Wines that have oxidized may have vinegary, damp, mildewy, or burnt odors. Try a Sip: Since spoiled wine is typically due to oxidation, trying a small sip won’t hurt you.

I hate to report that wine does go bad. It all has to do with oxidation, a chemical reaction that converts ethanol to acetaldehyde as a result of air exposure. It’s an essential part of ...

Made from Grenache, Vermentino, Cinsault, Viognier grapes, the Usual Wines Semi-Sparkling Rosé ($48 for 6 glasses) is my all-time favorite, especially chilled on ice. It has 13.5 percent alcohol ...

Cooking wine should be good enough to drink, but not so good that you feel bad dumping it into a sauce or stew. (It should not, under any circumstances, come in a bottle that says “cooking wine ...

Though it may (or may not) turn into vinegar, old and oxidized wine is not the same thing as vinegar. You’d be better off substituting another acid—say, lemon juice. And if a recipe calls for using ...

Magnums may look like party props, but professionals know they’re one of the best formats for aging wine. The larger size slows oxidation, helping wines evolve with more nuance and grace. It’s ...