Originally Posted by
gfunkdave
The only answer is to TASTE IT and see if you want that taste in your food. If the wine is past its prime it will probably be ok (but you need to taste it to see if you want that flavor in your food). If it is vinegar you will have a very vinegary-tasting dish.
This. You are the one with the bottle in front of you, not us. Just taste it. You said that you don't drink wine so the drinkability by the glass is irrelevant. But if is tastes ok, by all means use if for cooking. Deglazing and evaporating just evaporates the alcohol...the whole point is the flavor of the wine or beer stays behind. That is the point of using it---to get the flavor. If you have a lot of wines at home that you will never drink why not give them to others who will? And now I am more confused about buying all the horrible cooking wine when you have lots of wine (that you will never drink) sitting in the house.
And as has been mentioned many times...you can use broth or water or juice. There is no reason to use wine in anything. I never use wine when cooking onions (or fish tacos).