By Marie-Antoinette Issa.
We’ve all been there. You open a beautiful bottle of wine, pour yourself a glass (or two!), but can’t quite finish it. The good news? That lonely half-bottle on your countertop doesn’t have to go to waste. Here are some clever, delicious ways to give leftover wine a second chance to shine:
Add it to a reduction:
One of the simplest ways to use leftover wine is to simmer it down into a rich, concentrated reduction. Grab a small saucepan, pour in the wine, add a pinch of sugar and let it simmer on low heat until it’s thick and syrupy. Red wine reductions are magic drizzled over steak, roast veggies or even a scoop of vanilla ice cream. White wine reductions, on the other hand, are delightful over chicken or fish. It’s liquid elegance and a splash of flavour never hurt anyone!
Make marvellous marinade:
If your meat or veggies need a little love, wine marinades are the way to go. Red wine works wonders with hearty proteins like beef and lamb, while white wine adds a refreshing zip to chicken, pork or seafood. Just mix your wine with olive oil, garlic, herbs and spices of your choice. Let it soak for a few hours, or even overnight, for a tender, flavour-packed bite. This way, your leftover wine becomes a true showstopper, marinating the mundane into the extraordinary!
A risotto to remember:
Got a bit of leftover white wine? Stir it into a risotto for that cosy, creamy comfort with a refined touch. Just add a generous splash to your rice once it’s toasted and let it simmer until absorbed before adding your broth. It’s a classic move that makes risotto taste like a restaurant dish. For a twist, why not try red wine in a mushroom risotto? It gives the dish a gorgeous colour and an extra depth that’ll make your guests raise their glasses – to you!
Adults-only ice blocks:
Turn leftover wine into cool, fruity treats that’ll add sparkle to your next gathering. Mix your wine with fresh juice (think orange or pomegranate), add chopped fruit like strawberries, peaches or apples and pour it all into ice block moulds. Freeze them for a few hours and you’ll have a wine-infused lolly perfect for Summer days.
A perfect pair (or pear):
Looking to end your meal on a sweet note? Simmer ripe pears in leftover red or white wine with a dash of honey, a cinnamon stick and a sprinkle of vanilla. The wine tenderises the pears, giving them a beautiful jewel-toned hue and a rich, velvety taste. Serve them warm with a scoop of vanilla ice cream or Greek yoghurt and you’ll have a dessert worthy of applause. This trick is the pear-fect way to use wine in the kitchen and on the plate!
You don’t win friends with salad (but you can if you add wine):
Think wine in salad dressing sounds far-fetched? Think again! Reduce a bit of red or white wine with herbs, whisk in some olive oil, a squeeze of lemon juice, salt, and pepper and you’ve got a zingy, homemade dressing with a twist. It’s easy, flavourful and pairs wonderfully with greens, tomatoes and a sprinkle of feta.
Freeze for later:
If none of these ideas are calling your name today, don’t toss your wine just yet! Pour it into ice cube trays, freeze it and save the cubes for later. Wine cubes are perfect for adding a splash of flavour to sauces, soups or stews whenever the need strikes. Plus, it’s a great way to keep your wine fresh and ready for the next recipe, so you can enjoy the flavours without any waste.
Sweeten up your strawberries:
For a simple and sophisticated sweet treat, toss fresh strawberries in a splash of leftover wine and a sprinkle of sugar, then let them sit for about 15 minutes. The wine brings out the natural sweetness of the berries, creating a light, refreshing dessert that feels fancy without any fuss. Spoon the berries over pound cake or Greek yoghurt for a dish that’s as easy as it is impressive.
DIY wine vinegar:
Finally, for the patient (and thrifty) among us, turning wine into homemade vinegar is a fantastic way to repurpose leftovers. All you need is your wine, a large glass jar and a bit of time. Simply pour your wine into the jar, cover it with cheesecloth and let it sit in a warm place for about two weeks. The wine will naturally turn to vinegar, which you can use in dressings, marinades and sauces. It’s the gift that keeps on giving – and a savvy way to savour every drop.
