Sign up or log in to customize your list. Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top How long does Marsala wine last, after opening? In the fridge or outside? What about Marsala all'Ouvo (Marsala with added egg yolks) Marsala is a fortified wine, that is, a wine to which extra alcohol has been added. Therefore, you can store Marsala outside of the fridge, in a cool place (15-20 °C), away from direct light. In these conditions a bottle can sit there for several weeks/months with no obvious degradation, as you would expect for fortified wines. Generally it is suggested to drink Marsala or similar wines, such as Porto or Banyuls, in the following 4/5 months, but I had bottles opened for a year or so and they were still good, although the flavour faded a bit. As for Marsala all'uovo, it has pasteurized egg yolks in it, and even home-made recipes call for a pasteurization step. In general I would store home-made one in the fridge to be on the safe side, but do not serve it too cold.

Commercial ones may also have preservatives (aside from the added alcohol of Marsala) in them, and are safe to leave in a cool place for several weeks. Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service.best nyc wine tours Not the answer you're looking for? can you buy wine in ny on sundayBrowse other questions tagged wine or ask your own question.popular wine brands 2012And a little intimidating? winery tours long island from nycSure, it's a deep and complex subject, but unless you're a philosopher with a vineyard, wine is simply about enjoying what's in your glass. top us wine competitions

We’ve built our entire wine department on this philosophy. Mix and match with reds, whites and everything in between — and get 10 percent off when you buy six bottles or more.Sherry Cooking Wine 12.7oz. Reese Vintage Cooking Wines offer a convenient way to add a special touch to a wide variety of dishes. Sherry's complex flavors are best used in stews, soups or sauteed dishes.good wine to have with christmas dinner Nutrition Facts and Product Infotop 10 wines in australia 2014 Sauterne Cooking Wine 12.7oz.100 best wine restaurants 2015Sauterne cooking wine is recognized for is distinct sweetness and high acidity that pairs perfectly with rich dishes such as foie gras, pate, and caviar.best bottle of wine under 20

White Cooking Wine 12.7oz.Great for adding subtle flavor to chicken or fish when used in a poaching liquid. Marsala Cooking Wine 12.7oz.The flavor of this wine can be truly appreciated when used for browning red meats such as lamb or veal. Red Cooking Wine 12.7oz.When used as a marinade for red meats Reese Red Cooking Wine accents all red meats perfectly when used as a marinade, ideally for more than a few hours. Chablis Cooking Wine 12.7oz.Like the White variety, Chablis Cooking Wine is great for adding subtle flavor to chicken or fish when used in a poaching liquid. Burgundy Cooking Wine 12.7oz.Reese burgundy Cooking Wine is another great wine for browning red meats and then sautéing vegetables like carrots and celery in the leftover juices. White Wine Vinegar 12.7oz. Reese White Wine Vinegar adds just the right flavor and aroma to foods. Fermented from premium California wines, this wine vinegar is a versatile addition to any cooks pantry.

Tarragon Sprig Vinegar 12.7oz. Reese Tarragon Sprig Vinegar is infused with a tarragon plant to provide a subtle flavor. The vinegar is great for making hollandaise or béarnaise sauce as the tarragon flavor is already infused with the vinegar. Red Wine Vinegar 12.7oz. Reese Red Wine Vinegar provides a taste unlike any vinegar. The vinegar is moderately tangy and is great for deglazing pans, marinating meats and making sauces. <- return to Reese product categoriesC ooking with wine is the most natural thing in the world. Many, many recipes call for it as an ingredient, and enhancing food with wine dates back to ancient times. But among those who care about such things, there's always been a certain amount of disagreement as to just how good a cooking wine should be. I've known people of great taste who insist on using excellent wine for, say, braising. "Why would you allow something substandard in your cooking, something you wouldn't drink?" they ask. Joseph Drouhin Vero Chardonnay 2004 Eco.love Wines Marlborough Sauvignon Blanc 2009 Coppola Winery Cabernet Sauvignon Alexander Valley Director's Cut 2006 Frescobaldi Nipozzano Riserva 2007 Thelema Sauvignon Blanc Stellenbosch 2007 Others—and I've tended toward this position myself—figure that once you heat something, you chemically alter it.

