Cooking with Wine
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What to do with Leftover Wine
1.) Freeze leftover wine for use in a recipe some other day.
2.) Vacuum seal wine to drink the next day. Nothing preserves wine better.
3.) Make your own vinegar by adding some vinegar to your leftover wine.
4.) Reduce leftover wine to a concentrate for use in sauces and other dishes; a great way to get a super-concentrated wine flavor without waiting for it to boil down.
5.) Add red wine to fresh pasta dough for red wine pasta. This is a flavored pasta that will taste as good as it looks.
1.) Pinot Noir Polenta: Instant polenta, Pinot Noir (A Pinot Noir that has real Pinot character are Castle Rock from California, about 12/btl., or Gallo of Sonoma and Cartlidge & Browne, also about 12/btl.), steamed, shelled chestnuts, chunked chicken, parmigiano reggiano.
2.) Fish Stew Brodedatto: Cod, snapper, or shrimp, Chianti (Red wine from Italy, plain simple Chianti, not reserve is just fine, favorite reliable producer is Ruffino), onion, herbs, and egg yolks.
3.) Clams In Parsley Broth: Clams, olive oil, Orvietto (Lovely Italian white from Umbria, the region just south of Tuscany in Italy. Best producers are Palazzone and Barbi. Even for a 'Reserve', expect to pay no more than 12/btl in a store) and parsley
4.) Poached Beef Tenderloin: 2 oz portions of tenderloin, Zindfandel (red wine, favorites are Watts 'Old Vines Iris Vineyard' from Lodi, California about 14/btl. or Rancho Zabaco 'Dancing Bull' Zinfandel - great for cooking, and not bad for
drinking either, about 12/btl.), bacon , carrots and parsley
5.) Portugese Mussels: Mussels, chorizo, Verdeho (From the Rueda Region of Spain. The grape is Verdeho and my favorite producer is Bodegas Lorenzo Cachazo and the wine is called Martivilli White, also Bodegas Aldial and the wine is called "Naia". Again, about 12/btl), green peas and leftover rice
Published: 01/26/06
© Spirit Media 2004-2010 All Rights Reserved
