Not a recipe, but just use a wine bottle vacuum sealer and finish the bottle within the next few days? Most bars use these for open bottles.

We make a recipe like this one all the time for spaghetti cooked in red wine. The linked recipe calls for a whole bottle and a whole pound of pasta, but if you're a single girl, halving will work. We cut way back on the olive oil and add walnuts or grilled chicken breast.

http://www.suntimes.com/recipes/pasta/47788,pastaredwinesauce.recipe

There are recipes that use only wine for making risotto instead of bouillon, for example many versions of risotto with radiccio trevisiano use only (red) wine, probably because the recipe comes from the Veneto, a wine region.

Jenna, are you a meat-eater? If so:

Short-rib burgers with shallot-red wine jam. Does it GET better than this?? :)

http://www.foodandwine.com/recipes/short-rib-burgers-with-shallot-red-wine-jam

I made this last winter and it was a huge hit.

If you don't have a vacuum sealer, you can cork it and put it in the fridge and it should keep that way for a few days. Just let your glass come up to room temperature before you drink it.
As for recipes, Coq a Vin is a classic.
http://www.simplyrecipes.com/recipes/coq_au_vin/

I also like to add a couple glugs of red wine to homemade tomato sauce. You can also use it (plus sugar) to poach pears.

There is zero reason to throw out all that wine! Just put the cork back in and keep it in the refrigerator! My goodness, it's not that hard.

What's leftover wine?

Lots of good recipes that call for wine!! Are we talking red or white?

If red, I just made a yummy sauce with red wine, tamari, sage...very meaty but vegetarian. I had it with red beans and millet, but you could use it with anything.

This dish has french lentils cooked with red wine.

And here are some red wine and dark chocolate cookies!

If it's white wine...most risottos call for white wine. It's nice in soups and stews. Here's one with kale, chickpeas, orange and tarragon.

or there's carrots and fennel braised in white wine with star anise.

This vegetarian bouillabaisse uses white wine.

I think I use white wine almost every time I cook! Just a splash after you cook the shallots and garlic and herbs, to loosen all the caramelized bits and make a flavorful base for everything else.

Red wine chocolate cake! I used Special dark cocoa and canned whipped cream instead of the topping recipe suggested.

http://smittenkitchen.com/blog/2011/09/red-wine-chocolate-cake/

I'm sorry, leftover wine? I don't understand the question.

All of the above are great of course-- especially the corking and chilling for later-- but I'd also add that making a mushroom bourguignon like this one is also a way to go: http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/

More of an autumn / winter dish, but something to try nonetheless.

I use a vacuum sealer myself and that seems to keep the bottle for a few days.

Drunken pasta is the best, especially with olive oil and garlic, and some greens or broccoli. Just dump your leftover wine into the pasta water, and boil/salt as usual. Scoop out some of the winey water to thin your sauce/add to the oil and garlic. Super tasty.

Best option: get a vacuum sealer (and make sure it works... some of them are lemons, but a good one really will do the trick)!

Second option: make caramelized onions (to use right away or freeze for later use). http://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html

I find that an open bottle of wine never makes it long enough to risk oxidizing around me ;). I keep my open bottles on argon gas to stay fresh for months- you can get the little gas canisters at many liquor stores.
For cooking with wine, I love using a red for a tomato based pasta sauce, or a white for reducing down with butter and garlic for a light sauce (add some cream for a richer white wine sauce.)

This is a stupid teetotaler question here so I apologize if it's ignorant.

Can't you just buy a smaller bottle of wine? I assume they come in different sizes, right?

@Battra92 --

There are different sizes, but the vast majority of bottles at your local shop are 750 mL.

I was also going to recommend buying smaller bottles. Maybe a European answer (they are quite common here).

@Herzsprung --

Hmm, good point, I suppose I should have said "at MY local shop," since I'm in the States and (sigh) everything is bigger here.

The Sunset Magazine wine editor did a column on - gasp - drinking opened wine. She and two experts found that, in some cases, they actually preferred the wine that had been open for 4 days.
Her conclusion: "More surprising yet, no preservation system worked better than just recorking the bottle, no matter which variety or whether the wine had been opened for one, two, or four days. "

Peel a peach, cube it into a tumbler, fill the tumbler with wine, add a teaspoon of sugar. Eat as dessert. Works with red, rosé and white. And bubbly.

Get a vinegar 'mother' and start making vinegar. Every time you have that odd bit of wine, just throw into the vinegar jug. It's not a hard process. What to do with all the vinegar afterward? I use the vinegar to make shrubs which are vinegar-based fruit syrups that you can use to make alcoholic and non-alcoholic cocktails. During the summers (ok, year round), I make a strawberry basil shrub with the syrup and club soda. Very refreshing. I can drink it all year long. This way the wine goes come full circle. Shrub cocktails are starting to get very trend again, so you'll look like a rockstar ;)

Sangria! add more booze like triple sec, a little sugar, some fruit (citrus for both, berries are great for reds, stone fruit great for whites), herbs/spices, and it keeps for quite a few days in the fridge. Just gets more flavorful the longer it sits. The fruit is awesome too for breakfast (just a couple of pieces), or for dessert.

Also, I invest in box wine. Seriously, there are some GREAT boxed wines out there (not the Franzia of yore), and with the vacuum seal, they keep for a long time. One I've fallen in love with as my "house wine," is the Portuguese Casa Santos Lima, and they make a Terra de Malta red and white. Each is around $30-$35, and 5 liters. That's a lot of wine for one or two people to drink, but it's pretty economical at <$6 a bottle. I had one of the white boxes in my fridge for about a month earlier this summer, and I would get one or two glasses every couple of days, and the flavor stayed very consistent. Use a tablespoon or two in recipes to de-glaze pans for gravy, add to veggies or rice, or just offer an inexpensive glass to friends when they stop by. Fully recommend it.

@Katydid - Wines do spoil. Not everyone feels like drinking every day. This is a valid question from my viewpoint.

Napolitana sauce:

One smallish onion, finely chopped
Two tins of tomato (I use one ~400g chopped, one ~400g pureee)
1-2 cloves of garlic
One cup of red wine
Fresh origanum, finely chopped
Salt and pepper to taste
Olive oil

Saute onions in olive oil over low heat till soft (5-10 minutes), same for garlic
Add red wine and reduce
Add tomato and origanum
Bring to the boil, then simmer for 20 minutes

Serve with pasta

@GODWINKR I agree with the boxed wine. Ever since my husband stopped drinking, I have a hard time going through a bottle myself (although I try my hardest). In the last couple years, some really good boxed wines have started showing up on the shelves. I really enjoy bota boxes, for example. Since they are vacuum-sealed, the wine stays fresh for a very long time, which is great if you just like to have a glass with dinner.

y'all are making me thirsty.

There's no such thing as leftover wine, you people are crazy

Use it as your braising liquid or make a sauce for a meal.

Pour in ice cube trays and use at a later date...such as when you make a risotto!!

Drink it tomorrow.