Liebfraumilch ideas?!

[confusedofengland]

Bit of a strange one, but you never know...I have just won a bottle of Liebfraumilch at a school tombola. It's not something we would usually drink, but I wonder if anybody has any bright ideas for using it up? We don't know anybody who would drink it either, so thinking cooking or cocktail recipes or similar? Hate waste so good to see it being used. Thanks

Give it to the next autumn fair/Christmas tombola you come across.

What year is it? I suspect it's been round several tombolas for some time.

I had thought that but it seems wasteful. Looks fairly new tbh.

Make a punch?
Personally i would just chuck it though.

drink it like sherry.
or mix with sparkling water.

I use cheap white wine (in a carton) in risotto, stew, fondue, veal slices, anything with mushrooms or cheese and in a boiled syrup base for fruit salad etc.

I'd use it for cooking, you I don't need to use it all at once.

Mix it with half a litre of lemonade, half a bottle of Archers peach schnapps, lots of ice and some chopped fresh peaches.

I'd send it back to the next tombola!

Make a tartiflette with it (skiing type potato, onion, cheese and bacon dish that's highly calorific!) or a fondu.

I should also add that I remember my parents choosing to order it with dinner when we ate out.

I’d probably drink it for nostalgia value. I remember it being quite a thing in the 80s. I don’t think it’s horrible either, German wine can be quite underrated. I like a good Gerwurtztraminer.

Wait until you need to do some paint stripping?

Have an 80s themed dinner.

Oh god, it’s awful stuff. I’d give to the next tombola!

Really cold with soda water and ice

Bleurgh, I’d imagine you’d still be able to taste it even in cooking. Can you invent a time machine and travel back to 1984 and leave it somewhere it can’t do anyone any more harm?

I'd use it for cooking, so risotto, chicken casserole or a sauce base.

Ooh, you simply have to have a 1980s dinner party! How about Chicken Kiev, served with crinkle chips and that mixture of frozen veg that was so popular at the time - sweetcorn, carrots and peas? You could have Viennetta for the dessert, and Prawn Cocktail in a Marie-Rose sauce for the starter (or half a grapefruit with a glace cherry in the centre if you want something easier). Before the meal, serve Twiglets, and afterwards, some After Eights or Matchmakers would be nice. I'm hungry already!

Poach pears in it. Then reduce the leftover liquid with sugar into a fragrant syrup. Serve the pears cold with vanilla ice cream and the syrup over the top.

@mim321

Make a tartiflette with it (skiing type potato, onion, cheese and bacon dish that's highly calorific!) or a fondu.

Now I'm craving tartiflette.

Strongly disagree on cooking, you need a dry wine for that. You'll just end up spoiling good food.

@GrumpyPanda - I'd generally agree, but think its fine for things like a casserole with carrots and onions or a sauce like you'd make with madeira. I'm a bung it in and serve if edible cook with no discerning palates at the table though!

I often think its got a really bad but undeserved reputation. Yes, it's sweet and low in alcohol, but it goes well with Strong cheeses, Curries, Thai dishes and desserts. Just make sure its really cold.

Send it to me! I love a drop of it chilled, but I am a seventies child! Blue Nun & Black Tower were the all the rage.

I buy this wine especially to make beef stifado. I got the recipe from a Greek woman who told me to use a sweeter wine. I have used different wines for this and it is just not the same.