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Tightly closed and in the fridge it will keep for a few days, maybe a week if you can tolerate it being a bit rough (which you can for some dishes like my tomato, smoked garlic and red wine sauce with … There are two things to bear in mind of you freeze wine: it expands (so use a bigger container than you think); and it doesn't go completely solid (so keep it the right way up). …

If you can't get de-alcoholised wine or don't want to (as it's had the alcohol removed that's still off-limits for some people) you'd be better off using a mixture of grape juice and lemon juice, possibly … There are various non-brewed wine-like drinks but they're less appealing than they sound. The proportions of juices depends on what you're cooking, so I suggest you taste as you go. …

This is better than trying to wash out the sediment with good wine. In the case of wine, the sediment is called lees (Wikipedia again) , and it's mainly made up of dead yeast. … The syphon has a spacer of some form at the bottom, to draw the wine off above the lees. …

This approach also has the advantage that you can keep the mulled wine where you want to serve it, which may not be the kitchen …

It depends how sweet your locally made fortified wine is. Many sherries are too sweet to substitute 1:1 where wine is needed, but not all. … In robust tomato-based dishes, I've been known to use sherry, water, and a tiny bit of red wine vinegar. …

To do this you'd simmer the wine on its own until significantly reduced, top up with water to the original volume, then use. … The amount of wine per portion in many dishes is low anyway - not in everything of course, but there's often more stock than wine, further diluting it. …

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. …

Red wine changes colour with pH. It's slightly acidic, more so in younger wines that are a brighter red. … Using the freshest eggs you can and a young wine should help but a further source of acid might be needed. …

Another option is to freeze wine - buy a bottle, use what you need this time and freeze the rest in containers of about a cup. … Some cheap drinking wine is good for cooking, such as rather rough reds in a stew. Here in the UK, salted cooking wine does exist and has reduced alcohol but is very rarely used. …