As wine ages, sediment will develop. That's why winemakers periodically siphon wine from barrel to barrel, and why household decanters were developed [the top 80% of the wine poured off into the decater and the dregs (bottom 20%) filtered through cloth and then used for cooking.] It's also why sommeliers offer the cork to be sniffed, and a small taste to the purchaser - to be certain the wine hasn't turned (gone bad).
It's very possible your wine has turned to vinegar, particularly since [I believe what you might have is Andre's Cold Duck or Duck Walk Red - Red Duck, unless it's from a local winery, doesn't exist nationally], neither is a particularly front line or noteworthy wine. It might just be better to pass on it and take a financial loss on the original investment, but you could take a sip and see for yourself. Wine that has turned may not taste very good, but it won't harm you.
"Food is our common ground, a universal experience." - James Beard