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Old 12-04-2006, 01:47 AM   #1
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Any drawback to using corked or oxidized wine in a sauce?

I use wine like this in stews and have not as yet encountered any off flavors.

What about sauces though?

Have you had any negative experiences?

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Alex R.


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Old 12-04-2006, 01:55 AM   #2
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I don't like drinking wine that's been re-corked at least 2 days. To me it's not fit for drinking anymore. But as long as it doesn't taste bitter, I'd use it for cooking, stews or sauces.

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Old 12-04-2006, 03:01 AM   #3
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You mean besides having your sauce possibly taste like crap? If it taste ok then the sauce should taste ok. But if the wine tastes like crap then the sauce will probably taste like crap unless you doctor it.
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Old 12-04-2006, 06:26 AM   #4
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I agree with Ironchef. If it is drinkable (and not just "tolerable") I "might" use it.
I have only in fairly recent years known the term "corked" for wine that is spoiled in the bottle as we have gone to more wine tastings.
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Old 12-04-2006, 06:47 AM   #5
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Pour it in the sink....rinse well...dispose of the bottle!
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Old 12-04-2006, 08:54 AM   #6
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I was always told "if it's not good enough to drink, it's not good enough to cook with".
Practice safe lunch. Use a condiment.
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Old 12-04-2006, 09:01 AM   #7
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Imagine how good your stews would taste if the wine was good.
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Old 12-04-2006, 09:47 AM   #8
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Loprraine, same here, if you wouldn`t drink it, you do NOT cook with it.
Katherine Snow. xx
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Old 12-04-2006, 10:40 AM   #9
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Three days is usually what I can get out of a bottle. If I can get a meal and a couple glasses out of a $9 bottle, I'm usually satisfied even if I have to dump a glass or so.

Lately I've been drinking some of the Bully Hill's wines out of New York. The "Love My Goat" table red is amazing. I let it rest for about 1/2hr before drinking.

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 12-04-2006, 11:12 AM   #10
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Originally Posted by Uncle Bob
Pour it in the sink....rinse well...dispose of the bottle!
Thanks for the laugh! and I concur!

If it's not something you'd drink, it's not good enough to cook with, for anything. You may be getting by with it in stews, if you enjoy the flavor of vinegar in your stews (I don't), but sauces -- for me -- wrould be beyond out of the question.

Wine is the food that completes the meal.
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