I know I'm late with this but first I would consider serving the wine with the meal. Second, I find that if you cap or recork it, white wine stays good in the fridge for plenty long enough to find other recipes for it. I never have any trouble using it up. Red wine on the other hand, does go bad and I usually try to use it quickly or serve it with the meal. I try to plan 2 or 3 meals the same week to use it up.
I have to do the same thing with red wine, RP. The problem is I like marsala with some dishes, port with others... and I'm not a wine drinker. And I can't find those little bottles I here they make around me.
White on the other hand, I use vermouth where white wine is called for. That stuff lasts forever.