cleaning the pantry
So I have a few bottles if wines that I use only for cooking and I am trying to get some sense of when I have to replace them. I would appreciate some advice. None are refrigerated, so maybe some should be!
Chinese rice wine
Thanks for the help!
Could you be more specific? Brand, type, vintage (if there is one; it's doubtful), and -- most importantly -- how long they have been opened?
With no additional information, the answer is indeed to taste them . . . nothing's going to kill you, or make you ill, if you taste them and they are no good, but the bottom line is, if they don't taste good, don't cook with them!