For my roasts, I marinate them for a day in a mixture of merlot, cabernet sauvignon, or any other dry red wine with thinly sliced onions, crushed garlic cloves, olive oil, salt and pepper prior to roasting. Sometimes, I will roast meat in the oven, in this marinade, basting it frequently. The baste can also be turned into a wine-based gravy by combining it with a little flour.

For my sweeter recipes, I like to use Shiraz. It can easily be incorporated into my cake, cupcake, and cookie dough recipes. I usually replace some of the liquids (like milk or water) with an equal portion of Shiraz, to give the dough a more robust flavor.

I like to add a tablespoon or two of sweet dessert wines or sweet tawny ports to my pancake syrup, warm slightly without boiling, and pour it over my pancakes or waffles. This one is probably not for kids, but delicious for adults!

Do you have some of your own favorite recipes for leftover wine? Share them with us below!