What to cook with leftover wine: unusual ideas

Wine is an excellent and sophisticated drink that is a great addition to many dishes and desserts, as well as delicious cakes and sauces. The most important thing is to know what kind of wine is suitable for cooking a particular dish.

The FoodOboz editorial team shares with you useful information that was published on Greatist about wines and their original use in cooking.

To begin with, here are a few important nuances that will help you store wine properly:

1. After opening, the wine immediately begins to oxidize, a process that causes chemical decomposition and leads to the drink becoming faded in color, less strong in taste, and completely losing its luster.

2. The shelf life of wine depends on the variety you use.

3. Red wines keep better than white wines and aged wines keep longer than young wines. Young wines should be stored for 3 or 4 days, and older wines for about a week.

4. The exception is dessert wines and port, which can be stored for up to a year after opening.

5. There is no real way to significantly extend the life of wine after opening.

How to use leftover wine:

1. Poached egg in red wine sauce

2. Fresh tomato sauce with balsamic and red wine

3. Red onion marmalade with wine

4. Chocolate cake

5. Liver cream soup with red wine

Recipe for liver cream soup with red wine

Ingredients:

• pork liver - 250 g

• bones for broth - 300 g
• carrots - 100 g
• parsley root - 70 g
• celery root - 30 g
• bow - 30 g

• ground black pepper - a pinch
• dry red wine - 100 g
• butter or oil - 40 g
• flour - 1 tbsp
• sugar - 1 tsp
• salt - a pinch

Method of preparation:

1. Cook the broth.

2. Chop the onion and fry well until golden brown.

3. Wash and chop the liver, then pass through a meat grinder.

4. Add onion and sugar to the liver and mix.

5. Put it all in a frying pan and sauté well for about 5 minutes until all the water has evaporated.

6. Then add the flour and cook for another 5 minutes.

7. Then add the broth, stir, and cook for 20-25 minutes.

8. Rub the mixture through a sieve or whisk with a blender, return to the saucepan, add wine, pepper, salt, and bring to a boil.

Serve the soup hot and with croutons.