Eddie wrote:
> Hi, I was directed to this group. I posted the below to
> alt.binaries.food.
>
> "I have some wine that went bad. According to my sister, who is a
> wine expert, she said not to drink it (I'm not) and not to use it in
> cooking. But is it good for steaming? Well, I used some to steam
> some mussels and they tasted great. She said: One thing that can make
> a wine go bad is exposure to air and growth of bacteria. If you don't
> mind steaming your food with bacteria laden wine...go for it.
> Now I'm scared. You guys think even steaming with bad wine is bad?
> Awaiting second opinion."
>
>
> One reply says:
> "I'm not smart enough to answer that but do know where to look. Post
> your question over at rec.food.preserving. There is a guy named zcfbob
> that is like totally FDA or something."
>
> Another reply, which makes sense to me:
> "If we did not have bacteria, we would die. Your sister may be a wine
> expert, but she is not a science expert. Bringing wine to the boiling
> point also kills bacteria, both the good and the bad. Give your
> sister a nice piece of blue cheese as a thank you."
>
> I'm not into preserving, so would appreciate email reply with your
> opinion.
>
> Thank you much
> Eddie in San Jose


Oh Sh!, someone thinks I'm a Fed. ;-)

What's wrong with the wine? Has it started to turn to vinegar? What
does it taste like? (how do you know it's bad if you didn't taste it?)

You're sister sounds like a nut. If the wine is really awful, the food
will taste bad if you cook with it. That's pretty much it. There's not
a lot of danger involved. The bacteria (if any) are irrelevant.

Best regards,
Bob <-- has no credentials whatsoever