Jamie L. Watts

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Leftover Wine: 5 Fun Recipes to Use Up Every Last Drop

on August 11, 2013

Here at Lake Onondaga Vineyards, one of the most frequently asked questions we get is what can be done with any leftover wine in an open bottle.  We find the best thing to do with wine is work it into a recipe.  Here’s our five favorite recipes using wine:

1.  Chicken Thigh Braised in Garlic and White Wine


Photo Credit:  Real Simple

Serves 4


  • 2 teaspoons dried organo
  • salt and pepper
  • 8 small chicken thighs (about 1 1/2 pounds)
  • 3/4 cup all purpose flour
  • 2 tablespoons olive oil
  • 3 small yellow onions, quartered
  • 4 cloves garlic, thinly sliced
  • 3 jarred jot cherry peppers, seeded and roughly chopped, plus 3 tablespoons of the brine
  • 1 cup dry white wine (We recommend Lake Onondaga Vineyard Pinot Grigio)
  • 1 cup low sodium chicken broth
  • 1 cup long-grain white rice


  1. In a small bowl, combine the oregano, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  2. Pat the chicken dry with paper towels, season with the spice mixture, and dredge in the flour. Heat the oil in a Dutch oven over medium heat and brown the chicken, 4 minutes per side. Transfer to a plate.
  3. Add the onions to the pot and cook until golden, about 5 minutes. Add the garlic and cherry peppers and cook, stirring, for 2 minutes. Add the pepper brine, wine, and broth and bring to a boil. Return the chicken to the pot and bring to a simmer. Cook, covered, until the chicken is cooked through, about 30 minutes.
  4. Meanwhile, cook the rice according to the package directions. Divide among individual bowls

2.  Oeufs en Meurette (Poached Eggs in Red Wine Sauce)


Photo Credit:  My French Kitchen

Serves 4


  • 1/2 cup of chopped bacon
  • 1 small carrot, peeled and cut into dice
  • 2 shallots, peeled and chopped
  • 1 branch of celery, chopped
  • a sprig of thyme and rosemary
  • 2 bay leaves
  • some olive oil and butter for sautéing
  • 500 ml of a full bodied red wine (We recommend Lake Onondaga Vineyard Cabernet)
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 4 eggs at room temperature
  • 1 tablespoon of white wine vinegar
  • a clove of garlic
  • a baguette
  • salt and freshly ground pepper


  1. Sauce: In a saucepan, add the olive oil en butter and saute the bacon with the carrots, shallots, celery, garlic, rosemary, thyme and bay leaves until the shallots are just transparent, don’t brown. Add the red wine and simmer until reduced by 1/2.
  2. Blend the butter and flour to a paste(beurre manié).
  3. Strain the wine and bring it back to a simmer.
  4. Whisk the beurre manié into the sauce, little by little, while continuing whisking until the sauce has thickened to the consistency of cream. Remove from the heat and keep warm.
  5. Eggs: Bring a large saucepan of water to the boil, add the tablespoon of vinegar. Carefully break the egg one at a time into a cup and slide gently into the boiling water, to prevent baking. Poach the eggs for 2 minutes, or until the whites are opaque. Gently lift the eggs from the water, dry on a plate covered with kitchen towel and cut off the fringes of the egg white.
  6. While the eggs are poaching, rub 4 slices of baguette with the clove of garlic and grill/toast under the grill.
  7. To serve: Place a slice of toast on each plate, top with a poached egg and carefully spoon the red wine sauce around the egg.
  8. Finish off with some salt and freshly ground pepper and decorate with a sprig of herb. Serve immediately  with some more bread on the side.

