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What to do with a few open (full) bottles of wine?

I had a holiday open house over the weekend and I have 4 open bottles of wine, 2 red, 2 whites, inexpensive Bogle Vineyard wines.

Can these be saved for Christmas? I pushed the corks back in as far as I could get them so they seem to be airtight and in the refridgerator since they were opened.

If they can't be saved, what is best to do with them? I have light allergy/sensitivity to alcohol so I can't really drink it. :)

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  1. Tasteless lout that I am, I'd save and serve them, although the reds should be served cool, not cold. I would probably also cop to the fact that they'd been open a while … open whites live in my fridge for fairly long spells without apparent injury, while open reds seldom see more than an extra day. Those I never refrigerate, by the way, just stopper them.

    1. Can you tolerate alcohol after cooking? If so, I'd cook with it (or pour it into an ice-cube tray and freeze it, giving you cubes of wine to toss into dishes).

      If you're not going to drink it, no reason to hog space in your refrigerator with it...down the drain.

      2 Replies
      1. re: sunshine842

        I guess it depends on how long it's cooked or the amount. I've had occasional issues with alcohol in food and other times no issues what so ever.

        I tend to have issues with dishes that are deglazed with wine or wine sauces or vodka is present but don't have problems with dishes with lots of alcohol that require long simmer times like stews. Go figure.

        I can't do red wine vinegars though. :/

        1. Rename them vinegar and use as such.

          1 Reply
          1. re: Poindexter

            Can't do wine vinegars. lol

            I'm kind of a lie detector when it comes to balsamic vinegar. I'll know within a couple of hour or so if it's real aged balsamic vinegar or "balsamic" vinegar made with cheap red wine.

          2. Coq au vin and boeuf bourguignon come to mind. Personally I would only use these wines for cooking, but you could always try serving them. If someone doesn't drink them for Christmas, then use them for cooking.

            4 Replies
            1. re: JKDLady

              I guess I'll have to do the bourguignon-style dish then. Does wine really deteriorate that quickly?

              I thought if they went unused and were recorked then they should be ok since there's not much airspace between the wine and cork.

              1. re: mushroomaffairs

                I wouldn't serve them as a beverage at Christmas - unless your guests are already drunk, in which case they won't be able to taste them anyway. Doctoring them into sangria or Gluehwein could work, too.

                1. re: biondanonima

                  mulled wine was my first thought, too -- then I saw that the OP has a sensitivity.

              2. re: JKDLady

                I agree with JKDLady, beef bourguignon would be perfect (make it soon), but the red is really only suitable for cooking, not drinking. Perhaps if you mulled it for Christmas, you might not gag anyone, but you're unlikely to make friends. I personally think the whites will be just fine, but I don't really drink white wine, so you can't go by me.

              3. Use them to make sangria for christmas or new year's party. With fruits, sugar and brandy added, the wine probably won't matter as much