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A family lunch, a dinner with friends, there are plenty of opportunities to uncork several bottles during the same meal. Especially when you want to surprise, discover cuvées unearthed during a cellar visit or little-known appellations.

And sometimes there is still wine left in the bottom of the bottle. If you cook regularly, you can use it in a cheese fondue, marinière mussels, risotto or seafood gratin. Otherwise, here are some tips for recycling it. We will add some tips for strong alcohols and beer.

In vinegar

Reserve of bacteria which accelerates the process, the mother is not necessary for the success of a good vinegar. These bacteria are naturally present in the air. Shake the wine vigorously to aerate it and place it in a vinegar pot that you will keep at a temperature of 20 to 30° and away from light and flies.

After a fortnight minimum, a veil begins to form. You have just created your own mother. The vinegar is there, but a bit aggressive in the mouth. Like a too young wine. Give it time to smooth things over and gain complexity. Once the result is achieved, you will only need to feed it with other leftover wine. Some do not hesitate to place it in barrels or barrels to age it and give it a creamy feel.

Reduction for sauces

Mix in equal parts the rest of a wine, preferably good, and vinegar, add a finely minced shallot (avoid the garlic), salt and pepper. You get a vinaigrette to season your salads, roast pork or grilled meats without risking altering their taste.

When you prepare meat in sauce, you usually open a bottle of wine. But it is possible to use reductions to make your Béarnaise (red) or Hollandaise (white) sauces a success, to spice up a tomato sauce or to prepare poached eggs.

In jam or jelly

Cook the wine to reduce it by half. Secondly, add sugar and seasonal fruits then bring everything to the boil until you obtain a slightly consistent paste. Kept in an airtight port, this wine jam can be kept for several months. For the jelly, proceed in the same way, with gelling sugar but without adding fruit.

In ice cubes

Pour the wine into the ice cube tray, leaving space because freezing the wine expands, then cover it to prevent it from absorbing odors from other foods. You get excellent ice cubes to refresh summer wines or to make a recipe.

Please note that the process only works with still wines. Avoid sparkling.

In hair care

The active polyphenols contained in red wine, such as tannins or flavonoids are known for their antioxidant properties. Their application in shampoo makes the hair healthier and stronger, softer and smoother, therefore easier to comb.

To do this, apply a mixture of wine and water to the scalp, cover it with a bathing cap, leave on for 30 minutes and rinse with warm water.

Note that beer contains biotin, a molecule known to prevent hair loss.

household spirits

Here, strong alcohols will replace white vinegar. For cleaning, windows, mirrors and bathroom seals, pour vodka or gin on your rags. To disinfect your utensils or cutlery, use whiskey or rum.

Beers for the garden

Gardeners who know its virtues, pour beer into a glass covered with cling film and pierced with a few holes. Attracted by the sugar, the pests will enter the container but will not leave it. In addition, its nutrients promote the growth of green plants. It is enough to rub the leaves regularly.