Comments: Don't waste money on expensive wines for marinades, but do use something that's good enough to drink-you will be eating it in your food, after all.

2	cup	dry red wine
1/2	cup	red wine vinegar
1/4	cup	oil,preferably olive or another type of flavorful oil that complements your recipe
10		fresh sage leaves or
2	tsp.	dried sage
2	cloves	garlic, minced

• Combine the ingredients in a food processor blender. The marinade is best the day it's made.
• Makes about 2 3/4 cups.