Leftover wine might sound like a myth, something people joke about rather than experience, yet it does happen. Maybe you opened a bottle for a recipe, poured a late-night glass, or simply didn’t feel like finishing it. Whatever the reason, half a bottle left on the bench can feel oddly stressful, like the clock is already ticking.
Once opened, wine begins to change fairly quickly. Exposure to oxygen can dull flavours and, if left too long, push things into unpleasant, vinegary territory. Since pouring wine down the sink feels like a small tragedy, the good news is there are plenty of practical and creative ways to give leftover wine a second life. Whether you want to drink it, mix it or cook with it, here’s how to make the most of it.
1. Keep it fresh for longer
If you can slow down oxidation, you buy yourself more time. Oxygen is wine’s biggest enemy once a bottle is opened, so limiting air contact is key.
One option is using preservation systems that introduce inert gas, such as argon, into the bottle. Because argon is heavier than air, it creates a protective layer over the wine, helping preserve aroma and flavour. These systems are ideal if you regularly enjoy just one glass at a time.
Another simple solution is freezing leftover wine. Pour it into ice cube trays and store it for later use. While frozen wine isn’t suitable for drinking, it’s perfect for cooking and means you always have some on hand when a recipe calls for a splash.
And of course, proper storage matters from the very beginning, unopened bottles included.
2. Turn it into something new to drink
An opened bottle isn’t automatically past its best the next day. Some wines even taste better after a little air. Give it a smell and a sip. If it still tastes good, enjoy it as is. If it’s lost some vibrancy, mixing it into another drink can bring it back to life.
Red wine and Cola (kalimotxo)
This unlikely pairing is a classic in Spain’s Basque region. Red wine mixed with cola over ice is refreshing, easy and surprisingly balanced. It’s ideal for using up any red that’s no longer at its peak.
Sangria
Sangria is forgiving, flavourful and endlessly adaptable. Light-bodied reds work best, but slightly tired wine is no problem here. Fresh fruit, sugar and a splash of brandy do the heavy lifting, transforming leftover wine into a crowd-pleasing punch.
Mulled Wine
Perfect for cooler months, mulled wine gently heats leftover red wine with spices, citrus and a little sweetness. It’s comforting, aromatic and a great way to use small amounts of wine that might otherwise go unused.
New York Sour
This cocktail gives leftover red wine a starring role. Traditionally layered on top of a whiskey sour, the wine adds colour, fruitiness and a subtle complexity, turning a classic cocktail into something a little more special.
3. Cook with it
Wine brings acidity, depth and balance to food, which makes it incredibly useful in the kitchen. As long as it doesn’t taste unpleasant, leftover wine can shine in cooking. Having frozen wine cubes ready makes this even easier.
Braising
Slow-cooked dishes love wine. From rich beef stews to chicken and tomato-based sauces, wine adds body and richness during long, gentle cooking. Red or white both work, depending on the dish, and no special equipment is needed beyond an oven-safe pot.
Deglazing
That caramelised layer stuck to the bottom of your pan after searing meat is packed with flavour. Deglazing simply means adding liquid and scraping it up. Water works, but wine adds far more depth, creating an instant sauce base in minutes.
Marinades
Even if wine has lost some aroma, its acidity remains, which is perfect for marinades. Combine wine with herbs, spices and seasoning, then let meat or vegetables soak for a few hours. The acidity helps tenderise while adding subtle flavour.
Homemade vinegar
Wine naturally wants to become vinegar over time. With leftover wine, raw vinegar containing the “mother”, and a bit of patience, you can make your own. The result is complex, vibrant and far better than most store-bought versions.
So...
Leftover wine doesn’t have to feel like a problem to solve. With a little creativity, it can become the base for a great drink, a comforting meal or even a pantry staple. Sometimes, the second act is just as good as the first.
