On Wed, 25 Mar 2009 10:29:20 -0700, "Theron" >
wrote:

>
>"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
>
I can't say nitrogen protects wine for months, but it can extend wine
for a few (very few compared to a month) days. As far as decent
"today" wines... they are made to drink TODAY (whatta concept), not in
five to twenty years. So if you or anyone else has a problem with
that, you're the one with the *problem*.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West