Wine Reduction - Frozen Cubes

"If you cook with wine, this is a great trick. Make ahead, freeze and use as needed. No need to open a bottle when your recipe calls for wine. *One cube equals 2-3 Tablespoons, which equals 1- 1 1/2 cups wine. Choose your favorite red or white or make both. Kudos to Eleanor Hetz for this recipe, posted in the Chicago Tribune 2/05. Enjoy! UPDATE: 1/11, I made 2 trays from about 1 liter of wine. It really doesnt' matter how much wine you start with, just reduce it by half. Cooking time is for both reduction & chilling, not freezing. You're on your own for that one!"
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
2hrs 5mins
18-24 cubes


  • 1 gallon red wine, ie. Gallo Hearty Burgundy or 1 gallon white wine, ie, Chardonnay, Pinot Grio


  • Heat wine to a boil in a large non-aluminum pot.
  • Reduce heat to medium; cook uncovered over medium heat until the wine is reduced to about 4 cups, about 90 minutes. Remove from heat.
  • Cool for 30 minutes; refrigerate at least one hour.
  • Pour reduced wine into plastic cube trays; freeze.
  • Transfer frozen cubes into freezer bags.
  • Can be frozen up to 12 months.
  • 2/7/09: *Please note, to further clarify, once the wine has been reduced, 1 cube measures approximately 2-3T = the equivalent of 1C - 1/2 C wine prior to wine reduction. Wine reduction results in the full flavor of the wine without having to go through the process each time your recipe requires wine.

Questions & Replies

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  1. I followed about 1/2 a recipe and have these frozen in little plastic containers, barely filled. I couldn't find one person who still has ice cube trays! Made for Zaar Chef Alphabet Soup.
  2. Update: I didn't realize the ice cubes were the reduced wine :) so please disregard what I wrote from here on! 2/7/09 In your description of this recipe you say *One cube equals 2-3 Tablespoons, which equals 1- 1 1/2 cups wine". I have to say this is way off. 2-3 Tablespoons is nowhere near even 1 c. of wine, so the statement you made is incorrect. I think if you measure 2-3 T of wine out you will see it equals more like 1/4 c. wine.
  3. I cut this recipe out of the newspaper years ago. It was called Dr. Eleanor Hetz's Wine Reduction. I love it, it is great. I usually use the burgandy 'jug' wine from Carlos Rossi.
  4. Love it, love it, love this idea! Great thought. I am always having to open a bottle (boohoo) and other times when we just don't care for the bottle it sits around waiting for a pan to degrease and looses its intensity. This recipe/idea we will use often. Thank you so much for sharing!


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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