5 Food Related Uses for Leftover Wine Article Updated by Cellars Wine Club

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The national wine of the month club has updated and is re-releasing a fantastic article on uses for leftover wine and wine related cooking techniques.

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Wine lovers everywhere are finding new and unique ways to enjoy leftover wine.

Wine can be enjoyed in many different ways. In fact, wine can be enjoyed even days after initial opening. In April of this year, Cellars Wine Club released an article listing five food related uses for leftover wine. In celebration of 2013’s Autumnal Equinox and the official start of fall, the article has been expanded and improved, complete with a recommended steak marinade recipe.

Marinating one’s meat is the category of interest, as the author begins, “Wine makes a fantastic marinade for meat. Not only does it tenderize the meat, however, but when you allow the meat to marinate for about 6 hours, it also helps to reduce the carcinogens that are created when cooking the meat.” The previously mentioned recipe is referenced immediately thereafter: “Whisking red wine together with soy sauce, lemon juice, Worcestershire sauce, mustard, honey, and several other ingredients creates a superb dish."

Other uses in the article include making a vinegar, boiling it into flavorful breakfast syrup, and even using white wines on tough grease stains in the garage. While the greatest use is pouring a Pinot Noir or Estate Chardonnay into a beautiful glass and eventually down one’s throat, it’s obvious that a few days after opening don’t render wine completely useless. Wine lovers everywhere are finding new and unique ways to enjoy leftover wine.

About Cellars Wine Club:

Cellars Wine Club delivers to wine club members all over the US. They prioritize publishing beneficial information for wine drinkers everywhere. They offer 12 different wine clubs to consumers. Wine enthusiasts can order international wines or local wines as a gift or for personal enjoyment. With great service and excellent selection, it is no wonder they are so successful.

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Keith Eneix
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