Using "corked" wine for cooking

[Whoever]

We've just opened a bottle of wine which is unfortunately "corked" and rather than waste it, wonder if it can be used for cooking. Has anybody used "corked" wine in sauces, etc, and does it seriously impair the flavour ?

[Gormless]

I wouldn't use it. If it is truly corked then it will smell and taste vile, not just a little "off". With perfectly good wine for cooking available from around �2 in the supermarket I wouldn't risk ruining a meal.

[O'Reilly]

Rule of the thumb that good chef's use is "if you would not drink it then don't cook with it" and this applies to all wines.

[madmaggot]

I think you're confusing 'corked' wine with wine that has a little of the cork broken off and floating in the wine. It's two different things, 'corked' wine is undrinkable.

[DaisyMae]

There is a rule of thumb that most chefs use - if it isn't fit to drink then it isn't good for cooking. Your sauce will only be as good as the wine you make it with.

[DaisyMae]

Sory O'Reilly, I didn't see your post saying virtually the same as mine.