Does white wine need to be refridgerated once it's been opened?!
I want to use it for cooking mushrooms.
Answers: I opened it on new years eve, and re-corked it, and it's been sitting on the table since.
I want to use it for cooking mushrooms.
One can be much less picky about cooking wine than wine for drinking, so you are likely in good shape. I wouldn't drink your wine after over a week open. Wine oxidizes once open, which rather quickly turns it to vinegar. Purists will tell you that wine should be drunk within several hours of having been opened.
I've got special corks that remove the air from a leftover bottle of wine, but even with these, I won't drink a bottle more than three or four days old, which evn then has lost some of its essence.
Refirgeration will marginally slow the oxidation process, but is far less important than the air in the bottle.
Unopened bottles are much more stable, though they should be maintained at a constant tempetature (it doesn't matter which-within reason- so long as its steady). Unopened wine can last for years.
I would. And if it has been sitting that long freeze the leftovers in an ice tray and save the cubes for sauces. Wine can go bad.
peace,
Pam
White wine should always be refrigerated, it tastes so much better that way!
Generally wine is best left out like you have it. Most wines should be served around room temperature or just slightly chilled. If you are using it for cooking then it doesn't matter if it's cold or not. As far as how long you can keep it, wine keeps for a very very long time (Most wines better with age). So as long as it's corked it will stay fresh, I recommend leaving it out like you have it, it will be just fine.
Yes - wine definitely goes bad... or turns into vinegar!
after opening it is best to refridgerate but since you will be using it for cooking I think It will be alright.
Yes, not only white but red also. I've bottled several kinds of wine. When you uncork a bottle, you introduce oxygen into the bottle. This oxygen can regenerate the yeast and begin fermentation again, destroying the wine. Fermentation happens more rapidly at room temperature, so refrigerate your unused bottles. They will last for a couple weeks with no ill effects. If you are going to cook with it, you can probably keep it for a month or two. Shitakes, anyone?
almost any beverage 'besides whiskey maybe' should be at least chilled after opening to slow down bacteria. As long as your using it for just cooking and bring it to at least a simmer or better yet a slight boil you shouldn't have any ill affects. I worked for an alcohol distributor for 5 years and we kept ALL Bottled wine in its own large cooler. I mean 1000 ft by 1000 ft cooler. I really wouldn't worry about leaving an unopened bottle out for an extended amount of time. But, as soon as you open it, I highly recommend refrigerating. Cab Suave seemed to spoil pretty quickly. Chard's seem to be more tolerant to the elements. IF a bottle broke in the warehouse on Monday and no one cleaned it up, you could smell the spoiled wine on Tues and you'd be looking for who broke it so they could clean up their stinky mess.
You now have vinegar if it's white add some extra virgin olive oil and you will have marinated mushrooms -
YES! should be served chilled! ice bucket? on table.