15 Ways to Cook with Leftover White Wine

What's better than wine with dinner? Wine as dinner

The easiest solution to leftover wine is of course to drink it, but if you have some from a dinner that's been open a few days, or a bottle you're just not crazy about, don't cast it aside—cook with it. White wine pairs especially well with seafood (and seafood pastas), but it also deserves a place in your soups, braises, and even desserts. Here are our 15 favorite ways to eat our wine.

Shrimp Scampi

Shrimp Scampi
An Italian-American classic, shrimp scampi is a simple dish of sauteed shrimp tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. Get the recipe for Shrimp Scampi »Farideh Sadeghin

Mustard and White Wine Braised Chicken

Mustard and White Wine Braised Chicken
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard. Get the recipe for Mustard and White Wine Braised Chicken »Helen Rosner

Linguine with Crab in Spicy White Wine Sauce

Linguine with Crab in Spicy White Wine Sauce
Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles. Get the recipe for Linguine with Crab in Spicy White Wine Sauce »Penny De Los Santos

Stuffed Mussels (Cozze al Pomodoro)

Stuffed Mussels (Cozze al Pomodoro)
Thyme and white wine bring out the sweet flavor of mussels in this classic dish. Get the recipe for Stuffed Mussels (Cozze al Pomodoro) »Matt Taylor-Gross

Blackberry Slump

Blackberry Slump
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington. Get the recipe for Blackberry Slump »Todd Coleman

Chicken Marsala

Chicken Marsala
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Get the recipe for Chicken Marsala »Maxime Iattoni

Sole Piccata

Sole Piccata
The recipe for this pan-fried fillet is finished with a white-wine butter sauce laced with lemon, capers, and shallots. Get the recipe for Sole Piccata »Penny De Los Santos

Plum, White Chocolate, and Tarragon Parfait

Plum, White Chocolate, and Tarragon Parfait
The overt sweetness of white chocolate is tamed here by the addition of tart Greek yogurt. Chef John Karangis of Union Square Events serves it as a bed for juicy roasted plums and a sweet, anise-tinged tarragon white wine granita—it's an elegant way to end a summer dinner. Get the recipe for Plum, White Chocolate, and Tarragon Parfait »Matt Taylor-Gross

Veal Piccata

Veal Piccata
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. Get the recipe for Veal Piccata »Maxime Iattoni

Spaghetti with Lobster (Spaghetti all'Astice)

Spaghetti with Lobster (Spaghetti all'Astice)
One of our favorite ways to showcase fresh lobster is in this simple Venetian dish, where it's tossed with garlic, fresh ripe tomatoes, and white wine. Get the recipe for Spaghetti with Lobster (Spaghetti all'Astice) »Nicole Franzen

Mussels with Tomatoes and White Beans

Simple Weeknight Meal, Mussels
You'll want some crusty bread to sop up all the broth. Get the recipe for Mussels with Tomatoes and White Beans »Farideh Sadeghin

Bourride (Fish Stew with Aïoli)

Bourride (Fish Stew with Aïoli)
Homemade aïoli thickens the broth in this satisfying Marsellais stew made with halibut, shrimp, and white wine. Get the recipe for Bourride (Fish Stew with Aïoli) »Ingalls Photography

Salmon with Green Olive and Ramp Beurre Blanc

Salmon with Green Olive and Ramp Beurre Blanc
Classic beurre blanc enhanced with ramps and chopped Cerignola olives makes a creamy, velvety sauce for grilled salmon. Get the recipe for Salmon with Green Olive and Ramp Beurre Blanc »Farideh Sadeghin

Cream of Fennel Soup

Cream of Fennel Soup
This rich, smooth soup balances the gentle flavor of fennel with spices and a bracing addition of Pernod. Get the recipe for Cream of Fennel Soup »Vanessa Rees

Rigatoni with Pancetta Tomato Sauce

Rigatoni with Pancetta Tomato Sauce
Enriched with white wine, a bit of dried chile heat, and loads of deliciously salty pancetta, the sauce for this version of the classic Italian dish comes from Salvatore Denaro, the chef at Montefalco's Arnaldo Caprai winery. Get the recipe for Rigatoni with Pancetta Tomato Sauce »Dave Hagerman