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Home Cooking

Opened but Corked White Wine versus Rice Wine

estyzesty | Apr 23, 201704:35 PM     44

Hi all, I am very confused as to why people say opened bottles of wine that have been sitting in the fridge for months are no good.

I am an American born Chinese person, and I use rice wine in my cooking, which sits on the shelf in a cupboard. I don't drink this stuff, but I use it for cooking.

Now why is it that I can't use the white wine that I opened up and re-corked and also is sitting for long amounts of time for cooking? I just smelled it, and it doesn't stink, so is it safe at the least? Will it taste like anything?

I don't drink wine and don't like the taste of wine as a drink, so the adage "Don't cook with a wine you wouldn't drink" doesn't apply to me. I mean, it's not like I would drink lemon juice and yet I love it in cooking. Ok, so back to wine. I do like it in cooking to some degree, I use wine in spaghetti sauce for instance, and I use rice wine to make chicken soup. Since I don't drink wine, I often end up with almost full bottles of white wine after I've splashed a little into my pan while making spaghetti.

So can I save half-opened bottles and use them for cooking later (and I mean a lot later) or not? Could I make ice-cubes out of my next wine bottle and freeze them for next time? Should I just not buy white wine at all?

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