How long does wine last for cooking?

[PlacidCasual]

I happily keep wine for weeks after being opened for cooking. Now I'll admit I mostly use red in robust dishes like ragu, chilli or gravy and not a red wine reduction but I challenge anyone to notice the difference between fresh and sealed old.

 

[Van Hellseek]

Any decent restaurant will use proper wine stored under correct conditions for cooking.

As I said, it was decent.

 

[Doctor McNinja]

I'd wager that no-one here has actually tested to see if using a decent wine makes any difference over cheap plonk once all the alcohol has been cooked off, and rather they're just quoting TV cooking programmes verbatim.

Quality and price don't always go hand in hand. A "good" wine can be cheap. As I said before "If the wine isn't good enough to drink I don't cook with it".