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Kitchen Tips: Leftover Wine Leftover red wine usually ends up being used for cooking because even good ones quickly spoil once they have been uncorked and left for any length of time. Using one of those patent replacement corks doesn't really work all that well, simply because there is already too much air in the bottle, allowing spoilage bacteria free rein. A French chef I once worked with had a very neat way of getting round this. At the end of each working week he would open a bottle of particularly good wine and pour the two of us just one glass each. Then he would insert a live match into the cork, light it and replace the cork in the bottle, burning match end down. The following week we would have the rest of the bottle, which would be every bit as good as when he first opened it. You can also do this with white wine, but with the new screw tops you may need to keep a cork just for this purpose. It works because the lighted match burns off most of the oxygen in the bottle, thereby re-sealing and preserving the wine.

Contributed by The Cool Cook on February 3, 2008, at 6:28 AM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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