cooking with wine

[Innkeeper]

There are people who are passionate about cooking with the same wine you with drink with. I'm not one of those. If you do a lot of cooking with wine you should keep a 1.5 liter bottle of both red and white wine in the fridge. We have done that in the past. Right now we keep 750s of Dry Vermouth, Sherry, Sake, Marsala, and Tawny Port in the liquor cabinet; and go through them quick enough before they spoil. If they do, I throw them out with no regrets. In your case recommend either Dry Vermouth (you can get Italian ones) or a very inexpensive Italian white.