ pound) round patties. Flatten patties so they’re bigger than the buns.
    5. Make an indentation in the center of each burger. (This will help burgers not to bulge in the center.)
    6. Cover patties and let marinade in refrigerator for at least one hour.
    7. Grill over high heat to quickly sear outside of burger and seal in juices. Cook 3-4 minutes per side.

    Nutrition Information:


    Serving Size:

    How to make red wine marinade

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    Meet Dianna & Alyssa

    How to make red wine marinade

    We are Dianna & Alyssa, a mother-daughter duo, and food lovers! We are the stomachs behind all the recipes we share here on In Fine Taste.

    This recipe for marinated mushrooms is an absolute breeze, it keeps for weeks and can be done in large batches. So go on, make some now and the next time you have friends over you’ll have one more homemade item you can serve with your antipasto platter. Did we mention they are delicious.



    1. Grate or finely chop the garlic
    2. Add the garlic to the mushrooms
    3. Place a large pot on medium high heat
    4. Add 4-5 tablespoons oil
    5. Add mushrooms & garlic
    6. Stir for about 1 minute
    7. Add the red wine
    8. Increase the heat to high, stir and cook for 1 minute
    9. Add the vinegar and stir through
    10. Season with salt & pepper
    11. Reduce heat to low and simmer for 10 minutes
    12. Allow to cool
    13. Drain & serve (reserve the liquid)
    14. Can be served whole as part of antipasto platter , or in salads or even sliced on crostini
    15. Store remaining mushrooms in marinade in fridge

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

    Recipe Reviews

    I have been trying to incorporate more mushrooms in my diet but I always seem to forget them or don’t have the time to prepare them and I just leave them for the next dish. This recipe is a game-changer for me because it enables you to store them and have them in the fridge, ready for the next meal. So thank you for the added nutrition to my diet!

    I am a huge fan of mushrooms, not only because of their properties, but because I think they taste great too, and I use them a lot in my cooking. So lately I was looking for ideas on how to make them more versatile and when I came across your recipe I knew I hit jackpot! This not only tastes amazing, but I love how you can conveniently store it for later and just use it to convert a quickly-prepared meal into a delicacy!

    Mushrooms are so tasty cooked in wine! I use them so many ways in salads, chopped with bruschetta and as a side dish!

    How to make red wine marinadeScott Phillips

    Yield: Yields about 2-1/2 cups, enough to marinate 2-/2 lb. food

    The wonderful thing about this marinade is that you’re likely to have most of the ingredients on hand. It doesn’t contain added salt, so remember to salt your food just before grilling. This marinade is especially good for steak or pork.


    • 1 cup brewed espresso or very strong black coffee, at room temperature
    • 1 cup full-flavored red wine, such as Cabernet Sauvignon, Shiraz, or Zinfandel
    • 1/2 cup extra-virgin olive oil
    • 4 medium cloves garlic, grated on a rasp grater
    • 2 Tbs. Dijon mustard
    • 1-1/2 Tbs. packed dark brown sugar
    • 1 Tbs. Worcestershire sauce
    • 1/4 tsp. ground cinnamon
    • Coarsely ground black pepper

    Nutritional Information

    • Nutritional Sample Size per 1 Tbs.
    • Calories (kcal) : 35
    • Fat Calories (kcal): 25
    • Fat (g): 2.5
    • Saturated Fat (g): 0
    • Polyunsaturated Fat (g): 0
    • Monounsaturated Fat (g): 2
    • Cholesterol (mg): 0
    • Sodium (mg): 25
    • Carbohydrates (g): 1
    • Fiber (g): 0
    • Protein (g): 0


    • In a medium nonreactive bowl, whisk the coffee, wine, olive oil, garlic, mustard, brown sugar, Worcestershire sauce, cinnamon, and 2 tsp. pepper until well blended.

    Make Ahead Tips

    The marinade will keep, tightly covered, in the refrigerator for up to 2 days.

    Recipe Notes

    Add to List

    Ingredient Spotlight

    Instant Espresso Powder


    Dry Red Wine

    Squash Blossoms


    Rate or Review

    Reviews (6 reviews)

    This is my go-to marinade for any red meat. It especially works well with lamb and beef. I always have the ingredients in my refrigerator and everyone raves about the flavor.

    How to make red wine marinade

    Loved it Elizabeth! Recommended this article to Vivino at

    How to make red wine marinade

    This marinade is simply outstanding. With basic ingredients yet an incredible depth of flavor. I will admit to being hesitant about the cinnamon at first. It seemed to overpower the marinade. But. once we grilled the steak. oh my..the flavors were just perfect. Thank you Elizabeth Karmel – you are a true grill goddess!