My taste isn't suited for wine that can't be drunk. Won't drink it, I sure
am not going to cook with it.
RJ
----- Original Message -----
From: "Nicole Massey" <[email protected]>
To: <[email protected]>; "'Blaine Deutscher'"
<[email protected]>
Sent: Tuesday, February 25, 2014 3:55 PM
Subject: Re: [CnD] Cooking with Wine question
Oxidation can be a problem, but yes, if the wine has been sealed it
shouldn't deteriorate to the point where it's unusable for cooking. I'm
too
much of a wine snob to drink most wines, because I make my own, but since
cooking releases some of the ethers anyway from the heat it's not a
problem
to use older wine for cooking. Both of these have been stored in a fridge
with tightly sealed caps.
And there are wines I'd use to cook with I'd never drink, like the cooking
wine my ex made. It's a depression era recipe for an onion potato wine
that
called for an inordinate amount of sugar (we suspect it's a typo) so we
had
to use distillers yeast to get it palatable, as it was too strong and too
sweet with a regular cotes de blank yeast. The ex did it specifically as a
marinade wine, so each split bottle has a sprig of rosemary and a garlic
clove in it too. I have one bottle left, and I'm saving it for wild game,
like quail or dove.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Blaine Deutscher
Sent: Tuesday, February 25, 2014 2:23 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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