I know this is 2 questions but didn't want to start 2 threads since it's on the same topic. Lately since my wife has not been drinking wine we always have much more left over and sometimes accumulate 2 or 3 partial bottles and she'll use it for cooking. Assuming it's in the refrigerator how long would you keep wine you're going to cook with before you pour it out? A few days, a week, more?

Also if you have more than one red and/or white would you consolidate it in one bottle if they are not the same varietal? Now I'm not suggesting something crazy like blending a Cabernet Sauvignon with a Sauvignon Blanc of course, but keeping the reds with reds and the whites with whites. In the interest of not having several partial bottles around would you pour the rest of a Malbec in with a Zin or maybe combine a Pinot Noir with a Cabernet Sauvignon? Remember this is for cooking not drinking!

I wouldn't keep cooking wine around for more than a couple of days. Great food relies on fresh ingredients including wine.

I wouldn't mix varietals ever.

Freeze whatever you have left. Then you can keep it for a longer time.

However long you will keep it...if you wouldn't drink it in it's current state, don't cook with it.

Thanks everyone. seanr7, great idea as we have a large, stand alone freezer. I think I will try freezing it as I won't use refrigerator space, I can keep several varietals without mixing, and it will keep longer. Problem solved, thanks!

I was under the impression you could keep wine around for a while if you are going to cook with it.
I know the heat destroys the wine to some degree so I am not sure how important the subtleties are that we appreciate while drinking are neccesary while cooking.

Pure speculation on my part, I do not cook that much.

Please, there is nothing wrong with mixing different wines for cooking. Commercial kithcens do it all the time. As long as wines are fresh and palatable and you are not making a specific dish that calls for lets say Vin Jaune in Coq au Vin Jaune and instead you are mixing Mosel Riesling with Kiwi Sauv Blanc to compensate for lack of Vin Jaune in your cellar.

quote:

Originally posted by grunhauser:
Please, there is nothing wrong with mixing different wines for cooking. Commercial kithcens do it all the time. As long as wines are fresh and palatable and you are not making a specific dish that calls for lets say Vin Jaune in Coq au Vin Jaune and instead you are mixing Mosel Riesling with Kiwi Sauv Blanc to compensate for lack of Vin Jaune in your cellar.

Agreed.