Question: Why should you cook with wine you'd be happy to drink? Answer: So you can drink the leftover wine! That's a good reason -- a great reason -- but it's not the only reason. When you apply heat to wine, the alcohol and water evaporate, leaving behind the flavor of the grapes, a bit of acidity, and the natural sugars in the fruit. Never, ever, ever use cooking wine, which is bumped up with excess salt, artificial flavoring agents and food coloring. When that combination is concentrated by heating, you'll be left with a nasty, salty, technicolor taste. (The one exception is Chinese shao hsing wine.) In cooking, wine features in marinades, as a primary cooking liquid, as a deglazing medium for sauces, and... Read more →