What to do with left over red wine

[whatscuterthanasleepingbaby]

DH got one of those enormous bottles of red wine for his birthday and we have half left after a week after opening it. It is still alright, we have drunk and given away as much as we can. Any interesting recipes or ideas?

Ice cube trays for recipes, adds depth to stew, bolognaise etc

Left over red wine?

What's that?

Yes, freeze into ice cubes, then bag up to add to bolognese, casseroles etc. Or if you have company tomorrow (or are big drinkers mix up in a big jug 50/50 with lemonade and add ice cubes. This is called "tinto de verano" and very popular in Spain.
Or mix with a carton of orange juice, s one lemonade and some orange slices for sangria.

Thanks all! I’d have never believed I could ask such a question but there’s a lot of the stuff and I’m trying to be good!

+1 to freezing it in cubes to add to recipes later. Red wine really does make a difference to some foods.

Understand each of the words, just don't know what they mean when strung together . . .

I'm sorry I've never heard of this "leftover red wine".

Following to find out what leftover red wine is

I'm another one who's intrigued by this 'left over wine' you speak of.

WTAF is that? Also following with interest.

Left over red wine...nope never encountered that

It's fine to drink

I hate these dystopian hypothetical 'wwyd' stuff.
Live in the real world, mate.

@TarragonSauce

Did you post on the right thread? A bit of left over vino is hardly dystopia!

Que?

Put in gravy, sauces or casseroles.

Down it, mate.

I don't bother to freeze. Keep it on the side for a good couple of weeks and use for cooking.

Are you talking about a magnum of red wine? Or bigger?

I too am not getting the concept of left over red wine

What about a recipe that needs a lot of red wine? Coq Au Vin.

Sorry I drink my Rioja and don't cook with it so no help here

left over red wine.

Na. Does not compute. Sorry, that's like saying "unwanted money"

Doesn't happen, no way.

Poach pears in it.

Poach eggs in it for a deliciously different lunch or starter.

Make a wine jelly with it.

Peel oranges so there is absolutely no pith on them, thinly slice, add to wine and leave to chill & marinade for an hour or two. Serve a few slices of orange with a slice of plain cake such as almond & semolina, drizzle a little of the wine over the orange slices.

Drink it.

Use in spag bol, slow cooked lamb shanks etc. I don’t bother freezing it if just using leftover for cooking, I just meal plan around the fact I need dishes to use it up.

Trying really hard to think of another, novel way to reply "Nope, no idea what you're talking about."