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I add to red wine to red sauce for pasta. If you got some chocolate sauce too, add that too. Decadent.

But we are a "what leftover red wine?!" household.

make vinegar!

The one or two times a year I have wine leftover, I freeze it in a baggie. Then I can use it in long cooking roasts or sauce. It adds just a bit of depth that makes the sauce stand out.

Make drunken pasta http://bit.ly/49GDZi -- each strand entirely absorbs the red wine pigment and flavor, elevating what might have been a cheap recession staple into what seems like a high falutin'-tootin' meal.

The list of recipes that require a cup of wine or less is pretty long. I only keep wine around to cook with so I've got a pretty good list.

An idea I like a lot, especially getting into colder weather now, is anytime I'm browning meat for stews I'll deglaze my pan with a little wine. I get all those yummy bit off the pan and into my stew (usually I brown in a pan and make the stew in a slow cooker) and get some added richness from the wine.

Pasta sauce, veggies, chicken... everything tastes better with wine. Although I cam definitely of the "what leftover wine?!" category. Usually I have to open a fresh bottle and then continue to drink it as I cook.

Wine biscuits! http://eatingthegarden.wordpress.com/2008/01/03/to-aid-in-resolutions/

Can anyone tell me more about freezing wine? I end up with a lot of leftover wine these days, but it would never occur to me to freeze it...

While I also fall into the "What leftover wine?!" category, I also prefer the more optimistic view that this is a perfect excuse to open another bottle!

I love sauteing mushrooms in garlic, olive oil and white wine. It just gives the mushrooms a little brightness, if you will. Yum!

I also freeze wine in baggies on those rare occasions that I have a left over cup or so. I usually measure it before freezing and then freeze it in half-cup intervals. I think I got the tip from Nigella Lawson back in the "Nigella Bites" days. The leftovers are perfect for -- as others have mentioned -- deglazing pans, adding to tomato sauce, adding to roasts, etc.

@shlowzi I freeze wine in an ice cube tray and then transfer the cubes to a plastic bag.

Give your plants a treat.

We always have leftover wine. My husband's idea of drinking is to steal a sip of mine. That drunken pasta is great.

I freeze it in 1/2 cup amounts for later use.

Deglaze everything and make sauces! YUMMM.

I have a friend who is a sales rep for a large wine distributor. He ends up with so much left over wine I've got a 5 gal glass jar of red wine aging into vinegar right now. If it turns out well I plan to give bottles to my friends who cook at X mas.

I also add any red wine leftovers to my vinegar vat... you would not believe how rich & flavorful it is compared to the commercial variety. Also, leftover red wine in chili rocks.