"James Silverton" > wrote in message
...
> Hello All!
>
> The recent threads on cooking with wine and using Vermouth prompted me to
> post this from Joe Yonan in today's Washington Post.
>
> Ask 10 cooks what they do with leftover wine and, trust me, at least half
> will respond, "What's leftover wine?"
> --
>
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not
If it's a fine wine you served with dinner cover it with a nitrogen blanket
and recork it. If properly done, it will last for months. I usually
refrigerate recorked wine, though it's not absolutely necessary. Vermouth,
or any fortified wine like Port, or Sherry, will hold its own if it's just
recorked for quite a long time. I guess the "today" wines, red and white, we
all know what to do with.

Ed