Recork it. Different wines react differently, some are even better the second day. If it turns out to taste a little gamey or you forget about it, just cook with it.
And I personally don't refrigerate it (It's alive, you don't want to kill it)
Edited to add I don't know the official wine connoisseur dogma about the matter, but it works for me.
i dunno if it's considered proper, man, but i do it all the time. i have a cork thingie i got at a wine store. i stick it in and it tastes fine for a couple days.
If you're going to recork your wine make sure you keep if refrigerated and stored upright. The less amount of surface of wine that comes into contact with oxygen is better. If it's a red wine then bring it back to room temperature before serving. If it's white then keep it slightly chilled when serving. You should get a few weeks of storage out of it, if you didn't leave it uncorked for too long while you were initally consuming. If you do use a vacuum cork, you will likely get an additional week or two under certain circumstances. If the bottle is less than half empty, you will only get a couple days of preserving. If it comes out and has a flat or really sour taste, then use it for cooking.
unravled
Portland, OR
August 2003
JUN 09, 2005 09:32 PM