Two Must-Try Wine Sauce Recipes
Nothing can elevate a main course like a rich, delicious sauce, especially wines sauces. Let’s learn how to make a rich, buttery Vanilla Buerre Blanc and Scallops, and a Pinot Noir, Blackberry Reduction with Cornish Game Hen.
Whether you’re having a date night at home or in the mood for something impressive (and simple) to serve guests, these two meals are the perfect fit. We all love La Crema in our wine glasses, so let’s make a habit out of splashing a little in our recipes as well!
Why Wine Sauces Elevate Any Dish
A great sauce brings a dish together, and wine is the secret ingredient that makes it truly exceptional. As it simmers, wine reduces and intensifies, adding depth, balance, and a touch of elegance. The acidity cuts through rich ingredients, while its natural flavors enhance everything from delicate seafood to hearty meats. Whether it’s a silky white wine butter sauce or a bold red wine reduction, wine sauces create complexity and a restaurant-quality finish that makes every bite more memorable.
Wine Sauce #1 Beurre Blanc
First up is a twist on a Beurre Blanc sauce served over scallops and polenta. Beurre Blanc is a white butter sauce that consists of emulsified butter and a reduction of vinegar and/or white wine and shallots. You won’t find this served in many restaurants because it needs to be made last minute and can possibly separate. The secret is adding the cream! We’ve created a twist on this sauce to compliment La Crema Sonoma County Chardonnay, and to ensure it doesn’t separate on you. It’s quick, simple and sure to wow your guests.
Warm Beurre Blanc sauce, made with La Crema Sonoma County Chardonnay.
Beurre Blanc Sauce
Author: TeeWii
Recipe type: Sauce
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- ¼ cup Lemon Juice
- 2 slices of apple, cut in quarters
- Vanilla bean, split lengthwise
- 1/2 cup Cream
- 1 cup or 2 sticks Butter, cubed
- 1/2 cup La Crema Sonoma County Chardonnay
- 1 shallot, chopped
Instructions
- Cube butter and keep it refrigerated.
- In a saucepan over medium-low heat, add lemon juice, apple, vanilla bean, cream, shallot and chardonnay. Let simmer for about 10 minutes, then add cubes of butter (about 4 at a time) and whisk until melted and mixed.
- Continue adding cubes of butter until all have been used.
- Strain the sauce so that the apples and shallots are removed.
- Serve over scallops and polenta.
Beurre Blanc sauce served over fresh scallops and polenta, served beside spring greens.
Wine Sauce #2 Red Wine Sauce
We can’t think of anything more special than individual Cornish game hens. They’re petite, easy to cook and make quite a statement. You might think a white wine sauce would be ideal for this, but I have a surprise for you…a Pinot Noir inspired sauce more than compliments the hens.
La Crema Monterey Pinot Noir creates a gorgeous red wine sauce for your protein.
Red Wine Sauce Over Cornish Game Hens
Author: TeeWii
Recipe type: Entree
Serves: 2
Ingredients
- ½ onion
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 cup chicken stock
- 2 Cornish game hens
- ½ cup La Crema Monterey Pinot Noir
- 3 Tablespoons blackberry preserve
- ½ teaspoon ground allspice
- 1 shallot, chopped
- 1 teaspoon cocoa powder
- 2 tablespoons butter
Instructions
- Preheat oven to 350°. Using a baking sheet, place a wire rack on it and prepare with non-stick cooking spray.
- Pat dry the hens and stuff with slices of onion, one sprig of rosemary and one sprig of thyme each. Place in oven and cook for 1 ½ hours.
- Baste with chicken stock every 15 minutes.
- Meanwhile, melt butter and add shallots in a sauce pan. Saute for 3 minutes.
- Add blackberry preserves, which will thin out.
- Add Pinot Noir, allspice, and cocoa powder.
- Stir together and let simmer for 5 minutes. Pour over cooked hens.
- Serving suggestion: Serve with roasted sweet potato risotto.
Red wine sauce served over a cornish game hen and sweet potato risotto. Winter meal perfection.
Tips for Cooking with Wine Sauces
Cooking with wine sauces is a game-changer, but getting it right takes a little know-how. Here are a few tips to help you create rich, flavorful sauces that enhance your dishes without overpowering them.
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Choose the Right Wine
Not all wines work well in sauces. Stick with dry wines rather than sweet ones (unless the recipe calls for it), and always use a wine you’d enjoy drinking. For white wine sauces, a crisp Chardonnay adds brightness and depth. For red wine sauces, a fruit-forward Pinot Noir, brings out bold, rich flavors.
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Avoid “Cooking Wine”
Those bottles labeled “cooking wine” at the grocery store? Skip them. They often contain added salt and preservatives that can throw off the flavor of your sauce. A good-quality wine makes all the difference.
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Let the Alcohol Cook Off
To get the best depth of flavor, simmer wine long enough for the alcohol to cook off. Adding it too late or using too much can leave your sauce tasting harsh. A good rule of thumb is to let the wine reduce by at least half before adding other ingredients like butter or cream.
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Balance Is Key
Wine should enhance, not dominate, your sauce. If your sauce tastes too sharp, a little butter, cream, or stock can mellow it out. If it’s too sweet, a splash of vinegar or a pinch of salt can help balance things.
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Match Your Wine to Your Dish
A general rule:
- White wine sauces pair well with seafood, chicken, and light pasta dishes.
- Red wine sauces are perfect for red meat, game birds, and hearty vegetables.
Cooking with Wine is Always a Good Idea
There’s something special about pouring a splash of wine into a sauce and watching it work its magic. Whether it’s a silky white wine beurre blanc or a bold red wine reduction, these flavors make every bite more delicious. So, grab your favorite La Crema bottle, pour a glass for yourself, and let’s get cooking!
What’s your favorite La Crema wine to incorporate into winter recipes? Let us know in the comments below. For more recipe inspiration visit La Crema’s Pinterest page.
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