Humble brag, but we like to think that if you’ve followed our guidance and recommendations then leftover wine won’t be much of an issue because they’ll simply be too delicious to forget about… but if you do find yourself with some leftover wine that you don’t want to drink for whatever reason, here are some ideas before pouring it away. Waste not want not!
Basic Preservation
Let’s start with the fundamentals to preserve what’s left of the wine in the best way possible. Air is the main thing that kills wine off, so re-cork if rather than leaving it exposed! Having a reusable cork ready to use that fits most bottles will be handy, and we’ve got some other tips for you too. Perhaps the celebrations have stopped early and there’s still bubbly to spare? Get yourself a Champagne stopper on hand to keep the bubbles and freshness for as long as possible. Also, oxidation is slower at colder temperatures so make sure your re-corked wine is refrigerated. After that, ensure that it’s upright to limit the surface area of wine exposed to oxygen.
If you regularly find yourself with half a bottle leftover, then consider purchasing some empty half bottles to pour it into. This way, there’ll be considerably less air getting at the wine and it will stay fresher for longer!
Cooking Wine
Different wines last for different amounts of time once opened, and even then, it can be down to personal preference whether a wine is still good to use or not. Generally, wine starts oxidising considerably after 24 hours and beyond that, the infamous vinegary quality will build and build.
Red wines can sometimes take on an acrid quality even quicker than whites, but generally, the shelf life of whites to be used in cooking is slightly less. Here at The Three Drinkers we’ve used wines that were opened a couple of months ago in cooking with no issues, so judge it on a case-by-case basis. Some oxidation is fine, but if it’s noticeably vinegary and acidic then leave it out.
Also, it may sound obvious but if you’re just using a small splash of wine, the quality of the bottle doesn’t matter too much. After all, it’s being heated to a high temperature and reduced to the fundamental essence of the flavouring. However, if you’re cooking something that relies on the wine – Bolognese or Bourguignon for example, then you don’t want to put your whole meal at risk by using a dodgy leftover wine.
And it’s not just adding wine into a pot that can create something delicious. There are all kinds of fantastic sauces, butters, glazes, and marinades that make great use of wine, especially red wine, so experiment away.
DIY vinegar
If you really aren’t too keen on the bottle, then you probably won’t want to risk spoiling a hard-cooked meal with it either, so how about DIY vinegar? Nature will take its course with this once you leave the wine in a covered container (you can get specialist containers if you’re regularly doing this), and you can nudge it along with symbiotic bacteria and yeast cultures if required, turning alcohol into acetic acid. Honestly, it sounds a lot more complicated than it is and it’s a really interesting experiment to have on the go!
The time taken can range between two weeks to two months, and if you’re using a particularly strong wine, it’s worth diluting slightly because the bacteria struggle with too much alcohol. The same goes for excessive sulfites. Keep it in a warm place, check on it every so often and voila! Your own red or white wine vinegar, ready to use in salad dressings, sauces, marinades, reductions, and pickling.
Vacuum Pumps
This is a slightly more extreme measure to take sure, but vacuum pumps aren’t too expensive and work really well to preserve open wines by clicking when the air has been removed from the bottle. There are plenty of these devices, often called, ‘Wine Saver’s but Vacu-Vin are a reliable brand if you want to take that extra step to preserve your wine.
Inert Gas Preservation
Now, this is worth it if you’re a real wine enthusiast, these machines pierce the cork with a needle to extract the wine you want to drink, replacing it with argon gas simultaneously for ultimate freshness preservation. The Coravin Model is most enthusiasts’ go-to machine, allowing you to pour any amount of any wine, without removing the cork at all!
Sangria
There’s a chance your wine may be too far gone for this, or perhaps you really haven’t enjoyed the bottle, in which case maybe ignore this one. But, if you still enjoyed your red wine and just have some leftovers that are on the turn, try Sangria. With so many different fruits, loads of ice and a generous sloshing of brandy, your wine will have new life breathed into it. Let the fruit rest with sugar and a little cinnamon for a while before using, and any unpleasantness from the wine should be tapered off by the bolder flavours and gorgeous sweetness of the mix. Sangria saves the day and not for the first time!
Mulled wine
From summer to winter; mulled wine is one of the best ways to get the most out of leftover wine in the chilly months. Simmering your wine slowly with brandy and warming spices (star anise, cloves, cinnamon) is incredibly satisfying to watch over, and there’s no set-in-stone recipe, so you can add in various fruits, lemon zest, sugar etc. to your personal taste. The key to mulled wine is low heat, giving time for everything to infuse whilst it cools down. Ideally for you, we have an entire episode of our Bring a Bottle podcast dedicated to walking you through it!
Episode 71: How to Do Mulled Wine Properly
Wine ice cubes
If there’s any food and drink in the kitchen that needs preserving, it isn’t long before we turn to the freezer let’s face it. So, can wine be frozen? Well, if you’re freezing a substantial amount with the expectation of returning to it and sipping it from a glass in the usual way, you’ll probably be disappointed. The wine won’t be the same once it’s thawed, but wine ice cubes are great for adding intensity to sangria, and still work perfectly in cooking. Just make sure you don’t freeze the whole bottle because that could get messy.
Moisturiser
A less conventional usage this one, but why not give it a go? It’s becoming more well known in recent years that the antioxidant high polyphenols in red wine can be beneficial for the skin, protecting it from free radicals, which are basically unstable atoms that can damage cells and speed up aging). Some research shows that the polyphenols also nourish and exfoliate the skin, and whilst the science isn’t of concrete certainty, numerous luxury brands have popped up using this idea. Brad Pitt’s Le Domaine, Caudalie, Westwell and Pelegrims to name a few. Apply it to your skin in any way you like, but why not try a splash of leftover wine in the bath? It might sound strange, but some people are chuffed with the results!
Compost
If there’s really no other use for your wine, then this has got to be better than pouring it down the plughole. Leftover wine and beer can really kickstart a compost into getting moving, with the yeast presence helping considerably. It’s an easy way to add liquid to the heap, the nitrogen helps too, and red wine in particular can activate good bacteria to enhance plant growth should you eventually use your compost for that. Don’t add too much though, because this can actually have the opposite effect and harm the bacteria that are key to a successful compost.
Apparently, the average British household throws away two glasses of wine a week, and as you can see, there’s really no excuse. If you want to take a look at some wines that you’ll almost certainly finish before you even have to worry about leftovers, then check out our very best Reds and Whites here!
