Origin of Chorizo in Red Wine

Chorizo in red wine is a popular Spanish dish that originates from the region of La Rioja in northern Spain. La Rioja is renowned for its red wines, and chorizo al vino tinto is a delicious marriage of the region’s flavorful chorizo sausage and its robust red wine.

The dish emerged as a way to make use of locally available ingredients, combining the rich, smoky flavors of chorizo with the robust character of Rioja wine. Historically, this dish was likely prepared as a simple and hearty meal by Spanish peasants or farmers, utilizing ingredients commonly found in their region.

Nowadays, Chorizo al Vino Tinto (Chorizo in red wine) has since become a popular tapa (appetizer) in Spain where you will find it served in bars and restaurants across the country.

How to Serve Chorizo al Vino Tinto

This is a classic tapas that you’ll typically find served hot in a traditional clay dish called a ‘cazuela’, which roughly translates to a casserole dish. The typical Spanish cazuela is made from fired clay and usually has a non-stick ceramic glaze coating. 

Of course, most modern kitchens will likely have a skillet or frying pan for cooking this recipe, and it’s totally fine to serve it straight from the pan (we often do). 

Serve It Hot or Cold? 

Chorizo in red wine is typically served hot. The chorizo sausage is simmered in red wine along with the garlic and bay leaves, which helps to infuse it with flavor and create a warm, comforting dish. It’s often served as a tapa or appetizer, enjoyed hot and accompanied by bread, and a nice glass of Spanish red wine.

What Wine to Use

When making chorizo in red wine, it’s traditional to use a dry red wine, preferably one with bold flavors that can complement the richness of the chorizo. In Spain, a Rioja wine is often used, as it’s a regional specialty and pairs well with the flavors of the dish. Tempranillo or Garnacha grape varieties are common.

If you’re unable to find Spanish wines, you can use other dry red wines such as Cabernet Sauvignon, Merlot, or Syrah. Avoid using sweet wines, as they do not complement the savory flavors of the chorizo.

Cooking With Chorizo

We’re going to run through the different chorizos in Spain, tell you which is the best to use for this recipe, and give you some alternatives to use.

Spanish Chorizos

There are many different varieties of chorizo found in Spain, although they can be divided into three distinctive types: cured, semi-cured, and soft (fresh) chorizo. 

Spanish soft chorizo (chorizo fresco) 

This fresh, raw sausage is made from pork meat, pork fat, paprika, crushed red pepper, and garlic and must be cooked before eating. 

Semi-cured Spanish chorizo (semicurado)

This is a fresh sausage that has been fermented and in some cases, the meat is smoked, but not dried out completely. The fermentation process adds acidity and prolongs the shelf life of the chorizo. 

Cured Spanish chorizo (curado)

This type of chorizo is what is most commonly served as thinly sliced pieces, usually as a tapas dish. The meat is cured, or fermented and dried until hard and has a long shelf life. 

Want to discover more about the different types of Spanish chorizo? Check out our Spanish Chorizo guide here.

The Best Type of Chorizo to use for Chorizo in Red Wine

Use raw fresh Spanish chorizo for best results when making Chorizo in red wine. Don’t use cured chorizo as it does not take well to cooking and becomes too hard and chewy to enjoy. 

Inside Spain, fresh, semi-cured, and cured chorizo are all easy to find. However, outside of Spain, cured (hard) chorizo is most commonly found in stores. 

Raw chorizo can be found in the chilled (fresh) meat section of some supermarkets, or ask your local butcher if they can make some for you. Specialty Spanish food stores may also stock fresh chorizo sausage. 

Spanish Chorizo Alternatives

If you cannot source fresh Spanish chorizo, here are a few alternatives that may suit: 

1. Mexican chorizo: Mexican chorizo is made with ground pork seasoned with chili peppers, paprika, and other spices. While it has a different flavor profile compared to Spanish chorizo, it can still work well in recipes like Chorizo al Vino Tinto, adding a spicy and flavorful twist.
2. Portuguese chouriço: Portuguese chouriço is similar to Spanish chorizo, although it may have some subtle differences in seasoning and texture. However, it can still be used as a substitute and will contribute a delicious flavor to Chorizo al Vino Tinto.
3. Andouille sausage: Andouille sausage is a smoked sausage commonly used in Cajun and Creole cuisine. While it has a distinct smoky flavor, it can add complexity to the dish and provide a tasty alternative to Spanish chorizo.

How much Chorizo Do I need for this recipe?

This recipe uses 7 oz. (200g) worth of chorizo, which is around 2 sausages. It serves 2-3 people as a tapas, and it could be stretched out to 4 people when served with some fresh bread to mop up the sauce and as part of a tapas spread. 

Cooking tip: As a rule of thumb, allow 3.5 oz. (100g) per person for a tapas serving.

Nutrition Facts

Love this recipe?

Leave us a comment and tell us your favorite Spanish tapas recipe! 

More Chorizo Recipes:

• Spanish Chorizo Cooked in Cider – 
• Mushrooms Stuffed with Chorizo and Garlic (Champiñones Rellenos con Chorizo)
• Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg
• Easy 5-Ingredient Spanish Chicken Chorizo Dinner
• Rioja-Style Potatoes with Chorizo (Patatas a la Riojana)
• Roasted Potatoes with Chorizo and Thyme
• Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)
• Smoky Spanish chorizo stew with spinach and chickpeas