Olá! Luís, owner of Divino.je here.
While a glass of Portuguese wine is always welcome at the table, it also deserves pride of place in the kitchen. In Portugal, wine isn’t just for drinking, it’s a vital ingredient in many traditional dishes, adding depth and richness that water or stock can’t match.
From slow-simmered stews to aromatic sauces and even desserts, cooking with wine brings a touch of elegance and heritage to every meal. Whether you’re preparing a rustic family dinner or hosting a weekend gathering with friends, these dishes are guaranteed to impress and with a bottle or two from Divino, you’ll have everything you need to cook and serve in true Portuguese style.
Why Cook with Wine?
Wine adds acidity and body to food. When used well, it enhances the flavours already in the dish without overpowering them. In Portuguese cuisine, wine is often used to:
- Tenderise meat in marinades and slow-cooked stews
- Deglaze pans to lift rich, caramelised flavours
- Balance richness in oily or spicy ingredients like chouriço or fatty cuts
- Add subtle sweetness or complexity to desserts and sauces
And the best part? The same wine you cook with can also be served with the finished dish for a perfectly paired experience.
Three Recipes Where Wine Shines
We’ve chosen three recipes, a rich stew, a traditional sauce and a simple wine-infused dessert, to show just how versatile wine can be in the kitchen.
Red Wine & Chouriço Beef Stew (Carne Estufada com Vinho Tinto)
A winter favourite and Sunday lunch staple, this hearty stew is packed with robust flavour and comfort.
Ingredients
- 1kg stewing beef, cut into chunks
- 150g chouriço, sliced
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 2 bay leaves
- 2 tbsp olive oil
- 500ml red wine (try Adega de Borba)
- Salt and pepper to taste
Method
- Brown the beef in olive oil within a large pan, remove and set aside.
- Add onions, garlic and chouriço to the pan. Cook for 4-5 minutes until fragrant.
- Return beef to the pot, add bay leaves and pour over the red wine.
- Cover and simmer on low heat for 2 to 3 hours until the meat is tender and the sauce is rich.
Serve with boiled potatoes or crusty bread and the same red wine used to cook.
White Wine & Garlic Clams (Amêijoas à Bulhão Pato)
This iconic dish from Lisbon’s coast is light, aromatic and perfect as a starter or centrepiece for sharing.
Ingredients
- 1kg fresh clams, cleaned
- 4 garlic cloves, thinly sliced
- 1 bunch fresh coriander or parsley
- 3 tbsp olive oil
- 250ml white wine (try Planalto Reserva White)
- Juice of half a lemon
- Salt and pepper
Method
- Heat olive oil in a large pan, add garlic and sauté until just golden.
- Add clams, white wine and a pinch of salt. Cover and cook for 5 to 6 minutes, shaking occasionally.
- When the clams open, remove from heat, add lemon juice and chopped herbs.
Serve with crusty bread to mop up the sauce and a chilled glass of the same white wine.
Red Wine Poached Pears (Pêras Bêbedas)
Elegant and easy, this dessert brings sweet fruit and deep wine flavours together beautifully.
Ingredients
- 4 firm pears, peeled but left whole
- 500ml red wine (try Marques de Borba or any smooth, fruity red)
- 100g sugar
- 1 cinnamon stick
- Zest of one orange
- 2 cloves
Method
- In a saucepan, combine all ingredients except the pears. Bring to a simmer.
- Add pears and simmer gently for 25 to 30 minutes until soft and stained red.
- Remove pears and reduce the wine syrup until slightly thickened.
Serve with vanilla ice cream or whipped cream, and a small glass of fortified wine or port if you’re feeling indulgent.
Wine & Ingredient Pairings
Cooking with wine gives you a great excuse to explore Portuguese pairings. Try these Divino products to round out the experience:
- Red Wines like Adega de Borba or Marques de Borba: great for stews, sauces and red meats
- White Wines like Planalto Reserva: perfect for shellfish, poultry and lighter sauces
- Olive Oil like Oliveira da Serra Clássico: high quality and essential for marinades, sautés and finishing
- Chouriço Tradicional: packed with garlic and paprika, it adds depth to anything it touches
- Sea Salt and Bay Leaves: simple pantry staples that elevate wine-based dishes
Tips for Cooking with Wine
- Use wine you’d drink – it doesn’t need to be expensive, just something with clean, enjoyable flavour
- Let it reduce – cook wine down to burn off alcohol and concentrate its taste
- Balance acidity – if a dish tastes too sharp after wine, round it with a touch of sugar or butter
- Store leftovers – freeze any wine you don’t use in ice cube trays for future sauces or stews
Bring the Kitchen to Life
Cooking with wine isn’t just about flavour, it’s about creating an experience. The sound of a simmering stew, the aroma of garlic and herbs, and a glass of wine in hand while you cook… it’s a ritual that slows you down and invites others in.
So next time you open a bottle, consider pouring a little into the pot first. With Divino wines, oils and traditional ingredients, you’ve got everything you need to make your next meal something special.
Shop our full range online and bring the taste of Portugal into your kitchen.
Saúde!