It’s a rare circumstance in my house, but yes, I do find myself with leftover wine sometimes. : )  Most wines are ok to drink the following day, but much past that, they are usually pretty hard to get down.  So what to do?  My favorite and one of the easiest to do is to cook with it.  Now if you have a lot of leftover open wine, from say a party, you can freeze it!  Oh yes you can!!  I freeze wine in an ice cube tray and when it’s frozen place the cubes in a ziploc bag.  You can keep these forever!  Please do note, this method is to use the wine for future cooking purposes, NOT DRINKING!
When I have red wine, the number one place it goes is into tomato sauce.  It uses about a 1/2 cup of wine.  Another great thing to do is to make a red wine reduction sauce.  I like it over a baked potato or roasted potatoes.
When I have white wine, I love making risotto with it!  So yummy!
Wine can also be added to soups and stews.  If you are really adventurous you can make wine jelly.

Leslie’s Red Wine Reduction Sauce

1 shallot, chopped

1 garlic clove, chopped

olive oil

1 cup red wine

1 tsp. agave nectar

Saute the garlic and shallots in olive oil till soft.  Add the wine and cook for about 5 minutes or until the wine has been reduced to a quarter of what it was.  Stir in the agave.  Spoon over your potatoes.

So don’t throw your wine away!  Use it the next day! : )