"vmnvmcxbv" > wrote in message
news:zHPQj.95$1m3.87@trndny02...
> Cooking newbie here.
>
> I don't really drink but wanted to try cooking with wine. I researched it
> a bit and realized that wine doesn't really store well after it opened but
> supposedly it is still fine for cooking.
>
> Can anyone clarify this? How long is opened bottle of the red wine can be
> stored in the fridge and still be fine for cooking?
>
> Also I understand that opened wine turns in the vinegar. So maybe I am
> better off just buying vinegar for cooking?
> Does vinegar produce the same results as wine for deglazing for instance?
> What about the other uses when recipe calls for cooking in wine?
>
Wine acidifies, though slightly, when it's open more than several days, less
for old aged wines, which are more fragile. You can't compare wine to
vinegar for cooking. Wine doesn't ever reach the acidity of vinegar. I
usually don't do this; however I think a cheap red for cooking could sit in
my frig for 5-7 days and still go into the stew without a problem. If you're
going to do this infrequently, freeze, as a poster above says, or store the
wine in a full flask, or cover the wine with nitrogen and recork it. I do
the latter routinely with fine wines I want to drink days later after the
first sip.

BTW, the following came from one of Julia Child's earlier books. Use dry
vermouth for cooking in recipes calling for white wine. Vermouth is 18%
alcohol, and rests fine for at least a month without refrigeration. It's
also a steal. At Trader Jose's a liter of dry vermouth is about $3.

Cheers,

Kent