Chorizo is the sausage traditionally cooked in red wine for the Spanish tapa chorizo al vino.
The sausage is sliced or left whole, then simmered in red wine until the liquid reduces and the chorizo releases some of its paprika-rich fat. The result is commonly served warm with bread for dipping.
Spanish chorizo is a cured or fresh pork sausage seasoned principally with paprika and garlic. It differs from many Mexican chorizos, which are generally fresh, looser, and strongly associated with chili-based seasoning. Spanish varieties may be sweet or spicy depending on the paprika used.
Recipes for chorizo al vino vary by region and household. Some use cider instead of wine, but that creates a different preparation. The dish is valued as a small, strongly flavored portion rather than as a large main course.