<p>I bought three bottles of $9.99 wine on sale for $7.99 at Whole Foods for because the description of the wine on the side of the bottle sounded really good - and because they were screw top. (DH drinks red so this makes it easy to have a glass of white and shut the bottle.) This 2010 of this wine has decent reviews on line but it’s a blend so maybe this is from a bad year (2011?) - it just tastes watery. Not sweet, not dry - to me, it tastes like a middle of the road white wine mixed half and half with water. Yuck. Anyone have any interesting ideas for using it in drinks? Some kind of liqueur and wine drink or maybe a fruity white wine punch? I can’t bear to throw out wine. :)</p>
<p>Save it for cooking? Everything’s better with a splash of wine! :)</p>
<p>Save two bottles to take to summer parties (where it won’t be noticed that it came from you :)). Use the third in cooking–splash it over chicken breasts before baking, deglaze a pan with it, or pour some in at the end of caramelizing onions–it won’t go to waste.</p>
<p>I second Garland. chicken, mushrooms, onions, crockpot and cheap wine=delicious meal.</p>
<p>WF will probably take back the unopened. We’ve made kir (a splash or more of creme de cassis,) but a bad base is a bad base. You might also look up something like poached pears, some delicate fruit, maybe with a little crystalizd ginger. So easy. The wine will probably get stronger as it boils down a bit.</p>
<p>Oh! Yes, Sally’s idea! At the end of a party, we once used the not so great stuff and by that point, no one noticed.</p>
<p>Chicken in white wine sauce!! Easy recipe with campbells cream of mushroom soup, sauteeed mushrooms and onions, white wine, tarragon a dash of salt and pepper and browned chicken breasts. Cook in a deep p covered pan on the top of the stove and serve with rice. Yumm!!</p>
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<p>Unlike the Wedding at Cana.</p>
<p>Use it to make veal stroganoff; white wine adds a special something to a creamy white sauce.</p>
<p>Thank you so much. The wisdom I find here! We have a few recipes that use red wine but using white for cooking didn’t dawn on me - I am not by any means a chef. :)</p>
<p>Mussels…</p>
<p>Save it for summer and make white wine sangria:</p>
<pre><code>1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
2/3 cup white sugar
3 oranges (sliced) or may substitute 1 cup of orange juice)
1 lemon (sliced)
1 lime (sliced)
2 oz. brandy (optional)
1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!)
</code></pre>
<p>Pour wine in the pitcher and squeeze the juice wedges from the orange,lemon and lime into the wine, add brandy if desired. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.</p>
<p>I agree with the sangria idea. A kind of simple white wine is perfect for being jazzed up by fruit.</p>
<p>I cook with white wine all the time. The easiest recipe IMO is Roast chicken. The next time you roast a chicken put 1/2 the bottle in along with some onions and garlic (or even better than onions use shallots). Roast at 400 for about an hour, baste every 20 minutes or so. You will have delicious chicken with the best sauce. No need to thicken it, it’s great just the way it is.</p>
<p>I always have a bottle of the cheapest white wine I can find in the fridge for cooking. Almost anything (but especially fish) is good seared in a little butter, then flipped over, splashed with some white wine, and then simmered (covered or not) until finished cooking. Reduce the wine left in the pan for sauce.</p>
<p>Broccoli is really, really good this way. Quick sear, splash with wine, turn the heat down, and cover for it to steam in the wine.</p>
<p>Shrimp. Scallops. Chicken could be done this way. Think shrimp scampi: butter, garlic, and wine sauce.</p>
<p>Yeah, deglazing the roasting pan from a chicken with wine and then enriching with a pat of butter makes an awesome quickie sauce. I also keep a bottle of cheap California Marsala in the fridge for the same thing, different flavor.</p>
<p>I’ve got a Jacques and Julia Mediterranean Seafood Stew recipe that uses quite a bit of white wine (like a cup) added to the sauteed veggies and reduced. Like I say, a bottle of cheap white wine in the fridge doesn’t last long for me.</p>
<p>If it’s really bad, you can use it to clean fruits and vegetables. The alcohol will kill some pretty nasty things that rinsing in water will not get.</p>
<p>I second the Use for Sangria. It is perfect for that BUT I would never bring a bad bottle of wine to a party and hope no one knew it was mine. I wouldnt so much bring a bad food item to anything, why would you bring a wine that is not fit for drinking?
The things some people do. Smh</p>
<p>Poach salmon in it?</p>
<p>I’d use white wine instead of water when making risotto.</p>
<p>Besides the above suggestions ( I think sangria is the best), I use white wine in scrambled eggs. It adds depth of flavor & you couldn’t tell what it is.</p>
<p>OP here - The white wine sangria sounds great. What a lot of great ideas! There are so many good suggestions here I will never again fear trying a new white wine - although next time I won’t buy three bottles. :)</p>