gaobest I think you need to give up on keeping wine for cooking. If you need a glug of something to go with tomatoes (alcohol brings out flavours from tomato that other liquids do not) then some brandy or vermouth will do it. However, I’ve found that sake takes care of all my alcoholic cooking needs, that and Mirin(JP) or Mirim(KR). Sake doesn’t go off and and it doesn’t need to be the good stuff. Last year I was able to pick up some bottles of decent Sherry for half of what sake costs me and use that for Western dishes, but sake is the number one choice for us, works with everything, brings together everything. It’s the ultimate relationship councillor for surly, argumentative foods, a bit of sake and all is harmony.