There’s something about a summer evening outdoors that just invites a glass of wine. Sitting with family or friends, a light breeze, something simple on the table, it always feels a little more special.
In the past 78 years in the State of Israel, vineyards have flourished in every part of the country. Every time I go to the supermarket and see a new Israeli wine label, I feel a sense of pride. Years ago, wine and grapes were often imported, and now we can simply look around us and see the abundance growing right here.
Over the years, we’ve visited a few wineries and gone to wine tastings in Israel, and it’s always such a delicious experience. There’s something about tasting, learning, and simply enjoying the moment that stays with you.
But ever since I was pregnant 12 years ago and didn’t drink wine for nine months, things shifted a bit for me. Even now, the smallest sip seems to affect me more than it used to. So these days, I’ve found myself enjoying wine in a different way, by adding it into my cooking, where the alcohol cooks out but the depth of flavor remains.
So when the Magazine editor told me that this week’s theme would be wine, I was excited to bring that into the kitchen and share a collection of recipes that use wine in a simple, approachable, and really delicious way.
Quick wine tips for cooking
Fish: Best with light, dry white wines like Sauvignon Blanc, Chardonnay, or dry Riesling.
Chicken: Use dry white wine like Chardonnay or Sauvignon Blanc. A light dry red can also work for a deeper flavor.
Slow-cooked meats: Go for dry red wines like Cabernet Sauvignon, Merlot, or Shiraz.
Vegetables: White wine works best – light, fresh, and bright.
Desserts: Sweet red wine works beautifully for fruit-based desserts like poached pears or apples.
Broccoli in white wine
My daughter and I love broccoli, and whenever I make it, we somehow end up fighting over who gets more, which is not something I ever expected. I didn’t like broccoli at all as a kid, but today there’s such a shift. Kids actually enjoy it, and I’m glad my daughter does, too, even if it means I have to share more than I’d like to.
Ever since she was little, I would ask my daughter if she wanted to eat a “tiny tree,” and she would get so excited. That line clearly worked.
Broccoli can be made in so many ways, and adding a splash of white wine boosts the flavor even more. Here’s a simple way to make it even better.
Yields 4 servings.
500 gr. broccoli, chopped
¼ cup olive oil
6 garlic cloves, thinly sliced or minced
¼ cup dry white wine
Zest from 1 lemon
1 tsp. kosher salt
¼ tsp. black pepper
Pinch red chili pepper flakes (optional)
Heat a skillet with the olive oil. Add the garlic and sauté for 1 minute.
Add the broccoli and toss to coat. Continue cooking, tossing regularly, for about 8 minutes, until the broccoli begins to soften.
Slowly pour in the wine and lower the heat. Let simmer for another 8-10 minutes, until the broccoli is tender but still slightly crisp.
Add the salt, pepper, chili flakes, and lemon zest. Toss and serve.
White fish in white wine
When we go out to a dairy restaurant, I usually order some kind of fish, since I’m not big into pastas and breads.
Years ago, there was a small Italian restaurant around the corner from where we lived, and it became our perfect date spot. I don’t remember the name of the dish, but I remember the taste. A soft fish fillet with a buttery white wine sauce and fresh herbs.
This is a simple version of that kind of dish. It can be made in a pan on the stove or in the oven; either way, it comes out delicious. It’s especially good served alongside the broccoli mentioned above.
Yields 4 servings.
4 slices whitefish fillet (such as tilapia or denis)
½ cup dry white wine
¼ cup melted butter or olive oil
¼ cup freshly squeezed lemon juice
3 garlic cloves, crushed
¼ tsp. salt
Pinch black pepper
Chopped parsley or basil, for garnish
Preheat the oven to 200°C (400°F) and line a pan with baking paper. Place the fish fillets in the pan. In a bowl, mix the wine, melted butter or olive oil, lemon juice, garlic, salt, and pepper, then pour the mixture evenly over the fish.
Bake for 12-15 minutes, until the fish is cooked through and flakes easily with a fork. Garnish with fresh parsley or basil before serving.
For a stovetop option: Heat a pan with olive oil and sear the fish for 2 minutes on each side. Add the wine, butter or oil, lemon juice, garlic, salt, and pepper, lower the heat, and let simmer for 8-10 minutes, until the fish is cooked through. Garnish and serve.
Slow-cooked brisket in red wine
Brisket is my husband’s absolute favorite kind of roast. He loves making it, slicing it, and, of course, the best part is when we all get to taste it.
Red wine works beautifully with meat, helping to tenderize it and keep it soft without drying it out. It also adds a deep, rich flavor that really develops as it cooks.
We usually make our brisket overnight in the oven on low, but it can also be made in a shorter time at a slightly higher temperature.
