Red Wine Marinade

Kinds Of Red Wine This is a fat-free, full-flavored marinade. Instead of adding oil,Gastronomer columnist Andreas Viestad makes a separate herb-infusedoil (using the same spices found in the marinade) that he combineswith a bit of the marinade for a post-grilling application to themeat. For a more intense red wine flavor, boil 1 cup of wine over highheat until it has reduced to about 1/4 cup, then combine it with1/4 cup (uncooked) red wine to make the 1/2 cup of red wine used inthe marinade. By combining a little herbed oil with a bit of the marinade andapplying the mixture to the steak after it has been grilled (seerelated recipe in Recipe Finder), you will get fresh herb flavorsand aromas, the fragile compounds that normally get lost withcooking. It's best to make the red wine marinade and herbed oil the same daythey are to be used.