It depends on the wine grade. Many commercial wines are filtered so that
there's no active yeast in the bottle, so you can leave them sealed until
the sun goes nova and you're going to get negligible change in the flavor
because anything active in the must was removed. Fine wines are of course
not so abused, so they may change, and this is why they require decanting.
(which is often a process that requires sight)

> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Drew Hunthausen
> Sent: Tuesday, February 25, 2014 2:40 PM
> To: [email protected]; 'Blaine Deutscher'
> Subject: Re: [CnD] Cooking with Wine question
> 
> That's usually true for most red wines but not all. Generally white
> wines are the best if drinken within the first few years after being
> bottled. This is what many people have told me anyway. The better the
> quality of the wine the longer it lasts.
> 
> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of Blaine Deutscher
> Sent: Tuesday, February 25, 2014 12:23 PM
> To: [email protected]
> Subject: Re: [CnD] Cooking with Wine question
> 
> what's wrong if the whine is closed since 2010?  I thought the older
> the whine the better it gets.  As long as there isn't any air getting
> to the whine the longer you age it the better it is.
> 
> ----- Original Message -----
> From: "Colleen" <[email protected]>
> To: <[email protected]>; "RJ" <[email protected]>
> Sent: Tuesday, February 25, 2014 12:15 PM
> Subject: Re: [CnD] Cooking with Wine question
> 
> 
> If the wine has been open since 2010, I would toss it.  If you don't
> want to drink it, don't cook with it.  hth
> 
> 
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