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Depending on what you're cooking, you might be able to use it if it's just past its best. For example I make a red wine and smoked garlic pasta sauce. It normally has a tiny bit of vinegar in and robust (if not rough) red wine. So if the wine is past its best, just omit the vinegar. The equivalent for white is probably a stir fry of some sort - rice wine ...


There's no rule that you have to drink your wine 24 hours after un-corking it, in fact some wines can taste better after 24 hours. 3 or 4 days is fine in many cases, and some wines are still drinkable a week after opening. This can be extended by refrigerating your wine after opening, white or red, you can get 2 weeks out of a bottle of wine if it's stored ...


A quarter teaspoon of calcium hydroxide (slaked lime) will neutralize acid nicely, without adding a nasty flavor as does sodium bicarbonate. Found this out while nixtamalizing corn for tortillas. It works well for over-acid tomatoes, but you want to avoid adding too much as the base itself is not very soluble. You can buy the stuff at any Mexican or Latin ...


You can' "cook off" acidity, but you can balance it. Typically in marinara, that is done with a small amount of sugar, or, better yet, half of a grated carrot per 28 oz can of tomatoes, sweated with your onion.


I would say, yes, you can make chow mein without wine of any kind. I say that without hesitation because the first four recipes that come up on a Google search for chow mein (all highly rated) don't call for wine.

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