Skip to main contentAnd a little intimidating? Sure, it's a deep and complex subject, but unless you're a philosopher with a vineyard, wine is simply about enjoying what's in your glass. We’ve built our entire wine department on this philosophy. Mix and match with reds, whites and everything in between — and get 10 percent off when you buy six bottles or more.Sausages AddFree SausagesSausages RecipesSausage Stew RecipesPork Casserole RecipesStews Casseroles BakesSausage CasserolesSausage And Bean CasseroleSausage BeanForwardsLooking for hearty warming comfort food? These sausage casserole recipes should do the trick. We've got stews, casseroles and a gorgeous sausage cassoulet recipe.View all Red Vin products > Product Details . . . Rheinhessen, Germany- Made from the native Dornfelder grape, this sweet red combines silky tannins with flavors of raspberry and plum with a pleasant sweet finish. Nice match with a sweet glazed ham. 55 by from 55 by from 55 by from writing a review is fast and easy!

Be the first to write a review that can be shared among your friends and the Total Wine & More community. Here are a few things to consider: • It only takes a second! Just fill out the form, hit "Submit" and you're on your way. • Our online form makes it easy to title and write your review. good cheap australian wineJust follow the simple steps and you're done. wine for me slow• First impressions are the best. beer and wine boxGive us your honest opinion in these reviews.best two zone wine cooler reviews can make a great mealeven better.buy cheap wine france

Our wines have been carefully selected to complement our dishes and enrich your dining experience. Olive Garden is committed to offering our guests world-class Italian wines as well as domestic wine selections. Olive Garden partners with many prestigious winemakers in Italy, including the Rocca delle Macie winery in Tuscany, which is also the site of our Culinary Institute of Tuscany, to source a selection of distinct and delicious wines. best wine country tour franceTo further broaden the choice and variety we offer our guests, we also serve fine quality wines from award-winning domestic vineyards in California, Oregon and Washington.dry red wine español Olive Garden's wine program has won several awards of its own, including "America's Best Casual Dining Wine List" by the Monterey Wine Festival and the best wine program among the top 10 casual dining restaurants by the Wall Street Journal.best wine rating sites

We've designed our comprehensive wine list to be accessible to everyone from the seasoned aficionado to the casual diner - with over 25 selections ranging from light and sweet to dry and full-bodied. Our restaurants feature a seasonal menu with recommended food and wine pairings. best flavors of wineFurthermore, guests of drinking age are invited to sample a complimentary one ounce portion of any of Olive Garden's wines to decide what tastes best for them. Choosing a great wine is never as easy as "red" and "white", but once you learn the ropes you'll be making confident decisions in no time. There are several basic guidelines that can help you choose the right bottle or glass of wine for you. Let's start with the basics of pairing your food to wine. DIGGING DEEPER INTO PAIRING Once you feel more familiar with pairing your food to wine, you can take it a step further. Ultimately, the perfect pairing is simply the wine you like and the food you like.

When in doubt, ask! Our servers are trained to help guide you to a glass or bottle of wine that will delight your palate and enhance the enjoyment of your meal. Beringer Founders Estate Pinot Noir and Ravioli di Portobello Clos du Bois Chardonnay and Chicken & Shrimp Carbonara Columbia Crest Grand Estates Cabernet & Braised Beef Tortelloni Acidity -Aroma -Balanced -Barrel Fermented -Body -Bouquet -Buttery -Character -Clean -Complex -Delicate -Dry -Earthy -Elegance -Finish -Firm -Floral -Fruity -Full-Bodied - Grassy -Green -Hard -Herbaceous -Legs -Light-Bodied -Lively -Medium-Bodied -Nose -Oak -Off-Dry (Semi-dry) -Rich -Round -Smoky/Toasty -Sweet -Tannin -Velvety -Vintage - We'll include the restaurant's address, phone number and a link to this page. *standard message and data rates may apply Please select the time you want to pick up your food order. The restaurant you selected does not have online ordering. You didn't place a Catering item, which requires more time, in your cart.

Would you like to change your pickup time? Are you sure you want to cancel this order?When a recipe calls for red wine, the tendency is to grab whatever is inexpensive or already open on the counter. But as with any ingredient in the kitchen, the choice of wine can make the difference between a sauce worthy of a four-star restaurant and one that's best poured down the drain. In short, the wrong wine can turn an otherwise good sauce bad. The problem is that sifting through the enormous range of wines available is only slightly less confusing than trying to plough through Ulysses. Choosing a good bottle for the kitchen can seem like, at best, a shot in the dark. To find out which red wines are good cookers (as opposed to those which are just good drinkers), We set up three tests—a quick tomato sauce, a pan sauce for steak, and a long-cooked beef stew—through which we could test numerous bottles. With the help of local wine expert Sandy Block (who holds the title Master of Wine, an honor shared by just 18 Americans), we organized those red wines available in even a poorly stocked wine shop into four manageable categories based on flavor, body, and style: light/fruity, smooth/mellow, hearty/robust, and nondescript jug wine.

