I have about 2/3 of a bottle of Shiraz (Gemtree Bloodstone, if it matters) sitting in the fridge. It’s been there for a bit now, maybe a week or two - the weather here has gotten muggy and warm and humid and just does not inspire one to sip red wine.
So, I’ve decided the Shiraz has now been demoted to a Cooking Wine.
The question is, what should I do with it? I’d rather avoid anything that takes hours’n’hours to cook (see above: muggy warm weather) or I would have braised a pot roast in it by now. I can’t think of what to do with the wine. What say you, Kitchen Dopers? What’s your favorite culinary use for a medium-dry but reasonable fruity red wine, that preferably doesn’t take more than an hour or so?
Taste a little–it may already be too oxidized & taste yucky. I have an extensive wine cellar, and just realized a couple of months ago that Target sells wine that’s fine for cooking in a four pack of 8 oz. cartons. I can’t tell you how much wine I’ve wasted–I highly recommend trying those–opened wine really doesn’t keep more than a couple of days if that (it should be refrigerated, too).