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.