This is how a good red wine reduction should look like, see further down.

A very good friend asked me yesterday what to do with overaged wine, which has a bit of an ugly taste. If it would be the taste of cork I directly would have suggested to throw the wine in the bin. But this one seemed good enough to use it for a further purpose. Here my dear friend  „R.“ are some answers especially for you. Good luck !

In general we say, if something doesn’t taste good, whatever the reason is,
throw it away. With using spices and herbs you may be can save it.

Superb red wine spaghetti, crushed pepper and Parmesan flakes.

With the following ideas it might work to use your wine. If still is some
strange taste around and you don’t like it throw away !!!

You also can resell the closed bottles as said or make a nice gift to someone
you don’t like !

Red wine can be used to cook delicious Coq-au-Vin (chicken in red wine) or fine red wine pasta, for example.
Spicy red wine butter can also be made for longer storage.

Coc au Vin.

White wine can also be used in many ways in the kitchen: It can be used to make white wine soup, for example,
or to cook shredded meat, vegetables and pasta in a sauce of wine. White wine is also excellent for making wine jelly,
which goes particularly well with pork and liver.

   Try pears in red wine, even strawberry’s are nice, and poor a bit reduction over it.

Somewhat more complex but also very, very good is homemade red wine syrup. Just 2 cups of red wine, which are
boiled together with sugar, cherries, aniseed and a vanilla pod, are enough. The result: Tastes similar to
Amarena Syrup – only much better! Served on pastries or ice cream, a real dream. Also ideal for cakes and slices.

And in case you need to make it very quickly and easily, you can simply freeze any remaining wine! Best in ice cube
molds. The next splash is then creatively served with a glass of mineral and wine ice cubes.

Last idea for a summer party, make a nice red wine bowl. The other alcohol and fruit in there should overwhelm the red wine taste. Or try a recipe for red wine sangria. Delicious.
Especially if you use a bit cinnamon in there. Cinnamon or peppermint can be the ingredient to kill the bad taste. I like also some staranise or a pinch of chilli !

  Only use RED FRUITS and some Cognac.

Wine Reduction – reduction was the word I was looking for yesterday !!

A reduction is a concentrated sauce obtained by thickening a liquid over heat. As the liquid portion evaporates, the flavors concentrate and the sugars caramelize, resulting in a more intense taste and a thicker consistency.
But be careful not to overdo it: the sugars may burn, creating a bitter aftertaste. To thicken the reduction more,add a small amount of cornstarch or potato starch.
Reduced red wine is excellent paired with risottos and roasted meats.

Place the red wine of your choice in a saucepan and bring it over medium heat to the boil.
Let it boil at a moderate rate until it has reached the desired thickness.

Generally, the liquid should be heated until it has been reduced to one third of its initial volume. It’s considered ready once it has thickened enough that it slowly drizzles off a spoon when lifted out of the saucepan.

One idea for a red wine reduction. Recipe while cooking a steak.
CAN ALSO BE DONE WITH ANY OTHER MEAT. BEEF IS BEST.
But you need a good amount of burned meat leftovers on bottom of you pan.

4 Large Steaks
1/2 cup Dry Red Wine
1 tsp Balsamic Vinegar (I mostly use double amount of Balsamico)
1 tsp Honey
2 tsp Butter
2 tsp Olive Oil
Salt
Pepper

Another fine recipe, baked carrots and grapes in red wine reduction. Delicious !

If you multiply the ingredients you have a good leftover which is easy freezable for a later use.

Season steak with Olive Oil, Salt, and Pepper. Place 1 tsp. of butter in a hot pan, and as soon
as the butter starts to melt, add the steak to the pan.

Pan sear the steak for approximately 5-6 minutes on each side or until your desired doneness.
Remove from pan and let your steak rest as you prepare your sauce.

In the same pan you pan seared your steak in, add red wine, balsamic vinegar, and honey.
Bring the mixture to a boil for about 10 minutes, or until it reduces by half.

Remove from heat, or leave on low and add 1 tsp of butter and stir in.
That’s how your steak would look like ! Ready to serve ! Buen Provecho !