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You don't have to empty the bottle down the sink, squeezing your nose to deflect the foul smell.
If, at some point in the cooking process, the dish I am preparing involves simmering, I use a corked wine ( if regretfully available ).Trichloroanisole (TCA) is responsible for' cork-taint,' creates the foul-smelling situation, and the smell gets worse on contact with air. The above compound is eradicated simply by steaming. 5% of supermarket wines are still contaminated; but, new cork making processes and quality control are steadily reducing the problem, in Portugal. I still use a good wine for cooking, usually: my rule is it has to be priced at £6 or more ( not that much more ). So, enjoy and use what otherwise would have been a waste of money.
