I agree with robot. I wouldn't even necessarily drink the wine I'm cooking with lol. There were some tests done and the cheap stuff actually won out over so called "good" wines. Box wine works pretty good. I also use Dry Vermouth alot when white wine is called for. I use it for most of my weekday pan deglazing needs. Then I recap it and return it to my cool pantry till the next time! I keep Taylor dry sherry for the same purpose! We just end up drinking the bottles of red we open for cookin lol! So there's never any of that left open! We also have a small bottle of cognac that I keep in the kitchen for cooking. So those 3 items are a basic part of my pantry along with vinegars and bottle sauces like Worcerstershire, herb, spices, salt and pepper etc. |