Using wine as a marinade for meat can enhance the flavor and tenderize the meat. Different wines work well with different types of meat. For chicken, pinot grigio or riesling can add brightness and acidity. Carménère is great for marinating steak, while sherry or Marsala is perfect for pork. Pinot noir, Lambrusco, rosé, petite sirah, Malbec, Chianti, and saké can also be used as marinades for various meat dishes. The article provides suggestions for ingredients to add to each marinade to enhance the flavors.
