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Maybe I need to buy small wine packs of Merlot and Chardonnay just for cooking so as not to waste any...
I’ve never had leftover wine. I use those small bottles or boxes of wine for cooking. It’s rare that a recipe calls for more than a cup of wine, so the little bottles are adequate. They’re drinkable, and inexpensive. You should never cook with a wine you wouldn’t drink, but I’m not pouring a glass of $50+ wine in my spaghetti sauce!
I’ve never had leftover wine. I use those small bottles or boxes of wine for cooking. It’s rare that a recipe calls for more than a cup of wine, so the little bottles are adequate. They’re drinkable, and inexpensive. You should never cook with a wine you wouldn’t drink, but I’m not pouring a glass of $50+ wine in my spaghetti sauce!
Yes, I'll start cooking with the small ones. The reason for my post was having pricey wine, 3 different ones, in my refrigerator just from cooking use! No more....
I can tell a definite decline in taste quality after 3 days at RT (red wine). It is now my practice to put any open bottle in the fridge after 48 hours and then just use it for cooking. If not used within 6 days from opening it gets poured out.
Whites seem to do better (not by much though) but maybe it is due to being in fridge from the get-go.
As an admitted wine ignoramus, I was under the impression blended wines such as sherry are stable. I buy sherry and port for cooking. Am I off base? So far things taste good.
As an admitted wine ignoramus, I was under the impression blended wines such as sherry are stable. I buy sherry and port for cooking. Am I off base? So far things taste good.
Well, I keep port and sherry for a long time too. Not sure why the difference.
As an admitted wine ignoramus, I was under the impression blended wines such as sherry are stable. I buy sherry and port for cooking. Am I off base? So far things taste good.
I had sherry but saw they too should be tossed after a week! So I did...
Also thought they were shelf stable....
Well, I keep port and sherry for a long time too. Not sure why the difference.
Those are "fortified" wines, and the higher alcohol content makes them more stable. They should still be refrigerated and discarded after a couple of weeks or so.
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