How to Rescue Bad Wine
Posted on Thursday, May 1st, 2014
My experiment to rescue a bad bottle of wine paid off. We’re not big wine drinkers in our house. So while reorganizing our modest stash of wine, stored deep in the back of a closet, I found a bottle of cheap chardonnay wine that was 11 years old. I opened it up to see if I had some vinegar, and found it to be somewhat drinkable. It certainly didn’t taste good, but it wasn’t horrible either.
I still have fond memories of the Vin D’Orange (rose wine infused with citrus, herbs and spices), that I created a couple of months ago. I figured what the heck. If infusing a nice bottle of wine made it more delicious, then infusing a bad bottle of wine might improve it as well.
So into a quart jar went the bad wine, slices of tangerine, Meyer’s lemon, lime and even a few kumquats I had on hand at the time. I was pretty proud of myself for using a 1/2 teaspoon of some mulling spices (a cinnamon, clove, allspice and dried orange peel medley). Open one bottle instead of three, and not fuss with drying orange peel. I also added 12 dried lemon verbena leaves. Of all the lemony herbs I have grown and dried, lemon verbena is the winner. It retains its’ color and vibrant flavor. After shaking the jar gently every day or so for two weeks, the wine was now pleasantly drinkable.
I don’t recommend letting wine go past its’ prime for the sake of this recipe. But if you do find yourself with a bottle of mediocre wine, I hope you’ll try How to Rescue Bad Wine.