For many across the UK, January is a month of moderation and resetting after the festive season. While the 'Dry January' movement sees many abstaining, others simply aim to cut back. This often leads to a common culinary conundrum: what to do with that languishing half-bottle of wine that won't keep? The solution is deliciously simple: transform it into the ultimate winter comfort food.
From Bottle to Bowl: Savoury Dishes That Shine with Wine
Instead of letting a good red, white, or rosé go to waste, a glass or two can profoundly elevate a range of hearty dishes. The robust flavours of a leftover red are perfect for rich, slow-cooked meals. Food writer James Ramsden's braised short ribs are a standout suggestion, ideal for serving with creamy, buttery polenta. Similarly, Tom Hunt's method for a deeply flavoured meat stew provides a masterclass in winter braising.
For white wine enthusiasts, the Italian classic chicken cacciatore offers equal comfort, pairing beautifully with mash or polenta. And rosé, often unfairly relegated to summer, can be used year-round. While a recipe for prawns with garlic and chilli typically calls for white wine, a dry rosé makes a confident and delicious substitute.
Vegetarian Feasts and the Ultimate Winter Risotto
Wine is not exclusive to meat-based cooking. Many vegetarian dishes are enhanced by its depth. Food writer Rachel Roddy's spaghetti with red wine and onions echoes nostalgic, slow-cooked sauces, while Joe Trivelli's pici in red wine gains a bitter, hardy edge from the addition of radicchio.
It is Meera Sodha, however, who combines full-bodied red wine with radicchio to create what might be the ultimate winter bowl: a hearty, deeply comforting risotto. This dish exemplifies how a leftover glass of Chianti can be the cornerstone of a spectacular meal.
Don't Forget the Sweet Finale: Puddings with a Punch
January deserves indulgence too, and puddings made with wine bring significant joy to dark evenings. A simple treat of cherries in red wine, made with frozen fruit, can be kept in the fridge for a sweet fix, perhaps topped with whipped cream and amaretti.
For a more spectacular centrepiece, Nigel Slater's recipe for spiced pears with red wine and dark chocolate, though demanding a full bottle, is deemed utterly worthy. It brings warmth and sophistication to the winter table, whether you're participating in Dry January or not.
Featured recipes and tips in the original Feast newsletter also included a nod to non-alcoholic alternatives, such as the historic Mr Fitzpatrick's Temperance Bar in Rawtenstall, Lancashire, which specialises in 'adult pop' and cordials. For those planning future gatherings, pre-mixed cocktail kegs from brands like Liberation can ease hosting stress. Meanwhile, Olly Smith's accessible guide, 'Wine: Everything You Need to Know,' is recommended for anyone looking to build confidence in selecting bottles beyond January.
