Wine tastes different after you've left it open for a few days. Get two bottles of the same brand and vintage and try it yourself. The one that's been open for a few days will taste very different.

When it comes to cooking, you're putting the red wine to give it flavor. You're not adding it for the alcohol since that will just burn off or evaporate. Therefore, it's important to use good red wine. You don't have to use ...

Wine tastes different after you've left it open for a few days. Get two bottles of the same brand and vintage and try it yourself. The one that's been open for a few days will taste very different.

When it comes to cooking, you're putting the red wine to give it flavor. You're not adding it for the alcohol since that will just burn off or evaporate. Therefore, it's important to use good red wine. You don't have to use an expensive bottle of red wine but you should use a decent wine that you could drink by itself.

My suggestion is to never use a bottle of red wine that has been opened for more than a week. This is if you use a vacuum sealer. Any longer and it will taste funny and your dishes won't turn out right. If you have the fancy inert gas sealer, the bottle will last longer but if you're going to spend that much money, you might as well get a new bottle of wine.

Another option is to buy red wine in smaller bottles. You can now buy half bottles or even smaller bottles with screw caps. It's really convenient since you don't have to worry about tainted cork and you can use as much as you need without requiring a full bottle.

My opinion is as long as it is not vinegar you can cook with the wine!
I was experimenting with a recipe for grits that used just a tablespoon of red wine. I started with half a bottle. I kept that going for about two months without any special measures before I broke down and drank the rest of the bottle. It was not as good as when I started but it was still good.

I've used wine that was open for longer than a week and sometimes even as long as two weeks and nobody seemed to notice. I guess it takes a long time for the wine to really decompose into vinegar.

I've used old leftover wine for sauces and it didn't come out any different than wine straight out of the bottle. Maybe it'll be different for dishes like coq au vin where the wine plays an important role in the flavor of th...

I've used wine that was open for longer than a week and sometimes even as long as two weeks and nobody seemed to notice. I guess it takes a long time for the wine to really decompose into vinegar.

I've used old leftover wine for sauces and it didn't come out any different than wine straight out of the bottle. Maybe it'll be different for dishes like coq au vin where the wine plays an important role in the flavor of the dish.