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What to do w a full bottle of pinot noir

jfood Jul 28, 2007 08:48 AM

After dinner last night jfood has a full bottle of 2005 PN and is looking to make a chicken, veal or beef dish (probably a braise or stew).

Currently leaning towards the Beef from Julia's "Essentials" and also with Pepin's "Cooking at Home".

Any other suggestions appreciated.


  1. jinet12 Jul 29, 2007 07:55 AM

    My recipe would be pour it in a wine glass, swirl it, sniff it, and drink it!!!!!!! Ooops...Just saw the post that you don't drink...Well then, I suppose that one could put it in a some sort of beef dish, like a hearty stew or short ribs...

    1 Reply
    1. re: jinet12
      big john Aug 13, 2007 08:19 PM

      after braising your meat is a skillet use the wine to deglase the fond in the bottom of the skillet.the alcohol will evaporate and the sauce is awesome

    2. Sam Fujisaka Jul 28, 2007 10:06 PM

      jfood, I would simply pour it into a pan, turn on the heat, and reduce the stuff to a sryup--for use in all sorts of things from sauces to dressings, to you name it. It won't burn as you reduce it.

      3 Replies
      1. re: Sam Fujisaka
        jfood Jul 29, 2007 06:44 AM


        How long would that stay in the fridge? Understand it's a function of use but could i use over a week or two?

        1. re: jfood
          Sam Fujisaka Jul 29, 2007 07:00 AM

          Once reduced, it will be good in the ref for a couple of months. All the alcohol will be gone, and the rest is pretty inert.

          1. re: Sam Fujisaka
            jfood Jul 29, 2007 07:14 AM

            Thanks sam

      2. v
        valerie Jul 28, 2007 11:03 AM

        Today I bought all of the ingredients for this dish and I am going to make it tomorrow (although I'm not sure if I'll use all 100 cloves):



        1. KaimukiMan Jul 28, 2007 10:10 AM

          silly question maybe.... but why not drink it?

          5 Replies
          1. re: KaimukiMan
            jfood Jul 28, 2007 10:34 AM

            don't drink

            1. re: jfood
              ctscorp Jul 28, 2007 10:37 AM

              Mmmmm... coq au vin... I think I've used a Joy of Cooking recipe that's quite tasty....

              1. re: ctscorp
                AbdulSheikhMohammed Jul 28, 2007 10:36 PM

                That's what I was going to suggest... Full bottle of wine, and chicken is an option... First thing that pops in my head.

                Although, I'd probably just drink it... especially if it's good wine. $12 and under is fair game for both cooking and drinking though...

                Hell, I'm steaming an artichoke with some wine in the mix right now just because it gave me a legitimate reason to open a bottle.

                By the way: Joy of Cooking fecking rules!

                2nd edit: I once made a rabbit stew that used a full bottle of wine. It was a Saveur recipe... maybe you can find it on their website. That's where I got it. It was pretty good, but that's the only time I've cooked rabbit, so I really have no frame of reference on how good it was. Would probably work with chicken too.

              2. re: jfood
                masha Jul 28, 2007 01:08 PM

                Braised short ribs. Search the board for recipes, but they virtually all call for an entire bottle of wine.

                1. re: masha
                  Val Jul 28, 2007 04:04 PM

                  yes, yes...though short ribs are more of a fall/winter dish, this is a great way to use up that pinot noir.

            2. a
              Agent Orange Jul 28, 2007 10:05 AM

              Not very summery, but it could qualify as a beef stew: Pinot Noir is great in Beef Bourguignon. I made a thick stew of the dish and served it over garlic-rubbed bruschetta. Not quite seasonal with the blazing Florida heat, but delicious none-the-less. I created a hybrid of Ina Garten's recipe and a lower fat recipe in a Williams-Sonoma cookbook.

              1 Reply
              1. re: Agent Orange
                jfood Aug 13, 2007 05:30 PM

                jfood finally reporting back.

                Took the afternoon off and went with Barefoot Contessa's Beef Bourguignon. End result was fantastic. The sauce could use a little more than the 2T butter/3T flour to thicken, but other than it is a fantastic recipe.

                Many thanks to all for the recos.

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