OK to cook with wine gone bad?
I'm making a (gnocchi sauce) recipe that calls for a cup of red wine, but all I have on hand is a bottle that was opened about three weeks ago and that has turned. What will happen if I cook with it?
I think it would taste like you made a wine sauce with vinegar. I'd not use it. If you won't drink it, don't cook with it.
Don't use it. It tastes bad now, it's going to taste even worse cooked down and reduced.
If you can't drink it, don't cook with it.
Put the bottle down and step away from that stove.
I'm reinforcing the aready twice made recommendation:
"If you won't/can't drink it, don't cook with it."
Add a little vinegar to it and stow it away for a few weeks...it'll make wonderful wine vinegar.
The fine advice above is probably what you should do...but....what do you mean by turned? Do you mean it is becoming vinegar or otherwise is something other than wine? Or do you mean that it tastes flat and oxidized? Because I personally would just do it, and have in the past. Yes, it doesn't taste good to drink anymore, but if you simmered freshly opened wine on the stove for 10 minutes and tried to drink that, it would taste just as bad. The 'if you won't drink it, don't cook with it' has limitations.