If you managed to resist that last glass of vino or have bottles leftover from a dinner party, we’ve got plenty of new and delicious ways to use up that last bit of wine.
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1/30
Berry Gratin with Champagne Sabayon
A whipped, light-as-air confection made with eggs in a double boiler, sabayon is a natural fit for the addition of sparkling wine. Spooned over mixed berries and run lightly under a double broiler, this dessert makes a frothy and fun alternative to a traditional crème brulée.
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2/30
Beef Bourguignon
A great twist on the traditional bowl of stew, his this rich and hearty beef bourguignon is served on toasted bread rubbed with garlic and sprinkled with parsley.
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3/30
Drunken Spaghetti with Black Kale
The “drunken” element of this spaghetti comes from the addition of dry Italian red wine, which also gives the pasta its vibrant purple hue.
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4/30
Grilled Corn Risotto
Smokey-sweet grilled corn adds a welcome bite to this creamy rice dish that features a splash of white wine for an added boost of flavour.
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5/30
Classic Moules Frites
A classic French pairing of mussels and fries creates the ultimate savoury combo. For his broth, Geoff opts for a creamy white wine sauce laced with a bit of whole-grain mustard.
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6/30
Beef Short Ribs in Cinnamon and Red Wine Sauce
Courtesy of Vikram Vij, this delicious flavourful recipe features melt-in-your-mouth short ribs in a fragrant cinnamon-infused red wine curry sauce.
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7/30
Pan Roasted Halibut with Tomatoes
This roasted halibut dish is ready in under 30 minutes, served with a tomato salsa that’s juicy, fresh and full of wine and herbs.
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8/30
Anna Olson's Poule au Pot
In English, this classic French dish translates to boiled chicken, but it’s so much more than that; as the chicken cooks —soaked in water and wine— the addition of veggies gives this hearty soup a blue-ribbon status.
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9/30
Chicken with Mustard Mascarpone Marsala Sauce
This feel-good comfort food involves chicken breasts smothered in a Marsala wine cream sauce with mushrooms and served with tender fettuccine.
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10/30
Chianti Marinated Beef Stew
Don’t be intimidated by the entire bottle of Chianti wine that goes into this stew. The alcohol cooks away to give this beef brisket and pancetta dish a deeply rich flavour.
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11/30
Flat Iron Steak With Red Wine Sauce
Giada De Laurentiis offers this recipe that cooks a tri-tip or flat iron steak to perfection in a cast-iron skillet, augmented by a zesty red wine sauce that is surprisingly easy to make.
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Food Network
12/30
Coq Au Vin
This exquisite dish brings all the flavours of the classic French casserole together harmoniously. Ina swaps out one classic ingredient, wine, for brandy to add in notes of vanilla, nuts and caramel. Pair with one of Ina Garten’s classic co*cktail recipes for a perfect weekend supper.
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13/30
Chicken Cacciatore
This hunter-style Italian dish combines chicken braised in a tomato-based sauce with bell peppers, onions, garlic and white wine is sure to please your taste buds.
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14/30
Cabernet Poached Pear and Walnut Strudels
Indulge in this delicious strudel of Cabernet-poached bartlett pears and crushed walnuts for an impressive dessert at your next dinner party.
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15/30
Slow-Baked Honey Wine Pears
Pears are placed in a bath of red wine and honey, then slowly baked in the oven until they become incredibly tender and have soaked up the bittersweet flavours of the juices. Serve with whipped cream sweetened with sugar and spiked with a touch of Cognac.
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16/30
Big Time Sangria
This vibrant sangria is packed to brim with fruit, and yields about 24 cups, making it the perfect summer party drink.
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17/30
Peanut Butter and Ice Wine Jelly Bars
This classic salty-sweet combo gets a grown-up twist with a swirl of sweet Niagara ice wine, giving these tasty squares a punch of Canadian flavour.
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18/30
Cheesecake with Cherry Port Wine Sauce
Step up your cherry cheesecake game with this decadent dessert. Graham crumbs, honey and a pinch of cinnamon make the perfect base for the whipped cream cheese filling, sweetened with peach nectar. Top with a simple port cherry sauce.
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19/30
Braised Lamb Shanks with Escarole and Radicchio
The secret to Easter-worthy melt-in-your-mouth lamb is cooking it low and slow. Not only does this deliver melt-in-your-mouth meat, it creates a beautifully rich herb sauce to serve alongside.
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20/30
Drunken Berries
Frozen mixed berries are cooked in a freagrant mixture of red wine, star anise, cinnamon, cloves and sugar, before topped with a heaping scoop of vanilla frozen yogurt.
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21/30
Roast Turkey with Wine Gravy
This thick and flavour-packed gravy will take your turkey from tasty to irresistible.
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22/30
Chicken with White Wine Sauce
An impressive, gourmet-style meal made simple, complete with cremini mushrooms and thinly sliced basil leaves.
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23/30
Burgundy Beef Stew
Take a note from Ree Drummond and serve up this classic French stew on a bed of mashed potatoes instead of with the usual hunk of bread.
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24/30
Prime Rib with Red Wine and Shallot Jus
Red wine, beef stock and pan drippings are the magic ingredients for a mouthwatering sauce that elevate your roast to a new level.
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25/30
Rigatoni with Creamy Mushroom Sauce
This hearty pasta dish involves thick rigatoni noodles covered in a creamy white wine sauce laced with assorted mushrooms, shallots and Parmesan.
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26/30
Mango Sangria
A tropical twist on the classic sangria, this co*cktail has white wine and prosecco to compliment mango juice and fresh mangoes.
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27/30
The Ultimate Caramel Apple Pie
Apple and caramel are already an indulgent combo, but this pie is next level. Thinly sliced apples are layered with red wine caramel, resulting in a sweet, dense pie that’s a true treat.
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28/30
Turkey Milanese
Sliced turkey breast is dredged, pan-fried until golden brown on both sides, topped with a white wine mushroom sauce and served alongside an arugula salad with crumbled blue cheese and a flavourful pomegranate-Dijon dressing.
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29/30
Mini Zeppole with Caramel Marsala Dipping Sauce
These irresistible mini Italian doughnuts are dusted with powdered sugar and served with a Marsala-infused caramel dipping sauce.
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30/30
Pasta with Scallops & Snow Peas Poached in White Wine
Who says sophisticated can’t be quick and easy? This bright and bold past dish brings together sweet scallops and snow peas, with a colourful noodle base.
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