Red wine

Usually not if the room is warm: serve light reds slightly cool, around 12–14 °C, and fuller-bodied reds around 16–18 °C. A short spell in the fridge can bring an overly warm bottle down to temperature.

Put the cork or stopper back in and refrigerate it; most red wine keeps for about three to five days before its flavour noticeably fades. Let a glass warm a little before drinking.

Young, tannic reds can open up after 20–30 minutes in a decanter; lighter, older reds may lose their delicate aromas if left too long. Pouring a glass and swirling it is often enough.

Choose a dry red you would be happy to drink, such as a Merlot or a Cabernet Sauvignon, rather than a sweet wine or one that tastes unpleasant on its own. Red wine works well in beef bourguignon, coq au vin and slow-cooked stews.

Use unsalted beef or vegetable stock with a little red wine vinegar for acidity, adding the vinegar sparingly so it does not dominate. For a recipe that needs the wine’s fruitiness, unsweetened grape juice with a splash of vinegar is another option.

Full-bodied reds pair well with rich dishes such as roast beef, lamb and aged hard cheese; lighter reds suit mushrooms, tomato-based pasta and charcuterie. Match the wine’s weight to the dish rather than relying on a strict meat-and-red-wine rule.

No: some alcohol can remain, even after cooking, and the amount depends on the cooking time and method. If you need to avoid alcohol completely, use stock with a little vinegar instead.