Quick Answers
Cooking wine that has been opened will typically last 1-2 weeks in the refrigerator before it starts to go bad. However, there are some tips to extending the shelf life of opened cooking wine:
– Transfer unused cooking wine from the bottle to a sealed container to limit exposure to oxygen. An airtight container is best.
– Store opened cooking wine in the refrigerator, as the cool temperature inhibits bacteria growth.
– If vinegar smell or texture develops, it’s time to discard the cooking wine.
– Salt, sugar, or acidity help preserve wine by inhibiting microbial growth. So cooking wine may last a bit longer than drinking wine.
– Standard (non-cooking) wine can be frozen into ice cubes and stored for months. But cooking wine isn’t recommended for freezing.
How Cooking Wine Differs from Drinking Wine
Cooking wine and drinking wine have a few key differences that impact their shelf life once opened:
Ingredients
Cooking wine typically contains additional preservatives and salt compared to regular wine. The preservatives help restrict bacterial growth, while the salt lowers the wine’s freezing point so it doesn’t freeze during cooking. Both preservatives and salt help extend the shelf life of opened cooking wine.
Acidity Levels
Cooking wine also tends to have higher levels of acidity than regular drinking wine. The increased acidity helps stabilize the wine by lowering the pH, which makes it harder for bacteria to grow.
Quality
Cooking wine is made from lower quality grapes and the barrels aren’t maintained at the same standards as drinking wine. So cooking wine isn’t usually aged and will have larger variances in taste between brands and bottles.
Flavors
Since it’s intended for cooking, flavors like salt, spices, and herbs may be added to cooking wine. These strong flavors help mask any degradation in taste as the wine ages.
How to Tell if Opened Cooking Wine Has Gone Bad
Watch out for these signs that opened cooking wine has spoiled and should be discarded:
Smell
A vinegar-like smell is a tell-tale sign that cooking wine has gone bad. If you notice a sharp sour or pungent scent, the wine is past its prime.
Texture
Cooking wine may develop a slightly thick, syrupy texture when it starts turning into vinegar. If the viscosity seems thicker than a normal wine’s, it should be tossed.
Mold
Like any food, mold or yeast growth in an opened cooking wine bottle is a clear indicator it’s spoiled. Sometimes mold will be visible floating on the top or settled on the bottom.
Color
While white wine tends to darken slightly as it ages, a yellow or brownish color change signals it’s oxidized and should be discarded.
Taste
If your cooking wine doesn’t taste quite right and seems off from its usual flavor, err on the safe side and don’t use it. A vinegar taste is a surefire sign it’s gone bad.
How to Store Opened Cooking Wine
To maximize the shelf life of cooking wine once opened, consider these storage tips:
Transfer to a Sealed Container
Leave opened cooking wine in the original bottle and it will oxidize faster. Transfer any unused portions to an airtight, sealed container to limit exposure to oxygen. Mason jars or other glass bottles with tight lids work great.
Refrigerate
Keep open cooking wine stored in the refrigerator, optimally at 40°F or below. The cool environment helps restrict bacteria growth.
Use Food-grade Storage Containers
When selecting a storage container, make sure it’s food-grade and BPA-free. Glass jars or bottles are ideal. Don’t reuse containers that held non-food items.
Minimize Air Exposure
Try to limit how much the wine is exposed to air when transferring containers. The less contact with oxygen, the better. Fill the storage container as high as possible to reduce headspace.
Use Oldest First
Be sure to use opened wine in a first in, first out order. Use the oldest wine first before opening a new bottle. Write the date opened on your storage container.
How Long Does Opened Cooking Wine Last?
Here are some general guidelines for how long cooking wine will last after opening:
Countertop
1-2 days
Don’t leave opened cooking wine sitting out at room temperature. Some preservatives may help extend duration a day or two over regular wine, but refrigeration is still best.
Refrigerator
1-2 weeks
Properly stored in the fridge, an opened bottle of cooking wine will typically last up to 2 weeks. The cool environment helps restrict bacteria growth.
Freezer
Not recommended
Unlike regular wine, cooking wine is not well-suited for freezing. The additional salt and preservatives can cause texture and flavor changes.
Pantry/Cupboard
1-2 weeks
Storing opened cooking wine in a cool, dark pantry isn’t ideal but can extend its shelf life up to 2 weeks. Keep it in a sealed container out of sunlight.
Wine Preservation Systems
1 month
Specialty wine vacuum sealing systems or canisters with inert gas may prolong opened cooking wine’s shelf life up to a month. But these aren’t typically used for cooking wine.
