By Sayward Rebhal, Networx
Old wine, old wine. Hmm . . . well, itís not a problem I often come across, to be perfectly honest. Weíre pretty fond of spiky beverages, Ďround these parts. (Some of our neighbors here in Portland even send their plumbers home with a bottle of wine.)
But okay, I suppose it happens every now and again. A lonely bottle of Chardonnay gets pushed to the back of the fridge and forgotten. Or a post-party Merlot gets left open, left out, for far too long to consider salvageable. These things happen to even the most dedicated of drinkers.
Then of course, thereís just the tragic occasion when a bottle, brand new and freshly poured, simply . . . stinks. Much like electrical work, winemaking is an exact science. Sometimes things just don’t come together.
Ah well. Allís not lost, my friends. As long as your wine isnít growing fur or smelling like something long since dead, you still have options. Here are a few ideas:
1. Cook with It.
Contrary to popular belief (sorry Julia Child), itís actually okay to cook with less-than-stellar wine. Blind taste tests have shown that as long as youíre boiling, braising, or otherwise reducing the liquid, the quality of the wine isnít so important. So add it to a slow-simmered stew or a from-scratch pasta sauce. Try an on-itís-way-to-vinegar white for cooking down onions or mushrooms. Donít worry Ė no one will be any the wiser.