what do I do w/ left over wine? It really is not drinkable for me, and I am pretty easy

B

barb_b

Well-known member
We have been entertaining non stop, and I have a bunch of cabernet and pinot grigio and I think one bottle of white zin.

The red and white are pretty nice, but honestly, I do not like the taste when it is opened for a day or so. (We are going on 7+days now) The others are just party wines for my BIL....

SO, what to do? I have 4 bottles of "nice" opened red, 1 bottle of pinot grigio and a 1/2 bottle of white zin....

Jam?? Braise?? THoughts?? I hate to throw it down the drain...

 
I should have done that; thanks for the tip on the pump. It just happened so fast w/ the warm

weather, that it was a lil over wellming. I am all for day old wine, but with this heat.... It is not my taste.

Thanks for the pump tip!

 
For the Pinot Grigio, you can make a chicken dish with sauteed garlic & mushrooms in a sauce of

white wine, low sodium chicken broth, and fresh lemon juice. I use boneless/skinless chicken breasts, and coat them with lots of spices before cooking. I usually brown them first in a skillet, then finish off in a 350 F oven for about 20-22 minutes, depending on the size.

 
Sangria, Sangria, Sangria, Sangria, Sangria, Sangria, Sangria, Sangria, Sangria, Sangria.

Did I mention it could go easily into a Sangria?

 
Barb, for the red wine, you could this poached pears recipe from my to-try list:Spiced Poached Pears

SPICED POACHED PEARS

"A delicous dessert originating in Australia. This is both sweet and tangy..."

1 cup water
1 cup red wine
2 tablespoons lemon juice
1 cup sugar
1 cinnamon stick
1 teaspoon whole allspice
4-5 firm pears, peeled with stalks attached
1 cup fresh whipped cream

1. Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
2. Reduce heat and simmer gently for 5 minutes.
3. Place the pears in an ovenproof dish and pour the syrup over them.
4. Poach at 150C (300F) for 20 - 25 minutes or until tender.
5. Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
6. Serve with whipped cream.

4 servings

http://www.recipezaar.com/134710

 
A summer fruit dish with the white wine: Summer Fruit With White Wine

SUMMER FRUIT WITH WINE AND MINT

1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves

Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.

Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.

Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.

Giada De Laurentiis

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27266,00.html

 
Another great dish for the Pinot Grigio- Steamed Mussels w/ garlic, shallots, butter, & white wine.

 
This is a really good Sangria recipe

I didn't think I liked sangria until I tried this one.
Any full-bodied red wine & brandy will work:


Cafe Madrid Sangria 
(Serves 6)
1 bottle full-bodied Spanish wine (preferably Torres Sangre de Toro)
1/4 cup orange juice

1/2 cup Triple Sec

1/2 cup Spanish brandy

Sugar (a few tablespoons to taste)

1-2 cups club soda (depending on how strong you want it) 

Orange slices
Mix together all ingredients (except club soda and orange slices), and let it sit for a few hours. When ready to serve, add cold club soda and ice cubes. Add orange slices to garnish. Serve very cold.

 
opened wine

If the wine has been open for a week or more, and the days have been warm (and the wine not in the fridge), then there is a good chance that it has oxidized and not good anymore. First, I'd taste each bottle to see how the wine's doing. If the wine has gone bad, you may not want to use it for cooking or making something like Sangria. The red wine has a higher chance of still being good than the white.

For saving leftover wine, the best thing to do is stuff the cork back into the bottle and put the bottle in the fridge. That retards the wine getting oxidized by the air left in the bottle. If it's red wine, just take the wine out of the fridge an hour or two before you want to drink it so that it can warm up a bit. The vacuum pump doesn't really work too well - the fridge is much better. Problem is that the pump removes the aromas from the wine as well as the oxygen from the bottle. Also, tests have shown that three-quarters of the vacuum is lost by the next day, so it isn't too effective.
Cheers, Bonnie

 
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