Whats is the best type to use? Also once the bottle is opended how long will it still be good to use again as we dont drink red wine regualry and will only be using it for when am cooking.
Thanks =)
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I call bologna on having to cook with a wine you’d be willing to drink. I drink really good wine and always cook with 2 buck chuck from Trader Joe’s or the cheapest bottom shelf wine I can find at the grocery store. And, here’s an awesome article from the NY Times that supports my theory http://query.nytimes.com/gst/fullpage.html?res=9C00E5D91730F932A15750C0A9619C8B63&sec=&spon=&pagewanted=2
So, you could probably use almost any standard red varietal – Cabernet Sauvignon, Merlot, Zinfandel, Syrah, Pinot Noir. If the wine comes in real half bottles, it’s probably an expensive wine. But you can buy those single serving bottles. Your store might let you buy one at a time. If not, at least you’ll have unopened small bottles of wine that will hold a long time for cooking.
If you end up with a full bottle and want to keep it for cooking, you should be able to use it for several weeks from the refrigerator. Cooking the wine changes it so much that something you wouldn’t consider drinking would still be good in the food. You do want to make sure that it doesn’t taste bad (not as good as it was is sort of what it should be like).