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What to do with open, almost full bottle of red wine?

We opened this last night (it's actually a combination of two pinot noirs that were not to our liking) and now I don't know what to make with it. As leftover wine is normally unheard of in our home, I'm at a loss. If I could make a sauce that could be frozen for later use that would be ideal. Does a red wine reduction or butter sauce freeze well?

ETA--there are only two of us and we don't eat beef or pork; we will eat chicken once in a while

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  1. You should boil the wine down into a syrup, freeze that in ice cube trays, then transfer the cubes to a freezer bag. Use the cubes for making gravies, marinades, and sauces.

    1. Do you eat lamb? I'm guessing no, but if you do, this recipe is quite good:


      If not, a good use is Martha Stewart's recipe for French onion soup. If memory serves, she uses a cup of red wine in her recipe...I tend to bump it up a bit and use less beef stock in mine (or other stock if you don't want to use the beef in stock, either).

      Finally, you may want to google "wine jelly"...my nana would make it with bottles of red wine that she'd open at the holidays for guests who'd have a glass and that's it...she was a scotch gal, and didn't touch red wine.

      1. This thread regarding "ullage" will show you how to store it.


        1 Reply
        1. re: c oliver

          Oops, just realized this is on HC. You're not looking to drink the wine. Sorry about that.

        2. Sangria!

          Some fruit juice, brandy or rum, and fruit chunks and you have "saved" a not so great bottle

          1. You could use it to make coq au vin, since you do occasionally eat chicken. Also, I've substituted red wine in recipes calling for white wine, like risotto; the taste is different, but it works.

            1. You could make coq au vin.

              (While this post seems redundant, I wrote it at the same time Masha was writing.)

                1. re: HillJ

                  That looks delicious! (As do the other recipes on the site.)

                  1. re: ElsieDee

                    ElsieD, it really is a keeper and so straight forward simple! Some nice cheese, bread and a few greens tossed with lemon and you've got a great meal in record time.

                      1. re: HillJ

                        Oh, dear. That looks delicious - I will need to remember to make that next summer.

                    1. Braise any meat/poultry in it.

                      1. Poached pears or the onion marmalade onMy Husband Cooks would use quite a bit up. You could reduce and sweeten it as a dessert syrup (awesome on good vanilla ice cream and pound cake. The addition of cardamom is stellar.)

                        1. Throw it in a ziplock bag and put into the freezer horizontally

                          1. Paula Wolfert's Red Wine Cooked Onions http://www.kukbook.com/foodie/recipe/... It makes a very rich onion jam.

                            1. Glogg!! Hot spiced wine! I have used this recipe but never add the white wine, bitters or almonds:
                              I have made a batch, kept it in the fridge and heated just a few glasses at a time, perfect for not amazing wine and chilly fall nights

                              1. Another vote for onion marmalade.
                                I like the recipe out of The Flexitatian Table.
                                It's one of those condiments that's great to have around inthe fridge. Makes a nice base layer in vegetable tians.

                                1 Reply
                                1. re: rabaja

                                  I agree, but the Kukbook thing is a bit annoying.

                                2. Chicken + red wine = coq au vin !

                                  1. Drink it? Reds go well with hearty vegetarian dishes, such as vegetable stews. A hot mulled wine in winter, or a sangria in summer is a good way of using excess wine. We keep a bottle of leftover red odds and ends around for deglazing pans, augmenting red sauces (there are alcohol soluble compounds in tomatoes that a glug of red wine will bring out).

                                    1. I freeze wine and stock reductions for use in the slow cooker - it helps with the soupiness that tends to result from slow cooker recipes. I simmer it to about 1/4 the original volume, and freeze in plastic bags.

                                      If you freeze it in a plastic bag, thin and flat, you can quickly cut/break off a small piece for use in sauces or soups.

                                      1. Thanks for all of the suggestions! Not sure why I didn't think of sangria...maybe because it's getting cold outside. Next time it will be that or just freezing it in ice cube trays. Boiling down to a syrup didn't work out, just frittered away to nothing :(

                                        There are some other interesting ideas mentioned--filing away for the future!

                                        1. As far as I know, the rule of thumb is 'if you don't like the taste of the wine, don't cook with it.'

                                          Use the wine to hydrate your indoor plants.

                                          I just found this quote in an archived issue of the New York Times.

                                          Said Julia Child: “If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one.”