cooking wines

[Innkeeper]

All this advice is right on. One additional thought. Though a good theory, it is not always practical to cook with the wine you are drinking with the dish. If you are making Beef Burgoyne, and are planning to have a $30 Burgundy with it, we would hesitate dumping two cups of it into the stew. An inexpensive Pinot Noir (not quite an oyxmoron) would be a much more pragmatic choice. If you cook a lot with wine like we do, you can keep a 1.5 liter bottle of Chilian red or white or both in the fridge as your "cooking wine."