Want to use wine for cooking but I don't drink. How to avoid spoilage?

[fuzzybabybunny]

I want to use reds and whites for cooking, but since I don't drink, I don't use wine that often, and because recipes never really require a ton of wine during cooking, it's always hard to use a full bottle of wine before it spoils and turns way too acidic.

Any recommendations for how to extend a bottle of wine almost indefinitely?

- One of those wine saver things?

- Freeze the wine into cubes?

- Separate the wine into individual little bottles and only open them one at a time?

- Uhhh... Add salt to turn it into cooking wine that doesn't spoil?

 

[AznAnarchy99]

How sparingly are you talking about? Just cork it and put it in the fridge. You'll be good for weeks.

 

[GagHalfrunt]

If you have the freezer space doing the cube method is perfect. It's a lot more effective than the vacuum sealer things and works long term.

 

[nakedfrog]

Start drinking.

 

[Cr0nJ0b]

I think generally wine will lose much of its flavor after a few days once it's opened. Wine saver things will help, but once air hits the liquid the oxidation process has started. My suggestion would be:

1) use wine splits (half bottles) and just throw the left overs out after a few days.
2) buy cheap wine from TraderJoes or something and toss the rest out.
3) do either of the above, and offer the extras to a neighbor so you aren't wasting it.
4) Just cork it and don't worry about the flavor loss. Wine doesn't "Spoil". It might turn to vinegar after a long time, but that's takes quite a while.

Don't freeze it, and ertainly don't add salt...

If you go for a wine saver...the best are the nitrogen bottles that your spray into the bottle before recorking. they help but the flavor is still falling.

 

[GagHalfrunt]

Just cork it and put it in the fridge. You'll be good for weeks.

No, you won't. Wine starts to go bad almost immediately. The fridge keeps it from spoiling and being dangerous, but it doesn't stop oxidation. The flavor will go flat in a couple of days and it will turn sour and acidic inside a week.

 

[torpid]

You can usually buy quite small bottles for cooking purposes at grocery and/or liquor stores. So... just buy smaller bottles?

 

[cbrunny]

Drink.

 

[Squisher]

I buy those little four packs with bottles like they have on an airplane. I think they're like 2-3 oz. each. Same goes for apple juice for smoking I keep a four pack from the baby food aisle.

 

[zinfamous]

a decent box o wine, for cooking purposes, runs about $15-20. Those can keep really well for up to 2 months...or even longer if you dgaf.


for the bottle, just cork and put it in the fridge. for most cooking purposes, you are going to be using one or 1 1/2 cups, anyway, so that will use up a bottle fast.

And don't use sweet wines for cooking. never do that. Dry only.

afaik, adding salt to cooking wine is to turn away the restless winos. Just like denatured alcohol. It's tough to drink salty wine.

 

[RLGL]

Coravin, even with it you should pull the cork when slightly less than half full. Otherwise
Whites will last 1 to 3 weeks in the fridge. Reds if kept cool will make it 3 to 4 days

 

[KB]

Wine savers do leak slowly so it wouod work depending where n how long you store it.
Wine wont tun to ice because of the alcohol.

Best idea is to Buy the four pack
http://www.shopsmart.biz/Robert-Mon...t-Sauvignon-Wine-Four-Pack4187-ml_p_7233.html

 

[MrSquished]

And don't use sweet wines for cooking. never do that. Dry only.

unless you are making a marsala.

and since I don't drink, and even when I did I didn't drink wine, I just get the small bottles of wine from the store, or get a regular one then give it to a roommate.

 

[sdifox]

Use kaoliang liqueur. The cooking variety are salted and last forever cuz they are like 38-68% alcohol by volume.

https://en.m.wikipedia.org/wiki/Kaoliang

 

[fuzzybabybunny]

I'm going to test the freezer method. I got a bottle of cheap Pinot Grigio from Aldi (didn't have small bottles), cooked with some, and put the rest in a couple plastic containers and chucked them in the freezer. Whether or not they'll actually freeze I don't know. Will check tomorrow.

On another note, cooking with wine is a bit tricky. I made a sort of beurre blanc with red onions, garlic, fish, and butter. Used about a cup of the wine. The problem is that it got a bit too sour for my liking after it had been reduced enough to become a sauce. I couldn't have reduced it any less since the sauce would have still been too watery. So I guess next time when I use this particular wine I need to use less so that when it reduces down the sourness isn't so concentrated. Either that or thicken it earlier with a roux or even cornstarch.

 

[PottedMeat]

How sparingly are you talking about? Just cork it and put it in the fridge. You'll be good for weeks.

i'm good for a few months with a single bottle corked on the kitchen counter. i can't tell the difference lol.

 

[Red Squirrel]

I'm sure coworkers or friends would take it off your hands. Just make sure it's the same day it was opened and tell them this. Some people are picky about that.

Now I'm thirsty for wine but have none here.

 

[Ferzerp]

It was mentioned above, but if you want wine that doesn't get exposed to air, then go with a boxed wine with an integrated spigot. It will last far longer than a bottle.

 

[JulesMaximus]

Buy really cheap wine. Seriously, the quality doesn't matter much for cooking. Get the cheapest wine possible and if you don't use it all within a few days just dump out the rest.

 

[Fritzo]

Stock up on small bottles. You can often find them on sale at grocery stores for $2-$3.

 

[sandorski]

You could try using Wine Vinegar instead. I have used Red Wine Vinegar with good results.

 

[fruitninza]

There is small size of wine pack at the store. I've seen those many times at different areas.
those are perfect for cooking purpose only.

 

[Matthiasa]

I know it's not a popular option and can definitely ruin a sauce if done wrong but if a sauce is to sour (acidic) adding a tiny bit of baking soda can help.

 

[NuclearNed]

No, you won't. Wine starts to go bad almost immediately. The fridge keeps it from spoiling and being dangerous, but it doesn't stop oxidation. The flavor will go flat in a couple of days and it will turn sour and acidic inside a week.

This is all true

 

[[DHT]Osiris]

Ugh, wth people.

Never cook with wine you wouldn't drink. Never keep wine longer than 2-3 days, tops. If you are only using it for cooking, cork it after and give it to a friend or something, or just start drinking it.

Quit ruining good food with bad wine, or worse, spoiled/turned wine.