cooking with wines

[Thomas]

I will be shot for saying this, but Cribari (California) makes a line of inexpensive knock-off on-the-sweet-side wines: madeira, marsala, et al. They are all quite good for cooking. The madeira makes a wonderful base for sauces. You could use the real stuff, but if you use as much of these wines as I do for cooking--daily--you will need quite a bit of money.

Elsewise, it is generally good to use for cooking the wine you will be drinking.

IK is correct: never, ever use wine labeled "cooking wine." In the U.S., a federal mandate demands that those wines be rendered undrinkable. The thing that makes them undrinkable also makes them useless for cooking, mainly lots of salt.

[This message has been edited by foodie (edited 11-13-2000).]