“Leftover wine” may sound like a mythical (or at least, laughable) idea for most of us, but at some point, and for one reason or another, the dilemma will become a reality. There it is, that partially consumed bottle of red rattling around your kitchen as the clock ticks on its drinkability.

But don’t fret. Luckily for you, we’ve unearthed some of the healthiest, most efficient, and most enjoyable ways to use up the excess before it’s too late. And to make sure absolutely nothing goes to waste, we’ve even suggested a few ways you can get creative with your old corks!

Using red wine to braise red meat isn’t new. It’s a popular cooking method that leaves your cut full of flavour and mouthwateringly tender. But you can spice up more than just beef with wine!

Try marinating your chicken in a light red wine or a dry white wine, a few cloves of crushed garlic and a sprig of rosemary for a couple of hours. Cook the meat in a hot pan with the marinade and plenty of salt – you won’t be disappointed!

Have you ever warmed up last night’s pasta in the microwave and when you take the plate out it’s searing hot on one side and cold on the other?

Well, next time you go to reheat your leftover pasta, ditch the microwave, grab a pan and a swig of white wine. Cover the pan to steam and then lift the lid to cook off the alcohol. This will ensure the pasta heats up evenly all the way through.

But remember, wine’s an acid and so can throw off the salt levels of a dish, so you might need to re-season before you serve.

Okay, so we might be heading into the depths of winter, but that doesn’t mean we can’t relish in some freezer fun!

If you happen to have some leftover red or rose wines lying around, why not try making some sangria ice lollies?

Simply mix leftover wine, sangria mix and mixed berries into ice lolly molds and freezes them for a boozy, refreshing after-dinner dessert.

If they go down a treat, have a go at Raspberry-Prosecco Pops, Strawberry-Rosé Granita or Sangria Jelly!

Red wine, with its complex flavour, is a great addition to a quick homemade tomato sauce. All you need to do is hand-crush some canned tomatoes into a pan, add garlic, onion, olive oil, a glug of red wine and a bay leaf or sprig of basil. Let everything simmer until the liquid is cooked off and all you’re left with is a yummy sauce.

Both red and white wines are also excellent ingredients to add to a homemade vinaigrette. Simply mix together wine, olive oil, herbs and seasoning and drizzle over a crunchy side salad.

Letting a half-drunk bottle of wine go to waste is a terrible shame – perhaps even more so than not finishing it in the first place. So, when in doubt, re-wine. There are plenty of ways you can upcycle. Why not repurpose your old wine bottles as candle stick holders?! When it comes to wine, the possibilities really are endless…

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