Red Wine-Inspired Recipes

Inside the Ingredients

By Nora Rae Pearl | Sept. 19, 2026

The 45th parallel brings with it many gifts: beautiful seasons, abundant harvests, and, of course, wine. So why not use what we have at our fingertips as inspiration in the kitchen? Our Coq Au Vin and Flourless Chocolate Cake are a perfect combo for this transitional season between summer and fall. We recommend sourcing a Cabernet from your preferred northern Michigan winery to use in both recipes. Some of our favorites include Aurora Cellars, Black Star Farms, and French Valley Vineyard. For the Coq Au Vin, we also used local Opalcap’s Pearl Oyster Mushrooms and Providence Organic Farm’s Rainbow Carrots.

Vegetable Coq Au Vin

A wine-infused vegetable medley, served over mashed potatoes.

Ingredients
4 tablespoons olive oil, divided
1 small sweet onion, chopped
1 tablespoon minced garlic
1 pound small rainbow carrots, peeled, cut into 1/2-inch thick sticks
10 oz. mushrooms, 1/4 inch sliced
1 pound baby potatoes
1 teaspoon poultry seasoning
Salt & pepper
2 cups red wine
1 cup vegetable broth
1 tablespoon fresh thyme, or 1 teaspoon dried
2 tablespoons cornstarch
1/4 cup water

To make: In a large stockpot over medium heat, heat 2 tablespoons olive oil until hot. Add the onion and garlic. Cook until golden and slightly caramelized, around 10 minutes. In a large bowl, toss together the carrots, mushrooms, baby potatoes, remaining 2 tablespoons olive oil, poultry seasoning, and 1/2 teaspoon of each salt and pepper. Add to the large stockpot, and cook for three minutes. Stir in the red wine, broth, and thyme. Bring to a gentle simmer, then cover. Cook until vegetables are tender, 30-35 minutes. In a small cup, whisk together the cornstarch and water. Add the cornstarch slurry to the pot. Stir into the mixture until it thickens like a gravy. Taste and season to your liking. Serve hot over mashed potatoes.

Flourless Chocolate Cake

Red wine adds subtle richness and depth to this decadent chocolate dessert.

Ingredients
6 tablespoons unsalted butter
12 oz. semisweet or dark chocolate, chips or chunks
1/4 cup red wine
4 extra-large eggs, at room temperature
Pinch of salt
Powdered sugar
Fresh raspberries

To make: Preheat the oven to 350 degrees. Butter four 6-inch cake pans and line the bottoms with parchment. Set aside. In a small pot over low heat, melt the chocolate and butter together. Take off the heat and carefully whisk in the wine until smooth. Set aside to cool. In a large bowl, beat together the eggs with a pinch of salt until very light in color and have tripled in size. Add the chocolate mixture to the bowl. Gently fold together until smooth, do not overmix. Divide between four pans. Bake for 16-18 minutes until set. The cakes may drop slightly when they come out of the oven. Allow to cool for 10 minutes, then flip out of the pans and place on a wire rack to cool completely. Arrange raspberries on top and dust with powdered sugar to serve.