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What to do with opened bottle of fine red wine?

Last night we got a little overzealous with our festivities and opened too much wine. There's 3/4 of a bottle left over. I't s very rare 90 chianti. It's incredible. Now, I'm sure you're thinking...why not drink it tonight? Because my hubby is going out for a business dinner and I'm nursing. So drinking alcohol tonight is not a possibility.

Usually I make a nice marinade with leftover wine but I don't have any red meat to use it with. I have pork but I never use red to marinate pork?

What else can I do with this wine? I really don't want it to go to waste.

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  1. You could get a a wine sealer pump. It will allow you to keep it for a week or so. Alternatively, pour it into an ice cube tray and freeze it for use in cooking later.

    1. I just stick half opened bottles in the fridge or freezer with the cork. If you have one of those vacuum pumps or inert gas wine savers, even better, but they aren't necessary if you plan to drink the wine within a day or two. I have had plenty of wines be fine the next day, and even up to a week. Occasionally, the wine is even better the next day because it has had a chance to open up! A nice surprise.

      If it is a very special lovely bottle, then try to drink it within one-two days, and maybe use a splash of it in cooking. I must admit, if it is a really special bottle, I am loath to use it in cooking, as I feel you lose a lot of the flavours that make the wine special (they are lost underneath the flavours of the other ingredients). So I drink it the next day. I try a sip first. If it is still delicious, drink away. If not, then sure, use it to marinate your pork or deglaze the pan to augment the sauce. Poach some pears in it, this can be lovely. Make a sangria.

      But I bet if you keep it in the fridge or freezer, it will be fine to drink tomorrow. It won't be as nice as before, but it will still be fine to drink, and who knows, you may be surprised. Certainly you will still be able to cook with it tomorrow, so no loss there. If you stick it in fridge or freezer, just give it time to warm up a bit before drinking.

      1. I would take some and make it into a nice red wine vinegarette for use whenever you need it on salads, etc.

        1. Freeze it in ice cubes for future cooking or make vinegar (which is what I do).


          1. First, I would try to keep it for another use. Sounds like something you really want to drink with, not cook. But, if that isn't an option, how about some red wine poached pears? Use some cinnamon and a little sugar. Peel & core pears. Poach fruit only till barely soft in simmering wine mixture. Yum-yum!

            1. i think the red wine vinegar and the salad dressing are great ideas, but I do still urge you to try drinking it as wine before you turn it into other products, especially if you say that the wine was incredible. You never know, it might be incredible still, or at least really good.

              1. Coq au vin! Makes a wonderful dinner!

                1. I heard freezing will be OK, to save for a marinade later.

                  1 Reply
                  1. re: RPMcMurphy

                    If you have a 375ml bottle, pour it into that. Whatever doesn't fit (may 1/2 glass) should go to Mom !

                  2. Make a red wine reduction and use within a week to make the best chicken, lamb or beef ever. Add a little fruit (dried cranberries) to the reduction and it would be great for pork too.

                    Or if you really want to keep it to drink, put a good quality food storage bag into an appropriately-sized measuing cup, pour the wine into the bag, suck the air out of the bag with a straw and then close the bag with a twist tie. Then double bag and store in a cool place (not the fridge because a really good red good can get damaged if it gets too cold). It should retain its flavour for at leat a week.

                    1. OL, you got a lot of wonderful wine storage and food-related suggestions already. I wanted to clear up the myth about drinking alcohol for nursing mothers.

                      Because *pregnant* women shouldn't drink, many people extend that advice to breastfeeding mothers. In fact, nursing mothers can drink in moderation. My guideline is: If you limit your consumption to what what you can have and still be responsible enough to take care of a baby, then you're fine - regardless of what the baby is eating!

                      Here is some more information from Kelly.mom, an evidence-based breastfeeding resource. HTH.


                      EXCERPT: "Current research says that occasional use of alcohol (1-2 drinks) is not harmful to the nursing baby. [edit] In general, if you are sober enough to drive, you are sober enough to breastfeed. Less than 2% of the alcohol consumed by the mother reaches her blood and milk."

                      Of course, your judgement is the bottom line here! :-)

                      Also (and this is just my personal experience), if you have been abstaining from booze all this time, your tolerance will be down, so take that into consideration.

                      1. Drink it. If you don't want to drink all of it, call a friend to stop over on the way home from work and share. If it is that nice then cooking with it will be a waste and it won't keep until tomorrow-wine saver or not.

                        1. You can make a pork civet if the pork you have is a shoulder, butt, or blade. I have never tried this with sangiovese so the results might be interesting.