I've searched for the group's wisdom on this, but my search-skills are probably not up to the task...
Plenty of recipes call for wine as an ingredient, and I've heard plenty of "if you won't drink it, don't use it in your recipe" as an answer to the "quality" question, but though my wife and enjoy dishes that have wine as an ingredient, we aren't wine-drinkers. It seems terribly wasteful to open up a bottle of perfectly good wine, use half-a-cup for the recipe, then dump the rest (or refrigerate and keep my fingers crossed that I'll need it again in the next day or two). So:
1) Are there any good alternatives to opening up a new bottle every time? (I have a wine-saver gadget to help preserve it for, I'm assuming a few days at most..) Would box-wine be better for this application? Even using two-buck-chuck seems wasteful and expensive for the amount I'd be using.
2) For how long can I reasonably keep an open bottle?
Am I doing it all wrong? Yes, I realize that this has the potential to be a really stupid question...
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