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How should I use a bottle of undrinkable white wine?

Last night I opened a bottle of Spanish white wine that I really didn't care for. It has a very grapefruity flavor. I won't drink it but I hate to throw it away. How can I use white wine (besides risotto)?

asked by lloreen over 4 years ago
16 answers 1880 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 4 years ago

If it is in the family of sauvignon blanc, you can use it an any white sauce. Or make a wine sauce to put over pork tenderloin or pounded chicken breasts. Mussels in white wine sauce is delicious.

Just be sure that the wine isn't off. If you consider it undrinkable it won't complement anything you are cooking.

46d131cd f2c2 45e6 a471 166131eec02e  jess otoole
added over 4 years ago

The wine is going to infuse anything you cook with its flavor (which you don't like), which is kind of a problem. However, you could use it to cook clams or mussels, maybe with a flavorful spice like fennel seed or saffron. You could also use it in a spicy dish with aggressive flavors (hot chiles)...paella or rice with seafood. Or use the wine to poach a side of salmon with herbs like dill and some lemon. I guess the grapefruit flavor is steering me towards seafood. Good luck!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

If it's that you don't like the flavor, then your best bet is to not use it at all. Perhaps a friend and you could exchange for one you do like at a later date. If that's not feasible then choose a recipe where other acids come into play that would dilute the flavor. Something with tomatoes ( chicken fricasse) or vinegar (braised chicks w/collards) or tortilla soup (w/added chicken stock)

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 4 years ago

If you don't like it - toss it !
Using in a sauce will be the same taste you don't like.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Cook it down w/sugar and balsamic & make syrup

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 4 years ago

If it's grapefruit-y, maybe use it to poach fruit? Spices like cinnamon, cloves, star anise, etc. and the sugar or honey, may improve it in that situation.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I don't think the grapefruit taste (typical of sauvingnon blanc) would be too overpowering for mussels or a sauce. Use it soon!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

I would steam mussels in it. My favorite is with Dijon Mustard, too. You 'll never taste the wine!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

Put a rolled up paper towel in the neck of bottle. Wait about 5 months and if you're lucky you made vinegar.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 4 years ago

sam, i think that doesn't work. you need to have a vinegar 'mother' or 'ghost' to make vinegar Iirc.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

At least for beaujolais nouveau, it works great. Even with the preservative without the 'mother'.
You do need to open the bottle and let it set opened to pick up some natural yeasts...etc.

If it's a high sugar wine, and left opened with some air in the bottle (like removing a glass or so)..It might pick up some natural yeasts. Then plug it and wait. Nothing risked.
Wine can go 'sour' vinegar for many reasons.

I just finished a bottle of beaujolais nouveau that I opened 1 year ago, and simply let it sit with the paper towel stopper until it magically turned into vinegar. And made some really nice vinegar w/o the mother starter etc..but it was a long wait. It took about 5 months and then it was vinegar.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 4 years ago

That's interesting about your BN, sam. I tried it with some good french wine many yrs ago and it never did zip.
sorry for the mis-fact.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

I know it works with BN...and that stuff had sulfates as a preservative.

But I think we're both correct here as you just can't tell with the specific wine until you try it.
I also think letting the bottle that has a glass or two removed, unstopped, for a a week or so lets it breath in some natural yeasts, before putting in a cotton ball or towel. But most of it is time and letting the wine do it's thing for quite a few months.
But, for BN that stuff really wants to be Vinegar once you open it and might be more friendly to this idea.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 4 years ago

i guess i don't agree with others re its flavor. i have made fondue with white wine i didn't care for and it was fine.
keep in mind that you can cook it down and keep it in the freezer for future reduction sauces. Maybe you'd like to play around with a white sangria , adding fruit and sugar and orange liquer to it. i've only made red sangria but i know some people like white. also, there's be no problem keeping it refrig'd a few wks while you decide how to use it. best of luck.

0c6184b8 8171 4d6c be13 64783b4ef26a  12043167 10101477821695399 6760981916653921826 n
added over 4 years ago

You could consider using it to make some kind of a white sangria. It already sounds fruity. Add a bottle of sparkling lemonade, a cup of vodka, some slices of orange and maybe some peaches? That's what I would do, anyway, haha.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

Back to the vinegar thing. A wine with a grape fruit 'sour' taste could be used for a vinaigrette for a salad dressing. With addition of acid element/oils/herbs/salt. That would work well with as a salad dressing with bitter greens, like Arugula, or spinach. With some sunflower seeds, almonds, green lettuce mix, and feta cheese.