As many across the UK embrace a more abstemious start to the year with Dry January, a common culinary conundrum emerges: what to do with those languishing bottles of wine opened for just a glass or two? The solution is deliciously simple. Instead of letting them spoil, transform that leftover red, white, or rosé into the heart of spectacular winter comfort food, from rich braises to decadent puddings.
Savory Solutions: From Risotto to Rich Stews
For those cutting back rather than cutting out, a splash of wine can be the secret to depth and complexity in a host of hearty dishes. Meera Sodha’s radicchio and Chianti risotto is hailed as the ultimate winter comfort bowl, pairing bitter leaves with full-bodied wine. Meanwhile, James Ramsden’s braised short ribs and Tom Hunt’s versatile meat stew offer robust, slow-cooked satisfaction, perfect with buttery polenta or mash.
White wine lovers are not forgotten. The Italian classic, chicken cacciatore, provides equal comfort, while prawns with garlic and chilli can be adapted beautifully with a dry rosé. For a vegetarian twist, Rachel Roddy’s spaghetti with red wine and onions or Joe Trivelli’s pici in red wine with radicchio echo homely, flavour-packed traditions.
Sweet Finales: Puddings with a Boozy Kick
January’s chill demands indulgent desserts, and wine plays a starring role here too. Frozen pitted cherries stewed in red wine create a simple, versatile treat to be enjoyed with whipped cream and amaretti. For a show-stopping centrepiece, Nigel Slater’s spiced pears in red wine and dark chocolate, though demanding a full bottle, brings spectacular warmth to the winter table, whether you're abstaining or not.
Beyond the Kitchen: Temperance Bars and Party Kits
The spirit of mindful consumption extends beyond cooking. For a taste of temperance history, Mr Fitzpatrick’s Temperance Bar in Rawtenstall, Lancashire, celebrates non-alcoholic ‘adult pop’ with homemade cordials like sarsaparilla and dandelion & burdock. For future hosting, Liberation’s party kegs offer premixed cocktails like spicy margaritas, removing the stress for hosts. And for those looking to build knowledge, books like Olly Smith’s ‘Wine: Everything You Need to Know’ or Alice Lascelles’ ‘The Cocktail Edit’ provide accessible guides to confident drink selection and creation.
This January, the message is clear: whether you're participating in Dry January or simply moderating, every drop of wine can find a purposeful and delicious home, ensuring nothing goes to waste while maximising winter flavour.
