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Tips for Using Leftover Holiday Wine
Wine-Based Recipes
Red Wine Tomato Sauce
Recipe courtesy of Deutsch
Family and the World Wine
Guys, authors of “Red
Wine”
The World Wine Guys and Deutsch Family Wine & Spirits
offer these ideas to help you put your leftover wine to good
use this holiday season:
Both red and white wines can be used in a variety of
different dishes from appetizers to desserts. Keep in mind
that open bottles should be used within 2-3 days, so look
to use your leftovers sooner rather than later. Try adding
wine to a seasonal side dish like these White Wine Glazed
Carrots. It can also be used as a savory addition to main
courses such as this classic Red Wine Tomato Sauce.
Make Red Wine Vinegar
For more information on wines for the holidays, visit Wine-
Fix.com.
(Family Features)
W
hether 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.
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, strain and refrigerate. Use as
desired on salads and in homemade sauces and mari-
nades.
Create Wine Ice Cubes
If you can’t use your leftover white wine right away, pour
the remaining liquid into ice trays and freeze. Next time
you’re enjoying a glass, add some of the cubes to your
wine to keep it cold. This trick can also work with a rosÈ
or sparkling wine like Josh Cellars California RosÈ or Enza
Prosecco. Using the frozen wine cubes instead of ice can
prevent what you pour from becoming too watered down.
White Wine Glazed Carrots
Recipe courtesy of Deutsch Family and the World Wine
Guys, authors of “Red Wine”
1
1
3
1
1/8
1/4
1/4
1/2
1/2
1/2
1/2
teaspoon olive oil
medium onion, finely chopped
cloves garlic, minced
can whole, peeled tomatoes
cup Villa Pozzi Nero D’Avola
cup balsamic vinegar
teaspoon crushed red pepper
teaspoon dried sea salt
teaspoon oregano
teaspoon thyme
teaspoon basil
6
medium carrots, halved lengthwise and cut into
2-inch pieces
1
tablespoon extra-virgin olive oil
1 1/2
cups water
1
tablespoon honey
2
tablespoons Barone Fini Pinot Grigio
salt, to taste
pepper, to taste
In medium-size pot, heat olive oil. Add onion and saute 4
minutes then add minced garlic and saute 1 minute.
In large skillet, combine carrots and olive oil; add water.
Cook over medium-high heat until carrots are tender. Add
honey and white wine; cook and stir 2 minutes until carrots
are glazed.
Add salt and pepper, to taste.
Source: Deutsch Family Wine & Spirits
Add tomatoes, wine, vinegar, red pepper, sea salt, orega-
no, thyme and basil; reduce heat and simmer about 40
minutes.
#14014