Left over wine? I know, it sounds silly but it does happen.
If you leave it a day too long, it starts to get that vinegar tang. It's not a great taste by the glass, but don't waste it! You can cook with it!
Wine has three main uses in the kitchen - as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. If you feel you won't use it right away, freeze it! Make wine ice cubes, label them with the type of wine, date, and notes on the flavor. Knowing the flavor of the wine will help you bring it into a recipe/meal easily. The function of wine in cooking is to intensify, enhance and accent the flavor and aroma of food.
Here are some hints on how to use wine while cooking:
Young, full bodied wines work with red meat.
Earthy, full bodied red for soups with root vegs and beef stocks.
Dry white wine compliment fish, shellfish, seafood, poultry, pork and veal. Also cream sauces.
Crisp, dry white is nice in a seafood soup.
Sweet white can go into desserts.