refrigerate dry white wine for cooking?
 

Heya, this is Martel from Sage's computer... We're cooking something tonight that needs dry white wine. Not being wine-drinkers, we went out to the store and got a whole bottle, so the question is what should we do with the leftovers?

Refrigerate it? Close it back up and put it in the closet? Toss it?

Thanks :)

Refridgerate it with the cork back in the bottle, but use it within a few days, otherwise it oxidizes, and just doesnt taste that great.

Pour it into ice cube trays, and freeze it - then store them in a ziplock bag when frozen and use in future recipes.

Mal, I KNEW you'd know the answer! and the freezing thing- BRILLIANT! That's all we'd ever use it for anyway... tho it DOES taste good! thank you thank you thank you! :)

Just drink it with dinner or while making dinner...

The ice cube thing is a good idea.


Trust me on the with dinner thing though... all the kids are doing it now. :D

I actually had about, oh... maybe half a cup at most and my head was spinning slightly. Course, it was on an empty stomach. I just can't hold my liquor..... ;)

(really good wine tho)

never thought of freezing

I've done it with both red and white wine... it's great to just take a few cubes of red and throw it into a spaghetti sauce, or a few cubes of white and throw it into a picatta style sauce... It really doesn't loose any flavor by freezing.

I have a friend who freezes it in larger chunks, they'll use small dixie cups with just some saran wrap over it -- it just takes it a little longer to freeze

white stock:

- 4 cups diced onion
- 2 cups diced carrot
- 2 cups diced celery
- 6 lbs of chicken or fish bones (with connective joints.)
- Bouquet Garni - buy a pack of tea filters from a coffee shop. Fill with the following: 1 clove of garlic, a 4" long sprig of rosemary (cut if necessary to fit in filter), 1 Tbsp fresh thyme, 1 Tbsp dried oregano, and 1 Tbsp of black peppercorns. Weave shut with a kushi/kebab.

Place your bones in a stock pot (equivalent to the size of a 5 gallon bucket), fill with cold water, and bring up to a boil. Drain this liquid and keep the bones - this is a japanese method of making white stocks, which rinses away impurities to make for a cleaner tasting stock (though it may need to be reduced slightly more than normal stock). Set the once- boiled bones aside to cool and lightly sautee your mirepoix (carrots, celery, onion). Add the bones, bouquet garni, and fill the pot with water. Reduce, reduce, reduce. Refill with water, and continue to reduce until the aroma makes your mouth water.

now you can take your wine, add it to a portion of the stock, and reduce until the alcohol has burned off. This is essentially a white demi-glace, which adds tremendous flavor and is a major thickening agent, added right before the butter finishes off your favorite sauce.