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gwendy

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

Cooking wine has additives to extend its shelf life -- primarily salt.
If you *do* decide to use it, keep that in mind, and be sure to adjust
the amount of salt in the recipe accordingly.

Someone's all ready suggested storing the unused portion in a zip-lock
bag. As they explained, removing air is critical bit. Another way of
doing this are to transfer the remainder of the wine to a smaller, well
sealed bottle or jar (if you're lucky enough to have one that's just
the right size for the wine you have left -- you want to fill it
*completely, so that there is next to no air at the top).

If you like gadgets, there are a variety of vacuum pumps and corks
which you can buy, that will theoretically remove the air from your
bottle as you re-cork it. I have no idea how well they work.

If you think you might cook with wine enough times over the next few
months, I'd recommend just buying boxed wine. The box is filled with a
plastic bladder which keeps the air out and the wine fresh.

Some wineries are experimenting with tetra-paks for wine now. These do
*not* have a plastic bladder, but if you are careful, you can flatten
the partially used container, and get rid of a fair amount of the air.
Just squeeze the sides in until you see the wine come up to the top of
the box.

Also keep in mind that if you are *not* planning on drinking the wine,
it will keep longer than two to three days in your fridge. Old wine
doesn't go bad right away, it just becomes sharp and vinegar-y,
unpleasant for drinking. Its still perfectly fine for cooking with,
especially if you're just using a few tablespoons as acid in a dish

~gwendy