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If the dregs of a nearly empty bottle of wine have been kicking around your kitchen a little too long, chances are it will be better appreciated in a dish than a glass.
Extra wine that's past its prime can still have life as a great flavor enhancer.
Onions, for example, can be caramelized in a bit of butter, red wine, salt and pepper, then used as a topping for pizza, in a grinder with sausage and peppers, or on a panini.
First, make sure the wine isn't so old it has turned to vinegar. Then get creative:
Toss pasta with grated Parmesan, butter and fresh herbs, then add a splash of white wine.
Make a reduced wine vinaigrette to serve over grilled meat or fish. Bring red or white wine to a gentle simmer, then add a pinch of sugar or honey and reduce by half. Transfer the wine to a medium bowl. Add a handful of sliced seedless grapes, a pinch of salt and a splash of olive oil.
When steaming clams or mussels, pour some wine into the pot along with peeled shallots. Stir to blend and let the wine reduce. Add some fresh basil leaves and a little butter.
