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-   -   Wine after a month, or several (http://www.discusscooking.com/forums/f121/wine-after-a-month-or-several-22791.html)

aaron-k 05-24-2006 11:01 PM

Wine after a month, or several
I read in a previous thread that you shouldn't keep wine (even for cooking) for over two weeks. So what happens to wine after a month or even several months? My mom has had wine that she uses for cooking for several months, if not as much as a year. I don't know how often she cooks with it, but she seems to think it is still good. Should I tell her to dump it (I don't think I'd want to eat something she makes with it the next time I visit)? Is there a point where cooking wine goes really bad and can make you sick?

vyapti 05-25-2006 12:27 AM

I drink the same wine I cook with, usually a Merlot and a Chardonnay. I keep it above the cupboards and it can sit there for a month or two. My Marsala often sits even longer. I've never had a problem with the quality, although that may say something about my standards more than the wine's quality. When it sits, a silt will form on the bottom and it becomes vinegary. --If it tastes OK, I use it.

Also, don't cook with a wine you're not willing to drink. I used to cook with $5/bottle Burgundy and have since switched to $10-$15 bottles that I'm also willing to drink. I believe it makes a difference.

Silver 05-25-2006 01:54 AM

I don't keep wine for more than a few days - and that's even when I Vacuvin or Private Reserve it and store it in the fridge - after that it's no longer palatable, imo.

GB 05-25-2006 07:36 AM

It depends on what type of wine we are talking about. If your mom is using cooking wine then that stuff will last forever. It is loaded with salt which preserves it. It is also disgusting stuff and IMO should never be used.

Fortified wine like Marsala will last quite a while as well. A year would not be out of the question (not everone will agree with me I am sure) for Marsala or other fortified wines.

Regular drinking wines will last the shortest amount of time. After a while it will turn to vinegar. You will know right away if the wine is no longer good.

Michelemarie 05-25-2006 08:39 AM

My wine usually doesn't last longer than a day so I don't usually have this problem. If I did, I wouldn't keep it longer than a few days. I agree with GB - my marsala sits in the cabinet for a long time. It tastes fine to me.

RDG 05-25-2006 10:13 AM

I think a precisation is necessary. Are we speaking of an OPEN bottle, isn't it? Generally, the duration of a wine is directly dependant from its age. More it's old, less it remains good. A red wine of twenty or more years, if yet good, can be so for some hours, not days. Moreover, more a wine is old, more it's necessary to give it some oxigen, f.i. pouring in a decanter, and this shorts again its life.
A white wine can be good for some time more, but a red wine (if a reasonably good one ) becomes vinegar in a few days.
Taste it. If good, you can use. Otherwise you can surely use on salads, or strawberries, instead of vinegar. Very interesting taste, less strong than true vinegar, but more smelling...
Oh, more alcool has a wine, more remains good. This is the reason for which a good Marsala (from 18 to 24 degrees) remains so long.

jennyema 05-25-2006 10:53 AM

To add to what everyone else said ....

Old wine generally won't make you sick. It'll just taste bad (musty, sour, etc.). And that bad taste will be trasferred to the food if you cook with it.

Wine doesn't go bad in the blink of an eye. It degrades gradually after you open it. Your palate determines the point at which the wine is too off-tasting to drink.

I keep opened white wine for maybe a week in the fridge. If I know I'm not going to drink it before it starts f\going bad, I'll freeze it.

I keep opened red wine on the counter for maybe 3 days before I can detect it going bad. I think it lasts longer in the fridge. I let it come up to 60 before I drink it, but you can cook with it chilled. And again, I freeze it rather than throwing it out.

aaron-k 05-26-2006 12:08 AM

Thanks for all the info everyone. GB, after you mentioned cooking wine that reminded me that there's a difference between cooking wine and drinking wine. I'm pretty sure what she has is cooking wine, so I guess I don't have to worry. I'm not a wine drinker, so I don't really know much about wine. So what do you mean by fortified wine?

GB 05-26-2006 07:20 AM

Click here for info on fortified wine.

As for the cooking wine, get your mom to get rid of it if you can and have her try using regular wine. Cooking wine is LOADED with salt. IMO the only thing it is good for is clearing ice off your front porch. Have her try using regular wine just once to compare any see which dish comes out better.

PA Baker 05-26-2006 08:03 AM


Originally Posted by jennyema
If I know I'm not going to drink it before it starts f\going bad, I'll freeze it.
I freeze it rather than throwing it out.

I've never thought of doing this. Once you freeze it do you drink it or just use it for cooking?

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