Bottle wine

bajamike560 · 01-28-2008, 10:56 PM

I am using wine a bit more for my pan/reduction sauce and a finish reduction glaze for grub off of the grill. We are not wine drinker's much and was wondering about the shelf life and should they be kept in the fridge???

Thanks, mike.

Papa Hogg · 01-29-2008, 08:18 AM

I would suggest you buy the tiny bottles that come in a 4 pk, I believe it is Sutter Home & each bottle is about = to a cup (187 ml). I use these quite often for cooking, if I'm not drinking.

parrothead · 01-29-2008, 10:27 AM

I leave my reds set on the counter for long periods of time with a stopper in them. No problems so far.

WineMaster · 01-29-2008, 12:31 PM

Get a Vacu Vin

They take the air out so the wine doesnt Oxidize as rapidly.

Cooter · 01-29-2008, 12:37 PM

Sorry, but this is one of those "how long is a string?" questions. There are too many variables and not enough info to give a dependable answer.

Oxygen is not a friend of wine. Wine doesn't like bright light very much either. Recork it and put it in a cool (50-55° F), dark place. 60+% humidity is ideal, too dry and the cork will dry out, shrink and let oxygen in.

Here's the fun part – It's up to you when it's bad. What may be undrinkable to you may be just the way I like it. When wine goes bad it loses it's flavor and aroma, eventually it will turn to vinegar.

Open the bottle and take a sniff. If it smells OK, then take a little sip. If it tastes OK, then use it or drink it. DO NOT cook with a wine you wouldn't drink. If I'm going to cook with wine I always have a small glass while I'm cooking (quality control).

One bottle of opened wine could last weeks or months before you find it undrinkable. While another bottle of the same wine is undrinkable as soon as you open it. Wineries lose 1-2% of bottled wine because of bad corks. I've bought wine from the winery and it was bad 4 hours later when we opened it for dinner. I've also forgotten wine for months after I opened it, it was still very drinkable.

There are all kinds of gadgets to help recork wine, but I know none of the brethren like gadgets so I won't go into them here.

Stored properly some reds will improve with age, but most are RTD (ready to drink) when you buy them. Whites and roses are RTD and rarely improve with age.

Putting it in the fridge will slow the process, but could cause deposits to develop in the wine over time.

Bottom line – There are few things that can happen to a wine that will be dangerous to you, but many that might make it unpleasant. It's up to you to decide.

Transformer BBQ · 01-29-2008, 04:12 PM

If you just use it for cooking, there are some decent (ouch) boxed wines. Many are vacuum sealed which prevents light and air from being in contact with the wine... and will allow you to use as little or as much as you want for cooking. Suprizingly these can hold as much as 3 bottles worth in one container, so for the $20 you could be fine for a long time. There is a brand that is slipping my mind right now... Black box... that is pretty decent for this purpose.

bajamike560 · 01-29-2008, 11:03 PM

Thank's for the great reply's.
I will take a snort for quality controll.

The main reason for the question is because I purchased a big bottle of mondavi merlot (sponser for the PBS cooking show I watch on Saturday's, so I figured I would help out the sponser's) and it is a larger bottle than I purchas normally. I keep the cork in it with no sun light and just the heat from the house, used it tonight and wwwaas ooookkk III tthinnnnkkk...

The whole cheese and wine thing came to me when we (with the inlaws) went on a quick tasting tour thru the Columbia river gorge (here in Wash state) A couple of year's ago, really opened up my eye's on how the flaver's go together and the way thing's work, just another page in the food working process.....

Mike

Rockaway BeachBQ · 01-31-2008, 01:25 PM

I like to keep a box of Burgundy on the counter for cooking or the occasional glass. Box wine tends to be relatively flat tasting, I cannot recommend one over the other. I also highly recommend the vacuvin, but I tend to try and finish a bottle within a week or two.

Jeremiah · 01-31-2008, 04:17 PM

http://www.dtourwine.com/

I bought a lot of this when it came out, worked out to about ~9 per 750ml. Pretty damn good stuff for the price. If you see it anywhere I'd pick it up, it's still drinking just fine.

01-28-2008, 10:56 PM	#1
bajamike560 Found some matches. Join Date: 01-08-08 Location: Vancouver Washington	Bottle wine I am using wine a bit more for my pan/reduction sauce and a finish reduction glaze for grub off of the grill. We are not wine drinker's much and was wondering about the shelf life and should they be kept in the fridge??? Thanks, mike.

