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Anonymous wrote:I freeze extra wine and then use it for cooking.

I would do this if I ever had extra wine.

If you are like quite a few DCUM'ers there is no such thing as EXTRA red wine, only people that know their limits.

It'll stay good in the refrigerator for a few weeks. I use a good third of a bottle in my homemade spaghetti sauce, and I make a beef stew and a tortellini soup with sausage that use a cup or two of red wine each. You can also fry some finely sliced red onion and garlic, deglaze the pan with a couple of cups of red wine, add two cans of whole berry cranberry sauce, stir in a little nutmeg, and use it as a sauce for pork or beef roast or mix it into pasta with sautéed spinach and crumbled sausage.

I freeze extra wine and then use it for cooking.

Don't you need wine for beef bourgeois or however you spell that Julia Child dish?

1st, store it in the fridge, just like grape juice.

Add to a chicken and mushroom dish and cook down, then add a splash of cream or half and half. Serve with egg noodles.

Make coq au vin, or some other red wine stew?

There are many recipes that call for wine. Google. Make plans for such dinner or dinners for the next few nights. Drink a glass with if you want.

You can always pour it down the drain. Really, you can, and it's ok.

I limit myself to one glass of wine per week, so no need for more advice to drink it (plus, thought I pre-empted that!). Thanks for the vinegar idea. Looking for other ideas, thanks.

Get a vacu vin to stopper it so it will last a bit longer and drink a glass every night.

Drink more. Duh.

Get some mother and make vinegar.

Why cant you polish that off in a day or two?

Drink it, I know . I have a full bottle of opened red wine. I can have a glass but is there anything I can do with the rest before it skunks?