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Old 12-21-2006, 06:41 AM   #21
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Quote:
Originally Posted by philso
jeez barb, i guess i misunderstood the thread. i thought you were inviting us over to help you out with your wine.


Come on over, Ill share ! Didn't take the first bottle back, but found another one at a differant store - Gallo Hearty Burgundy - hope its ok! So now we have plenty - Thanks all for you input !!!!
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Old 12-26-2006, 12:58 PM   #22
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Quote:
Originally Posted by shpj4
Burgundy is a red wine and goes very well with meat dishes. Just pick up a bottle and when you are through with the wine make sure that the cork is put in tightly.
How long will it keep and do I have to keep it in the fridge ? Thanks
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Old 12-26-2006, 01:09 PM   #23
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Quote:
Originally Posted by Barb L.
How long will it keep and do I have to keep it in the fridge ? Thanks
From a bottle, not really too long--maybe a week or so. Keep in fridge.
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Old 12-26-2006, 02:49 PM   #24
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Quote:
Originally Posted by Barb L.
How long will it keep and do I have to keep it in the fridge ? Thanks
IMHO reds do not keep well. Once opend they begin to oxidize. This is a good thing for red's when they are just opend and is refered to breathing. That is why you may want to decant a red so it's flavors will open up. Some wine may also have a sediment in the bottom of the bottle which is another reason to decant. But as with most things too much of a good thing becomes bad and the wine will begin to take on off flavors. Even if the cork is in tightly there is still oxygen in the bottle. My suggestion is to sevre it with your meal. There would only be another 4 glasses left in it. At the very most I would give 1 day. White's on the other hand are more forgiving and you can get a few more days out of them once opened.

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Old 12-26-2006, 03:17 PM   #25
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Like JDP said, if you're going to drink the wine than 1-2 days tops. If you're going to just cook with it you can store it longer.
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Old 12-28-2006, 11:38 AM   #26
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Don't foprget that you can freeze wine to cook with later.
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Old 12-28-2006, 11:54 AM   #27
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Quote:
Originally Posted by jennyema
Don't foprget that you can freeze wine to cook with later.
Good call, Jenny! If you're worrying about keeping wine around for cooking, pour what's left in your bottle into an extra ice cube tray and freeze it. When it's solid, you can pop them out and store them in a zip lock bag, labeled, of course, with what kind of wine it is... Keeps indefinitely.

Around our house, tho, the wine rarely lasts that long....

For storing wine to drink "later," get yourself a Vacu-Vin. It's a contraption that comes with a couple of stoppers that you put into the bottle where the cork was, and use the contraption to drain the oxygen out of the bottle. Using that, I've successfully kept wine (in the fridge) for as long as 5 days.
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Old 12-28-2006, 12:42 PM   #28
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Great minds think alike... I was going to suggest freezing as well. We tend to do it in tablespoon measures (1 tablespoon per cube) so I can do the quick math as to how many cubes I may need for a recipe. I don't typically have red frozen just because that's what I drink but I do have lots of white!

Just a note on Pinots ... when we lived in Oregon, we discovered several great names that really didn't hurt the pocket book too much. The best we ever found was Big Fire by R. Stewart. A friend of mine and I bought it for the label (the best way to buy wine, imvho) and have drunk it since.
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Old 12-28-2006, 12:54 PM   #29
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What price range for the Big Fire? R.Stewart? I am always looking for a reasonable pinot. I think it is the one kind that you just have to pay more for for a good one. DS brought some back from the Willamette Valley that were truly MEMorable!!
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Old 12-28-2006, 12:58 PM   #30
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Quote:
Originally Posted by Candocook
What price range for the Big Fire?
When we were living in the Willamette Valley (Salem), we paid $13 on the average unless we went to the winery, then it was about $8. Here in Wisconsin, it is about $18 but I don't complain - there is only one store anywhere near us that will carry it!
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