Asking for Mom, who wants to cook with it, but never drinks the stuff.
Personally, I’ve never had it long enough to go bad…
Asking for Mom, who wants to cook with it, but never drinks the stuff.
Personally, I’ve never had it long enough to go bad…
Yes, it will keep for a while. I’m not sure how long, but I’d go with about 2 weeks? She could always buy a 4-pack of little bottles- they’ll keep unopened for a long time.
In America’s Test Kitchen they recommend using box wine (which is actually quite good these days) because the seal is pretty much airtight and keeps on the shelf for quite a long time. They make much smaller boxes now (and the wine in those is better as well), so personally I think that’s the best choice.
I keep a cheap bottle of white wine in my fridge for cooking, sealed with a screw cap. It takes me at least several weeks to finish a bottle, and it’s fine for cooking. I’m sure the taste probably changes, but it certainly doesn’t turn to vinegar in that time.
I’ve kept some in the fridge for several days without a problem.
The best way is to buy one of those little vacuum insert thingies to evacuate the air, and then put it in the fridge. You can buy the hand pump kind for not much at all.
But I go through wine pretty quickly, and only use those for red wine, which doesn’t go in the fridge. For white, I just put the cork back in (or screw the top back on), and it’s good to go.
Pour the wine into muffin tins, freeze, then transfer to a ziplock bag. Each wine puck is about half a cup and can go straight from frozen into whatever dish you’re making.
I always have bottles of leftover white and red in the fridge for cooking. For cooking, they last a LONG time, like a month or more. The taste will change as it gets older, but not typically so much that it affects the food.
For drinking, you can taste a difference in most whites after 3-4 days, reds a little less.
Another recommendation from America’s Test Kitchen is to keep a bottle of vermouth in the fridge for cooking. Since it’s fortified, it will keep indefinitely.
Opened reds that you have recorked for later use should go in the fridge. They will last longer, but you have to bring them out to warm to room temperature before drinking.
Another vote for “keep it for months if it’s for cooking purposes”.
Yes, months. I have a little vacuum-seal hand pump with rubber “corks” for the bottles, and it keeps for quite a long time indeed. Never noticed the taste changing.
I’m not saying that this is impossible, or that your palate my not be fine tuned, but I have a hard time believing this for any reasonable wine. Once opened, wine will begin to degrade and vacuum sealing only goes so far. One or two weeks is the best you should reasonably expect to get from a good bottle of wine.
+1 for getting the mini 4-packs and/or freezing the leftovers. Frozen cubes are awfully convenient to have on hand.