bottle markings.

[girlperson1]

I just checked in my CIA professional cookbook and all it really says about wine is:

"if it's not suitable for drinking, it's not suitable to cook with" the book also advises that unused wine be refrigerated to slow the oxidation process.

That's about it. There was nothing else mentioned in the book regarding special seals or other identifiable markings for certain grades or qualities of wine.

But then, this is strictly a cook book and could very well be lacking in some details.