We like adding carrots, which caramelize with the onions and bring a subtle sweetness to the dish.
Yields 8 servings.
2 or 3 kilos brisket (No. 3)
4 cups dry red wine
2 onions, sliced
6 cloves garlic, peeled
½ cup silan or honey
4 or 5 carrots, peeled and cut
1 Tbsp. kosher salt
1 tsp. black pepper
2 cups water
Preheat the oven to 150°C (300°F). Place the sliced onions on the bottom of a large baking pan, then place the brisket on top and arrange the carrots around it. Add the garlic cloves.
Pour the wine and silan over the brisket, then sprinkle with the salt and black pepper. Slowly pour the water into the pan.
Cover tightly with foil and place carefully in the oven. Let cook for about 5 hours, checking after 4 hours to see if a fork goes in easily.
For overnight cooking, use a frozen brisket. Preheat the oven to 130°C (225°F) and cook for about 8 hours. If it needs more time in the morning, raise the temperature to 150°C (300°F) and cook for another hour.
Let the brisket cool completely before slicing.
Serve with the carrots, and spoon plenty of the sauce over the top.
Tip: This dish can be prepared ahead of time and frozen. Reheat in the oven about 2 hours before serving.
Chicken with white wine and potatoes
White wine pairs well with chicken, whether you are drinking it with a chicken dinner or cooking the chicken in it.
My dear friend Tammy makes this recipe often, and we were lucky enough to enjoy it at her home a couple of years ago on Shabbat.
This dish is layered with so much flavor, yet takes minutes to prepare.
This can be made into a one-pan dinner by adding baby potatoes; but if you are not using potatoes, you can skip the salt in the recipe.
Yields 4-6 servings.
6 pieces bone-in chicken
10 to 15 small round potatoes (optional)
2 onions, sliced
2 cups white wine
1 Tbsp. kosher salt (omit if not using potatoes)
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. black pepper
1 Tbsp. parsley flakes
Preheat the oven to 180°C (350°F). Line a pan with baking paper and spread out the sliced onions. If using, add the potatoes on top of the onions.
Place the chicken pieces on top. Sprinkle with the salt (if using potatoes), garlic powder, paprika, and black pepper, then pour the white wine over everything and add the parsley flakes. Cover with foil and bake for 1½ hours. Uncover and bake for another 30 minutes, until the chicken is golden and cooked through.
Poached pears in red wine
To bring this all together, we need to end with a wine-infused dessert, and what better way than some delicious poached pears?
While I was running my Passover prep program in March, my friend Chaia, who was participating, mentioned that during her first year of marriage, she and her husband were invited out for the Seder, and the hosts served poached pears for dessert. It made such an impression on her, that it has now become her family’s tradition every year.
When she shared the recipe with the group, we were all intrigued. It sounded so fancy, yet it’s surprisingly simple to make.
Yields 5 servings.
4 or 5 pears, peeled
2 bottles sweet red wine (Kiddush wine)
2 cinnamon sticks
¼ cup sugar
Peel the pears and set aside.
In a medium-sized pot, combine the wine, sugar, and cinnamon sticks, then add the pears. The pears should be mostly submerged, so choose a pot that is not too wide.
Bring to a simmer and cook, turning the pears occasionally so they develop a deep red color on all sides. Let simmer until the pears are softened.
Remove the pears and cinnamon sticks and set aside. Let the wine sauce continue to simmer and reduce by about half.
Place the pears and cinnamon sticks in a container and pour the reduced wine sauce over them. Cover and let cool before refrigerating.
Serve chilled or at room temperature, spooning the sauce over the pears.
Wine in our world is something sacred. It’s part of our Shabbat tables, our holidays, our weddings under the huppah, and even the baby gets a tiny drop at a brit milah. It marks our most meaningful moments.
My dear friend and neighbor Sarah once had a grapevine growing at the entrance to her home. In July and August, we would be invited to pick grapes. They were simply too delicious not to eat, and the sweetness of the land was in every bite.
It’s a memory that always comes back to me when I think about wine, not just as something we drink but as something that begins right here, from the ground we walk on.
Just as a grape is pressed and transformed into something deeper and more elevated, so, too, are we, especially in times that feel heavy and overwhelming.
There are moments when we feel squeezed, when the tears come from a place of pain. May those tears, and the prayers that come with them, be lifted and made sweet before our Maker, like wine that becomes richer through the process.
May the wine that fills our cups and even our kitchens be a source of blessing, peace, and many reasons to celebrate. ■
The writer is a kitchen coach who teaches women how to meal plan and cook, so they get dinner on the table and prepare for Shabbat and chag on time. For coaching or workshops:
wwww.inthekitchenwithhenny.com