I know what you’re thinking. What is leftover wine? Yes, it’s a rare discovery in our home, too. But I was surprised to learn that open bottles of wine should be used up within 2 to 3 days. So I’ve got some creative tips for using up leftover wine, including a delicious, tomato-based red wine pasta sauce. It has more depth of flavor than your average tomato sauce, and is naturally dairy free.
How to Use Leftover Wine
Whether it’s a semi-full bottle of crisp white or a half-empty bottle of leftover red, there are creative ways to make the most of unused wine after all the holiday parties come to an end. The World Wine Guys and Deutsch Family Wine & Spirits offer the following ideas.
Make Red Wine Vinegar
Impress your guests by adding homemade red wine vinegar to your next dish. Add one part raw vinegar to two parts leftover red wine then store your mixture in a dark, cool place. Monitor periodically and keep testing until you get the desired vinegar smell. Then you can strain and refrigerate it. Use your homemade vinegar in salad dressings, sauces, and marinades.
Create Wine Ice Cubes
If you can’t use your leftover white wine right away, then pour the remaining liquid into ice cube trays and freeze. Next time you’re enjoying a glass, add some of the cubes to your wine to keep it cold. This trick also works with a rosé or sparkling wine, and keeps your pour from becoming too watered down.
Both red and white wines can be used in a variety of different dishes from appetizers to desserts. Use white in these Wine-Glazed Carrots, and red in the Red Wine Pasta Sauce recipe below.
This red wine pasta sauce recipe was shared with us by WineFix.com.
Special Diet Notes: Red Wine Pasta Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. It’s also paleo-friendly, depending on your stance on red wine.
- Heat the oil in a medium pot over medium heat. Add the onion and saute for 4 minutes. Add the garlic and saute for 1 minute.
- Add the tomatoes, vinegar, red wine, salt, oregano, thyme, basil, and crushed basil and stir to combine. Reduce the heat to low, and simmer the sauce for about 40 minutes.