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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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