Wine: how to use any leftovers
Freeze leftover wine in ice-cube trays for future use in sauces or stews. Use the cubes in seafood pasta dishes with mussels or pipis. Simply sauté a couple of shallots, add wine and cream, and season well before adding the pasta and seafood - it's an easy 10-minute summer staple. Fruit is lovely poached in wine, and my special favourites are apples and pears. A tablespoon of sparkling wine added to a simple two-egg omelette can also yield stunning results. White wine should last about three days, and red wine may still be okay after a week.