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Red Wine "Vinaigrette"

  • SERVINGS: MAKES ABOUT 1 1/4 CUPS
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

This is a variation on Patricia Wells' classic vinaigrette, in which leftover bits of red wine are reduced and used in place of vinegar. The reduced wine adds a sweeter, less acidic quality to the dressing. Use any combination of leftover wines for this, including red, white and rosé. Use this especially when you are serving a salad with cheese, for the dressing is very wine friendly since there is no hint of acidity to fight with the wine.

The dressing can be stored at room temperature or in the refrigerator for several weeks. Shake again at serving time to create a thick emulsion.

  1. 1/2 cup leftover red wine
  2. Fine sea salt
  3. 1 cup extra-virgin olive oil
  1. In a medium casserole, bring the wine to a boil over high heat. Boil until reduced by half, 3 to 4 minutes. Set aside to cool thoroughly.
  2. Combine the reduced wine and salt in a jar. Cover and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning.