How long does a bottle of open white wine last for cooking?

freshpopcorn

How long does a bottle of open white wine last for cooking?

We wouldn't drink wine at all but we've started making sauces that contain it. We're just wondering how long would an open bottle of white wine last for in the fridge.
I've been told by some it would last for 1-2 days and others it would for a month because it's only being used for cooking.
Any advice?
Thanks!

hearmehearye

freshpopcorn wrote:

We wouldn't drink wine at all but we've started making sauces that contain it. We're just wondering how long would an open bottle of white wine last for in the fridge. I've been told by some it would last for 1-2 days and others it would for a month because it's only being used for cooking. Any advice? Thanks!

You can buy gadgets that replace the oxygen in the bottle with an inert gas. From my own personal drinking experience, it starts to really degrade in quality after day 3. Maybe start buying smaller bottles? Or make a large batch of sauce using most of the wine and freeze the sauce in smaller batches?

murphyebass

freshpopcorn wrote: »

We wouldn't drink wine at all

.... and others it would for a month because it's only being used for cooking.

Any advice?

Thanks!

A few days would be personal view which ties in with your first statement about if you wouldn't drink it why would you cook with it.

Whoever told you a month is mad imo.

No expert here btw, just my two cents on what is bound to be a hot topic with massively varying views

freshpopcorn

I'm not really a drinker and don't like wine at all to drink I just enjoy a creamy white wine sauce.
I was basically told that because your cooking off the wine that you'd get away with it longer than if you were drinking it!

Satriale

I freeze it for cooking.,

the beer revolu

I always have a bottle of cheap white wine for cooking. It could sometimes be open for up to a couple of months. If it's there for a while II always have a sip before using to check it hasn't turnedturned to vinegar.

It keeps fine for cooking with.

So, easily a month.

vicwatson

Satriale wrote: »

I freeze it for cooking.,

+1 in ice cube trays then I can chuck them into sauces as needed

odyssey06

Open sherry lasts a long longer as it's fortified, might make a good substitute in a lot of dishes, especially if they are Iberian

Also, keep any small bottles you use, and pour from the open bottle into the small bottle minimizing the amount of air left in the small bottle - so right up to the neck. The wine will last better the less oxygen it's exposed to. I've had white wine left in fridge like this after a week without a noticeable hit in taste.
You could do the same with the sherry out of the fridge.

Keane2baMused

No chance would I use wine a month after opening, neither for drinking or cooking.

Within 3 days ideally but no more than 5.

rubadub

vicwatson wrote: »

+1 in ice cube trays then I can chuck them into sauces as needed

or funnel it into ice cube bags. I have a dedicated ice tray for sauces, stuff like natural yogurt it much cheaper per ml in big tubs.

odyssey06 wrote: »

keep any small bottles you use, and pour from the open bottle into the small bottle minimizing the amount of air left in the small bottle - so right up to the neck.

If you put it in small coke bottles you can squeeze it so the liquid is right up to the top and then cap it.

cnocbui

I use a Vacu Vin pump to evacuate the air from my white wine and it lasts at least a month.

Faith

Tom Dunne

Five days is probably the extent to which I would go for cooking with wine.

the beer revolu

Keane2baMused wrote: »

No chance would I use wine a month after opening, neither for drinking or cooking.

Within 3 days ideally but no more than 5.

Why?
Serious question.

Faith

Faith wrote: »

Yeah, it's like recipes for 'using up leftover roast potatoes'

Keane2baMused

the beer revolu wrote: »

Why?
Serious question.

Taste wine on day one and then a week later and you'll see why.

This definitely comes through in sauces as the flavour changes when it goes off. A mellow wine that's off can become bitter and vinegary.

I go by the rule of if I can't drink it I can't cook with it. Tried, tested and would never do it again.

Keane2baMused

Mystery Egg wrote: »

Yeah, it's like recipes for 'using up leftover roast potatoes'

Or stuffing!

murphyebass

Keane2baMused wrote: »

Taste wine on day one and then a week later and you'll see why.

This definitely comes through in sauces as the flavour changes when it goes off. A mellow wine that's off can become bitter and vinegary.

I go by the rule of if I can't drink it I can't cook with it. Tried, tested and would never do it again.

I'd agree with this.

It's like people buying really cheap wine to cook with.

Why would you cook with a poor/cheap quality product.

Melendez

This post has been deleted.

Keane2baMused

Melendez wrote: »

If you got random people to blind taste a €50 bottle of Barolo against a €7.99 Australian Shiraz and ask people to chose the better wine, no more than 70% would get it right. If you first simmered both wines in garlic, onion, herbs and meat fat for a couple of hours the result would be spot on 50% if the sample size was big enough.

The point is more related to wine which has gone off though.

murphyebass

Melendez wrote: »

If you got random people to blind taste a €50 bottle of Barolo against a €7.99 Australian Shiraz and ask people to chose the better wine, no more than 70% would get it right. If you first simmered both wines in garlic, onion, herbs and meat fat for a couple of hours the result would be spot on 50% if the sample size was big enough.

I'm in the 30% then.

Similarly if you showed me a cheap bottle of beer vs a good bottle of craft beer I could tell you the difference straight away.

Everyone's palates are different no doubt but the question the op asked was how long does the bottle of wine last.

My opinion is it will deteriorate over time and realistically if it doesn't taste good after 3 days which it most likely won't be it a €50 bottle or a €10 bottle you shouldn't be cooking with it as the poor flavours you're tasting by the glass will transfer to the food albeit it somewhat masked depending on herbs, spices, etc..

