Red Cooking Wine

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“I know this isn't actually a "recipe", but I love to cook with wine, but I absolutely hate to waste good wine, and absolutely hate to use bad wine for cooking. This method enables me to save that wine for future recipes and to add those "not quite a glass" leftovers from the good stuff to assure a continual supply of cooking wine!”
1 20 oz bottles

Ingredients Nutrition

  • 750 ml red wine, drinkable quality
  • 20 ounces water, bottle only


  1. Once you have gotten over the fact that you've had to open up a perfectly good bottle of wine for that incredible sauce and realized you can't finish it right now, pour the remainder into a 20 oz clean water bottle to neck, seal and put on shelf in freezer. Depending on how much wine you needed for your recipe, this should give you at least one bottle and enough to start a second.
  2. This extra bottle gives you room for those "not quite a glass" leftovers from the good bottles. Add to your freezer stash as available.
  3. I keep several of these bottles handy for cooking. The wine doesn't go rancid, doesn't freeze, and actually seems to strengthen in taste. It also doesn't take away from the drinking stash! : ).

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