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