We’re all familiar with surplus food and making dishes from leftover or waste ingredients but did you know the same thing applies to wine? Many winemakers end up with excess wine for a number of reasons and if that leftover vino isn’t blended into low-quality bulk wines, it goes to waste, meaning money also goes down the drain too. Enter winemaker and founder of Wasted Wine Club Angelo van Dyk. He teams up with independent winemakers around the world who have excess wine on their hands to create one-off bottlings, like a Chenin Blanc and Semillon from Alexandra McFarlane and a Syrah from Angus Paul, that are sold directly to customers. Now that’s how you put quality leftover juice to good use.