Linda
375 posts
Aug 16, 2005
12:04 PM
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Bryanna, I keep my red wine in a cupboard, is this best? I wonder if the fridge might be better.
I use it only for cooking.
And, if it's okay to leave it in a cupboard, for how long is okay? Does heat (as in hot, summer weather) affect this time?
I pulled out my red wine (from the cupboard) which is probably close to a year old and it had little bits floating in it. Sort of like when you shake a soymilk container that's been sitting a while and those little chunks loosen from the bottom.
Not sure if this is okay to use -- it smells okay, and there was not hissing sound when I opened it...
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Bryanna
Owner/Moderator
1112 posts
Aug 16, 2005
1:20 PM
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It might be growing some vinegar "mother". Probably usdable, but may be getting acidic. I refrigerate mine for cooking.
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
376 posts
Aug 16, 2005
1:33 PM
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Okay, I'll taste it and see if it's too acidic.
Thanks.
Also, should organic wine always be refrigerated? Wondering if it needs to be since it doesn't have the preservative additives.
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Linda
377 posts
Aug 16, 2005
1:35 PM
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Hmmm, can the wine, if acidic, be used as a vinegar?!! That would be neat.
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Bryanna
Owner/Moderator
1113 posts
Aug 16, 2005
1:49 PM
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I don't see why not!
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"To look like a goddess, eat like a peasant." Karen Andres
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kourtney
88 posts
Aug 17, 2005
7:29 AM
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Linda, it's fine to use as vinegar as long as you're not using it for canning or preserving foods. It's important to use commercial vinegar for preserving foods because it contains a known amount of acid.
I keep my cooking wine in the refrigerator, too.
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Bryanna
Owner/Moderator
1114 posts
Aug 17, 2005
7:47 AM
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But, really, a year is too long, even in the refrigerator. Try using vermouth, which is a fortified herbal wine, if you don't use wineoften. Because it is fortified, it will keep for a long time. There is a red (which is a bit sweet) and a white (which is dry). You don't need to use as much, either.
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"To look like a goddess, eat like a peasant." Karen Andres
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