01-29-2008, 08:18 AM	#2
Papa Hogg is One Chatty Farker Join Date: 05-10-07 Location: Racine, WI	I would suggest you buy the tiny bottles that come in a 4 pk, I believe it is Sutter Home & each bottle is about = to a cup (187 ml). I use these quite often for cooking, if I'm not drinking. __________________ BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun "The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher

01-29-2008, 10:27 AM	#3
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	I leave my reds set on the counter for long periods of time with a stopper in them. No problems so far. __________________ Greg American Picker Blog

01-29-2008, 12:31 PM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Get a Vacu Vin They take the air out so the wine doesnt Oxidize as rapidly. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-29-2008, 04:12 PM	#6
Transformer BBQ is one Smokin' Farker Join Date: 06-27-07 Location: Canton, MA	If you just use it for cooking, there are some decent (ouch) boxed wines. Many are vacuum sealed which prevents light and air from being in contact with the wine... and will allow you to use as little or as much as you want for cooking. Suprizingly these can hold as much as 3 bottles worth in one container, so for the $20 you could be fine for a long time. There is a brand that is slipping my mind right now... Black box... that is pretty decent for this purpose. __________________ Brendan B. NEBS, KCBS CBJ [url]www.BBQNewEngland.com[/url] Transformer BBQ FEC 100, Lang 60M, Jamie Geer Backyard Viking Professional Gasser

01-29-2008, 12:37 PM	#5
Cooter Knows what a fatty is. Join Date: 11-13-07 Location: Texas	Sorry, but this is one of those "how long is a string?" questions. There are too many variables and not enough info to give a dependable answer. Oxygen is not a friend of wine. Wine doesn't like bright light very much either. Recork it and put it in a cool (50-55° F), dark place. 60+% humidity is ideal, too dry and the cork will dry out, shrink and let oxygen in. Here's the fun part – It's up to you when it's bad. What may be undrinkable to you may be just the way I like it. When wine goes bad it loses it's flavor and aroma, eventually it will turn to vinegar. Open the bottle and take a sniff. If it smells OK, then take a little sip. If it tastes OK, then use it or drink it. DO NOT cook with a wine you wouldn't drink. If I'm going to cook with wine I always have a small glass while I'm cooking (quality control). One bottle of opened wine could last weeks or months before you find it undrinkable. While another bottle of the same wine is undrinkable as soon as you open it. Wineries lose 1-2% of bottled wine because of bad corks. I've bought wine from the winery and it was bad 4 hours later when we opened it for dinner. I've also forgotten wine for months after I opened it, it was still very drinkable. There are all kinds of gadgets to help recork wine, but I know none of the brethren like gadgets so I won't go into them here. Stored properly some reds will improve with age, but most are RTD (ready to drink) when you buy them. Whites and roses are RTD and rarely improve with age. Putting it in the fridge will slow the process, but could cause deposits to develop in the wine over time. Bottom line – There are few things that can happen to a wine that will be dangerous to you, but many that might make it unpleasant. It's up to you to decide.

01-29-2008, 11:03 PM	#7
bajamike560 Found some matches. Join Date: 01-08-08 Location: Vancouver Washington	Thank's for the great reply's. I will take a snort for quality controll. The main reason for the question is because I purchased a big bottle of mondavi merlot (sponser for the PBS cooking show I watch on Saturday's, so I figured I would help out the sponser's) and it is a larger bottle than I purchas normally. I keep the cork in it with no sun light and just the heat from the house, used it tonight and wwwaas ooookkk III tthinnnnkkk... The whole cheese and wine thing came to me when we (with the inlaws) went on a quick tasting tour thru the Columbia river gorge (here in Wash state) A couple of year's ago, really opened up my eye's on how the flaver's go together and the way thing's work, just another page in the food working process..... Mike

01-31-2008, 01:25 PM	#8
Rockaway BeachBQ Full Fledged Farker Join Date: 11-01-05 Location: Rockaway Beach, NY	I like to keep a box of Burgundy on the counter for cooking or the occasional glass. Box wine tends to be relatively flat tasting, I cannot recommend one over the other. I also highly recommend the vacuvin, but I tend to try and finish a bottle within a week or two. __________________ Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (scrapped, because door kept falling off)

01-31-2008, 04:17 PM	#9
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Brooklyn, NY	http://www.dtourwine.com/ I bought a lot of this when it came out, worked out to about ~9 per 750ml. Pretty damn good stuff for the price. If you see it anywhere I'd pick it up, it's still drinking just fine. __________________ Heavy Metal BBQ

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