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Depends what the wine is for, and where I am. In a decent restaurant, I might buy a bottle for 15 euro (and immediately regret it due to taste). When making lasagna or stew I'l be adding the cheapest stuff I can find.
One of the bottles of white whine has been opened four months ago; added it to the vinegar bottle. Don't think anyone will drink that in half an hour
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Red and white wine in bottles that aren't finished: pack'em in 100ml portions (I use a vacuum sealer) and stuff 'em in the freezer (they won't freeze solid as the alcohol lowers the freezing point to much lower than a normal freezer: ethanol freezes at -117C so you'll get a slush, not a cube).
Then for lasagna or stew (or chilli) grab a bag and stick it in. You get a "better quality" cooking wine which does improve the taste of the food and it doesn't turn to vinegar.
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Your mention of freezing wine triggered a deja vu moment: Back when I was a young lad living in Alaska, my friends and I would go on snowmobile or cross country ski trips for a weekend. We found that if you bought something cheap (like Boone's Farm) you could pour it in a pan, leave it out over night, then pour off the flavored alcohol and get a pretty good hangover. Practical application of cold distillation
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On a related note: The Mrs. and I have made a couple batches of homemade wine in the last year or so. Turned out wonderful.
The Beer Prayer - Our lager, which art in barrels, hallowed be thy drink. Thy will be drunk, I will be drunk, at home as it is in the tavern. Give us this day our foamy head, and forgive us our spillage as we forgive those who spill against us. And lead us not to incarceration, but deliver us from hangovers. For thine is the beer, the bitter and the lager, for ever and ever. Barmen.
actually normally I have the wine to help me nod off.
- comparable alcohol-amount of beer meant getting up to go to the loo,
- tried spirits: coz of plane dehydrating too easy to overdo - no fun on landing: collect bags, customs etc.