Cooking with Wine – A Few Great Recipes for Leftover Wine

Wine is one of the most important ingredients in the chef’s arsenal. The variety of flavours allows a great chef to create dishes that are elevated and distinct. This is a list of recipes, from classic to nouveau that use leftover wine as a primary ingredient. Enjoy!

Now, many of you are wondering what this mythical ingredient “leftover wine” is, but we assure you it exists. The most important thing to remember about using wine is that you want it to still be wine and not vinegar. Check it. Even if you don’t like it, it should not taste vinegary. If it does, you should discard it. If not, start cooking.

Chicken Marsala

This recipe is a standard. This version comes from a contributor named Lisa on

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

  • 1/4 cup all-purpose flour for coating

  • 1/2 teaspoon salt

  • /4 teaspoon ground black pepper

  • 1/2 teaspoon dried oregano

  • 4 skinless, boneless chicken breast halves – pounded

  • 1/4 inch thick

  • 4 tablespoons butter

  • 4 tablespoons olive oil

  • 1 cup sliced mushrooms

  • 1/2 cup Marsala wine

  • 1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Poached Eggs in Red Wine Sauce ((Oeufs en meurette)

This outstanding recipe is from Ronelle’s French Kitchen. Poached eggs and wine go wonderfully together, which might surprise most people. Of course, bacon and butter make the concept easier to understand.

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

  • 1/2 cup chopped bacon

  • 1 small carrot, peeled and diced

  • 2 shallots, peeled and chopped

  • 1 stalk celery, chopped

  • Sprig each fresh thyme and rosemary

  • 2 bay leaves

  • Olive oil and Butter for sautéing

  • 4/5 cup of red wine, the stronger the better

  • 1 tablespoon butter

  • 1 tablespoon flour

  • 4 eggs, room temperature

  • 1 tablespoon white wine vinegar

  • 1 clove garlic, smashed

  • A baguette

  • Freshly ground salt and pepper

Sauce: In a saucepan, add the olive oil and butter and sauté 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.

Blend the butter and flour to a paste(beurre manié).

Strain the wine and bring it back to a simmer.

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.

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.

While the eggs are poaching, rub 4 slices of baguette with the clove of garlic and grill/toast under the grill.

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.

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.

Fruit in Spiced White Wine

This a delicious recipe originally published by Bon Appetit and republished by This is a classic way to prepare white wine as a dessert. You can create a refreshing and deliciously simple dessert with very little effort.

Prep time: 10 minutes

Cook time: 60 minutes

Total time: 70 minutes (can be made one day ahead)

  • 2 cups dry white wine

  • 4 1/3-inch-thick orange slices (unpeeled), quartered

  • /4 cup honey1 cinnamon stick

  • 1/2 vanilla bean, split lengthwise

  • 6 apricots, pitted, sliced

  • 1 1/2 pounds fresh cherries, pitted or one 16-ounce bag frozen unsweetened pitted sweet dark cherries, thawed, well drained

Combine 4 ingredients in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil.

Reduce heat to medium-low; simmer 30 minutes to blend flavours.Combine apricots and cherries in large bowl. Pour hot wine mixture over. Cool to room temperature. Cover and chill. (Can be made 1 day ahead. Keep chilled.) Serve fruit with liquid.

Cooking with wine is lots of fun, so don’t fret if you have some wine left over and don’t necessarily want to drink the rest. Give these recipes a try. Have you already tried these dishes? Then let us know your thoughts below.

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