[suzanne]

Last night we opened a bottle of Knapp Sangiovese (2000, Finger Lakes region of NYS) -- and it fizzed! Obviously, it was (again?) fermenting. Couldn't drink it, but I hate to throw anything out. Put it away (re-corked) in the fridge. Any suggestions for its use? Can I safely let it sit out at room temp and turn to vinegar? Help!

 

[cape chef]

Suzanne,
Sorry about the wine!!

If you introduce a mother, you can make a nice vinegar.

Also, reduce it down with some fond de veau, and make it into to a glace de viade and freeze so you can mont some sauces with it.