cooking with wines

[Innkeeper]

Hi Mainewman and welcome to the Wine Board. First of all do not under any circumstances use anything labeled "cooking wine." For sweet wines we use port (red), or vermouth or sherry (white). These are all fortified wines. For dry wine you can either use the wine you are going to be drinking with the dish or keep a 1.5 liter jug of something halfway decent in the fridge for this purpose. Right now the best deals for this are the Chilian wines you find in the grocer or discount wine dealer for $6 or $7 for 1.5 liters. We usually keep a cabernet/merlot blend and a savignon blanc.