They say you should drink your wine in the 24 hours window since you have uncorked it. But what about using the wine in flavor bases to give sauces a sweet taste? Is it ok to use white wine for sauces even 2 weeks after you have uncorked it as long as it does not have a foul taste?

  • 4
    Whoever "they" are, "they" are wrong, in this case. I would suggest that if you have refrigeration available you should skip uncorking entirely and become familiar with the utter convenience of a 5 liter wine box (bag-in-box) which can last for months, undiminished in quality.
    – Ecnerwal
    Apr 11, 2016 at 16:39
  • @Ecnerwal Only problem with those is you sometimes get a leaky spigot. That can turn into a smelly mess in your fridge. Been there done that.
    – Escoce
    Apr 13, 2016 at 20:19
  • Never had that problem myself. What did the maker say when you contacted them about the problem?
    – Ecnerwal
    Apr 13, 2016 at 23:36

2 Answers 2


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 in the fridge. With reds let the glass stand for 10 minutes or so after pouring to get the optimal temperature.

2 weeks out of the fridge and it's probably vinegar, but if it still takes ok you can cook with it no problem.

  • So if it tastes sweet to me then its good for cooking yeah? I assume so because I am after the sugars of the wine after all?
    – Bar Akiva
    Apr 11, 2016 at 8:41
  • 1
    @BarAkiva, wines add sugars, acidity, mineral content, or tannins depending on red or white and the variety. A cabernet red is going to add very different qualities than a fruity riesling.
    – GdD
    Apr 11, 2016 at 8:55
  • 3
    I'll just emphasize @GdD 's comment, "if it still tastes OK, you can cook with it no problem". That's the essence right there. You're making a dish and you want a particular flavor. Taste your wine and if you think it tastes good and will give you the flavor you want, that's all you need to know.
    – cape1232
    Apr 13, 2016 at 1:19
  • 2
    If it turns to vinegar than you have wine vinegar, if it tastes good as a vinegar then keep it and use it.
    – GdD
    Apr 13, 2016 at 9:48

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 (which might be in the recipe) is often quite acidic.

  • The problem is, "just past its best" may not indicate any increase in acidity.
    – moscafj
    Apr 11, 2016 at 19:52
  • @moscafj that's true, but when the recipe is made up without a specific wine in mind, and can be tasted, it's not a big deal.
    – Chris H
    Apr 11, 2016 at 20:44

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.