Those leftovers can always go in the pan

Drink less huh. When I moved in on my own after my divorce and decided that I had to be a little careful with alcohol, I switched from wine to whiskey. That sounds crazy, I know. Conservation whiskey. But I bought very expensive ones, which I really liked, and I poured myself a little bit of that. Then I put the cap back on the bottle and really enjoyed that one glass.

That whiskey, I knew, would stay good for days, weeks, months, years, I didn’t have to worry about that. Even at the end of the bottle, when the bottom came into view, I was in no rush to empty it. Then I thought: great, a few more sips for tomorrow. I never think that with wine. Wine should always be saved, before it spoils, or at least before its aromas fade. And wine that has to be consumed in a one-person household, well, you understand.

Not drinking a bottle of wine is a challenge, leaving a small tail is a true art. There was one period when I was particularly good at that. That was when we had a vinegar barrel in the basement. A friend gave me a vinegar mother, a slushy cluster of Acetobacteria that, under the influence of oxygen, tend to convert wine into vinegar. For several months I snatched nearly empty wine bottles from the table—sometimes in front of stunned guests who wanted to pour themselves one last glass—to feed my vinegar sample.

Unfortunately the Acetobactero’s were less excited than I was. Maybe they were too cold there in the basement. In any case, my homemade vinegar simply continued to taste like oxidized and viciously soured old wine, and in the end I flushed the whole business down the toilet and we had to drink our tails of wine ourselves again because of poverty. (I’ve been planning to try it again for years, by the way. It seems so romantic to me to be someone who produces their own wine vinegar. But only if it’s a really, really good one.)

Well, let’s not exaggerate the problem. After all, there is always the option to pour those last few sips of wine into the pan instead of the man (or woman). This way you may even enjoy it more than if you drink the bottle, contrary to the law of diminishing marginal utility. Here are a few suggestions for wine-based sauces: a frothy white for asparagus, a classic red for (red) meat, and a sabayon in which you can put a tail of dessert wine and with which you can add a bowl of strawberries and a table full of people. cheers up.

Foamy white wine sauce

(for asparagus)

Place in a wide pan 250 ml dry white wine on 150 ml aspergekookvocht to the boil. Reduce the liquid until about a third is left.

Doe 4 egg yolks in a bowl and beat with an electric mixer until white and creamy. Then, gradually and beating, add the wine reduction. Hang the bowl over a pan of boiling water and continue beating until a thick, frothy sauce forms.

Knock it at last 2 tablespoons whipped cream by means of. Taste and season the sauce with (if necessary) salt and (white) pepper.

Serve it with boiled or steamed white asparagus.

Classic red wine sauce

(For with (red) meat)

Bring 300 ml red wine, 200 ml of kalfsfond, a small chopped shallot, 5 peppercorns on a sprig of thyme boil in a wide pan. Let the liquid reduce over medium heat until about a quarter of it is left. Pour through a sieve into a clean saucepan.

Bring to the boil again and beat with a whisk, lump by lump, 60 – 75 grams of butter by means of. Taste and season the sauce with a crisp teaspoon dijon mustard, salt and pepper.

If you serve it with (a large piece of) red meat that you are already slicing in the kitchen, make sure to stir the released juices into the sauce.

Dessert wine sabayon

(For about strawberries)

Doe 6 egg yolks in a heatproof bowl and add 2-4 tablespoons fine table sugar allow – let the amount of sugar depend on how sweet the dessert wine is.

Put in the beaters of an electric mixer and beat the mixture until white and creamy. Hang the bowl on top of the pan of boiling water. Keep beating and now add gradually 150 ml (white) dessert wine toe.

Continue beating until the egg custard has doubled in volume and is thick and super fluffy (but be careful not to let it boil or you’ll end up with scrambled eggs).

Serve the sabayon warm, with a bowl of strawberries.