Garlic-balsamic: 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 4 cloves minced garlic, hefty pinch salt. Try with pork loin or steak tips.
Spicy hoisin: 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon vegetable oil, 1 teaspoon red pepper flakes, 1 teaspoon five-spice powder. Try on chicken tenders or scallops.
Maple-soy: 2 tablespoons soy sauce, 3 tablespoons apple cider vinegar, 2 tablespoons maple syrup. Try with pork tenderloin medallions or cod.
Wine is a great base for subtle marinades. Because they have a softer flavor than citrus or vinegar, you can use them to highlight other flavors. Like the vinaigrette marinades, use a little oil to help carry flavors, and prevent food from sticking to the cooking surface. These marinades work especially well for hearty vegetables and meats. Marinate from 30 minutes to overnight.
Red wine-rosemary: 1/4 cup red wine, 1 tablespoon olive oil, hefty pinch each of salt and black pepper, 1 large stem rosemary, chopped. Try with sirloin steak or portobello mushrooms.
White wine-mustard: 1/4 cup dry white wine, 3 tablespoons Dijon mustard, 1 tablespoon vegetable oil, hefty pinch each salt and black pepper. Great with chicken thighs or eggplant.
Raspberry-ginger: 1/4 cup sweet red wine, 1/4 cup seedless raspberry jam, 1 tablespoon vegetable oil, 2 tablespoons grated fresh ginger, hefty pinch each salt and black pepper. Try on pork chops or chicken breasts.