3.  Stewed Winter Fruits in Spiced Wine Syrup

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Photo Credit:  Delish.com

Yields 8 Cups


  • 2 cup(s) dry red wine (We recommend Lake Onondaga Vineyard Chianti)
  • 1 cup(s) ruby port
  • 1 1/2 cup(s) water
  • 3/4 cup(s) sugar
  • 1 vanilla bean, split lengthwise
  • 20 black peppercorns tied in cheesecloths
  • 1 stick(s) cinnamon
  • 3 quince, peeled, cored, and cut into eighths
  • 4 slice(s) candied orange or 1/4 cup candied orange rind
  • 8 (6 ounces) plump dried pear halves
  • 10 plump dried Black Mission figs, stemmed
  • 1/2 cup(s) (3 ounces) plump dried apricots
  • 1/2 cup(s) (3 ounces) plump pitted prunes


  1. In a large saucepan, combine the wine and port and bring to a boil. Add the water, sugar, vanilla bean, peppercorns, and cinnamon stick, and bring to a boil again. Add the quince and candied orange and simmer over moderately low heat until the quince are just tender, about 45 minutes.
  2. Meanwhile, in a large microwave-safe bowl, cover the pears and figs with 1 inch of water. Microwave in 5-minute increments at high power until the fruit is plump but not mushy, about 15 minutes; drain. Add the pears, figs, apricots, and prunes to the wine syrup and simmer until all of the fruit is plump and very tender and the liquid is thick and syrupy, about 15 minutes. Discard the cinnamon stick, vanilla bean, and peppercorns and let cool. Serve the stewed fruit warm or chilled.

4.  Mushroom-Stuffed Eggplant


Photo Credit:  Delish.com

Serves 4


  • 4 (about 2 1/2 pounds) Italian eggplants
  • Salt
  • Extra-virgin olive oil
  • 1 pound(s) oyster mushrooms, sliced lengthwise 1/4 inch thick
  • Freshly ground pepper
  • 4 clove(s) garlic, minced
  • 1 medium red onion, minced
  • 1 teaspoon(s) ground cumin
  • 2 tablespoon(s) unsalted butter
  • 4 ounce(s) stale baguette, cut into 1/2-inch dice, soaked in 1/2 cup red wine (We recommend Lake Onondaga Vineyard Merlot)
  • 2 ounce(s) young Pecorino, diced
  • 3/4 cup(s) low-sodium vegetable broth
  • 2 tablespoon(s) chopped parsley


  1. Halve the eggplants lengthwise and cut out the flesh, leaving 1/4-inch shells. Cut the flesh into 1/2-inch dice. Salt the eggplant shells and let stand for 30 minutes. Pat the shells dry.
  2. Preheat the oven to 350 degrees F. Rub the eggplants with oil; set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil, and bake for 45 minutes.
  3. Meanwhile, in a skillet, heat 2 tablespoons of olive oil. Add the mushrooms. Season with salt and pepper, cover, and cook over moderate heat until tender; transfer to a bowl. Heat 1 tablespoon of olive oil in the skillet. Add the diced eggplant. Season with salt and pepper, cover, and cook until tender and browned, 3 minutes; add to the mushrooms.
  4. Add the garlic, onion, and 2 tablespoons of olive oil to the skillet. Cover and cook, until softened. Add the cumin and 1 tablespoon of the butter, and stir until fragrant, 1 minute; add to the mushrooms. Stir in the wine-soaked bread, cheese, and broth, and season the filling with salt and pepper.
  5. Increase the oven temperature to 425 degrees F. Turn the eggplant shells cut side up and fill with the bread stuffing. Dot the tops with the remaining 1 tablespoon of butter and bake in the upper third of the oven for 10 minutes.
  6. Preheat the broiler. Broil the eggplant 4 inches from the heat until browned, 2 minutes. Top with the parsley and serve.

5.  Grilled Ham and Cheese with Strawberry Red Wine Jam


Photo Credit:  Delish.com

Serves 10


  • 20 (1/4-inch-thick ) slices of brioche
  • 1/2 cup(s) strawberry jam mixed with 2 tablespoons of red wine (We recommend Lake Onondaga Vineyard Pinot Noir)
  • 10 thin slices of baked ham
  • 10 thin slices of Gruyère cheese
  • Softened unsalted butter


  1. Heat a large griddle. Spread 10 of the brioche slices with the jam. Top with the ham and Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.

I can’t wait to try out some of these recipes!  Do you have any other good recipes for leftover wine?  Let me know in the comments!

Jamie Watts

Social Media Manager, Lake Onondaga Vineyard


*Note:  This blog is an assignment for IST 600 at Syracuse University.  There is no such company as Lake Onondaga Vineyard and everything discussed in the blog post is completely fictional.


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