CHEW ON THIS

Clean Eating - - BITS & BITES FOODIE FAVES -

Un­sure whether the wine that’s been left in the fridge is still good to cook with? It’s more com­pli­cated than the old adage, if you wouldn’t drink it, don’t cook with it. While recork­ing and re­frig­er­at­ing can help pre­serve the bev­er­age, mit­i­gat­ing oxy­gen, light and heat ex­po­sure, opened and re­frig­er­ated wine will only re­tain those pre­cious volatile aro­mas and fla­vors for five days. The sparkling stuff is even more fickle, fiz­zling out after one to three days re­frig­er­ated. Heav­ily tan­nic reds will stay the long­est. Drink up!

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