Hi guys,

I do a lot of cooking with wine but I don't always use the entire bottle nor am I able to just polish it off. How long can I keep a bottle of wine in the fridge to use again before it "goes bad"?

Thanks for your insight.

Jack
Original Post
I have heard 1-2 days for white wine. I myself think whites go real quick.

For red wine as many as 4-5. Red wine is just more forgiving.


For cooking I think it is quite a bit longer. There are a few chefs or at least great cooks on the forum who could give you an actual time frame.
quote:
I have heard 1-2 days for white wine. I myself think whites go real quick.

For red wine as many as 4-5. Red wine is just more forgiving.

How weird. My understanding was the opposite. Most whites up to a week in the fridge (never make it that long in our house), while most reds are one day, possibly two if I do as Board-O suggested with the half bottle, then re-cork or VacuVin.

Thought there have been a few threads on this subject, but my very cursory search only turned up one:
"Help me Save my Leftover Wine..."
I think it depends on what you want to do with the wine. I might open a white, put it in the refrigerator (corked and in a 375ml bottle), and then use the rest to make risotto or something up to 2 weeks later. In that type of application, there's not that much difference. The wine is not the primary flavor of the dish. If the wine flavor is to be more prominent, then I'd use it sooner.
i'll second darthvader's suggestion, with a twist. freezing seems to work fine for cooking, but you'll want to avoid frezer taste by storing the cubes in plastic bags.

and when it comes to fridge storage, reds do last longer than whites. white wines are more delicate and transparent; they show changes in fruit flavor more quickly.
I've had whites open in the fridge that lasted for a couple weeks. Diminished.....sure, but they were still very drinkable. As for reds, I have a bottle of 02 Neal Cab that's been recorked and hanging around in the cellar now for three weeks. I test it every now and then, and it's still very good. I once had a Brunello that was recorked and sat at room temp for 9 months that was "very" drinkable. As for cooking I wouldn't hesitate to use any decent red wine that still drinks well.
Okay, I'm going way out on the limb here.
Please no flames ...

I also do much cooking with red wine (steak
sauces, stews, marinara) and I always use
Two-Buck Chuck (Charles Shaw). I also never
use the entire bottle. Instead, I use one
of the rubber corks and suck the air out of the
bottle. I've stored it for as long as 6-8 weeks
in my cellar without any adverse consequences.

I find that Two-Buck Chuck always has lots and
lots of tannins and lots of flavor. I always
drink a glass while I'm cooking.

I'm not one who drinks inexpensive wines, I
just cook with Chuck.
quote:
Originally posted by louzarius:
I've had whites open in the fridge that lasted for a couple weeks. Diminished.....sure, but they were still very drinkable. As for reds, I have a bottle of 02 Neal Cab that's been recorked and hanging around in the cellar now for three weeks. I test it every now and then, and it's still very good. I once had a Brunello that was recorked and sat at room temp for 9 months that was "very" drinkable. As for cooking I wouldn't hesitate to use any decent red wine that still drinks well.

Ditto - unless it's an old wine nearing the end of it's bottle life.

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