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Wine Question
Horse Plains Drifter
Forums Admins, Member, Moderator Posts: 39,414 ***** Forums Admin
So I have most of a bottle of wine that got partially consumed over the holiday. How long will that now unsealed wine keep before it turns to vinegar? In a kitchen cupboard? How about in a nearly freezing refrigerator?
Comments
If you aren't going to drink it, freeze it in ice cube trays.
A recipe that calls for wine gets a couple of flavorful (but alcohol free) "wine cubes"
They will keep that way a long time.
No problems..
White will keep a bit longer in the fridge, but much more than a week and it will taste rancid.
Of course, people have different tastes. Wine I wouldn't even cook with fresh other people will drink weels later; so your mileage may vary.
Neal
White or red?
Red
Oxygen is the enemy of wine. The only way to stop the reaction is to remove or replace the oxygen.
A nifty gadget I bought several years ago pushes nitrogen into the bottle. Nitrogen is heavier than Oxygen, so it displaces the oxygen. Nitrogen is also inert, so it doesn't react with the wine.
quote:Originally posted by CaptFun
White or red?
Red
Well, there is another holiday tomorrow.
If you don't want to drink it, it would go well in a pot of Beef stew or a lamb braise. Braised Short ribs are also a viable candidate. (After about a week or two it will not be worth cooking with unless you have frozen it.)
Oxygen is not the enemy. Cork it an stick it in the fridge. It'll be fine.
+1
This works great for that: http://www.bedbathandbeyond.com/store/product/vacuvin-wine-saver/1010403235?mcid=PS_googlepla_nonbrand_winebar_&adpos=1o2&creative=39230275909&device=c&matchtype=&network=g&gclid=CPfnj_DH78ICFYxDMgodJhQARA
Oxygen is not the enemy. Cork it an stick it in the fridge. It'll be fine.
Patently innaccurate.
http://www.sommelierjournal.com/articles/article.aspx?year=2008&month=6&articlenum=47
quote:Originally posted by GuvamintCheese
Oxygen is not the enemy. Cork it an stick it in the fridge. It'll be fine.
Patently innaccurate.
http://www.sommelierjournal.com/articles/article.aspx?year=2008&month=6&articlenum=47
Oxygen is the problem, but putting it in the fridge will slow the reaction rate.
That article is from 2008. By the glass dispensing systems at restaurants have come a very long way since then. They use Nitrogen to displace the wine and pump the product to the glass while keeping the bottle at the proper storage temp for the varietal.
W.D.
Wine Question. I know all about wine, the good stuff has a cork.[;)]
W.D.
Actually more and more higher end wines are going to a screw cap.
quote:Originally posted by KEVD18
quote:Originally posted by GuvamintCheese
Oxygen is not the enemy. Cork it an stick it in the fridge. It'll be fine.
Patently innaccurate.
http://www.sommelierjournal.com/articles/article.aspx?year=2008&month=6&articlenum=47
Oxygen is the problem, but putting it in the fridge will slow the reaction rate.
That article is from 2008. By the glass dispensing systems at restaurants have come a very long way since then. They use Nitrogen to displace the wine and pump the product to the glass while keeping the bottle at the proper storage temp for the varietal.
I highly doubt he has a wine preservation system in his house. If he did, I doubt we'd be having this conversation...
It never stays around long enough to go bad.
[:D]barto[:D]
A bottle of wine that is too expensive to waste you may as well drink, if it is cheap who cares.
Otherwise, like the other guys said, you have about a week, even in the refrigerator.
Dad died and mom moved on. Mom never drank much. Mom Died a few months back and while cleaning out the house we found the bottle 1/2 full, stored on its side in the basement.
I opened it up an tried it. Wow tasted like brandy and just as strong. Still have a bit left in the bottle.
Brad Steele