Sour wine is usually the result of either chemical spoilage, due to too much sulfur dioxide produced during fermentation, or microbial spoilage as a result of storage conditions such as temperature. Sour wine is instantly recognizable from the sharp taste on your palette. You will never create a fine wine from a sour one, but there are several ways in which you can fix sour wine to make it quaffable or, at the very least, suitable for use in cooking.
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Make sangria. Pour the sour wine into a jug along with an equal measure of lemonade or tonic water. Add ice and chopped fruit. Leave to chill and then drink.
Make mulled wine. Pour the sour wine into a small saucepan and place on a cooking hob. Add 2 tbsp. of brown sugar and spices like cinnamon and cloves. Bring to a boil and then turn the heat down. Leave to simmer for 10 minutes before drinking.
Make a reduction. Sour wine can be used in cooking as the basis of a sauce. Pour the wine into a large saucepan, place on the cooking hob and bring to a boil. Add carrots, onions, celery and other vegetables, as well as spices. Reduce the wine down until it is very concentrated. Add sugar to sweeten slightly if necessary.