Can I still use old wine for cooking?!

Question: Can I still use old wine for cooking?
I got married this past fall and for the reception my husband & I bought 4 cases of wine. Most of the wine was used but we were left with about 5 or 6 bottles of unused wine. We didn't go through the box of wine until over month after our wedding, but when we did, we realized that though unused, the bartender had uncorked every single bottle of wine. They're completely full. It wasn't great wine, Tisdale for $3.99/bottle, so I know that it can't be kept long, especially uncorked. What I want to know though since the bottles are full, preventing too much air being capture inside, how bad is the wine really? I don't want to drink the wine, but I was thinking I could use it for cooking so it at least wouldn't be completely wasted. Would that be possible or is the wine completely wasted? It's been 3 months since our wedding.


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The "The cardinal rule is that you shouldn't cook with a wine you wouldn't drink" is a good guide. Give the wine a taste and if not actually vinegar which is rare, then use it for cooking. The red wines can easily be used in brown sauces and the white to make fume. We recently prepared four dishes with main ingredients that might seem at odds, in some minds, when cooked in liaison with red wine. They included eggs poached in red wine, rabbit cooked in Burgundy, salmon Chambord and meurette of veal. Eggs poached in red wine and served with a lightly thickened sauce made of the same liquid is a traditional French creation. Salmon Chambord is another classic dish in the French repertory.

Place Cards Holders: Take cork, cut a slit along the side, and insert a name card. Tip: If the cork won’t stand on it’s own- put a square of double-sided tape underneath it.
Centerpiece: Fill up a glass vase or jar with all of your old wine corks…simple!
Other idea: Instead of using the corks as place card holders, use them to create labels to identify your dips or dishes. Think wine and cheese party!

If the wine was not altogether bad then have a little piss for yourself.

I would definitely try a bit of the wine first. Just pour a bit on your finger. If it has taken on an acidic taste, use it in your salads as a red wine vinegar. Homemade red wine vinegar beats any store bought brand anyday. If it hasn't taken on any acidity then I'm almost positive you can still use it. Check with your nearest Liquor Store to be absolutely sure.

I definitely wouldn't cook with it. Instead, leave it alone for a while and let it turn to actual vinegar. If there was more than one variety of wine, the vinegars will all taste different. It's a fun experiment.

I'm a sommelier.

3 months should be fine, but after that if its cheap wine your playing with fire its a guessing game whether its good or not after that

You're better off making red wine vinegar out of it.

The cardinal rule is that you shouldn't cook with a wine you wouldn't drink

Too, if the wine has turned, it has turned to vinegar which you wouldn't want to cook with either

On the other hand, if it has turned to vinegar, you have vinegar for salad dressing and pickles for life.

If it hasn't turned and you can actually find something about it to enjoy, keep the wine corked away from direct sunlight and break it out for you and your family and friends as often as you can.

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