Leftover wine can be a very sad thing. If left out for too long, wine will begin to oxidize and then sadly, your juicy rich drop will turn quickly into a not-so-delicious vinegar of sorts.
But all is not lost when you find yourself with leftover wine that you do not wish to send down the drain. We have three very fancy and extra delicious recipes for you that will not only put an end to the off-wine-woes, they will also wow and delight your taste buds (and guests) when you serve them up!
Red Wine Butter
Simple to make and can be stored in the fridge for a couple of weeks until you’re ready to serve. The very best way to enjoy this incredibly indulgent butter.. In a big knob melting on top of a perfectly cooked steak!
This recipe calls for a classic dry Red Wine. Our 2017 Delano Shiraz is full-bodied, peppery and deep… the perfect match to your steak and an excellent wine to use in this recipe (if you ever have any leftover!)
- In a small saucepan, combine approximately 1 cup of leftover red wine with some minced garlic (amount of garlic totally depends on how much garlicy-ness you prefer) and a small squeeze of honey.
- Simmer over a medium heat until the mixture has a thick, syrupy consistency.
- Allow the syrup to cool completely and then mix it together with a block of softened butter, a pinch of fresh chopped rosemary and a few cracks of black pepper.
- Once all of the goodness is mixed together, spoon onto a large piece of plastic wrap. Roll the wrap over and twist the ends to form a log shape.
- Place in the refrigerator for at least 4 hours before serving.
Buy your 2017 Delano Shiraz HERE
Grown-up Cheese Toasties
Believe us when we say this... once you’ve tried Grown-up Cheese Toasties, you will never ever want to eat a regular Cheese Toastie ever again. don’t say we didn’t warn you.
A smooth and flavoursome red is favourable in this recipe, we intentionally save a glass of our 2019 Imperial Palace Cabernet Sauvignon whenever a bottle is open just so we can whip this up for an afternoon snack the next day.
- Melt 1-2 tablespoons of butter in a pan on medium heat.
- Add in ½ teaspoon of fresh minced garlic and a pinch of fresh thyme.
- After a minute or two, slowly whisk in a tablespoon of plain flour (This will thicken quickly).
- Whisk in your red wine, little by little (you’ll need approx ¾ cup)
- Reduce the mixture until it is thick enough to coat a spoon.
- Spread the mixture onto 2 slices of bread, add a slice of your cheese of choice (Gruyere is our favourite!) and sandwich the slices of bread together.
- Butter the outside of each slice and pan fry until golden on the outside and gooey on the inside.
Now we know it’s cold and wintery out there, so this recipe may be best put away for a couple of months until the evenings are warm and sitting outside with a cold drink is appropriate (and achievable) once again.
Almost any red wine will work with this recipe. We love a wine that is medium bodied and full of red berry flavours so we reach for 2020 Nericon Pinot Noir.
This recipe could not be any simpler if it tried. Simply freeze any leftover wine you have in an ice tray and keep it stored in the freezer until you’re ready to whip this one up:
- Add to an electric blender, a 1:1 ratio your frozen wine cubes and frozen cherries, raspberries, strawberries or blackberries (or a combination of all).
- Add a drizzle of honey and a squeeze of lemon juice (to make it a little sweet and a little tangy)
- Blitz away!
Savoury garnishes work beautifully with this mix… something like fresh basil or thyme.