Do you use really good wine for cooking?

[ChefJune]

Originally Posted by jeninga75

Thanks guys! I do remember seeing little mini bottles of wine in one of the fancier little markets we have here. About twice the size of those liquor airline bottles. I'm gonna see if I can get one of vermouth (that's wine? I thought it was liquor like vodka or gin ) try the recipe and if I like it I'll get a bigger bottle to have. And ChefJune, how long is quite a while. A year? More than that?

Just be careful you don't buy anything that is labeled "cooking wine." That stuff is inferior wine that's loaded up with salt! You are paying top dollar for something that otherwise would be flushed down the toilet.

I don't know for certain how long vermouth will keep in your liquor closet, because mine gets such a workout that it doesn't usually last more than a couple of months (and that's the 1.5 liter bottle!)

[wysiwyg]

jeninga 75 et all,
I have a couple of vermouth bottles that have been stored for more than a year.
I was curious and tasted it today, the stuff it is just fine. Same goes for similar liquors such as Pernod, Jaggermeister, etc. (I guess they are all variations of the same idea)

I don't use wine-in-a-box. If I do, my parents would take my name off from their will LOL

[kitchenelf]

Originally Posted by wysiwyg

I don't use wine-in-a-box. If I do, my parents would take my name off from their will LOL

I am fairly passionate about the wine I drink and don't want to unload a cup of it into whatever I am cooking. And that's not saying I pay a lot per bottle (it helps that I get it at cost though) but I'm still not unloading into my food...oh wait...there was that time I opened a $100 bottle of port and used it in a recipe - ok - that blows that theory... Wine in a box is GREAT wine to cook with!

[plumies]

I will definitely have to remember about boxed wine next time, thank you! I like to keep Vermouth and Marsala wine on hand for cooking. They hold up really well. I recently added a bottle of Madeira wine but I'm thinking maybe that's redundant to the Marsala?