How long can you keep a bottle of red wine in the 'fridge before it goes bad for cooking?
I opened a bottle of syrah a little over a week ago, drank half, sprayed in the preservative gas, stuck a cork in it and shoved it into the refrigerator. I know the other half should have been drunk, but can I cook with it? I'm whipping up another batch of marinara sauce tonight, and would love to pour in a cup or so.
What's the farthest you can push a wine and still cook it down? Any experieces? Thoughts? Guesstimates?