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What can I do with wine left over from a party?
Rob, by email
This is a novel concept, perhaps, but the answer essentially comes down to the quantity: “If we’re talking dribbles of red or white, that’s simple,” says Jon Atashroo, head chef/owner of Where There’s Smoke in North Yorkshire. “They go into sauces, whether that’s for pasta or to deglaze a pan before making a gravy.” Joe Otway, chef/co-owner of Higher Ground in Manchester, couldn’t agree more: “Reducing wine, be it white or red, in the base of anything is generally a good idea.” Take something tomato-based, such as ragu or chilli, as an example: “Once you’ve sweated the vegetables and there’s caramelisation on the bottom of the pan, a glass of red wine will add acidity, depth and sweetness.” And remember, you can always freeze wine dregs for later use: simply pour into ice-cube trays and stash.

Moving on to medium amounts, we’re talking “stewy, fish-type things”, Atashroo says, perhaps moules marinière. Another good option is pickling: “A basic recipe is one part caster sugar, one part white-wine vinegar and one part white wine. And if you’re pickling something like beetroot, cook it in that mix, while if you’re using cucumbers, say, they go in cold.” That said, a current Atashroo go-to is altogether sweeter: “Weigh some red wine, though I don’t see why it wouldn’t work with white wine, too, add 20% of its weight in sugar, and reduce to a syrup – you’re looking for the consistency of strawberry sauce.” The result is complex and acidic, “almost like reduced port”, and great for drizzling over vanilla ice-cream. While we’re talking desserts, few things are better than fruit (peaches, figs, pears) poached in wine, either.

Larger amounts of excess wine could be fermented into vinegar, although Otway has an easier route if you have any natural cider vinegar (ie, one with a mother) to hand: “Add a couple of tablespoons of vinegar to, say, a third of a bottle of wine, cover with muslin, so oxygen can get to it but flies can’t, and put in a cupboard for a month.” That’ll give you “some really interesting results” as the vinegar takes on the characteristics of the wine: “It’s perfect for pepping up dressings for these never-ending salad days.”

If Rob’s party was more of a sparkling affair, Alastair Walling, head chef at Bar Blondie in London, would use every last drop in a beurre blanc: “Combine vinegar, shallots and a sprig of thyme in a small, heavy-based saucepan and gently reduce the liquid by half. Add champagne and some finely diced mushrooms, then reduce by half again.” Lift out the thyme, lower the heat and whisk in chilled butter a little at a time. But be warned: “Keep the sauce just below a simmer, otherwise it may split.” Season (with salt and white pepper) and spoon that lovely sauce all over some steamed fish.

All that said, maybe the most obvious solution is simply to repurpose the wine in another drink, perhaps sangria: “Add a generous amount of brandy to red wine, plus some orange juice and slices of orange and lemon, and leave to infuse,” says Jonny Lake of Trivet and Labombe by Trivet in London. Serve straight over ice or top with soda, then sip while you plan your next party.