“There are so many delicious ways to enjoy both leftover food and wine,” says Singh. “wine can be splashed in sauces and leftover Turkey and ham make great soups and sandwiches. Together, leftover food and wine just make each other taste better.”
According to wine Market Council research, nearly 40 percent of wine drinkers don’t realize that by simply recorking and refrigerating, partially consumed bottles will stay fresh for 2-3 days. And even if you’re left with too much wine to enjoy in the few days following a holiday gathering, there are plenty of ways to put leftover wine to good use.
* Replace part of the acid in a vinaigrette or marinade with wine. Vary the amount and type based on personal preference.
* Add a splash of white wine to stock when making Turkey soup. Red wineis also a great addition to fuller-bodied soups, stews and chili.
* Incorporate wine into braising liquid for tougher cuts of meat, such as shoulder, shank or short ribs.
* Simmer leftover wine into reduction sauces for deeper flavor and richness.
* Freeze wine in single-tablespoon portions in an ice cube tray to have on hand for cooking. Just store the frozen cubes in a zip top bag and you’re all set the next time a recipe calls for a small amount of wine.
* Poach pears in leftover red wine and sugar for a simple dessert to end any meal - leftover or not. Plus, the remaining poaching liquid can be reduced and saved for a sweet ice cream topping.
Singh also offers simple wine pairings with classic leftover favorites to
enjoy during hectic non-holiday gathering days between Thanksgiving and New Year’s:
* Turkey tetrazzini — A big full-bodied and buttery Chardonnay is bold and rich enough to take on the delicious cream sauce of this post-holiday staple.
* Turkey sandwich with cranberry relish — A floral and aromatic Gewurztraminer is a wonderful compliment to Turkey, especially when it is served with sweet/tart cranberry sauce.
* Turkey potpie — The end of Thanksgiving means that Christmas is around the corner, which gives us even more of a reason to continue celebrating. AChampagneor other sparkling wine adds an instant festive touch to any meal, including Turkey potpie. The bubbles go oh so well with that buttery flaky crust!
* Roast beef sandwich with horseradish — A delicious Côtes du Rhone packs a punch with its black pepper and smoked plum notes. It will hold it’s own against the spicy horseradish and pair seamlessly with the texture of roast beef.
* Split pea soup with ham — A crisp, zingy Sauvignon Blanc accentuates the sweet and creamy flavors of split peas making for a nice contrast with the savory ham.
Courtesy of wine Market Council. For more information, visit www.wineanswers.com.
Photo courtesy of wine Market Council.
According to wine Market Council research, nearly 40 percent of wine drinkers don’t realize that by simply recorking and refrigerating, partially consumed bottles will stay fresh for 2-3 days. And even if you’re left with too much wine to enjoy in the few days following a holiday gathering, there are plenty of ways to put leftover wine to good use.
* Replace part of the acid in a vinaigrette or marinade with wine. Vary the amount and type based on personal preference.
* Add a splash of white wine to stock when making Turkey soup. Red wineis also a great addition to fuller-bodied soups, stews and chili.
* Incorporate wine into braising liquid for tougher cuts of meat, such as shoulder, shank or short ribs.
* Simmer leftover wine into reduction sauces for deeper flavor and richness.
* Freeze wine in single-tablespoon portions in an ice cube tray to have on hand for cooking. Just store the frozen cubes in a zip top bag and you’re all set the next time a recipe calls for a small amount of wine.
* Poach pears in leftover red wine and sugar for a simple dessert to end any meal - leftover or not. Plus, the remaining poaching liquid can be reduced and saved for a sweet ice cream topping.
Singh also offers simple wine pairings with classic leftover favorites to
enjoy during hectic non-holiday gathering days between Thanksgiving and New Year’s:
* Turkey tetrazzini — A big full-bodied and buttery Chardonnay is bold and rich enough to take on the delicious cream sauce of this post-holiday staple.
* Turkey sandwich with cranberry relish — A floral and aromatic Gewurztraminer is a wonderful compliment to Turkey, especially when it is served with sweet/tart cranberry sauce.
* Turkey potpie — The end of Thanksgiving means that Christmas is around the corner, which gives us even more of a reason to continue celebrating. AChampagneor other sparkling wine adds an instant festive touch to any meal, including Turkey potpie. The bubbles go oh so well with that buttery flaky crust!
* Roast beef sandwich with horseradish — A delicious Côtes du Rhone packs a punch with its black pepper and smoked plum notes. It will hold it’s own against the spicy horseradish and pair seamlessly with the texture of roast beef.
* Split pea soup with ham — A crisp, zingy Sauvignon Blanc accentuates the sweet and creamy flavors of split peas making for a nice contrast with the savory ham.
Courtesy of wine Market Council. For more information, visit www.wineanswers.com.
Photo courtesy of wine Market Council.