Keeping Opened Wine - Using It Later, And More

The following great questions were received from visitors.  They lead to some great ideas.

Well the great news is that you needn’t worry about having to consume the entire bottle in one time.  There are a number of things you can do to save the wine for another time.

The key is ensuring you:

1. Prevent oxidation (caused by the wine’s exposure to air)

You can minimize wine’s exposure to air in several ways.  First by using a vacuum pump, called a “Vac-U-Vin” you can remove the air from the bottle before sealing it.  Not to worry though this device is not expensive. 

You can also buy small containers of inert gas which can be injected into the bottle creating a buffer between the wine and air.   Wine can actually last much longer this way.

Also, if you pour the remaining wine into a smaller bottle and then seal it, this will also work.  You might want to buy smaller bottles for this purpose.

2. Adequately seal the bottle

If you are able to reuse the cork to do so (or the wine had one) then that will work.  Also you can buy a rubber plug which works to create a vacuum seal on the wine.  Again it’s expensive. 

3. Properly store the wine.

You need to store the leftover wine in the fridge.  Of course when you’re ready to drink it you need to take it out of the fridge and let it warm up prior to drinking it again.  I would recommend taking it out about an hour before you plan to drink it.

The good news is that wine will definitely keep 24 hours after it’s opened if you take the above steps, and many will keep fairly well for up to a week.  (The lighter tasting ones will fade more quickly.)  However even after a week it won’t hurt you to drink the wine; it just won’t taste as good as it loses much of its aroma and flavour. 

Even if you’ve kept the wine past the point of drinking, don’t throw it out: there are still uses for it such as:

Making a red wine marinade. 

Here’s an easy thing to do for beef.  Especially with a tougher or cheaper cut.  The acidity in the wine will tenderize the meat.

1 c. dry red wine
2 tbsp. red wine vinegar
2 cloves garlic, pressed
1 tsp. oregano
2 tbsp. vegetable oil
1/4 c. Worcestershire sauce
1/4 c. soy sauce
1/2 c. Italian dressing

Combine all ingredients and mix well. Pour over steak and refrigerate for 1 hour, turning at least once before grilling.

Making red wine vinegar

1. Buy a 1 gallon glass or ceramic crock with a spigot.
2. Get an 8 oz. bottle of commercial vinegar mother (a substance which turns alcohol into acetic acid (vinegar) from a wine making store or an online vendor.
3. Pour 2 parts of red wine diluted with one part of water to the crock.
4. Add the vinegar mother to the crock.
5. Cover the crock with cheesecloth and attach it securely with a rubber band or string.
6. Place the crock in a warm place where it can sit undisturbed.
7. Add 2 1/2 cups red wine to the crock three times over the next two weeks.
8. Let the crock sit a total of 10 weeks.
9. Bottle the vinegar when it tastes and smells like vinegar. Put it in clean bottles or jars with a funnel. It will last for three or four months.
10. Make more vinegar, if you want, by leaving the vinegar mother in the crock and starting this process over.

Another idea

Take the wine and chopped shallots or onions in a sauté pan and cook them until almost dry, when the vegetables and wine are as thick as syrup.  Take what's remaining to enhance sauces or mix with rice vinegar and olive oil for vinaigrette.