I have a bottle of Acacia Pinot Noir 2010 a guest opened last night (and had one glass of...) What might I do with the leftover wine? I suppose I could braise some meat, but I was hoping some of you will have a better idea. Thank you in advance.
A red pasta sauce?
I'm making red wine vinegar w/ bits of leftover wine. Put a little organic cider vinegar (w/ the mother) into a seal-able jar and dump your leftover red wine in there as you have it. Seal and store in a dark spot for several months and you end up w/ red wine vinegar.
If it is well stored - stoppered tightly ideally with the air pumped out the best thing to do with the wine today is to drink it!. A 2010 Pinot should be pretty delicious on day two.
If you must cook than I would recommend a coq a vin or beef bourguignon. Either chicken or beef braised in a red wine sauce where the wine traditionally is a Pinot Noir.
AntoniaJames is a trusted source on Bread/Baking.
Per 2 cups of wine, simmer for five minutes on very low heat with 1 cinnamon stick, 1 whole clove, 3 lightly crushed black peppercorns, 2 large hunks of orange peel (without the white part -- just the zest) and 1 teaspoon crushed anise seeds; let it steep for 20 minutes. Strain, reserving the orange peel. Add 1/2 cup ruby port and 1 pound dark mission figs (trimmed) and the reserved peel. Cook (bare simmer) over low heat for 3 or 4 minutes. Let cool. Serve over vanilla ice cream or (though I haven't tried it, Alice Waters recommends it) coffee ice cream. These will keep for a month, at least, refrigerated. Or, make Smoking Bishop (spiced wine and port punch, similar to the above), recipe for which is posted here on FOOD52 ;o)
There is also a good recipe for Risotto Rosso on here : http://www.food52.com/recipes...
Make a quick tomato sauce with the wine and freeze for your next pasta meal.
Please enter a valid email address.
Well played. You deserve a cookie.
You say fire beef, Koreans say bulgogi
A Beefy Korean Barbecue Classic
Bright, Fresh Tomato Sauce
Brand Spankin' New in the Shop
How a Tomato Gets Its Price
Hurrah! We've Restocked!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.