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?
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.
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.