In article >, "Kswck" >
wrote:
> wrote in message
roups.com...
>>
>> 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 . . .

You really do have a problem. :-) Most people insist on using
drinking wine for cooking so as to overcome the leftover problem.

>You may wish to visit a local liquor/package store. You can usually buy
>relatively cheap (drinkable) wine to cook with. Sometimes you can get
>'sample' bottles in small sizes. For liquor's like sherry, a small bottle is
>usually available.

Here in Oz, airlines and many restaurants offer "half bottle" plonk
(i.e. about 375 mL [1.5 cups] instead of 750 mL). I can't say I've
ever noticed such for sale retail, so they may only be available "to
the trade" -- and probably only in the higher quality (read expensive)
vintages. However, if you're chucking out most of a full bottle
anyway, the smaller bottles may still be a reasonable alternative.

The fortified wines (port, sherry, muscat) will keep quite well for a
long time in a decently sealed bottle.

>And if you destroy a cork when opening a bottle, plug the top with either
>or stopper or a spout (like used in bars).

A lot of reds are now available here in a screw cap bottle; can't say
I've noticed many whites sold that way as yet though.

Cheers, Phred.

--
LID