To drink, no good.

To cook, it’s worth a try. Cooking will burn off the alcohol and use the esesnce of the grape flavor to add to the food. As long as the wine is not severely oxidized and turns into meldewy/overly vinegery solution, it will be fine to cook with.

Best thing is to study the wine. If it is cloudy, smelly, stinky, moldy in smell, or taste bad, throw it away. If not, give it a try.

As long as you want…like the other ppl said, you “should” use a wine you would drink. My favorite cooking wine is a double bottle of pinot grigio – why – because I get it for cheaper because of the size and it is also a decent glass to serve for my white wine drinking friends.

When you go to your liquor store, they should have tools there for you to use – and by “tools” I mean a bottle opener, etc. One of the most highly available tools is about a 5 inch white cylinder and grey stoppers. The grey stopper is placed in the open bottle of wine instead of the cork. You use this white cylinder – IDK how else to describe it – and you are able to pump it up and down – by doing this against the made-to-reseal grey stopper, it takes out the excess air and seals it. You can reuse these grey stoppers – and the white cylinder works on all of the stoppers.

What this does is keep the integrity of the wine. Now, when you open it with the grey stopper, you will hear a low-grade “pop” – this is because the wine has been air sealed and is releasing that pressure. You can use/reuse all of these products on teh same bottles of wine. The white thing that pulls out the air can be used on all stoppers, so once you buy it, just buy the grey lids. They work great if you have different bottles that are not finished. They work on reds, as well – or those that are not refridged-

Fill it with nitrogen (sold under the name “Private Preserve” as well other names). When you have done that, it should keep for about a month in the fridge. Remember, never cook with anything you wouldn’t drink!

It is safe but not necessarily nice! Generally, you should use wine which you would drink in your cooking. Good white wine, if resealed and refrigerated, is usually ok for drinking at least 2-3 days after opening, after that it will slowly lose it’s freshness and subtleties of flavour….PS- it can’t have been good wine if it’s been left that long!

Taste it. It might not be good, but it is worth a try.