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What to do with a left over bottle of wine?

post #1 of 12
1/9/10 at 4:28pm
Thread Starter 
I have a large bottle of Shiraz that is 75% full left over from a dinner party. There is no way I will finish the bottle before it goes bad. Any ideas as to what to do with it?
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post #2 of 12
1/9/10 at 4:37pm
I cook with it. I have recipes that require a little wine but I really can justify opening a bottle of wine just for that so I wait and when we have wine left over I make them.
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post #3 of 12
1/9/10 at 4:55pm
I think I saw on a cooking show that you can recork and put it in the freezer. I don't know how much the life is extended. I also vote for cooking with it.
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post #4 of 12
1/9/10 at 6:12pm
I'd be worried about the glass bottle breaking in the freezer, but you can freeze it in an ice cube tray and transfer the cubes to a ziplock for storage. Good for spaghetti sauce!
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post #5 of 12
1/9/10 at 6:13pm
...of course I rarely have the problem of having any leftover wine!
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post #6 of 12
1/9/10 at 8:42pm
I would transfer to another container and freeze in whatever size portions you'd use for cooking (usually 1/2 cup or a full cup). I'd probably use either plastic storage containers or ziplock bags if you have a way to arrange them so they don't tip over before they freeze.

I imagine it would be yummy in a beef pot roast.
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post #7 of 12
1/9/10 at 10:17pm
It is really good in pasta sauce or you could make this and use it all at once (it is so good and 3/4 a bottle is fine!).

http://www.foodnetwork.com/recipes/i...ipe/index.html
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post #8 of 12
1/9/10 at 10:19pm
I once had a bit of leftover wine a long time ago. Can't remember what I did with it.
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post #9 of 12
1/9/10 at 10:30pm
For red - if you don't have a way of preserving it, definitely freeze it so it doesn't go off.

Braising liquid - Pour over a piece of meat, cover and pop in the oven for a long slow braise. Or use it to braise a long cooking veg like collards.
Deglazing liquid - After pan frying something like bacon or sausage or steak, use it to deglaze the pan as the base of a sauce.
Extra liquid - use it in tomato based sauces, stews or chilis as extra liquid.
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post #10 of 12
1/9/10 at 10:31pm
Something like poached pears or another fruit will use up most of a bottle of wine too.
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post #11 of 12
1/10/10 at 12:56am
Quote:
Originally Posted by nameisrio View Post
...of course I rarely have the problem of having any leftover wine!


Ha! Ditto!! Enjoying a bottle of Merlot as I type

Cook with it. If you freeze it make sure the bottle only 3/4ths full or transfer to ball jars and fill about 3/4ths full. I have never had a jar break in the freezer. Thawing on the other hand, well, just don't thaw it too fast!

Oh yes, pasta sauce is a million times better with some red wine. I also use it in my beef stroganoff.
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post #12 of 12
1/10/10 at 1:13pm
I sometimes don't even freeze it, just store it in the pantry. It might get a tiny bit vinegar-y, but it doesn't go bad, and it doesn't seem to affect the flavor of stuff I cook with it.

I add it to a lot of stuff with beef in it. Spaghetti sauce, beef burgundy, slow simmered cube steaks, pot roast. Wine makes everything better.
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