So what's the point of using something really good, since it will be anything but recognizable once it's on the plate? I decided to do an experiment in the interest of settling this once and for all. I enlisted one of the most reliable foodies I know to help me: Melissa Vaughan, co-author of The New Brooklyn Cookbook. Our attempt at deductive reasoning was simple and elegant. (It was also a great way to spend a winter Saturday.) We made four terrific Epicurious recipes, two ways each: one with a simple, everyday wine, the $10 kind I often cook with myself, and another with a more expensive, more refined wine that I would typically be thrilled to drink. We purposely picked something only twice as expensive to start; the difference in price goes up dramatically for three out of the four dishes. It went against my instinct to pour these primo wines into the pot instead of a glass—and it probably won't thrill the wineries, either—but such are the sacrifices we make for science! Melissa and I made sure everything else was equal as we cooked, and when the time came to chow down, she plated them for me and I tasted them blind.

What came next, I didn't expect at all. This tasty recipe specifically calls for 2/3 cup Sauvignon Blanc. For our experiment, we picked Le Château Fage Grave de Vayres 2010 ($11), a white Bordeaux that is tart and dry and has a slightly mushroomy nose, to vie with Craggy Range Sauvignon Blanc Te Muna Road Vineyard ($22), a terroir-driven beauty from New Zealand with ripe mango and pineapple flavors and an elegant, medium-length finish. The Verdict: We got an early surprise in this experiment. The lovely subtlety of the Craggy Range got lost, partly because of the spice in the dish. The Fage reduced more pleasingly as we cooked it, and stood up to the heat better. The Fage won on cooked taste, and it's half the price. This recipe suggested a Rosso di Montalcino, but we picked two different Italian wines, both robust, to switch it up. In one corner was Castello di Gabbiano Chianto Classico 2008 ($11), a wine hailing from Tuscany, very near to the suggested Montalcino, with a pleasant ripe plum taste.

It faced off against Michele Chiarlo Cerequio Barolo 2007 ($100), a big, young, and sophisticated wine from Piedmont with a tannic bite and lots of cherry, mint, and cola character. The Verdict: In the glass, the Barolo could have used decanting; it was a little closed. But in the risotto, the more expensive wine came across as more intense and confident, wine-ier in a good way. Its character came right through the pancetta, porcini mushrooms, and rosemary. By comparison, the Chianti-infused risotto was noticeably duller. This recipe called for a dry white such as Chardonnay, and we obliged: Echelon Chardonnay 2010 ($10) demonstrated the plump and sweet aspect that some people love in a California Chard. In the opposing corner, Domaine Chanson Clos des Mouches Blanc 2008 ($110), a premier cru wine from one of my favorite vineyards, showed white Burgundy's charms to good advantage, with rich, round ripeness and a harmonious pineapple character. The Verdict: A whole bottle of each wine went into this recipe and was dramatically reduced over time.

The Burgundy integrated more fully into the dish and was seamless with the other ingredients, whereas the Echelon sauce seemed a little sharp and was easily identified as the lesser wine. This was our favorite of all the recipes, and it's on my dinner-party list for the near future. It's also a reminder that dried fruit is mighty wine¬-friendly. The recipe specified only a dry red, so we went with a Cabernet Sauvignon double-header. In one corner was a simple Chilean cab, Alma del Sur Cabernet Sauvignon Coleccion 2009 ($10), which is straightforwardly fruity with a slightly candied edge. Competing was Silver Oak Cellars Cabernet Sauvignon Napa Valley 2007 ($100). A Napa legend from a great year, it's a harmonious and deep wine with a plush black-cherry character and a touch of eucalyptus. The Verdict: Here again, the more lush wine tasted richer in the dish, and its darker fruit character created another flavor layer. It also seemed to reduce better in the pan. Lessons Learned: Wine quality matters more than I thought it would.

But was the difference worth $90 or more, the price differential in three of the cases? I suppose that depends on your pocketbook, but I'm guessing that it's probably not worth it for most people. However, in the future, I will be more discriminating when it comes to what I pour into my pans. And I would stay far away from those $4.99 "cooking wines" you see in the grocery store—the off flavors they may cause in your food simply aren't worth the savings. Melissa rightly compared our wine experiment to using olive oil: There are times when you cook with the everyday stuff, and other times when you lovingly drizzle on the extra-virgin. Common sense wins out in this experiment, as in the rest of life. The wine quality you use to cook with matters more when recipes call for larger quantities of wine, when the wine is cooked for a shorter amount of time, and when there are only a few other ingredients in the dish. It matters less when the food is spicy or when it's an everyday meal, not a special occasion.