What to do with a bottle of White Zin?

Recently, a large (1.5 liter) bottle of White Zinfandel appeared on my kitchen counter.  I will not go into further detail of how this bottle came to be in my home in order to protect the innocent (i.e. - my sister).  I do love rose and pink blends, but most people would agree that there is a fine line between rose and White Zinfandel.  I would say there is a wide berth. 

The bottle has been sitting on my counter now for a month. I can't throw it out (I am too frugal) and I can't regift it (I am too proud).  So I am left to come up with a creative use.  Easier said than done.

My own initial thought was to cook with the wine, others noted that this wine is probably too sugary for cooking.  I haven't ruled it out altogether, as I occasionally cook with sherry or port. 

The best suggestion so far has been to make a "pinkish" sangria with lots of fruit and even watermelon.  This is an inspired suggestion!  Thanks to the person who suggested it.  You know who you are, smartie pants. 

I thought this might be the perfect weekend to creatively disguise the wine as sangria and bring it to a party.  In searching for a recipe, I came across a Chowhound blog with the very same topic!  It was both hilarious and informative, even including a suggestion for strawberry jello using White Zin.  Below is by far my favorite recipe:

One bottle of white zin.
Two med size carrots.

Slice both carrots into medium sticks. Simmer one of the carrots in the white zin for about 5 minutes.

Throw the white zin/carrot mix out and eat the remaining fresh carrot sticks with a sauce of choice and a glass of good chilled Pouilly Fume.

Also, if you find yourself in a similar dilemma, check out the attached Chowhound article with a recipe for White Zin Jello. 

"Strawberry white merlot 'Jell-o' ... I outdid Martha Stewart"