In Spanish tapas cuisine, chorizo al vino is traditionally cooked in red wine. The sausage is cut into pieces and gently simmered so the wine flavors the chorizo while the sausage releases its paprika-rich fat.
Chorizo is a cured or semi-cured Spanish sausage seasoned prominently with paprika and garlic. The paprika gives it its characteristic red color, while regional recipes differ in texture, smoking, seasoning, and curing time.
The dish is often served hot in a small clay dish with bread for soaking up the sauce. It is sometimes confused with chorizo cooked in cider, especially in northern Spain, but that is a distinct preparation associated particularly with Asturias. The phrase al vino specifically identifies the wine-based version.