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Reg[_1_]

wrote:

> Hi,
>
> I don't drink alchohol and know next to nothing about it, but some
> recipes call for the addition of white or red wine, or sherry. I
> understand that grocery store "cooking wine" is to be avoided, but my
> question is this: doesn't wine go bad once it's opened? Do people who
> cook with wine sacrifice a whole bottle to get the recipe's 1/4 cup or
> 2 tablespoons? Or do they plan to drink the rest the same day? Wine
> lovers insist on a "three day rule" once the bottle has been opened . .

If necessary I store it in a ziplock with all the air squeezed
out. Keeping air off it extends the shelf life considerably.

Higher proof stuff, like port, keeps much longer and doesn't
need any special treatment. Store in a cool, dark place.

> I understand that cooking wine can keep for a year or so . . .

Avoid "cooking wine" like the plague.

--
Reg