Thirsty Thursday and Leftover Wine

Selling wine by the glass in restaurants is a phenomenon that has exploded over the last 20 years. In order to get two varieties of wine among two people or perhaps to limit themselves to one glass, customers now often pick the glass over the bottle. Some states are experimenting with “corking fees,” which would allow customers to take a bottle home with them if they can’t finish. Virginia just passed legislation that enables customers to bring their own wine to restaurants. In spite of these efforts, many restaurants now face the question of what to do with unfinished bottles of wine. Many have thought of some pretty creative solutions:

The chefs interviewed for the piece ascribe to the philosophy that no good kitchen should waste food. That’s something we should all get behind.

Photo by Walt Stoneburner

French Vinaigrette