End of a wine bottle ... good for stock?
I have some wine left in a bottle, fairly sturdy red but also an acidic white; each has been reasonably well stored (air vacuumed out, white chilled, red out of light) but it's probably beyond drinkability and I'm wondering: while I wouldn't drink these, what's the chance I could freeze and toss into a stock pot down the road?
Is the old adage: don't cook with wine you wouldn't drink applicable here?
When I started cooking with wine I asked someone at the liquor store about storing it [freezing vs, air vacuumed out, whatever], as I wasn't drinking at the time. She said her roomate is a chef and he stores his, covered with a bit of plastic and a rubber band, on top of the stove. This is what they do in the kitchen he works at. Over time the wine will thicken and he'd continue to use this concentrated wine, though less of it. So that's what I did, using a bottle over a few months worth of cooking for over a year. Now I use a[n award winning] boxed wine that sits next to my cookbooks and I don't have to worry about it anymore. But I didn't have any problems doing so, and it didn't make my food taste like vinegar. I don't know if it would make a difference, but I've only cooked fresh white, the red sat on the stovetop.
But then perhaps you cook with $20 bottle wine. In that case, ignore me. :)
As long as the air is vacuumed out, don't bother to freeze. I've used wines stored in this manner months after they were opened with no discernable effect.
I don't much buy into the "Don't cook with wine you wouldn't drink" rule and I don't think I'd put wine into my stock.
I like to keep stock fairly simple. Unless I'm making chicken stock, I don't add a thing to the pot. That would include wine.
I put my undrunk wine into ice cube trays and freeze. The cubes add excellent flavor to many dishes.