Some excellent suggestions already!
Maybe this is a ree-diculous suggestion ...sort of understand where you're coming from:
Could you boil off (most) of the alcohol and re-decant and store in fridge?
Maybe only do this when you're having a big cooking week so you could plan your menus around using the total amount on hand?
If you'd feel more confident (and don't live alone) lock it up and give SO the key?
There are some decent non-alcoholic wines available, too.
Sometimes we just have to let it go...
sardines or tuna ...any skinless/boneless
We always make a beeline for New Tokyo when we're in town. It's a nice, casual spot and near Argo Tea and Intelligentsia Coffee, and a nice little bakery up B'way.