How long does red wine last?
I have half abottle of red wine that is 3 weeks old. It has been sitting at room temp with a tight cork - is it still good? I wanted to use it in a beef stew.
By all means... don't! Red wine only last 2-3 days MAXIUMUM. After one day it already lost a great deal of it's taste and smell. Oxidation kills the wine.
While I would not drink it, I would use it in a braise or stew. The taste of the wine is altered so much by the other flavors that it would not be that bad in that application. Other things to do with old wine is make vinegar
Wine is almost always not some delicate flower.
Pull the cork and smell it. taste it if you want. Use it if you want.
I personally do not like red wine the next day for drinking, but there is nothing wrong with it. Red wine lasts much longer than 50-70 hours after opening.
Certainly oxidation kills wine, but oxygenation beautifies wine. Oxygen is not an enemy. tthat's why you smell it. If it is not badly oxidized, why not use it?
As to the cliche "If you wouldn't drink it don't cook with it" you have to take that with a grain of salt. That would be the grain (grams actually) of salt that they put in cooking wine.
You are cooking the wine. It doesn't taste the same as when you are drinking it. You are not using it for the same reason as you would drink it. This is akin to the advice to cook with what you will be drinking. Yes, I will be pouring two bottles of Grand Cru Burgundy into my pot of coq au vin - right after I deglaze my steak pan with Johnnie Walker Blue.
Again, after three weeks you want to smell your wine, but you won't know until you do.
FrankJBN I agree with you that the saying "if you wouldn't drink with it don't cook with it" is faulted. It was first used when trying to get people to stop using the over salted cooking wines in the grocery store and for that I would agree but.....there are many cheap wines that I don't enjoy drinking but work fine for cooking. Same goes for wine that has been enjoyed but has passed it's prime for my drinking pleasure. In taste test most could not identify high quality wine from cheap wine in a finished cooked dish. The heat and all the other influences change the wine considerably.
I've used old wine and flat beer in stocks, sauces, marinades and gravies. It's crap to drink but great for those purposes. The flat beer also makes a great additional leavener to my pizza dough ;)