When I woke up and wandered into the kitchen this morning, I realized there was an open bottle of sauvignon blanc, with about a glass's worth of wine still in it from last night. It had been sitting out, unsealed, for the entire night. Now, I was planning on making a roasted pork loin for some friends tonight, and I thought, why not use the leftover wine as a basting liquid? However, I've heard conflicting advice on this subject.
On the one hand, the wine is going to be cooked, used to baste a garlic-rosemary pork loin, not in a sauce or anything, and thus will not be a major flavor component. And the alternative is to just pour it down the drain.
On the other hand, there's the "don't cook with a wine you wouldn't drink" rule; cooking concentrates the flavor of wine, so if the wine is no longer drinkable, it will hurt the dish more than help it.
What say you, Serious Eats community?
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