Cooking wine

Cooking Wine
Cooking wine is sort of a holdover from prohibition. People who grew up thinking Alcohol is Evil didn't want to have any in their homes. But they wanted those delicious flavors in cooking.

Cooking wine
From EncycloWine
Cooking wine refers to inexpensive wine that has been treated with salt as a preservative. It is intended for use as an ingredient in food rather than as a beverage.

COOKING WINE
Generally describes an inferior wine that would not be drunk but used for cooking.
COOPERAGE
Describes any container used for aging and storing wine - includes barrels and tanks of all sizes ...

Just don't use cooking wine for this.
Choose Riesling and sweet Gewürztraminer if your meal is spicy. The sweetness of these wines can be drank quickly to offset the spiciness of the food.
Select a white wine with chicken, fish, and seafood.

Generally, after two days, the wine should be relegated to cooking wine.

Optionally, a hard liquor can be added at the end to increase the alcoholic content of the mixture (do not add hard liquor to the cooking wine as it will evaporate quickly). Warm, mulled wine is the perfect drink for a cold winter's day.

This gives Sauternes a sweet tart flavor that is ideal not only after a meal, but with rich foods such as foie gras (one of the greatest food and wine pairings). While it is now rare except as cooking wine, ...

See also: Bottle, Wine, Taste, Red Wine, Cork