cooking wines

[Innkeeper]

Welcome to the Wine Board Graeme. One thing that needs to be said here is do not use the so-called "cooking wines" sold in grocery stores. If they were really wine, they would not be on that shelf. Although the general admonition is to cook with the wine you are going to drink; this is not always possible or feasible. For small quantities of wine I usually use fortified wines I keep on hand for such use; dry vermouth for white, and tawny port for red. At other times I have kept in the fridge inexpensive wines for cooking. These have to be used quickly as they do not last as long as the fortified wines.