Mmmm – Garlic Wine For Dinner
May 14th, 2009 | 
Author: Home winemaking can be a lot of fun, coming up with wines made with different fruits and vegetables. Some years ago, I made a batch of garlic wine using this recipe here. When I’ve told people about it, the usual first reaction is to hold up their nose and have a quizzical look on their face. “Who’d want to drink garlic wine? What home winemaker would want to even make it?”
Well, I don’t drink it out of a glass. But I did have it with my dinner this evening. I took out a chuck roast out of the freezer – not the most tender of cuts and best cooked with liquid. After it had thawed, I decided to put it in a small roasting pan with a cup of garlic wine and a half cup of water. Into the oven it went at 250F for three hours. The roast turned out very good – and the gravy was wonderful!
After the roast had cooked, I added some oregano to the juice, a bit of salt and some corn starch to thicken it, brought it to a boil and then simmered for several minutes while constantly stirring.
If you’ve ever thought of a “different” kind of homemade wine to make, consider a gallon of garlic wine for cooking with. It does have a wonderful flavor and makes for a good marinade too. Again, here’s the garlic wine recipe.
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That looks interesting. Think I can buy garlic wine anywhere? I have not yet leaped into home winemaking and when I do, I don’t think garlic wine will be one of my first choices, but I do think it would make a great marinating liquid.
Also in salad dressing, Janet.
Thank you, Janet and Doug.
Janet, I have no clue if garlic wine is available commercially. I’ve never seen it anywhere. I imagine it might be available in some specialty food stores, perhaps as a dealcoholized wine – but I don’t know.
And yes, Doug is correct – I’ve heard of some using garlic wine as an ingredient in salad dressing. I’ve not tried that myself, yet.
Hi out there, I have a problem I would like help with. I love garlic and the idea of garlic wine. I have made several attempts to brew some, using a number of recipes. However, I have been unsuccesful so far. Each attempt has started out OK but after the initial commencement of fermentation, it slows and then stops, with little change on the hydrometer. I have come to the conclusion that this is due to the high volume of sulphur compounds found in good quality garlic. I make a number of other fruit and vegatable wine and to date, Garlic is my only failure. Is there anyone out there who has had a similar problem, or can offer a remedy
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Also in salad dressing, Janet.
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