Does Cooking Wine Go Bad?
Like any food product, cooking wine can go bad over time after opening. Here are the factors that contribute to spoilage:
Oxidation
Exposure to oxygen causes cooking wine to oxidize and degrade in quality. Transferring wine to a smaller sealed container helps limit oxidation.
Bacteria Growth
Natural bacteria and yeasts present in wine can multiply after exposure to air. Refrigeration inhibits microbial growth.
Chemical Changes
The alcohol, acids, sugars, and other compounds in wine undergo chemical changes over time, affecting flavor. Heat and light accelerate reactions.
Contamination
Foreign contaminants introduced during storage and use can introduce bacteria and molds that spoil wine. Keeping equipment clean helps avoid contamination.
So while cooking wine preservatives improve shelf life compared to drinking wine, opened bottles should still be handled with care and stored properly in the fridge to maximize freshness.
Does Cooked Wine Go Bad?
Wine that’s been used for cooking typically doesn’t last or get stored after cooking. However, there are a few cautions around keeping cooked wine:
– Adding wine early in cooking allows the alcohol to cook off. Waiting until the end provides less microbial kill-off.
– Cooked wine concentrates alcohol content as water evaporates. Higher alcohol wines last longer, but also take longer to cook off.
– Acidity, salt, sugar, and other ingredients affect how long cooked wine keeps. Higher acidity and lower pH extends shelf life.
– Keep cooked wine stored in the fridge in a sealed container if not using immediately. Don’t leave at room temperature.
– Cooked wine jelly with a high sugar concentration keeps 1-2 months refrigerated. Low sugar products last around 2 weeks.
– Observe basic food safety practices of avoiding cross-contamination when handling cooked wine.
So cooked wine should be consumed promptly, especially if added at the end. Only high-sugar products like wine jelly allow storing for more than 2 weeks. Refrigerate and monitor for any signs of mold or spoilage.
How to Salvage Cooked Wine That’s Gone Bad
If you notice signs of spoilage in previously cooked wine, it’s best to throw it out. But if the wine is an important ingredient you want to try and save, here are some salvage options:
– Boil the wine for 2-3 minutes. This can kill bacteria and yeasts, but doesn’t eliminate chemical changes.
– Add a pinch of salt or sugar. The high osmotic pressure helps suppress microbial growth.
– Add a teaspoon of vinegar or lemon juice. The increased acidity helps stabilize wine by lowering pH.
– Skim mold off the top and reboil. Don’t eat any moldy wine.
– Strain through a coffee filter or cheesecloth to remove sediment.
– Check flavor and don’t use if any unpleasant tastes linger.
However, these measures may not completely eliminate spoilage risks. Exercise caution before consuming spoiled cooked wine.
Frequently Asked Questions
Can you get food poisoning from bad cooking wine?
It’s uncommon, but possible to get food poisoning from spoiled cooking wine. Symptoms like nausea, vomiting, and diarrhea would likely show up within hours of consumption if bacteria is present. Toxins from mold can also cause illness. Take caution and throw out rancid wine.
Can you substitute drinking wine for cooking wine?
Yes, drinking wine can be used for cooking in place of products labeled “cooking wine.” The alcohol content and flavor profile are similar. Just avoid expensive varieties since nuances get cooked off. Add a pinch of salt to normalize the seasoning.
Should cooking wine be refrigerated after opening?
Yes, it’s important to refrigerate cooking wine after opening to maximize the shelf life. The cool fridge temperature helps prevent bacteria growth. Transfer any leftover wine to a sealed container.
Can you freeze and reheat cooking wine?
It’s not recommended. Freezing can cause texture and flavor changes in cooking wine due to the additives. If reheating wine after freezing, boil for 2-3 minutes to reduce risks before adding to food.
Can you substitute white wine for red cooking wine?
Generally, yes – white wine can be substituted for red and vice versa in most recipes. The flavors and alcohol contents are relatively similar between white and red cooking wines. The color difference typically won’t impact the final dish.
Conclusion
Opened cooking wine should be handled like any perishable food product. Keep it refrigerated, minimize air exposure by transferring to a smaller sealed container, and watch for any signs of spoilage. Look for changes in smell, texture, color, or taste that can signal wine has gone bad. Discard cooking wine at the first hint of vinegar, mold, or other flaws. With proper storage in the fridge, an opened bottle of cooking wine should last 1-2 weeks. Employ quick salvage methods at your own risk, but throwing out bad wine is the safest choice. Be diligent about food safety when working with wine, especially varieties that contain additional preservatives and additives compared to normal drinking wine.
