Providing depth of flavour, fragrance, elegance and crucial colour to numerous classic recipes, red wine is not just class in a glass but an ingredient that can elevate a dish to new levels. The Country Range Red Cooking Wine is made with a blend of carefully selected varietal red wine and de-alcoholised wine that is then lightly seasoned. Offering fantastic value and absolute consistency to chefs when it comes to taste and visual effect, the Country Range Red Cooking Wine is ideal for fast-paced kitchens across the catering and foodservice spectrum.
About: Cecille Youngs, Student Chef Winner, West Suffolk College
Crowned as the winners of the Country Range Student Chef Challenge (CRSSC) in March following an enthralling finale at the HRC Show in London, the students from West Suffolk College have all been tipped for big futures.
Cecille Youngs was one of the victorious trio in March who impressed judges with their calm and happy disposition, plus technical skills. For some, winning the CRSSC would be enough but Cecille wasn’t finished there as she also competed in and won the 2024 Student Pastry Chef of the Year award in May as well. Here Cecille provides her five ways with Country Range Red Cooking Wine.
1. Perfectly poached
Fruit poached in red wine is a delight to the senses and there are so many combinations you can try. My go-to recipe is poaching pears in red wine as they take on flavour so well, keep their shape and look stunning.
2. Slow and Low
Red cooking wine is a triumph when used in slow-cooked dishes. For me, there is no better than a Beef bourguignon. Slow and low is the name of the game here with the red wine adding an incomparable depth to the gravy and beef.
3. Bresaola
Originally coming from Lombardy in northern Italy, bresaola is a cured beef charcuterie. Once cured the beef spends time marinating in red wine before it is hung. It’s easy to make yourself using red cooking wine and will always impress on a charcuterie board.
4. Pickled apple puree
This is an amazing accompaniment to a wide range of dishes but I personally love it with a nice piece of pork tenderloin or even a chop. The pickled purée helps cut through the fat and using red wine provides subtle wine nuances to the taste and a wonderful colour.
5. Fantastic foam
Great for visual appeal, a burst of flavour and for adding different textures to the plate, a red wine foam can be a great weapon for chefs. It’s also lighter than a red wine sauce so works brilliantly in the summer months.