There's a wide gulf between what "can be drunk" and what will be drunk by me. I'm a far cry from my roommate's mother, who often said that any wine worth drinking comes in a box. If I'd known these wines were put in there when the party ended instead of consumed I'd have filled the bottles with sterilized glass marbles to minimize oxidation, but I didn't find them until weeks later and the damage was already done. I bet you don't cook with any Amaretto besides di Saronno, too. (I know folks who won't cook with it because they feel it's a waste of a premium liqueur)
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of RJ > Sent: Tuesday, February 25, 2014 3:08 PM > To: [email protected] > Subject: Re: [CnD] Cooking with Wine question > > 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:cookinginthedark- > [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 > >> > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> [email protected] > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> [email protected] > >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
