Sauces, reductions, deglazing: our expert panel has plenty of options for making the most of undrunk vino – whether you’ve got just a capful or a whole carafe to get through

What can I do with wine left over from a party?
Rob, by email
This is a novel concept, perhaps, but the answer essentially comes down to the quantity: “If we’re talking dribbles of red or white, that’s simple,” says Jon Atashroo, head chef/owner of Where There’s Smoke in North Yorkshire. “They go into sauces, whether that’s for pasta or to deglaze a pan before making a gravy.” Joe Otway, chef/co-owner of Higher Ground in Manchester, couldn’t agree more: “Reducing wine, be it white or red, in the base of anything is generally a good idea.” Take something tomato-based, such as ragu or chilli, as an example: “Once you’ve sweated the vegetables and there’s caramelisation on the bottom of the pan, a glass of red wine will add acidity, depth and sweetness.” And remember, you can always freeze wine dregs for later use: simply pour into ice-cube trays and stash.

Moving on to medium amounts, we’re talking “stewy, fish-type things”, Atashroo says, perhaps moules marinière. Another good option is pickling: “A basic recipe is one part caster sugar, one part white-wine vinegar and one part white wine. And if you’re pickling something like beetroot, cook it in that mix, while if you’re using cucumbers, say, they go in cold.” That said, a current Atashroo go-to is altogether sweeter: “Weigh some red wine, though I don’t see why it wouldn’t work with white wine, too, add 20% of its weight in sugar, and reduce to a syrup – you’re looking for the consistency of strawberry sauce.” The result is complex and acidic, “almost like reduced port”, and great for drizzling over vanilla ice-cream. While we’re talking desserts, few things are better than fruit (peaches, figs, pears) poached in wine, either.

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