Leftover wine that’s too bad to drink, but too wasteful to dump? No fear, you don’t have to brave the dull taste of an old bottle of cabernet sauvignon or riesling sitting at the back of your fridge. Neither do you have to empty its contents down the sink.
As a fellow LoveWholesome home chef, you know what the best option is – make a meal (or a cocktail) out of it.
Here are some simple recipes that you can use with your leftover wine.
Pro tip: for recipes that call for 1 bottle of wine, feel free to scale the recipe based on how much wine you have left!
Classic beef stew
Beef stew is the go-to dish for lots of leftover red wine. This sumptuous meal will be perfect for a leftover bottle of red.
Use a pressure cooker if you want to reduce cooking time. Beef stock is optional in this recipe.
*Makes 4 servings
- 1 bottle of red wine
- 3 tablespoons of vegetable oil
- 500 grams of chuck or shoulder beef, cut into 1-inch cubes
- 2 large potatoes, peeled and cubed
- 1 medium brown onion, peeled and sliced
- 2 carrots, peeled and cut into rounds
- 2 bay leaves
- 3 sprigs of thyme
- 100 grams of all-purpose flour (or enough flour to coat the beef)
- Some water to cover the ingredients.
- Salt and ground black pepper to season
- Coat the beef with the flour. Make sure every cube of beef is covered well.
- Heat up the oil in a large pot on medium heat. Add the onion and fry until soft and translucent.
- Add the beef. Sear it lightly. Add the carrot, potato, thyme, bay leaves and wine. Top up with water until it covers the beef. You can use beef stock instead of water.
- Simmer on low heat for three to four hours, or until beef is tender, and the potatoes are cooked through, with the liquid reduced. Serve with bread and butter.
Want to serve up some cocktails for a party but too lazy to make 20 negronis for your guests? Whip up a big bowl of sangria with some old red or white wine, fresh fruit, lots of ice and a generous splash of vodka or tequila.
There isn’t a hard or fast rule to making sangria. It takes some experimentation to find what’s the best combination of fruit, wine and spirits for your taste. That said, here is a basic sangria recipe.
*Makes 10 to 13 servings
- 1 to 2 bottles of red or white wine
- 2 oranges, peeled and sliced into rounds
- 5 to 10 strawberries, hulled and sliced (you can use peaches too)
- 1 lemon, sliced into wedges
- The juice of 1 lemon and 1 orange
- 1/2 green apple, cored and diced
- 2 to 3 cans of soda water
- 2 to 3 shots of vodka, adjust for strength (you can use other types of hard liquor. I prefer vodka but you can use brandy or tequila)
- Optional: fresh herbs and spices such as cinnamon, thyme or rosemary, for some fragrance.
- Fresh mint to garnish
- Combine all the ingredients except for the soda water and vodka. Let it marinate in the refrigerator for 2 to 6 hours.
- When it is time to serve, add the vodka and soda water. Pour the sangria into a glass of ice, and add a mint leaf for garnish.
Basic white wine pasta sauce
This simple and delicious pasta sauce is easy yet versatile enough to be used on seafood and chicken. Use fettuccine pasta as it holds the sauce’s creamy texture better than thinner noodles, such as spaghetti.
- 2 cloves of garlic, minced
- 60 ml of olive oil
- 175g of butter
- 120 ml of white wine
- salt and ground black pepper, adjust to taste
- Optional: 1/2 teaspoon of chilli flakes for added spice
- Grated parmesan and chopped parsley to garnish
- Heat olive oil over medium heat in a large saucepan. Add garlic and chilli flakes and sauté until fragrant. Do not burn the garlic.
- Add butter, white wine, salt and black pepper. Stir for 2 minutes and add chicken or seafood.
- Add cooked pasta and two tablespoons of pasta water. Stir and coat the pasta thoroughly in the sauce.
- Serve with grated parmesan and parsley.
Rosé slushie with summer fruit
Hot days call for refreshing iced drinks, and what better way to spend a sweltering weekend than frozen rosé slushies. This recipe takes just a few minutes to whip up and is perfect for a last-minute gathering
- 1 bottle of rosé
- Your favourite summer fruit – watermelon, blueberries, strawberries, mango and peach are good places to start. Use about 6 to 7 cups of fruit, depending on how fruity you want the slushy to be.
- 1 to 2 mugs of ice
- Fresh mint to garnish
- Place rosé, fruit and ice in a blender. Starting with one cup of ice, blend the mixture until smooth. Add more ice for a thicker and icier texture.
- Top with mint and serve.