Are there some dregs left in the bottle after your guests have gone? Don’t panic, you can put a little red wine in a vinaigrette (1 tablespoon vinegar, 3 tablespoons olive oil, 1 pinch of salt, 1 pinch of pepper and 1 tablespoon wine), deglaze grilled meat, liven up sugared strawberries (1 tablespoon wine and 1 tablespoon sugar for 100 g of strawberries) or add to a soup to perform Chabrot (the custom of adding a little wine before drinking what’s left in the soup bowl). As for white or rosé wines, use them to add flavour to a cake (about 100 to 150 ml) or to moisten sea bass from Arcachon Bay cooked in the oven.
As you can see, whether it is white, red or rosé, sweet or fruity, dry or tannic, wine can be used in the kitchen as an ingredient. And don’t forget more traditional dishes like stews, where the alcohol not only flavours the meat but also helps to make it tender.