Can someone tell me about how long red wine that has sat in an opened
bottle is suitable for cooking? I have half a bottle of Pinot Noir
that I opened last Saturday. It's not really drinkable now, but would
it still be okay to cook with?

Maybe try coq au vin or something...

Thanks,

Dan

Can someone tell me about how long red wine that has sat in an opened
bottle is suitable for cooking? I have half a bottle of Pinot Noir
that I opened last Saturday. It's not really drinkable now, but would
it still be okay to cook with?


Maybe try coq au vin or something...
------------------------------------------
It should be fine for cooking. Try it.

Nancree

> wrote in message
ups.com...
> Can someone tell me about how long red wine that has sat in an opened
> bottle is suitable for cooking? I have half a bottle of Pinot Noir
> that I opened last Saturday. It's not really drinkable now, but would
> it still be okay to cook with?

Huh? I've had bottles of wine keep for weeks when re-corked and on the
side.


--
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> wrote in message
ups.com...
> Can someone tell me about how long red wine that has sat in an opened
> bottle is suitable for cooking? I have half a bottle of Pinot Noir
> that I opened last Saturday. It's not really drinkable now, but would
> it still be okay to cook with?
>
> Maybe try coq au vin or something...
>
> Thanks,
>
> Dan
>

Even if it has lost much of its aroma (or even gone a bit acid) it will
still be OK for cooking. This could be days or weeks depending on
temperature and how well you have sealed out the air.

David

> wrote in message
ups.com...
> Can someone tell me about how long red wine that has sat in an opened
> bottle is suitable for cooking? I have half a bottle of Pinot Noir
> that I opened last Saturday. It's not really drinkable now, but would
> it still be okay to cook with?
>
> Maybe try coq au vin or something...
>
> Thanks,
>
> Dan
>

If a wine's not good for drinking it is not good for cooking. Anyway what
did you do to ruin it? A week in the fridge should be no problem. It won't
taste quite the same as when just opened but should be fine.


--
Peter Aitken

> wrote in message
ups.com...
> Can someone tell me about how long red wine that has sat in an opened
> bottle is suitable for cooking? I have half a bottle of Pinot Noir
> that I opened last Saturday. It's not really drinkable now, but would
> it still be okay to cook with?
>
> Maybe try coq au vin or something...
>
> Thanks,
>
> Dan

If it's good enough to drink, it's good enough to cook with. If you wouldn't
drink it (alcoholics/drink-owts excluded), don't put it in your food. This
goes for just-opened wine, too.

Cheers!


Shaun aRe

" wrote:

> Can someone tell me about how long red wine that has sat in an opened
> bottle is suitable for cooking? I have half a bottle of Pinot Noir
> that I opened last Saturday. It's not really drinkable now, but would
> it still be okay to cook with?
>
> Maybe try coq au vin or something...

It will be fine for cooking. You could probably drink it too. Wine does
oxidize after it has been opened for a while, and I am not trying to
insult you, but if you are not that much of a wine drinker that you could
leave a part bottle of Pinot Noir you probably would not notice much
difference in it.

Truer than you know, Dave. I provided what was apparently a bit too
much wine for a party, and this was what remained.

What becomes obvious now is that I dropped the ball by not
refrigerating it. I just recorked it and left it on the counter. The
weather turned hot this week, and my house heats up rapidly. I tried
it last night, and it didn't taste quite right, which prompted the
question.

Anyway, thanks for the advice everyone.

Dan

> wrote in message
ups.com...
> Can someone tell me about how long red wine that has sat in an opened
> bottle is suitable for cooking? I have half a bottle of Pinot Noir
> that I opened last Saturday. It's not really drinkable now, but would
> it still be okay to cook with?
>
> Maybe try coq au vin or something...
>
> Thanks,
>
> Dan

Until it smells bad.

Wine left out seldom turns to vinegar, that takes a special bacteria.

Dimitri