Creative Ways to Use Up Leftover Holiday Wine

That strange, in-between week after Christmas is here—the one where the days blur together, the holiday leftovers have lost their appeal, and you’re left wondering what to cook next. Sound familiar? If you’ve also got a half-empty bottle of wine from the holiday feasts sitting on your counter, we’ve got some tasty ideas to use.

With these creative recipes, you can whip up something delicious, an easy appetizer or a cozy dinner. The best part? Many of these ideas are perfect for your New Year’s party prep!

Check out the recipes below, and get ready to savour every drop!

Fig Compote with Cabernet Sauvignon

A sweet, jammy fig compote made with Cabernet Sauvignon—perfect with crackers! Find the original recipe here.

Ingredients

• ½ cup Port
  ½ cup Cabernet Sauvignon
  1 cup Dried Figs, quartered
  1 small Red Onion, diced
  1 tbsp Brown Sugar
  1 tbsp Balsamic Vinegar
  1 box Crackers

Directions

Soak the figs in red port and wine for a minimum of one hour. In a medium-sized pot over medium heat, sweat the onions in a splash of olive oil. Add the figs, wine, sugar and vinegar. Reduce heat to medium-low and continue cooking until the wine is cooked down and the mixture has taken on a sticky, jam-like consistency.

Serve with your favourite crackers!

Wings with Pinot Noir

A smoky, tangy Pinot Noir sauce makes these wings irresistible!

Ingredients

• 12 Mixed Chicken Drumsticks and Thighs
• 2 tbsp Extra-Virgin Olive Oil, plus more for brushing
• 2 Shallots, minced
• 2 cloves Garlic, minced
• 1 cup Ketchup
• 1 cup Pinot Noir
• 2 tbsp Packed Light Brown Sugar
• 1 Chipotle Chile in Adobo Sauce, seeded and minced
• 1 tbsp Dijon Mustard
• Kosher Salt
  
• Pepper

Directions

In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently until thickening, about 15 minutes. Let cool slightly, then puree in a blender until smooth—season with salt and pepper.

Preheat the oven to 425°F. Line a large-rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put it on the rack. Roast for 15 minutes until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°F. Transfer to a platter and serve.

Meatballs with Merlot Sauce

Rich Merlot sauce adds depth to these savoury meatballs. Find a quick and easy Meatball recipe here.

Ingredients

• 26 oz Meatballs
• ½ cup Balsamic Vinegar
• 1 cup Merlot
• 3 Garlic Cloves, minced
• 1 tsp Soy Sauce
• ⅓ cup Honey
• 10 tbsp Butter, unsalted and cubed
• 1 tsp Corn Starch
• 1 tsp Water

Directions

Add meatballs to the slow cooker on low to thaw.

Combine balsamic vinegar, Merlot, garlic, soy sauce, and honey in a saucepan; boil, then simmer for 20–25 minutes. Stir in butter until melted and thickened. Mix cornstarch and water; add to the sauce and cook for 2–3 minutes.

Pour sauce over meatballs, cover, and cook on high for 1½–2 hours until meatballs reach 160°F.

Crab Dip with Sauvignon Blanc

A creamy shrimp dip with Sauvignon Blanc and a crispy topping—perfect for parties! Find the original recipe here.

Ingredients

• 1 White Onion, diced
• 2 cloves Garlic, minced
• 2 Jalapeños, seeded and finely diced
• 1 thumb Ginger, peeled and minced
• 1 tbsp Red Wine Vinegar
• 3 tbsp Sauvignon Blanc
• 500 grams Cream Cheese
• ¾ cup Mayonnaise
• 2 bunches Parsley, picked and chopped1 Lemon, zest and juice
• 4 Green Onions, julienned
• 1 lb Crabmeat
• ½ cup Sourdough Bread Crumbs
• ¼ cup Butter, melted
• 1 tsp Sweet Paprika
• ¼ tsp Cayenne

Directions

Preheat oven to 350°F. Heat olive oil in a medium sauté pan over medium heat. Add onion, garlic, jalapeño, and ginger, seasoning lightly with salt. Cook until onions are translucent, then add vinegar and white wine. Cook until reduced, then remove from heat.

In a food processor, blend cream cheese, mayonnaise, parsley, lemon juice and zest, and green onions until smooth. Transfer to a large bowl, then gently mix in seafood and sautéed mixture. Pour into a casserole dish and spread evenly.

In a small bowl, combine breadcrumbs, butter, and spices. Sprinkle over the seafood mixture and bake for about 15 minutes, until hot and the crust is golden brown.

Fondue with Chardonnay

Melted cheese and Chardonnay make this fondue a delicious, cheesy treat. Find the original recipe here.

Ingredients

Fondue

• 1 cup Swiss Cheese, grated
• 1 cup White Cheddar, grated
• 1 cup Gruyère Cheese, grated
• 1½ tbsp Cornstarch
• ¾ – 1 cup Chardonnay
• 2 cloves Garlic, quartered
• 2 tsp Smooth Dijon Mustard
• ⅛ tsp Ground Nutmeg

Dippers

• 1 Baguette or Ciabatta, cut into 1-inch pieces
• 2 Granny Smith Apples, diced into ½-inch pieces
• 2 heads Endive
• 1 box of Crackers

Directions

Toss the cheeses with cornstarch in a bowl.

Heat ¾ cup of wine and garlic over medium heat in a ceramic fondue or medium-sized pot. Simmer for 3–5 minutes, then remove the garlic cloves. Gradually add the cheese mixture, stirring continuously to create a smooth fondue. Once the cheese is fully melted, stir in the mustard and nutmeg. Add an extra ¼ cup of wine if the fondue is too thick. Keep warm on a fondue stand.

Arrange dippers on a plate or around the fondue set for guests, and consider adding cooked, diced vegetables and crudités as additional accompaniments.

With these creative recipes, leftover wine doesn’t just get a second life—it takes center stage. From savoury meatballs to indulgent fondue, these dishes might just become new household favourites. Who knows? You may pick up a bottle of wine to make one of these recipes, not just to sip and enjoy!

Ready to try them out? Swing by your local Angry Otter Liquor store to stock up on the perfect wines for cooking and sipping alike. Whether you're experimenting in the kitchen or hosting your next gathering, we have everything you need to make it memorable. Cheers to making every drop count!