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Oct 13, 2008 08:50 AM

Lots of leftover wine?

I have five open half-full bottle of wine left from a Saturday night dinner party: 4 reds(Pinot Noir, Beaujolai, and a bordeaux) and a Colombard blend of some sort.

I've enver going to cook or drink my way through this before it goes off.

I pulled a chuck roast from the freezer to make tomorrow night. That'll use some of the Pinots. .

Can I freeze this to use to cook later??

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  1. I've never tried it, but couldn't that be used for making red wine vinegar?

    1. I dump leftover reds in a pot and reduce down to a syrup. Just boil away. The syrup lasts forever in the frige and is useful in all sorts of sauces (a simplest one is just bringing to heat and whisking in cubes of frozen butter - great on grilled salmon).

      1. I'm sure you can freeze it. I've seen Nigella Lawson stash it in her freezer in plastic bags. You could put it in an ice cube tray, freeze, then pop in a zip top bag so you can grab what you need later on.

        1 Reply
        1. re: nemo

          Yup! I started doing that after I saw what she did, and it works. Make sure to use the stronger freezer ziploc-type bags or to double bag the regular kind, just in case (I've never had any problems, but I also don't want red wine all over my freezer.)

        2. No problem freezing it at all. I just started doing this recently, and it is great. That way you don't have to open a bottle for a small amount for a recipe. Like Nigella, I just put it in a ziploc and place it on a flat surface until it's frozen.

          1. Drop the chuck roast into a large roasting pan on a shallow rack, pour a mixture of chopped onions, chopped garlic, tomato sauce, a lot of your red wine (like an entire bottle's worth) in a 350 degree oven; S&P to taste. Roast, basting about every twenty to thirty minutes, until it falls off the bone (assuming your chuck roast is bone-in). Stir in a little heavy cream at the end of cooking ...
            Serve it over boiled egg noodles

            If that doesn't use it all, make a big pot of spaghetti sauce and freeze it in containers that are just large enough to make an amount of spaghetti for the size of the group you're expecting to feed at any point in the future.