Melendez

This post has been deleted.

murphyebass

murphyebass wrote: »

I'm in the 30% then.

Similarly if you showed me a cheap bottle of beer vs a good bottle of craft beer I could tell you the difference straight away.

Everyone's palates are different no doubt but the question the op asked was how long does the bottle of wine last.

My opinion is it will deteriorate over time and realistically if it doesn't taste good after 3 days which it most likely won't be it a €50 bottle or a €10 bottle you shouldn't be cooking with it as the poor flavours you're tasting by the glass will transfer to the food albeit it somewhat masked depending on herbs, spices, etc..

Everyone thinks they are in the 30%.

For cooking, it's crazy to buy expensive wine. Completely crazy.

The answer to the question is that if you put a cork in it and keep it in the fridge you won't find anything noticeably terrible about it for a week or so, and it certainly isn't dangerous to leave it longer, it's just a taste thing.

the solution to your problem is to start drinking wine btw:)

Melendez

This post has been deleted.

There's actually been quite a lot of research on the subject:
http://www.theguardian.com/lifeandstyle/2013/jun/23/wine-tasting-junk-science-analysis

The Bishop Basher

I've kept wine for a couple of months and used it for cooking and I can confirm that my stroganoff didn't suffer at all as a result.

On a side note, there really is so much nonsense about wine in this country. I can think of few things more painful when in social company then the eejit in the corner who's attended a couple of work wine tasting nights and thinks he's a feckin connoisseur.

The Italians, French and Spanish don't go on about it like we do. They tend to drink relatively cheap wines of reasonable quality, often filling up their own containers from the back of a tanker.

Meanwhile, Paddy's busy feeling very important in himself, tasting the wine in the restaurant from the screw cap bottle, in front of his suitably impressed guests, with no idea why he's doing it other then he gets to exclaim loudly how its a lovely buttery number with chewy tannins and a delicate aroma blah blah blah.... No-one is ever impressed...

Obviously how much you choose to spend is your own perogative but i'd bet the house that anyone claiming to be in "30%" will not be able to tell the difference between an €8 bottle and a €30 bottle chucked into a beef casserole.

I don't drink these days so I don't buy full bottles for cooking anymore. The quarter bottles do the job nicely and cut down on the need to keep it for long periods in the first place.

murphyebass

[Deleted User] wrote: »

Everyone thinks they are in the 30%.

For cooking, it's crazy to buy expensive wine. Completely crazy.

The answer to the question is that if you put a cork in it and keep it in the fridge you won't find anything noticeably terrible about it for a week or so, and it certainly isn't dangerous to leave it longer, it's just a taste thing.

the solution to your problem is to start drinking wine btw:)

Being able to tell the difference between a €50 bottle and a €10 bottle is not tough.

Similarly it is incredibly easy to tell the difference between a bottle of mass produced beer and a craft beer.

It's apples and oranges in both cases.

I will agree with you on one point however the solution is to drink it.

murphyebass

murphyebass wrote: »

Being able to tell the difference between a €50 bottle and a €10 bottle is not tough.

Similarly it is incredibly easy to tell the difference between a bottle of mass produced beer and a craft beer.

It's apples and oranges in both cases.

I will agree with you on one point however the solution is to drink it.

Research suggests that it is surprisingly difficult to tell the difference between a €50 and a €10 bottle of wine. I am not sure I would want to have a go blind. I was recently on a wine tasting tour in california and tasted some extremely expensive wine. Even when knowing the price I felt it wouldn't have been out of place selling for a tenner in Lidl.

Craft beer and mass produced beer is a different story entirely, most of the former is aggressively hopped to the extent that it's a completely different drink. Not sure I'd be super confident distinguishing between a craft lager and heineken though (don't drink either to be fair)

murphyebass

[Deleted User] wrote: »

Research suggests that it is surprisingly difficult to tell the difference between a €50 and a €10 bottle of wine. I am not sure I would want to have a go blind. I was recently on a wine tasting tour in california and tasted some extremely expensive wine. Even when knowing the price I felt it wouldn't have been out of place selling for a tenner in Lidl.

Craft beer and mass produced beer is a different story entirely, most of the former is aggressively hopped to the extent that it's a completely different drink. Not sure I'd be super confident distinguishing between a craft lager and heineken though (don't drink either to be fair)

We'll just have to agree to disagree on the wine end of things so.
If you can't tell the difference that's fine. Pretty great to be honest as you can drink cheap muck and think it's the same as a nice bottle.

As for craft beer not "most" of it is aggressively hopped. The IPA end of the market can be depending on the beer but stouts and porters just for example wouldn't be yet would be easily differentiated from their mass produced counterparts.

And as for craft larger vs mass produced again very simple to tell the difference. I'd even go as far as to say just by the smell alone you could tell the difference.

Keane2baMused

The fact about wine is it's purely subjective.

One mans trash..

The Bishop Basher

murphyebass wrote: »

Being able to tell the difference between a €50 bottle and a €10 bottle is not tough.

The internet is littered with examples of "experts" who can't tell the difference...

http://www.forbes.com/sites/katiebell/2012/07/09/is-there-really-a-taste-difference-between-cheap-and-expensive-wines/#173b8b707581

I've linked that article because I believe it highlights the problems associated with claiming to be an "expert" on wines...

There are just so many variables that will change the experience for the drinker.