• Next time I have red wine on hand I hope I remember to cook a little over low heat on the stove, tasting it every minute or so -- it would be an interesting experiment. It might tell me when to add wine to a dish -- to start with, or shortly before serving it.
  • I don't know, we better open it and see. What kind of heat was it exposed to?
  • Wine isn't doesn't spoil as fast as milk, but high temperature will certainly ruin it. As little as an hour at 95° will kill it dead. A few hours in the 80°s will do significant damage. Don't leave wine in the car while you do more shopping! Paul 67 Wine

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