How to Use Wine in Marinades

Editorial guide from Empório Portugal for cooking, choosing ingredients, and creating Portuguese experiences with more safety and context.

Cultural Context

Wine is used in rojões, roasted veal, and Alentejo marinades — white for poultry and fish, young red for red meat.

The acidity tenderizes fibers; tannin can dry out if the time exceeds or if the wine is too young and aggressive.

Practical Explanation

Mix wine with olive oil, garlic, herbs, and partial salt; marinate 2–8 hours in the refrigerator for medium cuts. Dry before oven or grill.

Step by Step

1. Choose wine that you would drink — medium quality is enough.
2. Dry white for chicken, rabbit, and fish.
3. Fruity young red for pork and veal.
4. Mix with olive oil, garlic, bay leaf, and pepper.
5. Partially cover meat — do not fully submerge.
6. Refrigerate during marination.
7. Dry surface before browning.
8. Reduce cooked marinade if using as a sauce — boil well.

Tips from Empório Portugal

• Overnight marination only for thick and tough cuts.
• Do not reuse raw marinade without boiling.
• White Port wine works in sweet marinades for poultry.

Common Mistakes

• Marinating delicate fish for too long — it cooks in the acidity.
• Sweet wine on salty meat — confusing profile.
• Forgetting to dry — does not brown in the oven.

Possible Substitutions in Brazil

• Lemon juice with white wine lightens mild marinades.
• Vinegar partially replaces wine with care in timing.

Frequently Asked Questions