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Old 09-18-2004, 02:53 PM   #1
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Cooking with wine

I have just started cooking with wines and wanted to know how long leftover wine is still fresh enough to cook with; in other words how long after opening does it last???

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Old 09-18-2004, 03:09 PM   #2
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How much can you drink? (smile) I cook with wine a lot, and sometimes I even put it in the food.

Seriously, all you want is the flavor. Opened wine shouldn't need to be be absolutely fresh for cooking, but could go flat and vinegary after too much air exposure. Re-cork between uses, and use it up within a week.
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Old 09-18-2004, 03:19 PM   #3
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Thanks Mudbug. Maybe I should buy the small single serve bottles since we rarely drink wine.
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Old 09-18-2004, 03:24 PM   #4
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Quote:
Originally Posted by Mollysad
Thanks Mudbug. Maybe I should buy the small single serve bottles since we rarely drink wine.
Good idea. Or have people over who do drink it and buy a regular size bottle (750 ml).
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Old 09-18-2004, 03:32 PM   #5
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You can also freeze what you do not use.

I buy the box of wines (like Franzia) for cooking. They are not the best wines in the world, but I find them perfect for cooking. Since they are vacuum packed you can keep them in the pantry even after you open them indefinitely.
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Old 09-18-2004, 06:31 PM   #6
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Snap GB, I was going to suggest freezing, you can freeze it in ice cube trays, which is great if you want to make dishes with small amounts of wine as well as larger amounts.
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Old 09-18-2004, 07:42 PM   #7
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i never knew about this about wines except that wine could become vinegarry or seomthing like that but i just still left a bottle of white wine - i just finish using it all up. the wine was like 1 year old since my sister bought it last year and opened it last year
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Old 09-18-2004, 08:18 PM   #8
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Wine is great for gravies.
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Old 09-19-2004, 02:49 AM   #9
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taste it before you add it to the food. if it tastes like crap, then don't cook with it
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Old 09-19-2004, 07:04 AM   #10
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Another solution is fortified wines, which have a much longer shelf life. In most recipes, you can substitute dry vermouth for white wine with great effect. Other fortified wines are sherry, port, sweet vermouth, and madeira. They all last, once opened, for far, far longer than regular wine (higher alcohol content), and in reality are easier to use, especially for beginners in the alcohol cooking realm). They have a mellower, less 'sour' flavor. Use sherry, port, sweet vermouth, and madeira in red wine recipes. They will be sweeter than the red wine, but most people will like that change. Dry vermouth is (to me) an improvement in almost any white wine recipe. In my house, an opened bottle of wine never goes to waste -- into the cook, the husband, or the guests in the blink of an eye. But if it is a problem in yours, go for the fortified wines. Be careful if you have a gas stove, because they are a little more flamable than regular wines. Until you are experienced, take the pan off the flame when pouring the alcohol.
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