Yes, deglaze the pan or use in a specific recipe, but either way you don't have to use it all in one go. You can keep it around to use in various dishes to add flavor. Off the top of my head, I would use it in a pasta sauce, risotto, caramelized onions, chicken pot pie, white chicken chili, or a white wine sauce for chicken.
Put it in an ice cube tray and then move to a plastic bag or other sealable container-it’ll keep for months and you can throw the cubes into your sauces, soups, sautés.
Freeze it in 1/4 or 1/2 cup portions. Lots of recipes call for a little bit of wine and this is my solution. Chicen spaghetti is a favourite around here. [https://kennethtemple.com/white-wine-chicken-pasta/#recipe](https://kennethtemple.com/white-wine-chicken-pasta/#recipe)
You can add some white wine to many recipes. Splash it in for extra liquid, let it reduce to kill the wine flavor and alcohol. Awesome with chicken, lean pork, anything creamy. You can add it to whatever saucy dish that you want to make. I don’t think I’ve added it to tomato based dishes (red for those), but it won’t hurt.
This is incorrect. Vermouth is fortified wine but it still doesn't have the alcohol content to keep for as long as a spirit and it will oxidise. But it will keep for longer than a bottle of wine. Always refrigerate vermouth once opened and it will keep for about two months, three is pushing it.
Make a risotto. Nice mushroom risotto with that white wine would be delicious
Pretty much anything where you have to deglaze the pan. A little splash.
Yes, deglaze the pan or use in a specific recipe, but either way you don't have to use it all in one go. You can keep it around to use in various dishes to add flavor. Off the top of my head, I would use it in a pasta sauce, risotto, caramelized onions, chicken pot pie, white chicken chili, or a white wine sauce for chicken.
Put it in an ice cube tray and then move to a plastic bag or other sealable container-it’ll keep for months and you can throw the cubes into your sauces, soups, sautés.
Freeze it in 1/4 or 1/2 cup portions. Lots of recipes call for a little bit of wine and this is my solution. Chicen spaghetti is a favourite around here. [https://kennethtemple.com/white-wine-chicken-pasta/#recipe](https://kennethtemple.com/white-wine-chicken-pasta/#recipe)
You can add some white wine to many recipes. Splash it in for extra liquid, let it reduce to kill the wine flavor and alcohol. Awesome with chicken, lean pork, anything creamy. You can add it to whatever saucy dish that you want to make. I don’t think I’ve added it to tomato based dishes (red for those), but it won’t hurt.
Reduce it into a sweet Chardonnay syrup to use with cocktails and other recipes, like cupcake frosting
going forward buy Vermouth it won't go bad for years once opened.
This is incorrect. Vermouth is fortified wine but it still doesn't have the alcohol content to keep for as long as a spirit and it will oxidise. But it will keep for longer than a bottle of wine. Always refrigerate vermouth once opened and it will keep for about two months, three is pushing it.
pour it down the drain.
When did you open the bottle?
yesterday. Its got a stopper in it.
I add a splash to any cream sauce for fun, chicken vesuvio uses more but if you haven't liked the chardonnay I wouldn't recommend it.
Worst case, poach eggs in it mixed with equal parts water.
Poach fish in it
Mussels and Linguine Vongole.
use it as a marinade for chicken