Re-Wined: Leftover Wine Recipes
Belinda Chang, Champagne Educator of Moët Hennessy USA, knows a thing or two about Champagne—and that includes how to make the most of those rare post-party bubbles.
“Remember that Champagne is essentially Chardonnay, Pinot Noir and Pinot Meunier, so any recipe in which you would use white or red wine, you can also use it—and often to a better, more delicious effect,” says Chang.
Deglaze a Pan: Don’t scrub out the caramelized remains from sautéeing a grip of vegetables or searing meat. Instead, pour in a glug or two of Champagne. “As professional chefs know, adding Champagne to a still hot pan will not only release the goodness left behind, it will also make those bits into a delicious sauce,” says Chang.
Make Stock: While cooking the vegetables or browning bones in a stockpot, add leftover Champagne or bubbly. The alcohol will evaporate out, while the wine contributes complexity to the flavor of any stock or soup.
Cook up Risotto: Many risotto recipes call for white or red wine, but “substituting Champagne gives these dishes more refinement and elegance,” says Chang. This trick also works when cooking other grains with wine, such as farro or quinoa.
Roasting Chicken or Turkey: “I like to rest my roasting bird on top of a bed of vegetables and this is another nice place to empty the remainder of a bottle. It keeps things moist and also adds flavor,” says Chang.