I'm thinking of making this chilled watermellon soup: http://www.epicurious.com/recipes/rec... for a picnic on Thursday. The problem is that I won't have time to make the soup that night or the night before (it is Tuesday at time of posting). The soup contains 3/4 of a cup of Riesling (or 1 cup water w/sugar). The Riesling sounds like it would really make the soup, do you think the wine will sour in the soup if I make it 2 days ahead? Does anyone have any experience with this?