An open, unfinished bottle of red has been sitting in my fridge for a week. Anything I can do with it?


Cover it in gasoline and burn it at the stake! Don’t look at it in the eyes! It’ll steal your mortal soul! 

No but really, that’s amazing. Congratulations on your superhuman self-restraint. You have accomplished what only three percent of the wine drinking population is capable of: producing leftovers. That said, leftovers go south fairly quickly, primarily due to the fact the bacteria that is present in all wine, when infused with oxygen, turn its sugars into acetic acid. That’s what gives it that vinegar tang. 

You don’t have to slip it down the drain, though – it can be useful if you’re stewing or braising meat, especially the cheaper, stringier cuts of beef. Or, use it when you’re cooking a nice, complicated pot of coq au vin. If you have big Ziplock bags on hand, you can also dump the leftovers in and marinate tougher pieces of flesh. The wine will break it down. 

Also, you could just drink it. 


Modello’s advice columnist Kathryn Borel is the author of Corked: A Memoir