Note: I was sent a ZOS wine saver for review. All opinions are mine alone.
Using wine in recipes both adds and enhances flavor. I love cooking with both red and white wine, but I really only drink red wine. Which means I keep a re-corked bottled of white wine in my fridge, which over time, begins to oxidize and change taste (and not for the better!)
So when I was contacted to try ZOS wine saver, I was intrigued. The ZOS wine saver is a solution that eliminates 100% of the oxygen from an opened bottle of wine, which can preserve the bottle for weeks or months. The ZOS wine stopper has an oxygen-absorbing cartridge that allows you to use a small amount of wine and still maintain its flavor for future use.
The ZOS wine saver is made of an oxygen barrier stopper attached to a replaceable cartridge. You just insert the ZOS stopper into an open bottle of wine and the cartridge absorbs all of the oxygen in the bottle. Each cartridge lasts 5 to 15 bottles and is easily replaceable. The ZOS wine saver (paid link) can be purchased on Amazon.
With the weather warming up, I wanted to make a yummy seafood recipe that’s hearty but light. Cioppino is a fish stew originally from San Francisco, utilizing whatever was caught that day at sea. This recipe for Cioppino (Seafood Stew) includes making a broth and then making the actual soup. The broth can be made a couple of days ahead of time. Both parts of the recipe use white wine, so this recipe is the perfect test for the ZOS wine saver.
Ingredients:
Broth:
- 2 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 28-oz. can whole peeled tomatoes
- 2 8-oz. bottles clam juice
- 4 sprigs parsley
- 2 dried bay leaves
- salt and pepper, to taste
Soup:
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic cloves, thinly sliced
- 2 lbs mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- ¼ cup dry white wine
- 1 lb sea bass, skin removed and cut into 1” pieces
- 1 lb shrimp, peeled, deveined, tails on
- ¼ cup (½ stick) unsalted butter, cut into cubes (or margarine for dairy free)
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
- day old bread, for serving (omit for gluten free)