Ironically, the only type of wine not represented in these four categories is the "cooking wine" found on most supermarket shelves. In previous tests, the test kitchen has found that these low-alcohol concoctions have little flavor, a high-pitched acidity, and an enormous amount of salt, all of which combine to produce inedible sauces. Omitting this type of wine from the testing, we began our search for the ultimate red wine for cooking. We began by cooking with a representative from each of the four categories: a light/fruity Beaujolais, a smooth/mellow Merlot, a hearty/robust Cabernet Sauvignon, and a jug of "mountain" (sometimes also labeled "hearty") burgundy. Although none of the groups emerged as the winner from this first round of tests, what did emerge were some important attributes of good and not-so-good cooking wines. While the sauces made with Beaujolais could be described as wimpy, this wine did contribute a refreshing fruitiness that mingled well with the other ingredients and complemented their flavors.

The Merlot-based sauces had a somewhat overcooked, jamlike flavor, but they were also well-structured. The hearty Cabernet Sauvignon gave the sauces an astringent, woody bite that bullied all other flavors out of the way. This wine is aged in oak barrels, and its resulting oak flavors did not soften as they cooked but turned bitter and harsh. The jug wine, meanwhile, made sauces that were overly sweet and simple. Based on these findings, we decided to try to find wines that would combine the most appealing qualities of the light/fruity and smooth/mellow wines, shying away from wines with an oaky influence and inexpensive jug wines. Focusing on this more narrow category—fruity/smooth/mellow—we selected four new bottles of wine: Sangiovese (a medium-bodied wine from Italy), red Zinfandel (from California), Pinot Noir (from Burgundy, France), and Côtes du Rhône (from southern France). The Sangiovese tasted great in the tomato sauce but made an astringent pan sauce and a cardboard-tasting stew.

The Zinfandel tasted overcooked and jammy in the tomato sauce and turned the pan sauce bitter. While both the Côtes du Rhône and Pinot Noir turned in impressive results across the board, the Côtes du Rhône was stellar. When compared with the sauces made from Pinot Noir (a wine made from just one type of grape), the Côtes du Rhône (a blend of several grapes) had a fuller, more even-keeled flavor. The different grape varieties in the blend appeared to compensate for each other's shortcomings to produce a potent, well-rounded flavor. We then tested several more fruity, medium-bodied blends with little oak, including wines from the greater Rhône Valley (in southern France), Languedoc (also in southern France), Australia, and the United States. These blends were not made from the same grape types, but they all made tasty, well-balanced sauces. Most red wines made from a blend of grapes will produce good sauces—just steer clear of wines aged in oak. Next came the question of price.

Would a $30 blend make a better pan sauce for steak than a $5 blend? To find out, we cooked with fruity, medium-bodied red wines made from a blend of grapes at four price points: $5, $10, $20, and $30. Tasters found that the results produced by a $5 bottle were much different from those produced by bottles in the other price categories. As wine cooks and reduces, it becomes an intensely flavored version of itself, making the wine's defining characteristics unbearably obvious. The sweet, bland $5 wines cooked down to candy-like sauces, while the $10, $20, and $30 bottles were smoother, making sauces with multiple layers of flavor. Although tasters favored wines in the two more expensive price ranges for their slightly more balanced and refined flavors, none thought the difference justified spending an extra $10 or $20. And we found that limiting the price to around $10 still left us with plenty of options when shopping. We had consistently good results with several widely available wines, including E. Guigal Côtes-du-Rhône ($9.95), Rosemount Estate Grenache/Shiraz ($8.95, from Australia), and Bonny Doon Ca’ del Solo ($12.25, from California).

As we cooked our way through multiple bottles of wine, we found that it is not only the type of wine that matters but also the way you cook with it. The right wine can taste all wrong if cooked badly. That's because as wine is heated, delicate flavor compounds known as esters break apart, turning fruity flavors and aromas muddy and sour. The higher the heat, the more rapidly these esters will change from good to horrid. Transferring this knowledge to cooking, reason suggests that wine would best be treated with low, slow heat. In fact, our testing had demonstrated this point. The beef stew was much more forgiving than the tomato or pan sauce, both of which are typically made by means of a fast and furious reduction over high heat. To further test this proposition, we made two more steak pan sauces, one by rapidly simmering the wine, the other by slowly reducing it, just below a simmer. The results were so radically different that tasters thought the sauces had been made from different wines.

The sauce made from the rapidly simmered wine was tart and edgy, while that from the slowly reduced wine was round and smooth. The fast reduction had bruised the wine's esters; the slow reduction allowed their true, fruity flavor to shine through. As we tested a few more pan sauces and did a little more research, we were introduced to another cooking trick by chef and wine importer Richard Kzirian. He suggested adding small amounts of aromatics to the wine as it reduced to add an extra dimension of flavor and polished texture. Treating the wine almost like a stock, we infused small amounts of shallot, carrot, mushroom, parsley, and bay leaf into the reduction. This made for a pan sauce that was rich and voluptuous, with complex layers of flavor. Although this reduction is cooked over low, slow heat, we found the process can be speeded up by using a skillet rather than a saucepan. The increased surface area of a wide skillet allows the wine to evaporate more rapidly, even when cooked over low heat.